It is quite simple to create these vegan sugar cookies. When baked, these delectable cookies retain their shape and are ideal for Christmas cookie decorating!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 30 |
| Yield: | 2 1/2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- ½ cup vegan margarine (such as Earth Balance)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
Instructions
- Sift flour, baking soda, and salt into a bowl.
- Beat sugar and vegan margarine in a mixing bowl with an electric mixer until creamy, about 2 minutes. Mix in vanilla. Stir in flour mixture until incorporated, then add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
- Bake in the preheated oven until just turning golden, about 10 minutes.
Reviews
Sorry, but these cookies taste a bit weird. The amount of sweetness was fine. It rolled out fine. I think if you used 1/2 tsp of baking powder instead of the teaspoon of baking soda, it’d fix the problem. Two teaspoons of cornstarch could help also, but then add a little extra liquid, maybe 2 tablespoons.
Just made a batch…. and I normally avoid sugar…..and I normally never care enough to post my opinion…..but this was worth it! Really delicious! BTW, I substituted Next Milk by Silk brand. Came out awesome!
Instead of coconut milk I used lactose intolerant milk and instead of vegan margarine I just used Basel margarine. And I rolled the dough into balls and imprinted a fork mark to flatten them out a bit. Then sprinkled them with some sugar. They were delicious!
I had to use 4 T of milk instead of 2, but the dough came out great. I don’t understand the comment in this thread that it took 4 hours to make, because we had no issues with it. Instead of rolling out the dough I used a cookie dough baller. Came out great!
My go-to sugar cookies. I use whatever non-dairy milk happens to be in the fridge.
I made these gluten free and not vegan for my daughter with food allergies. They turned out all right; I made them drop cookies instead. I added lemon zest and juice to enhance the flavor, but the flavor was just kind of meh. I did cook them about 2 minutes longer to brown and crisp them up… but the flavor isn’t anything to write home about. Still, they are not bad and I will probably tweak this recipe a bit!
This recipe took me like four hours to do and tasted like congealed sweetened sawdust
I followed the recipe exactly but my cookies came out hard as a rock with a baking soda aftertaste. Can anyone tell me why?
I made these with monk fruit sugar instead of white sugar. All the texture and sweetness without the calories and tooth decay.
These are great! I have been vegan for a year and craving sugar cookies for just as long and I finally decided to try a recipe. This one was so easy and delicious. We did use 4 tbs of milk and less of the flour mixture by about 1/4-1/2 cup. We didnt use cookie cutters but made our own shapes
needed 4 tbs of coconut milk to get the right consistency.
I made these today and they’re definitely a keeper! I had to make some vegan royal icing to go on top because I didn’t think the cookies were sweet enough; my father liked them as they were – he said they weren’t overly sweet, and he liked that. I think you can use different flavored vegan creamers to alter the flavor of the batter. I used a almond milk-based vanilla-flavored creamer instead of the coconut milk. I think it would be fun to try different flavors like gingerbread, peppermint, etc. All in all, this is a great recipe!
I made these and they were delicious, fast, and easy. They’re extra crispy too— perfect for dipping in coffee or tea. I might sprinkle sugar on them next time. A new favorite. ??
I used whole wheat pastry flour, and dough was much too dry, so I ended up adding an additional 4 Tbsp of milk. The dough rolled and cut easily, and puffed nicely when baked.
Very good. I added divided the dough in half and added peppermint extract to half, almond extract to the other, rolled them together and cut them into spirals. Delicious. A million times better if you can them until they’re just a bit crispy. Yum yum yum.
These tasted crunchy on the outside and chewy on the inside. I used Silk Almond Creamer (vanilla) because I didn’t have coconut milk and didn’t want to use the pea protein milk I had for fear that it would change the taste for the worst. I halved everything to avoid making too many. I made 5 and still was able to refrigerate a wad for another day. I’ll definitely make these as a go-to sugar cookie when I want something sweet.
I made them and used sodium free, sugar free soy milk instead, and I used a little less sugar than recommended, because I prefer a mild sweetness. They were a huge hit. Half of them got eaten by the family before I managed to decorate them! They did come out a bit thick though, almost like biscuits. I don’t mind, actually. It made them mildly crunchy, but soft in the middle, and I can decorate the sides like little cakes now, which is fun. Let’s call it a happy accident.
My kids said they were really good! I couldn’t try them because of medical reasons, so this is my kid’s review. I did have to tell them to stop eating so many though! I also did not roll them out. Just flattened the dough with my hand as I didn’t want to put the effort into them if they turned out not tasty. I will try them again when I’m able to eat them and roll them out and cut with cutters next time.