This post for Perfect Vegan Sugar Cookies is sponsored by Jord Wood Watches, who I love for their super stylish Watches Made From Wood!
How neat are they!?
Now that I have completed all of my Christmas shopping, it is time to get holly and jolly up in this house! Introducing The Perfect Vegan Sugar Cookies.
These sugar cookies are a balance of a cut-out cookie awesomeness and totally tasty soft buttery cookie. They work beautifully if you want to attempt detailed snowflake cookie cutters or just kid friendly Christmas cookie cutters. If it’s not the holiday season, you can use any cookie cutter to create whatever shape you like, making them perfect vegan sugar cookie for any time of year!
Isn’t that watch neat? It was pretty fun receiving this early Christmas gift in the mail. There is something so vintage cool about wearing a watch that I am totally into right now.
If you are digging the look of this watch it’s your lucky day, because Jord was kind enough to offer my readers an exclusive giveaway for a chance to win $75 e-gift code to the shop, and will be automatically selected and emailed. Yes, that’s cool, but the coolest part (in my opinion) is that all entrants receive a $20 e-gift code automatically emailed to them just for entering. Woot!
To enter the Jord Wood Watch $75 Giveaway: click here and complete the instructions. The contest closes on 12/18.
Back to cookies.
What I love most about these vegan sugar cookies is that they are not only great for cookie cutters, but they actually taste good. I find so many cut-out cookies are just hard and flavourless. The key that I learned from Sally’s Baking Addiction is to use both vanilla extract and almond extract to really enhance the flavours. The result is sweet, light, soft, buttery, and totally addictive (Sally was right about that addiction thing).
So let’s get to making them! Whisk together all of the dry ingredients.
Mix together the chia or flax with the water in a small bowl and let thicken. Then add that along with the remaining wet ingredients to a bowl, and beat the wet ingredients together until they are soft and fluffy.
Then add the wet into dry and mix until a dough is formed.
I used Earth Balance, but I have found that sometimes the moisture levels in vegan butters are different, so if your dough does not come together, add up to 1 tablespoon of water until the dough just comes together.
Collect the dough into a ball, and place it between two sheets of parchment paper. Roll the dough out until it’s 1/4 inch thick. Put the parchment covered dough on a tray and pop it in the freezer for 15 minutes, or in the fridge for 30 minutes. This cools the dough, so the cookies are easy to cut out, and they will hold their shape in the oven.
Once cooled, remove the top piece of parchment and cut out your cookies. Re-roll the remaining dough and cut out more cookies, cooling the dough if needed. Bake the cookies until just lightly golden underneath. Let cool completely before icing.
To make the icing, mix together the powdered sugar and 2 teaspoons of non-dairy milk. Add more milk as needed until desired consistency is reached. Add in vegan food colouring as desired.
Use a piping bag or a plastic bag with the corner cut off to decorate your cookies as you like! Have fun 🙂
TIP 1: For extra white frosting, I find full-fat coconut milk works best.
TIP 2: The icing recipe makes enough to lightly decorate the cookies, if you want to heavily decorate them (like I did), double the recipe.
TIP 3: Try not to eat them all before you finished icing them!
Voila! The Perfect Vegan Sugar Cookies.
- DRY INGREDIENTS:
- 2¼ Cups All Purpose Flour
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- WET INGREDIENTS:
- 1 Tablespoons Ground Flax or Ground Chia
- 3 Tablespoons Water
- ¾ Cup Vegan Butter
- ¾ Cups White Sugar
- 2 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 1 Cup Powdered Sugar
- 2-4 Teaspoons Non-Diary Milk or Water
- A Few Drops of Food Colouring (optional)
- To make the cookies: Preheat oven to 350F (180C).
- In a large bowl mix together all the dry ingredients In a small bowl, mix together the flax or chia, and the water and set aside to
thicken,about 10 minutes. In a third bowl beat the vegan butter and sugar together until creamy, about 3 minutes. Add the remaining wet ingredients including the flax or chia mixture, and mix well. Add the wet mixture into dry and combine until a dough is formed. I used Earth Balance, but I have found that sometimes the moisture levels in vegan buttersare different, so if your dough does not come together, add up to 1 tablespoon of water until the dough just comes together.
- Put the dough between two sheets of parchment paper and roll it out to about ¼ inch thick. Now pop it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes. Once chilled, cut your cookie shapes and lay them on the parchment lined cookie sheet. Re-roll remaining dough until it’s all used up, chilling in between if needed. Bake 8 - 11 minutes.
- To make the icing: Add the powdered sugar, 2 teaspoons of non-dairy milk or water, and food
colouringif using, to a bowl. Mix together. Add 1 to 2 teaspoons more non-dairy milk or water if needed to reach desired consistency. Let cookies cool completely before decorating.