Delightful Vegan Frosted Sugar Cookies
Vegan Frosted Sugar Cookies are my ultimate go-to when I’m craving a sweet treat that’s both delicious and plant-based. Each time I bake these Vegan Frosted Sugar Cookies, I’m reminded of the simple joy of creating something delightful and wholesome. The recipe is incredibly easy to follow, perfect for both seasoned bakers and those just starting out. I’ve even had friends who don’t follow a vegan diet fall in love with these cookies, proving that they’re a hit with everyone!
Mixing and Shaping the Dough
As I mix the ingredients, the aroma of vanilla and coconut oil fills my kitchen, making the process feel like a cozy, comforting ritual. The dough for these Vegan Frosted Sugar Cookies comes together beautifully, with just the right balance of sweetness and fluffiness. I love rolling it out and using my favorite cookie cutters to create fun shapes. It’s always exciting to see how these cookies turn out, each one slightly different but equally charming.
Baking and Frosting
After baking, the cookies need to cool completely before I can frost them. This step is where the fun really begins! I often get creative with the frosting, adding colorful sprinkles or a dusting of powdered sugar. The final touch of a smooth, sweet frosting on each Vegan Frosted Sugar Cookie makes them look as wonderful as they taste. It’s such a pleasure to share them at parties, or simply enjoy one with a cup of tea.
A Favorite Recipe
These Vegan Frosted Sugar Cookies have become a staple in my home. Whether it’s a special occasion or just a regular day, they always bring a smile to my face. The recipe is so versatile, and I’ve enjoyed experimenting with different types of plant-based milk and alternative sweeteners. Each batch is a reminder of how simple ingredients can come together to create something truly special and satisfying.
Table of Contents
Chef’s Notes- Vegan Frosted Sugar Cookies
- Room Temperature Ingredients: For the best texture, ensure that all your ingredients (especially the coconut oil or vegan margarine) are at room temperature before mixing. This helps them blend more smoothly and results in a better dough consistency.
- Consistency of Dough: If the dough seems too dry after mixing, add a small amount of additional plant-based milk, one teaspoon at a time, until it comes together. The dough should be soft but not sticky.
- Chilling Dough: Chilling the dough is optional but recommended. It helps the dough firm up, making it easier to roll out and cut. If you’re short on time, you can skip this step, but for a more manageable dough, chilling is ideal.
- Rolling and Cutting: For easier rolling, lightly flour your rolling surface and rolling pin. If you find the dough sticking, you can roll it out between two sheets of parchment paper to prevent sticking.
- Baking Time: The cookies may appear slightly underdone when you take them out of the oven. They will firm up as they cool on the baking sheet. Avoid overbaking to keep them soft and chewy.
- Frosting Tips: Wait until the cookies are completely cool before frosting to prevent the frosting from melting. You can use store-bought vegan frosting or make your own using powdered sugar, plant-based milk, and a splash of vanilla extract.
Vegan Frosted Sugar Cookies
Get ready to indulge in the ultimate vegan treat! These soft, chewy, and fluffy vegan frosted sugar cookies are a delight for any occasion. Perfectly sweet and easy to make, they’re sure to become a favorite in your household. Whether you’re a seasoned baker or a newbie, this recipe is foolproof and delicious. Don’t miss out on these delectable cookies that are perfect for sharing or enjoying all by yourself!
16
cookies15
minutes11
minutes120
kcal10
minutes36
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 1/2 cups all-purpose flour (or spelt or oat flour)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
- Wet Ingredients
1/2 cup granulated sugar (unrefined if preferred)
6 tbsp coconut oil or melted vegan margarine
1 1/2 tbsp almond milk (or any plant-based milk)
1 tsp vanilla extract
- Alternative Ingredients
Flour: Use gluten-free flour blend for gluten-free option.
Sugar: Substitute with coconut sugar or maple syrup for a different flavor.
Oil: Replace with applesauce for a lower-fat version.
Milk: Use soy milk or oat milk as alternatives.
- Alternative Ingredients:
Flour: Use gluten-free flour blend for gluten-free option.
Sugar: Substitute with coconut sugar or maple syrup for a different flavor.
Oil: Replace with applesauce for a lower-fat version.
Milk: Use soy milk or oat milk as alternatives.
Directions
- Mix Dry Ingredients – In a large mixing bowl, combine the flour, baking soda, baking powder, and sea salt. Stir well to ensure even distribution. In a separate bowl, mix together the granulated sugar, coconut oil (or melted vegan margarine), almond milk (or plant-based milk of choice), and vanilla extract until smooth.
- Form Dough – Gradually add the wet mixture to the dry ingredients. Stir until a dough forms; it may seem dry initially but will come together within a minute. Roll the dough into a large ball. For easier handling, you can place the dough in a gallon-sized ziplock bag and press it into a ball from inside the bag.
- Chill Dough (Optional) – If desired, refrigerate the dough for at least an hour or up to a few days to enhance flavor and texture. When ready to bake, preheat your oven to 325°F (165°C). Roll out the dough inside the ziplock bag until it fills half the bag’s space. Cut open the bag and use cookie cutters to shape the dough as desired. Place the shaped dough on a baking sheet lined with parchment paper. Bake for about 11 minutes; they may look slightly underdone but will firm up as they cool.
- Frosting (Optional) – Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Once completely cooled, frost the cookies with your favorite icing and add sprinkles if desired.
Equipment
- mixing bowls
- measuring cups and spoons
- baking sheet
- rolling pin (optional)
- cookie cutters (optional)
Nutrition Facts
- Calories: 120kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: 20mg
- Carbohydrates: 18g
- Fiber: 0g
- Sugar: 8g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 1mg
- Iron: 3mg
FAQs- Chef’s Notes- Vegan Frosted Sugar Cookies
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with spelt, oat flour, or a gluten-free flour blend if needed. Just be aware that the texture might vary slightly.
What can I use instead of coconut oil?
You can use melted vegan margarine, vegetable oil, or even applesauce for a lower-fat option. Each substitute may slightly alter the flavor and texture of the cookies.
How do I make these cookies gluten-free?
To make gluten-free vegan sugar cookies, use a gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum or guar gum to help bind the dough.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Form it into a ball, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator before rolling out and baking.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just be sure to layer the cookies with parchment paper to prevent them from sticking together.
