Few weeks back I shared with you how to make Vegan Royal Icing and then the emails and messages followed asking for a Vegan Sugar Cookies Recipe. I don’t follow vegan diet myself but know a handful of people who are vegan or are allergic to eggs or dairy, like my next door neighbor.
I’ve tested this recipe several times, making small adjustments, testing different ingredients and after all that trial and error I’m ready to share it with you guys, with few tips and tricks, of course.
VEGAN SUGAR COOKIES
THESE ARE THE INGREDIENTS YOU NEED TO MAKE VEGAN SUGAR COOKIES
- Earth Balance
- Florida Crystals Organic Cane Sugar
- Vanilla and Almond Extract
- Corn Starch
- All Purpose Flour
- Baking Powder
First, let’s talk about vegan butter substitutes.
There are quite a few options on the market. I narrowed it down to 2 I wanted to try in this recipe :
- Earth Balance Vegan Butter
- Nutiva Shortening
I’ve been using Nutiva brand for some time. If you are not familiar with Nutiva Shortening check it out. It has a very light coconut flavor and golden yellow color and it doesn’t have to be refrigerated.
Earth Balance seems to be the most popular among bakers, it is very neutral in terms of taste and color.
Using both of these resulted in very tasty cookies. However, it was brought to my attention that Nutiva Shortening is made in facility that handles also unrefined oils of coconut, walnut and almond. I’m not sure if this makes it not suitable for people with nut allergies but it’s definitely worth mentioning. Nutiva is excellent in responding to emails and so if you have further questions you can email them.
AQUAFABA (Chickpeas Brine)
In a place of egg I used Aquafaba, chickpeas brine. I always eat chickpeas and I had some brine leftover so it just seemed practical to use it. It works well.
You’ll notice there is no salt added in this recipe reason being is Earth Balance and aquafaba. Both already contain salt so I didn’t see the need to add more salt to the cookie dough.
VEGAN COOKIE DOUGH
Beat sugar and room temperature Earth Balance until creamy. Beat in Aquafaba and Vanilla and Almond Extract.
Sift together flour, corn starch and, baking powder.
On low speed beat dry mix into the wet ingredients. Beat the dough only till mixture is moisten throughout. Then use a spatula to gather the dough into a ball. Flatten it into a disk and roll it out right away between 2 sheets of parchment.
I tried chilling the dough before rolling it out, don’t make the same mistake. It crumbles.
I rolled it between 2 sheets of parchment right after I mixed it. It worked like a charm. On the sides I had 1/4 inch guides to ensure the even thickness throughout. You can watch the video below to see how how it’s done.
Refrigerate rolled out dough for at least 30 minutes or up to 3 hours.
Cut out cookies. Transfer them onto a baking sheet lined with parchment paper. Re-roll scraps and cut out more cookies.
Bake cookie at 350F 9-10 minutes. Let cookies cool on the baking sheet for 5 minutes then transfer them onto a cooling rack to cool completely.
NUTIVA SHORTENING VERSUS EARTH BALANCE
You’ll see in the picture below the butter color also reflected in the finished product. More yellow tones are achieved with Nutiva and lighter and neutral tones are achieved with Earth Balance.
- Cookies made with Nutiva baked with a yellow tones and the crispier edges. They also felt a bit oilier to the touch if that makes sense. They reminded me of and old fashion, thin and crispy Christmas Cookies. Over the course of several days, stored in an airtight container greasiness dissipated.
- Cookies with Earth Balance baked with a softer bite, with the sharper edges and more neutral color tones.
Makes 12-14 cookies, 1/4 inch thick cookies, about 2.5-3 inches across
- 1/2 cup vegan butter at room temperature Earth Balance
- 1/2 cup vegan granulated sugar
- 2 tbsp corn starch
- 1 1/2 cup all purpose
- 1/2 tsp baking powder
- 3 tbsp chickpeas brine(aquafaba) at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (optional)
Cream sugar (1/2cup) and vegan butter (1/2cup) for 5 minutes, until fluffy. In a small dish combine aquafaba (3tbsp) and vanilla extract(1tsp) and almond extract (1/2tsp) (if using). Gradually beat aquafaba mixture into the butter mixture.
Sift flour ( 1 1/2 cup), corn starch (2tbsp ), baking powder (1/2tsp).
Then on low speed beat flour mix into the wet ingredients. Beat till everything comes together, lumps are okay. Don't over mix.
Gather dough into a disk and roll it out between 2 parchment sheets, using 1/4 inch rolling guides. Refrigerate for 30 minutes, or up to 3 hours.
Peel of the parchment and cut out as many shapes as you are able. Transfer cut outs onto a light colored baking sheet lined with a parchment. Gather the scraps and re-roll and cut out few more cookies.
Bake at 350F for 9 -10 minutes. Cookies will be soft when they first come out of the oven, let them cool on a baking sheet for 5 minutes before transferring on a cooling rack.
- Cookie can be stored at room temperature in an airtight container for up to a week.
- One thing I found out is that cookies can dry out quicker than regular sugar cookies. To remedy this issue you can add 1tbl Agave Nectar with the chickpea brine and vanilla extract and bake them for 10-11 minutes
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