You know, I love simple recipes. Whenever I consider any recipe, the first thing I’m thinking of is what ingredients I can remove and how I can simplify it.
When it comes to these vegan sugar cookies, I wanted to make the easiest version I could think of.
And this is it!
Even the frosting decoration is so simple it’s ridiculous.
Sugar cookies are usually soft cookies and these are no exception. But if you prefer more crunch to your cookies, then just bake them a few minutes longer.
Sugar cookies also often use a little almond extract, just a touch, to bring out the flavors and add just a little hint of something extra.
However, if you use too much you will get a bit of a marzipan vibe. And if you’re not a fan of the marzipan, you will not be charmed.
In fact, even if you use the exact right amount of almond extract there might still be the faintest hint of marzipan that comes through. So again, if you don’t like marzipan, I would just leave this ingredient out.
For everyone else who is happy for that slightest of slightest hints of marzipan to come through, carry right on.
The decorating frosting is just an easy mix of powdered sugar, non-dairy milk and vanilla. I separated it into two bowls and added a drop of food coloring (red and blue) to each. I used so little that the red food coloring colored the frosting pink instead of red and I was pretty fond of the pink and blue vibe.
This is definitely an occasion where you could use a few drops of beet juice for a natural food coloring if you don’t want to use regular food dye. But of course that will only work for the pink and not the blue. But in that case you could just do pink and white instead.
This kind of frosting is a decorating only frosting, I didn’t add any vegan butter to it, so it ends up with a very gluey kind of texture. It’s not the easily spreadable texture of a regular frosting. It’s perfect for decorating though as it dries quickly and it stays in place. It’s the same frosting I used to paint the eyes and mouths on my vegan gingerbread cookies.
But in the case of sugar cookies, sometimes you want to frost them completely, and not just do a decorating drizzle, and if that is the case, then I would suggest you halve my vegan vanilla frosting recipe. Half of that recipe makes the perfect amount of frosting to frost these cookies.
And then you can add sprinkles and decorations and anything you like!
You will love these vegan sugar cookies, they are:
- Ultra simple
- Soft and chewy
- Perfectly sweet
- Colorful and fun
Keep leftovers in a sealed container and consume within a few days.
I’d love to know what you think of these vegan sugar cookies, let me know in the comments. Please rate the recipe too as that is super helpful!
Tag me #lovingitvegan on instagram if you take any pics, so I don’t miss seeing them. I love to know what you’re baking out there!
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Colorful and fun vegan sugar cookies. These soft and chewy sugar cookies are super easy and perfect for any occasion.
For the Cookies:
- 1/2 cup (112g) Vegan Butter
- 3/4 cups (150g) Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Tbsp Soy Milk (or other non-dairy milk)
For the Decorating Frosting:
- 1 cup (120g) Powdered (Confectioners) Sugar
- 1/2 tsp Vanilla Extract
- 1 Tbsp Soy Milk (or other non-dairy milk)
- Preheat the oven to 350°F (180°C)
- Cream the vegan butter and sugar together and then add the vanilla extract and almond extract.
- Sift the flour into a mixing bowl and add the baking soda and salt.
- Add the dry ingredients to the wet and mix in by hand until crumbly. Add soy milk and mix in to create a big ball of dough. If your mix is too crumbly to form a ball of dough, add in a little more soy milk until it does.
- Flour your hands and a baking mat and transfer the ball of dough to the baking mat.
- Use a rolling pin to roll out the dough to around 1/4 to 1/2 inch thick, dip a cookie cutter into flour so it doesn’t stick and cut out your cookies. Transfer the cookies to a parchment lined baking tray. With the remaining dough, form it into a ball and then roll it out again and repeat.
- If you want round cookies and don’t want to make shapes, then you don’t need to roll out the dough, you can simply tear off pieces of the dough and roll into balls and place the balls onto a parchment lined baking tray. Flour the bottom of a glass and use that to press down on the balls to flatten them neatly before baking.
- Bake in the oven for 10 minutes.
- Remove from the oven and allow to cool completely before decorating.
- Prepare your decorating frosting by adding the powdered sugar, vanilla and soy milk to an electric mixing bowl. Start on low speed and gradually increase speed until smooth. If you need a little more soy milk then add it a drop at a time so that you don’t use too much. The consistency will be very sticky, almost gluey. Separate into 2 bowls. Add a drop of food coloring into each bowl and mix in.
- Decorate the cookies and allow to set before serving.
*Nutritional Information is for 1 cookie of 30 excluding decorating frosting.
- Serving Size: 1 Cookie (of 30)
- Calories: 66
- Sugar: 5g
- Sodium: 86mg
- Fat: 1.8g
- Saturated Fat: 0.3g
- Carbohydrates: 11.4g
- Fiber: 0.2g
- Protein: 0.8g