When I was getting ready to make these vegan chocolate sugar cookies I went for a casual browse in google images to see what some other chocolate sugar cookies looked like.
Well…. I don’t know what kind of magic these folks are wielding. How do people get the most perfectly frosted, stunningly decorated (not a sprinkle out of place) symmetrical cookies the world has ever seen!?
They’re definitely not using a butter knife to put on the frosting, that is for sure.
But I wasn’t daunted. I went right ahead with my version of chocolate sugar cookies, because looks is not everything! Taste is what counts!
So even though my cookies are definitely not perfectly symmetrical, perfectly decorated pieces of art, they are tasty as all heck and they look quite pretty too.
Tip of the day – if you don’t want your cookies to become best friends joined at the hip during the baking process, probably better to do them in two batches. I was too lazy and piled them all in at once as you can see.
Result: all the cookies merged into each other and had to be separated once cooled which greatly contributes to the aesthetics. Or should I say ‘detracts from’ the aesthetics.
This chocolate sugar cookie recipe is adapted from my recipe: the easiest vegan sugar cookies. And really, it’s just as easy!
No chilling of dough or any waiting around. Just a simple 8-ingredient recipe for the cookies and if you want to frost them (you should definitely frost them), then that is a simple 5-ingredient recipe that you can whip up in minutes.
As far as food coloring goes, I used a drop of red food coloring to get to a lovely pink color and a few more drops to get to the darker pink color.
This is a place where you could use some beet juice for coloring if you prefer, OR just leave the frosting white, it will be just as good!
I used a rolling pin to roll out the cookie dough and then cut it out into shapes.
However, if you want an even simpler version you can make round cookies. You skip the rolling out part and just roll the dough into balls and then dip the bottom of a glass into some cocoa powder (to stop it sticking) and then press it down onto the balls to make the cookies flat.
You will love these colorful vegan chocolate sugar cookies. They are:
- Soft and sweet
- Rich with chocolate flavor
- Super simple
Keep them in a covered container in the fridge where they will stay fresh for at least a week.
So let us know what you think of this recipe by rating it and leaving a comment. If you happen to take any pics tag us #lovingitvegan on instagram so we don’t miss it!
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- For the Chocolate Sugar Cookies:
- 2 cups (250g) All Purpose Flour
- ¾ cup (63g) Cocoa Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup (200g) Sugar
- ¾ cup (172g) Vegan Butter
- 1 tsp Vanilla
- 5 Tbsp Soy Milk (1 at a time, only as much as needed)
- For the Frosting:
- 2 cups (250g) Powdered (Confectioners) Sugar
- 2 Tbsp (30g) Vegan Butter
- 2 Tbsp (30ml) Soy Milk
- 1 tsp Vanilla
- Red Food Coloring (Optional)
- For Decoration:
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and sugar to the bowl of an electric mixer and cream together. Add vanilla and continue to whisk.
- Sift the flour and cocoa into a mixing bowl and add baking soda and salt.
- Add dry ingredients to wet and mix in by hand until crumbly. Add soy milk (or other non dairy milk) 1 Tbsp at a time until it forms a big ball of cookie dough that will stick together if you roll some of it into a ball. You may not need all 5 Tbsp of soy milk, this will entirely depend on the brand of vegan butter that you use.
- Dust a baking mat with cocoa powder and transfer the ball of cookie dough onto the mat. Roll out with a rolling pin to ¼ to ½ inch thick and cut out your cookies. If you just want round cookies, you can skip this step and just roll them into balls, using the bottom of a glass dipped in cocoa powder to press down on them to flatten into neat round shapes.
- Place the cut out cookies onto a parchment lined baking tray.
- Bake in the oven for 10 minutes.
- Allow the cookies to cool completely before frosting.
- Add all frosting ingredients except for the red food coloring into an electric mixer bowl and starting at slow speed gradually increase speed until perfectly smooth. Your frosting should be quite thick, yet still spreadable. If it's too thick add a drop or two more soy milk, if it's too thin, add some more powdered sugar.
- Separate the frosting into two bowls. Add a drop of red food coloring to the one bowl and mix it in, which will create a pink color. Add a few more drops to the second bowl creating a darker pink or red.
- Spread the frosting on the cookies and then top with vegan sprinkles or other decorations.