These vegan chocolate sugar cookies are soft and delicious and frosted with a gorgeous pink frosting. Super easy and fun to make.
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.
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 required so there’s no 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.
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.
As far as food coloring goes, I used a drop of liquid red food coloring to get to a lovely pink color and a few more drops to get to the darker pink color. You can use any colors that you like.
You can also skip the food coloring altogether and just have a white frosting.
Storing and Freezing
Keep them in airtight container at room temperature or in the fridge where they will stay fresh for at least a week.
They are also freezer friendly for up to 3 months.
More Delicious Vegan Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Cookies
- Vegan Frosted Sugar Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- Vegan Snickerdoodles
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Sugar Cookies
Chocolate Sugar Cookies:
- 2 cups Powdered Sugar (240g)
- 2 Tbsp Vegan Butter
- 2 Tbsp Soy Milk
- 1 tsp Vanilla Extract
- Red Food Coloring Optional
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and sugar to the bowl of your stand mixer and cream them together until smooth. Add vanilla extract and mix it in.
- Sift the flour and cocoa into a mixing bowl and add baking soda and salt. Mix together.
- Add dry ingredients to the wet and mix in with a spoon 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 around ¼ 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 the bowl of your stand mixer 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.
- The number of cookies you’ll get will depend on the size of the cookie cutters that you’re using. We were using quite small cookie cutters (various shapes) and got 36 cookies from our batch.
- Keep the cookies stored in an airtight container at room temperature or in the fridge for up to a week.
- They are freezer friendly for up to 3 months.