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Vegan chocolate sugar cookies topped with frosting and sprinkles.
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5 from 9 votes

Vegan Chocolate Sugar Cookies

These vegan chocolate sugar cookies are soft and delicious and frosted with a gorgeous pink frosting. Super easy and fun to make.
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Cookies, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 36
Calories: 105kcal
Author: Alison Andrews

Ingredients

Chocolate Sugar Cookies:

  • ¾ cup Vegan Butter (170g)
  • 1 cup White Granulated Sugar (200g)
  • 1 tsp Vanilla Extract
  • 2 cups All Purpose Flour (250g)
  • ¾ cup Cocoa Powder (63g) Unsweetened
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 5 Tbsp Soy Milk 1 at a time, only as much as needed

Frosting:

  • 2 cups Powdered Sugar (240g)
  • 2 Tbsp Vegan Butter
  • 2 Tbsp Soy Milk
  • 1 tsp Vanilla Extract
  • Red Food Coloring Optional

Decoration:

  • Sprinkles

Instructions

  • 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.

Video

Notes

  1. 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. 
  2. Keep the cookies stored in an airtight container at room temperature or in the fridge for up to a week. 
  3. They are freezer friendly for up to 3 months. 

Nutrition

Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 18.9g | Protein: 1.1g | Fat: 3.2g | Saturated Fat: 0.6g | Sodium: 89mg | Fiber: 0.8g | Sugar: 12.4g