Chewy vegan sugar cookies are the best! Chewy, yet crisp and full of rich buttery flavor. These cookies work with any cookie cutter, and may be eaten plain or with icing. Made with simple ingredients, you will love these cookies!
These sugar cookies are one of my go tos when I want an easy, versatile sweet treat! I have died these sugar cookies different colors, added sprinkles to them, frosting them… I have done just able anything and everything to them.
This is actually one of the first recipes I made when I began recipe developing, and I am so happy I did! This way way before I had this blog!
These vegan sugar cookies are soft in the center, yet chewy, making them perfect. They do crisp up on the edges as well. Full of rich, buttery flavor, this cookie is perfectly balanced.
While there is a chilling component of this recipe, the recipe could not be any easier! They are perfect for any occasional, but especially during the holidays.
Ingredients for Chewy Dairy Free Sugar Cookies:
The ingredients for the easy vegan sugar cookies are simple, and there are only 8 of them!
Sugar. I used granulated white sugar. I have not tested these with any additional types of sugar.
Brown Sugar. You may substitute coconut sugar as well.
Butter. I used an unsalted vegan butter from Earth Balance. These sugar cookies could easily be made with no butter. Just sub coconut oil at a 1-1 ratio for the butter. If you are not vegan, you may use regular butter.
Flour. I used regular flour, but you may use wheat. You may also use gluten free to make these vegan gluten free sugar cookies. Sub at a 1-1 ratio.
Plant Milk. I used vanilla almond make to make these dairy free sugar cookies. You may use plain plant based milk as well, and if you are not vegan, you may use regular milk.
Vanilla Extract. I have also used a vanilla bean paste.
Baking Powder. Make sure it is not expired for those of you who only cook during the holidays (it’s okay, we all still love you!).
Customizing these Vegan Cookies
Sprinkles. You can add sprinkles into the batter or top the sugar cookies with sprinkles! If you do add them into the batter, be sure to softly fold them in, as they will dye the batter. Although, galaxy sugar cookies are pretty cool.
Colored Sugar. Colored sugar is a great way add a festive feel to your cookies. You may buy the colored sugar, or you can make your own!
Icing. You may use any icing your heart desires on these cupcakes. Whether it is classic icing, a cream cheese frosting (which is what I use here, my recipe is below) or my vegan cheesecake frosting, any will work work.
Coloring. You may dye these cookies with food dye. I have also done so with cheery juice and matcha, but the color was very muted, so once I figure out the perfect measurements, I will update this.
Tips for Making Chewy Vegan Sugar Cookies
These sugar cookies could not be any easier to make! Simply combine all wet ingredients in one bowl, all dry in another then combine the two until a dough forms!
Once the dough is made, roll it into a bowl and place it in plastic wrap or a resuable bag and pop into in the refrigerator for one year.
Then, roll it out on a clean, floured surface using a rolling pin to approx 1/6 of an inch. Once you are done, you can cut your shape. If you do not have any cookie cutter, that is totally fine. The top of a cup or mason jar works super well.
Once you have cut any many as you can, place your cookies on a greased baking sheet or a baking sheet lined with parchment paper.
Then, take the scraps of dough (the dough left over from you cutting it), roll it into a ball and then re-roll it onto your floured surface. Cut your shapes and place them on the baking sheet. Continue until all of the shapes are used or until you are unable to cut the scraps.
bake for 8-10 minutes. You read that right – these vegan sugar cookies cook very quickly.
You will allow your sugar cookies to cool for some time, then frost them. See my suggestions in the customization heading.
If you roll your dough too thinly, that is okay. Simply roll the dough back into a ball and re-roll it with your rolling pin. Too thin of a dough will cause this cookies to crisp up when baking.
If your dough is too sticky when rolling, your hands may have warmed it up too much. Simply place it back into the fridge.
Storing your Vegan Sugar Cookies
These cookies store so well. The best way to store these sugar cookies is without frosting.
Unfrosted Cookies. You may store unfrosted cookies in the fridge for up to 7 days or you may store them in the freezer for up to 30 days.
Frosted Cookies. If you do frost the cookies, the storing time will differ depending on the frosting you choice. If you use the vegan cream cheese frosting I have provided a recipe for, do not freeze them and store them up to 3 days in an air tight container.
Dough. You may also keep the dough in the refrigerator for 24 hours.
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Easy Chewy Vegan Sugar CookiesCourse: DessertDifficulty: Easy
Chewy vegan sugar cookies are the best! Chewy, yet crisp and full of buttery flavor. These cookies work with any cookie cutter, and may be eaten plain or with icing. Made with simple ingredients, you will love these cookies!
2 cups of flour
1 tsp of baking powder
1/4 tsp of salt
3/4 cup granulated sugar
2 tbsp of brown sugar
1/2 cup of vegan butter, melted
1/4 cup of almond milk
1 tsp of vanilla
- Cream Cheese Frosting
1/2 cup of vegan cream cheese
2-3 cups of confectionary sugar
Splash of almond milk (approx 1/2-1 tbsp)
Pinch of Salt
Pinch of Cinnamon
4-6 drops of blue dye (depending on the color you want)
1/2 tbsp of edible glitter (optional)
- Sugar Cookies
- In a medium size mixing bowl, combine all dry ingredients.
- Slowly pour the wet ingredients into the dry and mix until combined.
- Roll the dough into a ball and either wrap in plastic wrap or a place in a reusable bag.
- Place in the fridge for one hour.
- Once the hour is up, preheat your oven to 325 degrees F.
- Place parchment paper on a baking sheet, or grease a baking sheet.
- Clean a flat surface area and place approx. 2 tbsp of flour throughout it.
- Using a rolling pin, roll your dough out until it is approx 1/6 of an inch.
- Using your cookie cutter or the top of a glass, cut your shapes out and place them onto your baking sheet.
- Once you are unable to cut your dough any further, roll it into a ball and re-roll it out. Cut out your cookies again. Continue to do so until you have used all your scraps (or until you can no longer use your scraps). If you are using sprinkles or colored sugar, sprinkle it on top.
- Bake for 8-10 minutes. They will seem a little under baked but they will firm up.
- Let cool for 15-20 minutes. Once cool, frost how you would like!
- Combine all ingredients into a bowl and whisk until smooth. Option to add food dye or edible glitter.
- If your frosting is too thick, add 1/2 tsp of almond milk. If it is too thin, add in 1/4 cup more of powdered sugar.
- Sugar. I used granulated white sugar. I have not tested these with any additional types of sugar.
- Brown Sugar. You may substitute coconut sugar as well.
- Butter. I used an unsalted vegan butter from Earth Balance. These sugar cookies could easily be made with no butter. Just sub coconut oil at a 1-1 ratio for the butter. If you are not vegan, you may use regular butter.
- Flour. I used regular flour, but you may use wheat. You may also use gluten free to make these vegan gluten free sugar cookies. Sub at a 1-1 ratio.
- Plant Milk. I used vanilla almond make to make these dairy free sugar cookies. You may use plain plant based milk as well, and if you are not vegan, you may use regular milk.
- Vanilla Extract. I have also used a vanilla bean paste.
- Baking Powder. Make sure it is not expired for those of you who only cook during the holidays (it’s okay, we all still love you!).
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