Description
A recipe for soft, chewy vegan sugar cookies that hold their shape well for cutting and decorating, complete with a simple vegan royal icing.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 2 tablespoons non-dairy milk (soy or almond)
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened vegan butter and sugar together until light and fluffy.
- Beat in the applesauce and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the non-dairy milk if the dough seems too dry.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out desired shapes using cookie cutters.
- Place the cut-out cookies onto the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing.
Notes
- For best cut-out results, chill the dough for 1 hour before rolling.
- If you prefer a thicker, Lofthouse style cookie, roll the dough to 1/2 inch thickness and bake for 10-12 minutes.
- Use a simple powdered sugar glaze or vegan buttercream for decorating once the cookies are fully cool.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg