Best Perfect Vegan Sugar Cookies Recipes

Perfect Vegan Sugar Cookies image

Provided by Fioa

Time 55m

Yield 30

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup white sugar
½ cup vegan margarine (such as Earth Balance®)
1 teaspoon vanilla extract
2 tablespoons coconut milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, baking soda, and salt into a bowl.
Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
Bake in the preheated oven until lightly golden, about 10 minutes.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.4 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 85.5 mg, Sugar 5 g

Perfect Vegan Sugar Cookies and Icing image

Provided by Allrecipes Member

Time 10h27m

Yield 36

Number Of Ingredients 12

1 cup margarine
1 cup white sugar
1 tablespoon egg substitute (such as Ener-G® Egg Replacer®)
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
¼ cup tofu cream cheese (such as Tofutti®)
2 teaspoons baking powder
2 cups confectioners' sugar
2 tablespoons vanilla soy milk (such as Silk®), or more to taste
3 drops assorted food coloring, or as desired
½ teaspoon almond extract
4 teaspoons light corn syrup

Steps:

Beat margarine and sugar together in a large bowl using an electric mixer until creamy. Stir in egg substitute and vanilla extract. Add flour, cream cheese, and baking powder slowly. Mix into a dough, using your hands if necessary. Form dough into a long loaf and wrap in cellophane. Refrigerate until firm, at least 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with aluminum foil.
Roll dough out onto a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart on the baking sheets.
Bake in the preheated oven until bottoms and edges just start to get light brown, 12 to 14 minutes. Remove cookies from baking sheets and cool on wire racks. Store in an airtight container.
Stir confectioners' sugar and soy milk together in a bowl until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy, adding more corn syrup if too thick. Add food coloring to desired intensity. Dip cookies into the icing; let dry, 8 hours to overnight.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 23 g, Fat 5.4 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 94.2 mg, Sugar 12.4 g