Vegan Sugar Cookies….OH MY!
Some of you are probably thinking….”Christmas vegan sugar cookies? We haven’t even had Thanksgiving yet!” But if the stores can already start decorating for Christmas, and houses already shine brightly with pretty lights, then I can bring this vegan sugar cookie recipe to you a little early. Plus, I have a something special I want to share with you that just can’t wait that long.
Not only am I here today to share with you these soft & fluffy vegan sugar cookies, but also, I’m sharing a very stylish and timely
discount through my partnership with JORD watches! Consider it my early Christmas gift to you all!
If you’re loving this Cora watch as much as I am, then today is your SPECIAL day because you can save $$$ on the watch of your choice.
- JORD’s SECRET
Black Friday Saleis live and can be found at https://www.woodwatches.com/black-friday .
- If you miss this deal, every person that enters the link below will receive a 20% off gift code to apply towards a watch of choice! Your code will expire December 19th, so don’t wait too long!
Now that you’ve gifted yourself (or a loved one) with a beautiful watch, let’s make keep the holiday spirit going with our vegan sugar cookies.
Sugar cookies are a timeless (no pun intended😉) classic but this soft-baked, cut-out version has a little twist. Not only are they vegan, but they are also gluten-free. Yep, fluffy and free because holidays & yummy desserts should be enjoyed by all, shouldn’t they?
Plus, rumor has it that Santa is vegan!
Soooo, that may not be entirely true, but I’m sure you know someone who is. Or maybe someone who is gluten-free or has food allergies and if that’s the case, then these sugar cookies are perfect to make this holiday!
Get Your Vegan Sugar Cookie Recipe HerePrint
Holiday decorating is made easy with these soft & fluffy, vegan, cut-out sugar cookies. Vegan, gluten-free & nut-free.
Soft Sugar Cookies
- 3 cups Bob’s 1-to-1 Gluten-free flour blend (or All-purpose flour )
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free butter at room temperature (Earth Balance is our favorite to use)
- 1 cup vegan cane sugar
- 1 vegan egg (such as Neat Egg or Bob’s Egg Replacer)
- 1 teaspoon pure vanilla extract
- 1/4 cup dairy-free sour cream (such as Tofutti or Follow Your Heart)
- 1/3 cup dairy-free butter, room temperature
- 2–3 cups vegan confectioner’s sugar, sifted
- 2–3 tablespoon non-dairy creamer or milk
- natural food color if desired
Sugar Cookie Instructions
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Using your stand-up mixer, beat the butter until light and fluffy (approx 2 minutes). Add sugar and blend well then add egg replacer and vanilla extract. Lastly add the sour cream and mix just until incorporated. Slowly add your flour mixture while on low until blended.
Roll dough into a large bowl then cut in half. Place each half on a sheet of plastic wrap then press into a large disk shape. Cover with wrap and refrigerate until chilled and firm (2 hours is best).
Preheat oven to 350° and remove 1 of the chilled discs. Flour your working surface then roll out dough into 1/8″ thick disc. Cut out into desired shape with your cookie cutters and place on parchment lined cookie sheets. Re-roll scraps, cut out more cookies then repeat with remaining dough from second chilled disc.
Bake until bottoms are lightly golden, 7-9 minutes. Transfer for cooling rack and let cool before icing.
Homemade Icing Instructions
In your mixing bowl, add your softened butter and beat until light and fluffy. Slowly add sifted confectioners sugar. Icing will be pretty thick so drizzle in creamer, a little at a time until smooth but not watery. Also add a drop of two of your coloring and mix together.
Once cookies have cooled, frost as desired using a piping bag or spread with offset spatula.
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A huge THANK YOU to JORD for partnering with me & providing Allergylicious readers with their unique discount codes.
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