Sugar cookies

Sugar cookies

I’ve never met a vegan sugar cookie I liked. You read that right, I’ve never had a good vegan sugar cookie. So a few weeks ago I changed that by creating the most flavorful, vegan sugar cookie in existence. Ok, maybe I’m exaggerating, but this recipe makes some damn good sugar cookies. They’re like soft, little pillows of vanilla flavored goodness. And there’s no need to coat them in icing because they’re delicious on their own. But you can totally do that, if you’d like. I did.
The best part about these cookies isn’t the flavor – even though the flavor is spot on – it’s the fact that they’re tiny and adorable and you can eat ten without making yourself feel completely miserable. But if you’re like me you’ll find a way to do that, anyway. Like, by pulling out a jar of Justin’s chocolate hazelnut spread and eating the cookies like they’re dunkaroos. Don’t do it. I mean it. Hide the jar in your closet and and spin around 347 times. See? You forgot about the cookies becuase your head’s in the toilet throwing up your lunch. Who’s good?

If you’d prefer to roll out the cookie dough and use a cutter, add an additional 1/4 cup of flour. You’ll also need to chill the dough in the refrigerator for 45 minutes prior to rolling and cutting, then chill the cut dough pieces in the freezer for 10 minutes prior to baking. And these bad boys can easily be made gluten free by replacing the flour with gluten free flour and xanthan gum.

1/2 c. vegan butter
1/2 c. cane sugar
1 tsp pure vanilla extract
3 tbsp vegan sour cream
Pinch of salt
1/4 tsp baking soda
1 1/4 c. unbleached flour
1 c. powdered cane sugar
7-8 tsp water
Sprinkles, optional

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large mixing bowl, cream the butter, sugar, vanilla extract and sour cream using a hand mixer on high speed; mix for 1-2 minutes, or until light and fluffy. Mix in the salt, baking soda and flour; beat just until combined. Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet. Sprinkle with sanding sugar, if desired. Bake at 350˚F for 8-9 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack. To make the icing, stir together the powdered sugar and water. Dip the top of each cookie into the icing and cover with sprinkle. Store in an air tight container for up to five days.
Yield: 65-70 bite sized cookies

20 thoughts on “Sugar cookies

  1. I think the trick to vegan sugar cookies really is the sour cream or cream cheese addition. It makes them so much better. Roll out cookies are such a stress reliever for me.

  2. Bite-sized again eh? If you starting buying dollhouses, then I am really going to worry about your miniature obsession 🙂 I don't even think that I need to taste these to nod my head in agreement that these *are* the best vegan sugar cookies that I have ever tasted! Just because you are THAT good.. xoxo

  3. definitely going to try these. i've also had little luck with vegan sugar cookies. i prefer recipes without sometimes harder (for me) to find subs like vegan cream cheese, etc, but i think it's time i admit it may be necessary.

  4. If you're using a flour blend that says it subs 1:1 to all purpose flour, then yes – 1 1/2 cups of flour. If you're using one that doesn't sub 1:1, just add the flour until the dough is nice and firm. And I'd do a scant 1/2 teaspoon of xanthan gum.

  5. This recipe is amazing!! Definitely the best vegan sugar cookies my friends and I have ever had. I personally prefer to cook with vegan cream cheese instead of sour cream so I swapped that, but otherwise this recipe is excellent. Thanks!!

  6. This recipe was fantastic! Once they were cooked to full crunchiness, there was no hint of that Earth Balance taste, which is why, I think, vegan sugar cookies tend to be a little gross. They are butter-focused, after all. I used the extra 1/4c flour and homemade cashew sour cream, topping with colored sugar instead of icing. I also neglected to refrigerate the dough before jumping in with cookie cutters, but it worked just fine! So, yay for last minute cookies!Thanks for posting this and convincing us to try your recipe first!

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