Vegan Sugar Cookies

By Gena Hamshaw
December 6, 2015
4 Comments


Author Notes: If you're looking for authentic, amazing-tasting sugar cookies that are 100% dairy- and egg-free, this is the recipe for you. Earth Balance helps to create super buttery flavor. Tip: If you want these cookies to be super crispy and round, try using 1 1/2 cups organic confectioners' sugar in place of the cane sugar, then cutting them into circles. They'll puff up gently in the middle and be super crispy around the edges!Gena Hamshaw

Makes: about 25 to 30 cookies

Ingredients

  • 1 stick (or 1/2 cup) room temperature Earth Balance buttery sticks
  • 1 cup organic cane sugar (or 1 1/2 cups organic confectioners' sugar—see headnote)
  • 1 1/2 teaspoons Ener-G egg replacer, mixed with 2 tablespoons hot water
  • 2 cups all-purpose flour, plus extra for dusting and rolling
  • 1/2 teaspoon baking soda

Directions

  1. Place the Earth Balance in a stand mixer fitted with the paddle attachment. Cream the butter, sugar, vanilla, and egg replacer mixture on low speed, increasing to medium-low until the mixture is fluffy.
  2. Whisk together the flour and baking soda. With the mixer speed on low (about 3), add the flour mixture in thirds. Mix until the dough is even and smooth. Turn the dough out onto a dry, flat, floured surface and divide into two balls. Flatten them into disks and wrap each with plastic wrap. Transfer to the fridge for 15 to 20 minutes.
  3. Preheat oven to 350° F. Flour a dry, flat surface and remove dough from fridge. If it's super solid, allow it to soften slightly so that you can roll it. Use a rolling pin, roll dough to a thickness that's about halfway between 1/8- and 1/4-inch thick (if you like, you can do this between sheets of wax paper to make the process easier). Cut into shapes with cookie cutters and transfer cookies to two parchment-lined baking sheets.
  4. Bake the cookies for 8 to 12 minutes, or until the edges are just barely turning golden. Transfer cookies to wire cooling racks, and allow them to cool before enjoying.
  5. Editors' note: We made the cookies using vegetable shortening in place of Earth Balance. Since the dough was a bit brittle and crumbly, we rolled it out between two sheets of wax paper to make the process easier.

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Reviews (4) Questions (0)

4 Comments

Aribakes December 13, 2015
I was wondering the same thing. I think I will try using half earth balance & half coconut oil to tone down that distinctive EB flavor in delicate baked goods.
 
mouji December 13, 2015
..and has anyone tried it with gluten free flour?<br />
 
purpleravioli December 10, 2015
Can you substitute coconut oil for the Earth Balance?
 
Jona @. December 11, 2015
Was just going to ask the same :) And if maybe we can use flax egg?