Bake

Vegan Sugar Cookies

December  6, 2015
1 Rating
Photo by Linda Xiao
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
In This Recipe
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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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.