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Vegan Sugar Cookies

A hint of peppermint in the frosting gives these classic treats a surprising twist—and makes them absolutely addictive.

Ingredients: 

Ingredients: 

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2 ¾ cups flour
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2 tsp. baking powder
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1 ½ tsp. egg replacer
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1 ½ cups plus 1 Tbs. sugar
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1 cup vegan margarine, softened
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1 ½ tsp. vanilla extract
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3 cups confectioners' sugar
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3 Tbs. plus 2 tsp. vanilla soymilk
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¼ tsp. peppermint extract

Instructions: 

1. To make Cookies: Preheat oven to 325°F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.

2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat until soft dough forms.

3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps.

4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely.

5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with electric mixer until smooth. Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.

Nutrition Information: 

Calories: 
108
Protein: 
1 g
Total Fat: 
3 g
Saturated Fat: 
1 g
Carbohydrates: 
19 g
Cholesterol: 
mg
Sodium: 
60 mg
Fiber: 
g
Sugar: 
14 g
Yield: 
Makes 52 cookies

Comments on this Recipe

I made this recipe and the results were awesome. I added a little more butter and water whenever the dough became to sticky. Also I cut them on the thick side as suggested by previous reviews. Everyone loved them even the meat eaters.

cant wait to make these cookies

I made these cookies with some children and they are not only easy to make but are really good.

cookies were amazing. got better with time.

i mixed the dough, but it doesnt want to stay together-it keeps crumbling. can anyone help???

To help with the dough drying, I just add more vanilla or even a small splash of water until it's a rollable consistency. I make them all the time, year round, for all kinds of events and if you immediately keep them in a sealed container, they stay really moist. Also, keep them on the thick side or they tend to get crunchy.

I made these cookies with my 3 year old granddaughter and they ended up a melted mess all over the pan.

I just made these for the first time and my almost 3 year old loves them (so do I)! I would also keep them on the thick side, but they're still really good crunchy too! This is a definite keeper!

Kind of hard and crunchy. How can I make them softer and chewier?

I added a splash of oil and some instant coffee mixed with just a little little little bit of water... they were soooo goood. my dorm inhaled them :P

These are nice and buttery, but very tough and hard, as Brittany found. I rolled the second batch to about half the thickness -- really about 1/8" thick -- and that helped some. Still, I think there must be better vegan sugar cookie recipes out there!

What a mess... the dough crumbled into pieces as I attempted to roll it out. I tried adding a little water or oil and nothing worked. After a lot of stress, I was able to get shapes cut out, but I got less than 40 cookies. I don't think I'll use this recipe again.

Have you read The End of Food by Bill McKibben? Very fascinating (although depirsseng) discussion of sustainability and our food system. It doesn't really address veganism, unfortunately, but it raises many points I think you'd be interested in.

i just finished rolling out a batch of these cookies and they are in the oven now. I had no problem rolling and cutting them out. I made three small changes but don't know if this affected them. First I add a 1/4 tsp of ground chia seeds to the egg replace and up the water by about 1/2 tablespoon. i did this because I think chia makes a more egg-like consistency but it does leave a few flecks in the dough. Second I doubled the vanilla because I love vanilla. Third I wrapped the dough in wax paper and stuck it in the freezer to chill while I preheated the oven. I was surprised the recipe didn't call for chilling the dough as every other sugar or rolled cookie recipe I've ever used says to chill the dough before rolling. I would suggest doing this. The cookies are coming out of the oven now and look perfect and the scrap I tasted was yummy!

How do I bake Christmas cookies without gluten and sugar?!

The dough was completely dry and crumbly so I added a cup of water and 2 tbs of oil and it came out great. They taste good too! The batch that I took out of the oven after about 10-15 minutes before they looked done was perfect and hardened enough but stayed soft still.

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