Simple Vegan Sugar Cookies

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This is a modified version of the Betty Crocker® vegan sugar cookies. I am not vegan but this recipe is the best I have used for avoiding egg and dairy (for allergy purposes). I serve these cookies all the time to non-vegans and they are always a huge hit. The key is to not over bake! Please note, each individual ingredient is not necessarily certified vegan. Decorate as you wish with your preferred cookie icing.

Submitted by kimmberli

Updated on January 4, 2022

3

Prep Time:

25 mins

Cook Time:

10 mins

Additional Time:

3 hrs 15 mins

Total Time:

3 hrs 50 mins

Servings:

30

Yield:

30 2-inch cookies

Jump to Nutrition Facts

Ingredients

1 ½ cups confectioners' sugar
1 cup butter-flavored shortening (such as Crisco®)
¼ cup white sugar
¼ cup coconut milk
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon cream of tartar

Directions

Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
Bake in the preheated oven until set, 10 to 12 minutes.

Cook's Notes:

It's best to underbake; baking until golden will yield cracker-like cookies. Cookies will puff while baking and then settle when done.

This recipe is for rolled and cut cookies. Drop cookies will require longer baking time.

If you're using a different brand egg replacer, use the indicated amount to replace 1 egg.

Nutrition Facts (per serving)

139	Calories
8g	Fat
17g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 30
Calories 139
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	11%
Sodium 1mg	0%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	1%
Total Sugars 8g
Protein 1g	2%
Calcium 2mg	0%
Iron 1mg	3%
Potassium 32mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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