Easy Vegan Sugar Cookie Recipe
This easy vegan sugar cookie recipe was inspired by Betty Crocker's Sugar Cookie Mix, and tastes just like the store-bought version!
Equipment
- Baking Tray 9 x 13 inch
- Parchment Paper or Silicon Baking Sheet
Ingredients
Cookies
- 1½ cups all purpose flour
- ½ cup vegan butter softened at room temperature
- ½ cup cane sugar or white sugar
- 1½ tsp flax meal (ground flaxseeds)
- 1½ tbsp water room temperature
- ¾ tsp vanilla extract
- ¾ tsp baking powder
- ⅛ tsp salt
Icing
- 1 cup plus 2 tablespoons icing sugar confectioners' sugar
- 6 tbsp vegan butter softened at room temperature
- Splash oat milk as needed
- food coloring as desired
- sprinkles to top, as desired
Instructions
- Keep the butter at room temperature. Make sure it is fully softened before beginning.
- Preheat the oven to 350 degrees F.
- Mix together the flax meal and water and set aside for 15 minutes to make a "flax egg" before starting.
- In the meantime, mix together the flour, baking powder and salt with a whisk in a bowl.
- Once the flax egg is ready, in a separate bowl use an electric mixer to cream together the butter and sugar for 2 minutes. Once creamed, add in the flaxmeal with water mixture and vanilla.
- Add the wet ingredients to the dry using an electric mixer.
- Once a dough begins to form, you can shape it with your hands or use a mixer to get the remaining chunks combined. When the dough comes together, roll it out onto a floured surface and begin shaping the cookies with a cookie cutter.
- Using a silicon mat or parchment paper, lay the cookies on a baking tray.
- Once the oven is ready, bake the cookies for 7 minutes on the middle rack.
- While the cookies bake, use an electric mixer to cream together the icing ingredients until the icing forms peaks.
- By the time the icing is ready, the cookies should be just about done. Remove them from the oven after 7 minutes and let them cool for an hour. Do not try to remove them from the baking tray until they are fully cooled, or they will break apart!
- Once they are completely cooled down, frost the cookies and throw some sprinkles on there!
- Eat them fresh or store them at room temperature. See storage notes below.
Notes
Storage
- Store in an airtight container at room temperature for up to three days.