Best Vegan Sugar Cookies ( Gluten Free )
Soft and buttery Vegan Sugar Cookies are perfect for the holidays. This easy and foolproof recipe makes gluten- and egg-free sugar cookies.
Ingredients
For Vegan Sugar Cookies
- 2 cups all-purpose flour – I used certified gluten-free flour
- 3/4 cup vegan butter or coconut oil at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons of almond milk
- 1 tablespoon of cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
For Lemon Candy
- 1 cup of powdered sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon lemon juice – optional but recommended
- 2 tablespoons of almond milk
Optional
- Sprinkles, crushed candies for garnishes
Instructions
To Make Sugar Cookies:
Use a handheld or stand mixer with a paddle attachment to beat vegan butter or coconut oil for 1 minute. It should become smooth and creamy. Add the sugar and beat on high for another 2-3 minutes until fluffy and light.
Add the almond milk, cornstarch, baking soda, salt, and vanilla extract. Beat on high for about 1 minute, until fully combined.
Add 1 cup of flour to the wet mixture. Mix on low speed just until combined. Scrape the sides of the bowl. Add the rest of the flour and continue mixing on low until just combined. Do not over mix.
Remove all of the dough from the bowl on a clean work surface. Gently roll out the dough to make a smooth round. Place in an airtight container and chill in the refrigerator for at least 1 hour or overnight.
After the dough has cooled, let it rest on the counter for 10 minutes. Meanwhile, preheat the oven to 350° Fahrenheit.
Line two baking trays with parchment paper. Using a cookie spoon, drop the dough onto the baking sheet. Keep them 2″ apart.
(If you want to make cut cookies, dust the work surface with a little flour, roll the dough with a rolling pin about 1/2 inch thick, and press it into the cookie cutter. Place on the prepared baking sheets. You can roll it again. Just until the edges of the dough are gone.)
Bake on the middle rack of the oven for 8-10 minutes. Cookies expand and appear lightly colored on the top and sides.
Remove from the oven and let cool on the counter for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
Note: When you take the cookie baking tray out of the oven, the cookies will look undercooked. They will harden considerably as they cool. So don’t overcook them.
Simple Sugar Lemon Frosting
Whisk all the cream ingredients in a bowl. Take the cookie and dip it in the cream and put it back on the wire rack to cool. Alternatively, use a brush, spoon, or icing bag to frost each cookie.
Sprinklers can be placed when the icing is wet. It will take about 2-3 hours for the frosting to fully harden.
If You Want to Use an Air Fryer
You can toast these cookies in the air. Make and arrange the cookies in an air fryer basket instead of on a baking tray as described above.
Air-Fry at 375 degrees Fahrenheit for 7 minutes. Check for doneness and continue for 2 more minutes if needed.
notes
Cookies will stay soft for about 5 days at room temperature. Store in an airtight container away from direct sunlight and other heat sources. Baked sugar cookies freeze well. If you plan to freeze them, do not add sugar cream.
