The Best Vegan Sugar Cookies
One of our favorite holiday traditions is to make and decorate sugar cookies. My oldest son is now six and we’ve been doing it every year. It’s definitely an extremely messy tradition (what isn’t with kids right?), but totally worth it. Since my oldest had several food allergies, I’ve always made these vegan sugar cookies and they’re the best. They’re super easy to make and come out so good every single time. I’m not sure why it’s taken me so long to share this recipe, but better late than never.
Tips for Baking with Little Ones
As a semi control freak, it can be kind of hard with me letting my son help when I’m baking. I know it’s good for him to contribute, so I have to let go of my perfectionist tendencies when we’re baking. First of all, just accept the fact that things are going to be messy and imperfect. When you’re decorating the cookies, make it as festive as you can! We like to invite our cousins over, but sometimes we just decorate them together. I like to put the sprinkles in cupcake liners because I learned from experience that it’s a horrible idea to give a toddler a whole container of sprinkles. I also make sure to put down a plastic table cloth (on the floor too) because somehow icing and sprinkles will end up EVERYWHERE. The good news is it can all be easily cleaned so just let them enjoy making a mess, and seeing what they create.
Most people are really surprised when I explain how easy it is to convert regular recipes to vegan ones. I have done a ton of vegan baking over the years and even though my oldest has outgrown most of his food allergies, I still prefer omitting dairy and eggs most of the time. If you’re interested, I’ve also shared my fave go-to vegan chocolate chip cookie recipe. My go-to vegan butter is Earth Balance and I prefer to buy the sticks, but some grocery stores only have it in tubs. They also have a soy-free option if you’re avoiding soy. I’m not vegan, but if you are make sure to buy vegan powdered sugar for these cookies.
I know it can be tempting to try to recreate the intricate royal icing designs on Pinterest, but I know myself. I try to stick to one or two colors of icing and focus on a few different shapes. To keep it simple, I don’t really add extra designs. I usually do a light pink and white and then add some neutral sprinkles. It’s also fun to use an edible market to add details. For the kids, they typically enjoy using a wide array of sprinkles and are fine using one or two different icing colors. You can also make it even easier and just roll them into balls and decorate the circles with sprinkles! I also love dying half of the dough pink and then twisting a it with a piece of white dough to make candy cane cookies.
I hope you guys enjoy this recipe and create your own special cookie decorating memories!
- 1 1/2 cups vegan powdered sugar
- 1 cup Earth Balance vegan butter
- 1/4 cup plant based milk I usually use coconut milk or soy milk
- 1 tsp. pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tbsp. corn starch
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- In large bowl, beat 1 1/2 cups powdered sugar, the vegan butter, 1/4 cup plant based milk, 1 teaspoon vanilla with electric mixer on medium speed to until combined. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
- Preheat oven to 375° F. Lightly grease cookie sheet with cooking spray or line with parchment paper. Divide dough in half. Roll each dough half to 1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place cutouts on cookie sheet 2 inches apart
- Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack. Make sure not to overbake!
- In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon plant based milk. Frost cookies. Add sprinkles (optional)
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