Whether your ice them, sprinkle them, or eat them plain these vegan sugar cookies are perfect for anyone minding their diet. They’re also gluten free, perfect for kids and adults with sensitivities!
Every holiday, I crave the same things. Cranberry dressing (homemade, NOT from a can), the skinniest slice of pumpkin pie (because, that leaves more room for whipped cream), and the butteriest, sugar cookie I can find. The first two are easy to make vegan, but the cookies are more of a challenge. I spent the months leading up to the holidays working on recipes, tinkering with proportions and taste testing to give you my ultimately vegan sugar cookies recipe.
Ingredients
- 1/2 cup Earth Balance Buttery Stick (or a vegan shortening)
- 1/2 cup date sugar
- 1/4 cup packed brown sugar
- 1/4 cup of soy or nut milk
- 1.5 cups gluten free flour blend (I used Pamela’s Artisan Blend)
- 1tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
Instructions
- Pre-heat oven to 350 degrees
- Cream “butter” and sugar, then whip in milk.
- Mix in the dry ingredients. If the consistency is too thick, you can add a little more milk. You need to be able to scoop it up and form it into golf ball size balls.
- Set the balls about 2 inches apart on a parchment-lined baking sheet, and press each one down with the bottom of a glass, which you’ve dipped in sugar.
- Bake for 14-18 minutes or until crunchy and brown. Allow them to cook completely.
- Enjoy your vegan sugar cookies!
For more Gorgeously Green recipes delivered to your inbox, subscribe to my weekly newsletter!
