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5 from 1 vote

Best Vegan Sugar Cookies

This recipe is for perfect cut-out sugar cookies and a vegan royal icing that will harden over so your beautiful cookies won't smudge!

Ingredients

  • 192g (1 cup) Spectrum Shortening see notes for butter
  • 200g (1 cup) Sugar
  • 1 Tbsp Bob Mill's Egg Replacer
  • 3 Tbsp Water
  • ¼ cup Plant-based Milk
  • 1 tsp Vanilla
  • ½ tsp Almond Extract
  • 360g (3 cups) All Purpose Flour
  • 1-½ tsp Baking Powder
  • ½ tsp Salt
  • Vegan Royal Icing for decorating (optional)

Instructions

  • In a medium bowl, whisk together flour, baking powder and salt. Set aside. Mix together your Bob Mill's egg replacer and water until dissolved, set aside.
  • Beat together your shortening and sugar in a mixer on medium high for 1-2 minutes. Add your egg replacer mixture and beat until creamy. Then add the rest of your liquid ingredients (plant milk, vanilla and almond extract). Beat on medium speed for a minute.
  • Slowly add your dry ingredients to the wet, about a third at a time, so it slowly combines.
  • Once mixture is combined comes the most important step. Look at your dough, the perfect texture is the consistency of play-doh and matte and not shiny. If the dough is wet and shiny, add a tablespoon of flour at a time until you reach the perfect texture. If the dough is crumbling instead of sticking together, add a tablespoon of plant milk until you reach the perfect texture.
  • Once the dough is the perfect texture, you are ready to roll - no need to refrigerate! Preheat oven to 350F. Divide the dough into two equal balls. Sprinkle each dough ball with flour and sandwich between two pieces of parchment paper.
  • Roll the dough out until 1/4" thick and cut out shapes. Place shapes on an ungreased cookie sheet. Bake for 9-12 minutes or until the cookies slightly have color on the edges (not golden, just a little color). Remove from oven and let set on the cookie sheet about 2-5 minutes. Remove from sheet onto a rack, let cool and decorate!
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Notes

Storing the dough. The uncooked dough can stay in the fridge, wrapped airtight, for 2-3 weeks. Or can be frozen, wrapped airtight, or 2-3 months. This recipe is awesome to make ahead of time for the holidays - just let set to room temp and bake! 
Using Butter: Country Crock Plant Butter in olive oil is the only butter that I use that really gives no spread on the cookies. Substitute equal butter for shorting and omit the plant based milk. Chill the dough before rolling.