FLUFFY 1-BOWL SUGAR COOKIES (VEGAN + GF)
Fluffy, perfectly sweet sugar cookies made in 1 bowl! Roll out and cut into shapes or roll into easy circles. Entirely vegan and gluten-free, and perfect for the holidays and beyond!
Provided by Minimalist Baker
Categories Dessert
Time 37m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- Add softened vegan butter (make sure it's softened - not melted or cold) to a large mixing bowl and beat or whisk until creamy and smooth - about 1 minute.
- Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitute*) and vanilla and mix again, scraping down sides as needed.
- Add baking powder and sea salt and blend or whisk to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. I had to switch to a wooden spoon toward the end. Add almond milk and stir once more.
- The dough should be thick, moldable and a little difficult to mix at this point (see photo). If too soft, continue adding a mixture of gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
- Transfer dough to the refrigerator and chill for 15 minutes*. Once chilled, use a cookie scooper (I like this one) or a Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls - the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
- Alternatively, roll out the dough on a well-floured surface until about 1/4-inch thick and dip cookie cutters in gluten-free flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets. This recipe works well with both cut outs and traditional circles!
- Bake cookies for 10-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
- To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy - about 1 minute. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting (I used about 2 cups powdered sugar // amount as original recipe is written // adjust if altering batch size). If you prefer a thinner frosting, add a little almond milk to thin. If it becomes too thin, add more powdered sugar. If it becomes too thick, add more almond milk. Add natural food coloring at this time (optional).
- Frost cookies or leave plain! I decorated with some naturally-dyed sugar sprinkles like these. Organic cane sugar as a base should ensure vegan friendliness.
- Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 cookies, Calories 122 kcal, Carbohydrate 17 g, Protein 1.3 g, Fat 5.6 g, SaturatedFat 2.6 g, Sodium 48 mg, Fiber 0.8 g, Sugar 5.8 g
VEGAN SUGAR COOKIES
I got this and modified slightly from VegWeb. Proof that you don't need butter or shortening to make good sugar cookies! These are really easy & yummy. I used an icing similar to Sugar Cookie Icing to stick the sprinkles on.You have fun two ways from cut-out cookies: decorating, and eating :-)
Provided by White Rose Child
Categories Dessert
Time 35m
Yield 2-3 dozen cookies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together pastry flour, sugar, baking powder and cinnamon. In another bowl, whisk the applesauce, oil and vanilla together until well combined.
- Pour wet ingredients into dry, and stir to mix. Then knead them into a dough. You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly. (A bit sticky, of course, but not wet.)
- Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.
- Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!
- Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges. They will be kinda crunchy if you bake them too much longer.
- Decorate!
VEGAN SUGAR COOKIES
We've got a challenge for you: Bake these vegan sugar cookies, set them out on a tray for a holiday party and see if anyone can guess that these are made with absolutely nothing sourced from animals. These were carefully developed to contain vegan ingredients only, but to also deliver on flavor and texture. After all, no one wants a so-so cookie, and that applies to vegans as much as it does everyone else. These are beautiful cut into simple rounds (for the minimalists out there) but they can just as easily be turned into a fantastical and festive array of shapes, colors and decors to make the maximalists happy. No matter who you're feeding, it's a virtual sure bet that they love this cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
- Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
- In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with vegan colored sugar if desired.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 11 g, TransFat 1/2 g
PERFECT VEGAN SUGAR COOKIES
These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!
Provided by Fioa
Categories Desserts Cookies Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking soda, and salt into a bowl.
- Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, about 10 minutes.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.4 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 85.5 mg, Sugar 5 g
VEGAN GLUTEN-FREE SUGAR COOKIES
Easy, homemade cut-out vegan gluten-free sugar cookies you can make for Christmas, Valentine's Day, Easter, Halloween...they're perfect for ANY occasion! This recipe can be made soft or crispy, it's up to you. And yes, they're 100% egg-free, dairy-free, nut-free, gf, and delicious! Decorate with buttercream frosting or a simple vegan icing that hardens, recipes for both are included.
Provided by Gwen Leron
Categories Dessert
Time 3h27m
Number Of Ingredients 21
Steps:
- In a medium bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter and sugar until blended and creamy, about 3 minutes. Stop to scrape down the sides of your bowl when needed. Add milk and vanilla extract, blend again.
- Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed. Form the dough into a ball.
- Place the dough ball on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place in the refrigerator to chill for at least 3 hours.
- Remove from the fridge and let it sit at room temperature for a few minutes (it may be too hard to roll out right away, especially if it has been in the fridge for longer than 3 hours).
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper.
- Dust a piece of parchment paper with a little gluten free flour and place the chilled dough on top of the flour. Place another piece of parchment paper on top of the dough and using a rolling pin, roll dough out until it is ¼-inch thick.
- Cut out shapes and place them on the prepared baking sheets, leaving at least 1-inch of space between the cookies.
- Gather dough scraps and repeat rolling and cutting until all of the dough has been used.
- If using, sprinkle the cookies with the sanding sugar.
- Bake cookies. For softer cookies, bake for 11-12 minutes, for crisp cookies, bake for 13 minutes.
- Remove from oven and let cookies cool on the cookie sheet for 1-2 minutes before transferring them to a cooling rack. Fully cool before decorating.
Nutrition Facts : ServingSize 1 cookie, Calories 114 kcal, Fat 5 g, SaturatedFat 2.5 g, Sodium 45.2 mg, Carbohydrate 17 g, Fiber 0.4 g, Sugar 5.6 g, Protein 0.7 g
VEGAN CUT-OUT SUGAR COOKIES
Make and share this Vegan Cut-Out Sugar Cookies recipe from Food.com.
Provided by hipbonez
Categories Dessert
Time 20m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
- In another bowl, mix together wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Start preheating oven to 350 Fahrenheit.
- Roll dough out and cut out shapes with cookie cutters.
- Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.
Nutrition Facts : Calories 1271.3, Fat 55.8, SaturatedFat 7.3, Sodium 194.3, Carbohydrate 178.2, Fiber 3.8, Sugar 76, Protein 13
EASY VEGAN CHRISTMAS SUGAR COOKIES
These sweet vegan decorated sugar cookies are everything you want and more in a dessert, so easy to make and just perfect for Christmas.
Provided by Fioa
Categories Desserts Cookies Sugar Cookies
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix ground flax seed and water in a bowl; let sit until thickened, about 10 minutes.
- Cream vegan margarine and coconut sugar together until smooth, about 3 minutes. Add flax mixture and vanilla extract; mix until well combined. Stir in flour, baking powder, and salt; mix well until a soft dough forms. Wrap dough in plastic wrap and chill for 30 minutes.
- Roll out dough to 1/4 to 1/2-inch thickness on a floured surface. Dip cookie cutter in flour, cut out cookies, and place them on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, about 10 minutes. Chill completely before adding frosting.
- Combine confectioners' sugar, soy milk, vanilla extract, and food coloring in a bowl. Dip cookies in frosting and place on a wire rack until frosting is set, about 30 minutes.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 22.1 g, Fat 4.8 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 82.1 mg, Sugar 11.9 g
VEGAN CUTOUT CHOCOLATE COOKIES
Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 40
Number Of Ingredients 12
Steps:
- In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
- Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
- Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
- Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
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