These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!

Fioa

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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

71 calories; protein 0.9g 2% DV; carbohydrates 11.4g 4% DV; fat 2.5g 4% DV; cholesterolmg; sodium 85.5mg 3% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2019
needed 4 tbs of coconut milk to get the right consistency. Read More
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/12/2019
needed 4 tbs of coconut milk to get the right consistency. Read More
(1)
Rating: 5 stars
11/09/2019
I made these today and they re definitely a keeper! I had to make some vegan royal icing to go on top because I didn t think the cookies were sweet enough; my father liked them as they were - he said they weren t overly sweet and he liked that. I think you can use different flavored vegan creamers to alter the flavor of the batter. I used a almond milk-based vanilla-flavored creamer instead of the coconut milk. I think it would be fun to try different flavors like gingerbread peppermint etc. All in all this is a great recipe! Read More
(1)
Rating: 5 stars
12/11/2018
Very good. I added divided the dough in half and added peppermint extract to half almond extract to the other rolled them together and cut them into spirals. Delicious. A million times better if you can them until they're just a bit crispy. Yum yum yum. Read More
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Rating: 5 stars
03/26/2020
I made these with monk fruit sugar instead of white sugar. All the texture and sweetness without the calories and tooth decay. Read More
Rating: 5 stars
12/22/2019
These are great! I have been vegan for a year and craving sugar cookies for just as long and I finally decided to try a recipe. This one was so easy and delicious. We did use 4 tbs of milk and less of the flour mixture by about 1/4-1/2 cup. We didnt use cookie cutters but made our own shapes Read More
Rating: 5 stars
10/05/2018
My kids said they were really good! I couldn t try them because of medical reasons so this is my kid s review. I did have to tell them to stop eating so many though! I also did not roll them out. Just flattened the dough with my hand as I didn t want to put the effort into them if they turned out not tasty. I will try them again when I m able to eat them and roll them out and cut with cutters next time. Read More
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Rating: 5 stars
11/02/2018
These tasted crunchy on the outside and chewy on the inside. I used Silk Almond Creamer (vanilla) because I didn't have coconut milk and didn't want to use the pea protein milk I had for fear that it would change the taste for the worst. I halved everything to avoid making too many. I made 5 and still was able to refrigerate a wad for another day. I'll definitely make these as a go-to sugar cookie when I want something sweet. Read More
Rating: 5 stars
03/25/2019
I made these and they were delicious fast and easy. They re extra crispy too perfect for dipping in coffee or tea. I might sprinkle sugar on them next time. A new favorite.?? Read More
Rating: 4 stars
10/19/2018
I made them and used sodium free sugar free soy milk instead and I used a little less sugar than recommended because I prefer a mild sweetness. They were a huge hit. Half of them got eaten by the family before I managed to decorate them! They did come out a bit thick though almost like biscuits. I don't mind actually. It made them mildly crunchy but soft in the middle and I can decorate the sides like little cakes now which is fun. Let's call it a happy accident. Read More