Vegan Sugar Cookies just like the ones I made in my bakery!
Sometimes we just have to keep it simple when it comes to making a statement!
This recipe is surely one to pack a big punch with minimal effort!
These cookies are slightly crispy on the outside but the inside stays soft and chewy for days!
Roll them in whatever you like for whatever occasion you want them!
Just change up the sprinkle decor to match the holiday and now you can even make your own sprinkles click here to see how!
No weird ingredients or egg replacers here since I am using flax for the binder.
However I would suggest to use golden flax though so you don’t see the darker flecks as you see here in mine
This recipe can be made completely gluten free simply by replacing the flour with a 1:1 All Purpose Blend like Bob’s Red Mill *not sponsored
CHECK OUT THE FULL VIDEO TUTORIAL ON YOUTUBE FOR HOW TO MAKE THEM~ CLICK HERE!
Notes for Success:
As I mentioned this is my authentic bakery recipe where we used shortening in addition to the butter
Shortening will prevent your cookies from overspreading in the oven while leaving them light and fluffy
But you can omit this and use all vegan butter if you prefer
Vegan Sugar Cookies
Ingredients
- Vegan Butter 8 tablespoons (113g)
- Hi Ratio Shortening ½ cup (113g) *see notes
- Light Brown Sugar ½ cup (105g)
- Granulated Sugar 1 cup (200g)
- Ground Flax Meal 2 Tablespoons (16g)
- Hot Water 6 Tablespoons (90ml)
- Vanilla Extract 1½ teaspoons
- All Purpose Flour 2½ cup (312g)
- Or 1:1 gluten free flour 2½ cups
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoon (7g)
- Toppings of your choice as needed *see video
Instructions
- Preheat your oven to 350°F
- Combine the flax meal with the hot water and let it stand to thicken
- Cream the vegan butter and shortening with both sugars with the paddle attachment on medium to high speed until light & fluffy, this will take about 3-5 minutes
- Add the flax paste and vanilla extract and then whip on high speed for abotu 10 seconds to emulsify.
- Be sure to scrape the bottom & sides of the bowl to ensure an even mix.
- Add the sifted flour, baking powder & salt all at once and mix until it comes together
- Scoop the dough about 3 Tablespoons each or for perfect cookies use a Cookie Scoop onto parchment lined sheet pans spaced 2" apart then place them in the freezer for about 10 minutes to prevent spreading
- Once the oven has come up to temperature, take the cookies out of the freezer and drop them into your choice of toppings (see video for how to do this efficiently) flattening them slightly
- Then place back onto the sheet pan and bake immediately for approximately 15-18 minutes or until they are just starting to get golden browned around the edges (bake time will vary depending on the size of your cookies)
Notes
Baked Cookies can be stored for up to 10 days in an aritight container at room temperature.
Freeze the dough for fresh baked cookies whenever!
Hi Gretchen! Its there other ingredient instead of the shortening? I mean a substitute? Thanks!
yes you can use vegan butter instead!
Thank you!!!!
Hello! Do you happen to know how many calories is in one cookie? Thanks in advance x
No Im sorry I dont have the nutrition value plug in here 🙁
Hi Gretchen, I can’t have soy, what other vegan butter can I use? I’m also gluten free, so will sub wheat flour. Thank you!
Hi Janet I believe Earth Balnace makes a soy free blend. AS for the vegan and gluten free together I’m not schooled there, but some have told me GF+ vegan takes a bit more finesse
Hi Gretchen! I recently purchased the The Plant Based egg and wanted to know how much I should use for this recipe.
Hi Great!! This recipe I would use 3 teaspoons of the PBE added to the dry ingredients, no other changes, the liquid can be changed from water ((the 6 Tbs)) (that was listed to reconstitute the flax meal) to any plant milk you like for a more rich result!
Gretchen, I can’t find your recipe for your Big Fluffy Bakery Style Sugar Cookies. They are grandson’s favorite cookie and unfortunately I couldn’t print it so always went back to your website when I wanted to bake them. Is there a way you can supply me with the recipe?
Thank you.
Hi Rosalie, my non vegan blog is shut down
I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down.
Here is a video explanation I recently uploaded in response to the many emails I have been getting https://youtu.be/ghHVqNZuNaA
Thanks for your support and encouragement though the ages!
~Gretchen
Excellent taste and texture, I smashed mini chocolate chips
On the top. Final taste test tests with the grand kids tomorrow.
This is now my go-to sugar cookie recipe! Thank you for sharing!
YAY!! it’s my Go-To too! LOL
Hi Gretchen! We love your recipe site!
Question about these: can these cookies be formed into shapes with cookie cutters as is or do you recommend refrigerating the cookie dough for a bit first? Thanks in advance!
Hey there thank you! Not this dough~ this one is a scoop dough recipe, but CLICK HERE for the best roll cut out cookies!