Vegan Sugar Cookies

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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It's hard to imagine a classic buttery sugar cookie without the butter, but trust us, it's possible. Here, we use coconut oil instead of butter for dairy-free eggless cut-out cookies that taste delicious and are fun to make and eat. Decorate with a citrus glaze colored with a little food dye, sprinkles and/or sanding sugar as you wish.

Carolyn Casner
Source: EatingWell.com, October 2018

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Recipe Summary test

active:
35 mins
total:
1 hr 40 mins
Servings:
25

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.

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  • Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla; beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.

  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

  • Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about 1/4-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.

  • Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.

Tips

To make ahead: Refrigerate dough (Steps 1 and 2) for up to 4 days. Let dough stand at room temperature for 30 minutes before rolling.

Tip: If you have trouble transferring the cookies to the baking sheet, leave the cookies on the parchment and peel away excess dough, leaving the cut-out shapes on the parchment. If the dough is too soft to peel away easily, place the parchment on a baking sheet and freeze for 10 to 20 minutes. Carefully transfer the parchment with the cookies to a baking sheet and bake as directed in Step 5.

Nutrition Facts

Serving Size: 2 cookies
Per Serving:
49 calories; protein 0.6g; carbohydrates 6.8g; dietary fiber 0.3g; sugars 3g; fat 2.2g; saturated fat 1.8g; vitamin a iu 0.1IU; vitamin c 0.2mg; folate 4.6mcg; calcium 8.8mg; iron 0.5mg; magnesium 0.6mg; potassium 6.4mg; sodium 33.2mg; added sugar 3g.
Exchanges:

1/2 fat, 1/2 starch

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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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jaybu
Rating: 5 stars
12/23/2018
These vegan cookies are amazing in both flavor and texture. One of my daughters has been vegan for about 2 years and honestly we have found most vegan cookie recipes to be pretty awful. Fortunately this one is a keeper! The finished cookies are pleasantly crisp and taste super rich and buttery. They're delicious by themselves but we made a vegan glaze for a little something extra. Whatever you do don't skimp on the lemon rind! I thought 4 teaspoons would be overpowering in such a small amount of dough but the flavor of these cookies was a hit with everyone in my family. Note: Despite following the recipe exactly and using 2" round cookie cutters I came out with only 40 cookies (instead of 50). Read More
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