How To Make Vegan Sugar Cookie Dough: Soft and Chewy!

Last updated on May 28th, 2024

Craving fresh, sweet cookies but avoiding eggs and dairy? No need to miss out. My recipe today shares an easy recipe to satisfy your cookie cravings – without animal products! Let’s learn how to make vegan sugar cookie dough and nail the perfect texture and flavor every time, using plant-based ingredients you likely have on hand. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup vegan butter sticks
• 1 cup organic cane sugar
• 2 tablespoons unsweetened almond or oat milk
• 1 tablespoon Ener-G egg replacer (or 1 tablespoon flax meal + 3 tablespoons water)
• 1 teaspoon pure vanilla extract
• 1 teaspoon aluminum-free baking powder
• A pinch of table salt

How to Make

Creating vegan sugar cookie dough from scratch is a rewarding, fun endeavor that opens up a world of decorating possibilities. With the right technique, you can whip up flavored, ready-to-bake cookie dough in no time!

1. Gather Your Equipment and Ingredients

Having your mise en place prepped ahead of time makes baking a breeze. You’ll need:

• Stand mixer fitted with the paddle attachment
• Large mixing bowl
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Rolling pin
• Cookie cutters in desired shapes

2. Beat the Butter and Sugar

Cream together the vegan butter and organic cane sugar in a large bowl or stand mixer. Beat on medium-high speed for 2-3 minutes until light and fluffy. This step incorporates air into the dough which later leads to a desirable, crackled cookie top.

3. Add the Wet Ingredients

Pour in the non-dairy milk, egg replacer, vanilla extract, baking powder, and salt. Beat again on medium speed until thoroughly combined, about 1 minute. The egg replacer and non-dairy milk act as binders while also contributing moisture to keep the cookies from turning out dry.

4. Mix in the Flour

With the mixer running on low speed, slowly add the all-purpose flour, 1⁄2 cup at a time, letting it fully incorporate between additions. Take care not to overmix once all the flour is added. Overbeating develops excess gluten, resulting in tough cookies. Mix just until a thick, cohesive dough forms.

5. Chill the Dough

Transfer the vegan sugar cookie dough to an airtight container or wrap it in plastic wrap. Chilling for at least 30 minutes allows the dough to firm up, making it much easier to handle and roll out. For best results and flavor development, chill overnight. The rested dough also retains its shape better while baking.

6. Roll Out the Dough

Lightly dust your work surface and rolling pin with flour. Gently roll out the chilled cookie dough to 1⁄4-inch thickness, taking care not to overwork it. Rotate and flip the dough intermittently for even thickness. Add extra flour as needed to prevent sticking.

7. Cut Out Cookie Shapes

Use your desired cookie cutters to cut out shapes in the dough. Dip cutters in flour between presses for a clean release. Gather scraps and reroll to cut out more cookies. Place shapes 1 inch apart on parchment-lined baking sheets.

8. Bake the Cookies

Bake cookies at 350°F for 8-10 minutes, or until lightly golden brown along the bottom edges. Baking times vary based on cookie size and thickness.

Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy your handmade vegan sugar cookies!

Can I Make These Sugar Cookies Gluten-Free?

You bet! With a couple of simple swaps, these sugar cookies easily transform into gluten-free vegan sugar cookies.

Replace the all-purpose flour with a one-to-one gluten-free flour blend such as Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Flour.

These premixed blends contain a precise ratio of whole-grain flours like rice and sorghum flours along with binders like xanthan gum for ideal texture. For extra insurance, add 1⁄4 teaspoon more xanthan gum per cup of flour. The gum helps mimic the elasticity of gluten to prevent crumbling. Try almond flour or coconut flour for completely grain-free cookies with a delightful twist. With practice, you can perfect chewy, tender gluten-free vegan sugar cookies to enjoy without gluten guilt!

You can also check out my recipe here: Gluten Free Sugar Cookie Dough

Plant-Based Sugar Cookie Frosting Recipe

Creating a creamy, dairy-free frosting for your vegan sugar cookies opens the door for vibrant decorating options. This simple recipe delivers a smooth, sweet topping perfect for piping or spreading onto your baked goods.

You will need:

• 1⁄2 cup vegan butter, softened
• 2-3 cups powdered sugar
• 2 tablespoons plant-based milk (soy, almond, oat, etc.)
• 1⁄2 teaspoon vanilla extract
• Natural food coloring (optional)

How to Make

1. Beat together the vegan butter and 2 cups powdered sugar on medium speed until combined. Scrape down the sides as needed.
2. Add in non-dairy milk, vanilla, and food coloring if using. Mix again on low speed for 1 minute.
3. Slowly incorporate the remaining powdered sugar 1⁄2 cup at a time until the frosting reaches the desired consistency for decorating or topping cookies.

Adjust ingredients to make a thinner glaze or pipeable frosting. Sprinkle with rainbow sprinkles or drizzle with melted dairy-free chocolate for extra pizzazz! Store frosted cookies in an airtight container at room temperature.

Tips and Tricks

Baking picture-perfect vegan sugar cookies starts with crafting flawless dough. Implement these expert tips for enhancing texture and flavor in your batch.

Achieve Ideal Texture

• Chill the dough thoroughly before baking. Letting it rest overnight allows ingredients to fully hydrate for a smooth, workable consistency.
• Avoid over-mixing once the flour is added. Gently combine just until a dough forms to prevent toughness from excess gluten development.
• Use Edmunds Baking Vegan Butter Sticks or Miyoko’s Vegan Butter for superb texture mimicking dairy butter. Their compositions lend well to tender, flaky cookies.

Boost Flavor

• Brown the vegan butter slightly for deeper, more complex notes. Cook until tan before creaming with sugar.
• Splash pure almond extract into the dough for a lovely bakery-style flair. Start with 1⁄4 teaspoon and adjust to taste.
• Mix in a teaspoon of instant coffee powder or espresso for a special mocha twist. The coffee intensifies sweetness beautifully.
• Swirl peanut butter or your favorite dairy-free chocolate chips into the dough for bursts of flavor in every bite.

Alter Cookie Style

• For crispy cookies, flatten dough balls before baking so they spread out thin.
• For chewy cookies, shape the dough into balls and place them far apart on sheets. The mounds will bake tall and fudgy.
• For crackly tops, chill dough thoroughly so balls hold shape when baked. Jagged edges form as dough spreads and then sets.

Avoid These Mistakes

Creating flawless vegan sugar cookie dough takes some finesse. Sidestep these common pitfalls for the best results:

Overworking the Dough

Once the dry ingredients are added, take care not to overmix. Overbeating leads to an overdevelopment of gluten, translating to tough cookies. Gently stir just until a dough forms then stop mixing. The dough should appear rough and shaggy. If using a stand mixer, switch to the less vigorous paddle attachment.

Incorrect Temperature of Ingredients

For prime consistency, the vegan butter must be properly softened before creaming. Straight from the fridge creates a heavy, dense dough. On the flip side, melted butter inhibits creaminess. Let butter soften on the counter for an hour before baking for ideal texture.

Variations of Vegan Sugar Cookie Dough

Customizing your vegan sugar cookie dough opens up a world of possibilities to satisfy any craving. While the standard vanilla dough makes classic cookies, mixing in flavors and add-ins creates exciting new taste sensations. Explore some mouthwatering ways to alter the basic recipe.

Chocolate Chip Vegan Sugar Cookies

What’s better than chocolate chip cookies? This beloved classic gets a vegan makeover by swirling dairy-free chocolate chips into the dough. The contrast of sweet cookies and bittersweet chocolate makes a heavenly combination.

Use Enjoy Life Mega Chunks for their large size and allergy-friendly recipe. Their shape holds up nicely during baking too. Stir 3⁄4 to 1 cup mini chips into the finished dough for even distribution. For extra decadence, press additional chunks on top of shaped cookie balls before baking.

Spiced Vegan Sugar Cookies

Warm spices like cinnamon, ginger, nutmeg, and cloves infuse cozy flavor into sugar cookies. Simply add 1-2 teaspoons of your favorite blend to the dry ingredients when mixing up a batch. For a bolder punch, use pumpkin pie spice seasoned with ginger and clove.

Decorate spiced cookies with vanilla or cream cheese icing. Or make cinnamon roll-style treats by smearing dough balls with vegan butter and then coating them with a cinnamon-sugar mixture before baking.

Confetti Vegan Sugar Cookie Dough

Both kids and kids-at-heart will love these fun confetti cookies. Use jimmies or nonpareils in every color to create a rainbow sparkle effect. Sprinkle 1⁄4 to 1⁄2 cup onto rolled-out dough and gently press in with your hands. Reroll scraps to incorporate even more festive speckles.

For doubly colorful cookies, add liquid food dye when mixing the dough. A couple of drops makes pastel cookies while a teaspoon or more creates rich, vibrant hues. Pair with creamy icing to let the rainbow colors pop.

Storage and Freezing Tips

Properly storing homemade vegan sugar cookie dough preserves freshness and flavor for later baking. Follow these handy refrigeration and freezing guidelines after mixing up a batch.

Refrigerating

For best results, always chill vegan cookie dough for at least 30 minutes before scooping and baking. This firms up the consistency for easier shaping. Place the airtight dough container on the top fridge shelf, as this is the coldest area. Raw dough lasts 3-4 days chilled.

Freezing

For longer storage, shape chilled dough into cylinder logs. Wrap the logs tightly in plastic wrap then aluminum foil and freeze the cookie dough for up to 3 months. Thaw logs overnight in the fridge before slicing and baking.

Freezing Scooped Cookie Dough Balls

Scooping dough into balls makes baking even quicker after thawing. Space dough balls on a sheet pan and freeze solid. Transfer frozen balls to an airtight freezer bag. Frozen scooped dough keeps for 1-2 months. Let thaw for 10 minutes before baking.

Vegan Sugar Cookie Goodness!

Dive into this recipe and get ready to fill your kitchen with tray after tray of soft, mouth-watering vegan sugar cookies that you’ll be excited to munch on and share with pride.

FAQs: How To Make Vegan Sugar Cookie Dough

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