Gretchen's Vegan Bakery

Vegan Sugar Cookies

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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!

 

Sugar Cookies

These vegan sugar 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!

Vegan Sugar Cookies

 

WATCHON YOUTUBE FOR HOW I MADE THESE SUGAR COOKIES!

Vegan Sugar Cookies

No affiliation with any products or companies linked below it is solely for visual reference

Notes for Success:

Flax meal is my egg replacer of choice for this recipe
But you can use another dry blend egg replacer or aquafaba instead

This recipe can be made completely gluten free by replacing the flour with a 1:1 All Purpose Blend like Bob’s Red Mill 

The recipe below lists all vegan butter but originally in my bakery we made this recipe using half shortening and half butter
Shortening will prevent your cookies from overspreading in the oven while leaving them light and fluffy

Using a cookie scoop for each cookie will ensure a perfect uniform size
Typically I use a 2ounce scoop

Weighing your ingredients with a scale will ensure the best results

Vegan Sugar Cookies

Vegan Sugar Cookies

Bakery recipe for sugar or sprinkle cookies as we always called them! Bake them all or scoop & freeze for later!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 dz

Ingredients
  

  • 1 cup Vegan Butter 226g
  • ½ cup Light Brown Sugar 105g
  • 1 cup Granulated Sugar 200g
  • 2 Tbs Ground Flax Meal *see notes 16g
  • 6 Tbs Hot Water 90ml
  • 1 teaspoon Vanilla Extract
  • 2½ cups All Purpose Flour 312g
  • ½ teaspoon Salt ½ teaspoon 3g
  • 1½ teaspoon Baking Powder 1½ teaspoon 7g

Instructions
 

  • Combine the flax meal with the hot water & let it stand to thicken. (If using another dry blend egg replacer instead, reconstitute it with the water)
  • Cream the vegan butter 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 (or other egg replacer) & vanilla extract and then whip on high speed for about 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 2 ounce (or your favorite size) cookie scoop onto parchment lined sheet pans spaced 2" apart then place them in the freezer for about 10 minutes to prevent spreading
    Now you can start preheating the oven
  • One by one drop the pre-scooped cookie dough balls into your choice of toppings (see video for how to do this efficiently) flattening them slightly
  • Place back onto the sheet pan & bake immediately for approximately 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)

Video

Notes

Storage Baked Cookies can be stored for up to 10 days in an airtight container at room temperature.
Freeze the dough for fresh baked cookies whenever!
Tried this recipe?Let us know how it was!

 

 

 

 

Reader Interactions

Comments

  1. Yahaira Barreto

    Hi Gretchen! Its there other ingredient instead of the shortening? I mean a substitute? Thanks!

  3. Janet

    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!

    • Gretchen

      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

  4. Vivian

    Hi Gretchen! I recently purchased the The Plant Based egg and wanted to know how much I should use for this recipe.

    • Gretchen

      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!

  5. Rosalie

    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.

    • Gretchen

      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

  6. John

    Excellent taste and texture, I smashed mini chocolate chips
    On the top. Final taste test tests with the grand kids tomorrow.

  8. E-Y

    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!