Vegan Sugar Cookies
Bakery recipe for sugar or sprinkle cookies as we always called them! Bake them all or scoop & freeze for later!
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 spreadingNow 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!