Vegan Soft Frosted Sugar Cookies

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

non-dairy milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used to reduce costs.

powdered sugar

🥗Healthier: date sugar

💰Cheaper: granulated sugar

Date sugar is less processed.

To a medium bowl add 3 cups of all-purpose flour.

Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to the flour and whisk together, then set aside.

In a large bowl, add 1-1/4 cups of vegan butter and 1-1/2 cups of white sugar.

Using a hand mixer, blend until creamy and fluffy.

Add 1 cup of non-dairy milk, 1 tablespoon of lemon juice, 2 teaspoons of vanilla extract, and 1/2 teaspoon of almond extract to the mixture and mix together.

Add the dry ingredients to the wet ingredients and mix until combined, noting that the dough will be soft and fluffy, resembling thick cake batter.

You can use the dough immediately or chill it for an hour for easier handling.

Line a baking sheet with parchment paper and use a cookie scoop or large spoon to place about 2 tablespoons of dough onto the sheet, spacing them apart.

Lightly pat the dough down with wet fingers to prevent sticking.

Bake at 350°F for about 11 to 14 minutes.

While the cookies cool, prepare the frosting by adding 1/2 cup of vegan butter and 1/2 cup of vegetable shortening to a large bowl.

Add 3 cups of powdered sugar and 1 teaspoon of vanilla extract, then blend together with a hand mixer, starting slowly to avoid a powdered sugar cloud.

Add 1-4 tablespoons of non-dairy milk gradually until the frosting reaches a fluffy consistency.

If desired, add food coloring to the frosting and mix until combined.

Ensure the cookies are completely cool before frosting them to prevent melting.

Generously smear frosting on each cookie and top with sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens