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Vegan Sugar Cookies
Vegan Sugar Cookies

Vegan Sugar Cookies

April 14, 2021 Posted by Kyndall @ 6 Cakes & More Recent, Recipes 6 Comments
Vegan Sugar Cookies

Vegan Sugar Cookies

These Vegan Free Sugar Cookies are simple to make and just like all of our other sugar cookie recipes, these are no chill and no spread! What more could you ask for?!
*Note* These cookies are not sweet in the same way that the regular sugar cookies are. They are delicious on their own (that's how I love eating them), but you will need to add a glaze or dairy free buttercream to them if you're looking for a really sweet cookie.
5 from 3 votes
Print Pin Rate
Course: Treats
Keyword: cookies, dairy free, no chill, no spread, sugar cookies, vegan
Servings: 20 cookies (depending on size of cutter used)
Calories: 208kcal

Equipment

  • Baking Pans
  • Preforated Baking Mats
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients

  • 226 grams Country Crock Plant Butter with Avocado Oil
  • 208 grams Zulka Morena Pure Cane Sugar
  • 1/2 teaspoon sea salt
  • 1 tablespoon The Neat Egg
  • 2 tablespoons water
  • 1 1/2 teaspoons vanilla
  • 480 grams all purpose flour
Metric – US Customary

Instructions

  • Preheat oven to 345 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool Country Crock Plant Butter, sugar, and salt. You do want the butter to be cool. Keep in mind that because this is an avocado oil butter, the chill will come off it much faster than regular dairy butter.
    Dairy Free Sugar Cookies
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
    Dairy Free Sugar Cookies
  • In a small bowl mix The Neat Egg and the water together well.
    Dairy Free Sugar Cookies
  • This mixture will have an airy gummy type of texture. That's normal.
    Dairy Free Sugar Cookies
  • Add The Neat Egg mixture and the vanilla to your butter, sugar, and salt mixture.
    Dairy Free Sugar Cookies
  • Again, turn your mixer on to the lowest speed and mix just until The Neat Egg mixture and vanilla have incorporated into the butter and sugar. Scrape down the bottom and sides of your bowl, and mix for a few more seconds.
    Dairy Free Sugar Cookies
  • After scraping down and re-mixing.
  • Add the flour to your other ingredients.
    Dairy Free Sugar Cookies
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
    Dairy Free Sugar Cookies
  • The next few pictures are what it looks like through the mixing process.
    Dairy Free Sugar Cookies
  • It may seem like it's not going to come together, but I promise it will!
    Dairy Free Sugar Cookies
  • Done!
  • Remove the paddle. This is not a sticky dough at all, but it's also not a dry dough. It has a very smooth, velvety texture and is super easy to work with!
    Dairy Free Sugar Cookies
  • Pick up all of the dough and easily squeeze it into a large ball.
    Dairy Free Sugar Cookies
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
    Dairy Free Sugar Cookies
  • Take half of your dough, place it onto the very lightly floured parchment paper, and roll it out. I do not sprinkle any flour over the top as it doesn't need it.
    Dairy Free Sugar Cookies
  • Cut out however many shapes you can and put your scraps in the bowl with the other half of the dough.
  • Place your cut dough onto your preforated baking mats or parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • Dairy Free Sugar Cookies
  • I do use all of my dough. I take the remaining half of the dough along with the scraps and kind of squeeze it all back together. I do not knead it! I didn't flour my parchment paper a second time as I didn't want to end up with dry cookies. This dough is a pretty excellent texture and really doesn't need the extra four. I continue to cut and sqeeze the leftover dough together until I can no longer cut any shapes.
  • After removing from the oven, let the cookies set on the cookie sheet for 3-5 minutes.
    Dairy Free Sugar Cookies
  • Move them onto a cooling rack to cool completely.
    Dairy Free Sugar Cookies
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), dairy free sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
    Dairy Free Sugar Cookies

Nutrition

Serving: 1cookie | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 147mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Calcium: 5mg | Iron: 1mg
Tags: dairy freesugar cookiesugar cookiesvegan
6 Comments
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6 Comments

Leave your reply.
  • Kells
    · Reply

    June 27, 2021 at 3:26 PM

    Hi there. How would one go about making a chocolate and/or red velvet version of this? Thank you.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 27, 2021 at 4:27 PM

      Hi Kells! My best advice for making this into Red Velvet flavored cookies would be to use 1 tablespoon of Amoretti Red Velvet Artisan Flavor in the dough. To make it chocolate you could sub out 1/4 cup of the flour for 1/4 cup of cocoa powder. I hope that helps! 🙂

    • Kells
      · Reply

      July 1, 2021 at 4:28 PM

      Thanks so much! For variations, can we use freeze-dried powders or purées?

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        July 1, 2021 at 6:08 PM

        You’re welcome! You can definitely use freeze dried powders! You can add up to 2 tablespoons of the ground down freeze dried powders without having to change any quantities of other ingredients. I wouldn’t suggest using purées as it would leave the dough too wet and it doesn’t offer as much flavor as the freeze dried fruits. 🙂

        • Kells
          · Reply

          July 5, 2021 at 3:58 AM

          Thanks so much for the reply! One last question, lol. I’m full of so many. Idk if you’re familiar with sweet potato flour, but could I possibly sub some of it in this recipe for the flavor?

          • Kyndall @ 6 Cakes & More

            Author
            July 5, 2021 at 6:22 AM

            You’re very welcome! I know what it is, but I haven’t been able to use it. Here’s the info I have 🙂
            Sweet Potato Flour is great when mixed with nut flours, rice flours and traditional white, wheat or gluten-free all-purpose flours. You can use up to 25% sweet potato flour in recipes as a blend. It can also be used as a total substitute in quick breads, muffins and cookies. Cakes, breads and other baked goods need a little more structure with gluten or a binding agent so its best to blend there! I hope that helps!

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