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.
Equipment
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
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.
- 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.
- In a small bowl mix The Neat Egg and the water together well.
- This mixture will have an airy gummy type of texture. That's normal.
- Add The Neat Egg mixture and the vanilla to your butter, sugar, and salt mixture.
- 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.
- After scraping down and re-mixing.
- Add the flour to your other ingredients.
- 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.
- The next few pictures are what it looks like through the mixing process.
- It may seem like it's not going to come together, but I promise it will!
- 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!
- Pick up all of the dough and easily squeeze it into a large ball.
- 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!
- 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.
- 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.
- 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.
- Move them onto a cooling rack to cool completely.
- 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!
Nutrition
Serving: 1cookieCalories: 208kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 147mgPotassium: 30mgFiber: 1gSugar: 11gCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!
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