Saturday, December 22, 2012

The Best Sugar Cookies {shhhh, they're vegan}

With Santa coming in two days we decided to get to baking some cookies. I am going to be very busy entertaining and may not get another chance. This year we are having lots of family over for dinner. In lieu of a big roast of some sort I will be making two lasagnas, some roasted Brussels sprouts, warm rolls, and some other side dishes I have not decided on yet. Thank you for weighing in on your favorite holiday dishes on my facebook page! 

This year I decided to make our cookies with more wholesome ingredients. The coconut oil and milk lends a very faint coconut flavor that I'm not sure would be discernible had I not known the ingredients. 
One of the best things about making vegan cookies is that you can eat all the dough you want without any salmonella concern. You can bet the three of us girls were licking the spoons. 

The cookies turned out delicious and tasted just like the real thing. They really tasted buttery, even without any butter. 

We're heading out to try a new winter ice rink and then I'll be busy wrapping presents and entertaining for the next few days. I hope you have a wonderful holiday and make some yummy cookies for Santa, or just for yourself. 
xoxo 



Vegan Sugar Cookies 

makes about 5 dozen 2 1/2 inch cookies 

Cookies:
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk, soymilk, or almond milk
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar

Icing:
2 cups powdered sugar
2 tablespoons coconut, soy, or almond milk
sprinkles or sanding sugar (optional)


In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together. Cover and refrigerate at least 2 hours. 

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it's easy to roll out. Place shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack. 

To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate. 

adapted from Betty Crocker

34 comments:

  1. All the best for Christmas! Cookies look fantastic, just like your little princess ;)))

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  2. What a nice post, and the little girl is very pretty and helpful.
    Love from Spain and Merry Christmas
    Marialuisa

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  3. Ooh... These look so yummy, Marina! Can't wait to try this recipe ;)

    Merry Christmas!
    xoxo- Kaara

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  4. This is perfect, I was just searching for a vegan cookie to make for my sister, I love the decoration on these, the combination of sugar and frosting looks very elegant!

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  5. Gorgeous cookies, Marina! I love the star shape and the white on white - winter elegance! :)

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  6. Looks yummy! I have never made Vegan cookies. A must try! It would be nice to have a treat for my vegan friends during the holidays.

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  7. Marina,
    Sugar cookies are my very favorite. I'll give this recipe a try.
    Have a very happy holiday.
    Karen

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  8. What a great recipe! I love no eggs are involved!! My favorite part about making cookies is the dough! Shame on me!!! I am going to make these before Christmas!! happy Holidays to you and your family!!

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  9. sssshhhh? oh heck no! shout it! this is a fab recipe and you know i'm making it. i wonder what a little lemon zest would taste like in there? omg, can't wait til i try it tomorrow. xo janet

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    Replies
    1. Oh lemon would be perfect. My favorite is a glaze made with powdered sugar and a little lemon juice. happy holidays Janet!

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  10. I love the coconut milk option! and maybe some rosemary would be awesome in these also...

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  11. These are some gorgeous cookies! Are they crispy or soft? I love super thin, extra crispy sugar cookies and wondering if this dough could get that result. Happy Holidays!! -channing

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    1. they are crispy if you bake them until they start to turn golden brown and you roll them thin. If you roll them thick and under bake them they could stay soft.

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  12. Help! I followed this recipe step by step and my dry ingredients did not mix well at all, my cookie dough turned into just a thick clumpy powder. Where did I go wrong? Please let me know, I'd still like to make them! Thanks!

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    1. Oh shoot! I could have been that your coconut oil was too hard and just needs to warm up a bit. Mine was room temperature and soft but not melted. Did you make sure to level your flour and powdered sugar? If it's too dry, all you need to do is add a little more milk.

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    2. I just double checked the ingredient list against the original recipe I adapted this from, and they are all correct.

      http://www.bettycrocker.com/recipes/vegan-sugar-cookies/45ab6889-511a-4345-9391-9ea5c00c8d4a?p=1

      Just add a bit more soft coconut oil and/or milk until it comes together into a ball. Also after the dough is refrigerated it will be very hard and need to warm up a little before it's easy to roll.

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  13. Marina, these are so dreamy.

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  14. Not only they might be the best .. they are for sure the prettiest! Everything you do is soooo pretty!

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  15. Christy8:11 PM

    I made these tonight and my dough was also very dry and crumbly but after adding more milk it turned out great! They were very soft at 8 minutes so I baked the last sheet at 9 minutes and that seemed like the magic number. They taste fantastic! I will definitely keep this recipe and make them again. Thanks!

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    Replies
    1. Hi Christy, I'm so glad they worked out for you after adding a little more milk! Thanks so much for letting us know! Happy holidays!

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  16. Anonymous2:54 PM

    How can one get past the powdered sugar part; I've tried to powder vegan sugar but, have yet to be successful...

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    1. Hi There, I use Organic powdered sugar, because, as far as I can tell from my research, organic sugar cannot contain bone char. I know Hain Organic brand of powdered sugar is vegan, for example.

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    2. Wholesome Sweeteners is another brand that makes vegan powdered sugar. You should be able to find it natural foods stores. Hope that helps you!

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  17. Hello! Can you tell me if these cookies spread much? Thank you in advance!

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    1. Hi Jennifer! No, they don't spread much at all. Especially if you chill them after cutting out but before baking. Enjoy!

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  18. I tried the Betty Crocker version a month ago but it spread quite a bit. Maybe I overbeat the sugar and butter too much. I will try your version with coconut oil and try not to overbeat and see how it goes. Does the coconut cause the wet ingredients to get all lumpy like it's not incorporating?

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    Replies
    1. If your milk is colder than room temp it may get all lumpy. That often happens, but you can work it out by kneeding a bit. Also it's very hard after chilling and needs to sit a few minutes before you will be able to roll it out.

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    2. Hi Marina,

      I love love love this recipe! I've featured it on my hubpages article that I put together on my favourite vegan cookie recipes! I hope that this is ok, and that it may even bring more traffic to your great blog :)

      Thanks for the great vegan recipe!

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  19. Haha! You girls are so cute! I love your recipe. Will also bake this for my girls. I have 3 kids. By the way, I love the fact that you used coconut oil as part of your recipe.

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  20. Anonymous5:32 PM

    Thank you so much! We made two batches of these today - one as written, and then the second with lemon extract and orange zest. The recipe is a "keeper", as my kids would say. :)

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  21. Anonymous2:02 AM

    Wondering how long I could store the dough in the freezer for?

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    Replies
    1. Hi there, I would try for up to 3 months tightly wrapped in plastic

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  22. Made these today. I liked the idea a commenter had if adding lemon zest but don't like it in the cookies and will be leaving it out next time. These cookies did spread a fair amount. I used home ground white whole wheat flour and they held together nicely. They do appear really greasy but they don't taste too greasy. I didn't frost them and the kids loved them anyway! Thanks for the recipe!

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