Vegan Sugar Cookies with Strawberry Frosting
Celebrate any occasion with these vegan sugar cookies! They're soft and chewy and hold their shape while baking. Cut them into cute shapes for a fun, festive treat.
Servings: 18 cookies
Ingredients
Dry Ingredients
- 2 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ⅔ cup cane sugar
- ½ cup vegan butter stick Earth Balance brand is best
- 3 Tablespoons non-dairy milk
- 1 Tablespoon cornstarch or tapioca flour
- 1 teaspoon pure vanilla extract
Strawberry Buttercream Frosting
- ⅓ cup vegan butter stick
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-3 Tablespoons plant milk I use almond milk
- 1 Tablespoon powdered freeze-dried strawberries
Instructions
For The Cookie Dough
- Add the butter and sugar to a large bowl. Using an electric mixer (handheld or stand mixer with a paddle attachment), beat the butter and sugar on medium speed until smooth and creamy.
- Pour in the vanilla extract, plant milk, and cornstarch. Beat on low speed to combine. Scrape down the sides as needed.
- Add 1 cup of flour to the bowl and sprinkle in the baking powder and salt. Mix on low speed until the wet and dry ingredients are combined. Add the remaining 1 cup of flour and mix on low speed, then gradually move to medium-high speed until the dough is fully combined. The dough should be soft and easily stick together and there should be no dry flour in the bowl.
- Divide the dough in half and flatten each half into a disc. Wrap them each in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (or up to 2 days).
Rolling and Baking
- Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.
- Place a sheet of parchment paper down on your work surface. Set the dough in the middle and place another sheet of parchment paper on top.
- Roll the dough to ¼-inch thickness using a rolling pin. (If it is too firm to roll let it sit for 5-10 minutes)
- Dust your desired shape cookie cutters with flour. Cut out as many cookies as you can from the dough.
- Then, gather the extra dough around the cutouts and repeat the process.
- Transfer the cookie cutouts to the prepared baking sheets.
- Repeat the above steps to roll and cut out the remaining dough.
- Bake the cookies on the middle rack of the oven at 350ºF for 8-10 minutes, until they begin to lightly brown.
- Let the cookies cool on the pan for 5 minutes then transfer them to a cooling rack. Cool fully before frosting.
For The Frosting
- Use a high-speed blender, Nutribullet, or equivalent to blend your freeze-dried strawberries into a powder. Measure two teaspoons and set aside.
- In a medium bowl, use a hand mixer on medium-high speed to beat the butter until it becomes smooth and creamy.
- Pour in the vanilla extract, 1 Tablespoon of plant milk, and 1 cup of powdered sugar. Mix on low speed until combined.
- Slowly mix in the remaining powdered sugar and strawberry powder (if using). Add more milk if needed. The frosting consistency should be soft and spreadale but stiff enough to hold its shape.
- Use a knife or spatula to frost the completely cooled cookies. Decorate with sprinkles as desired.
Notes
- Two frosting flavors: To make strawberry and vanilla frosting like I did in the photos, split the frosting in half. Add strawberry powder (half the amount) to one batch, leaving the other vanilla.
- Storage: The dough can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw before rolling out.
Frosted cookies can be kept at room temperature for 3-4 days or in the refrigerator for up to 7 days. - Troubleshooting: If the dough seems dry, add a teaspoon of plant milk and mix until combined. If it is too wet, add 1 Tablespoon of flour (or as needed) and mix.
- For an even thickness: I use these silicone guides and this rolling pin to roll the dough to an even thickness every time.
Nutrition
Serving: 1 cookie | Calories: 262kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 87mg | Sugar: 20g
