The best vegan desserts are the ones no one would even guess are made without dairy and eggs, and these sugar cookies fit the bill! Just like Grandma's, these little gems are deliciously soft and sweet — even without the icing! But at 68 calories per adorable cookie, it sure beats the 192-calorie-cookies that are traditionally made with butter, milk, and eggs.
This dough rolls out smoothly, the cookie cutter never sticks to the dough, and the shapes come out perfectly — no crumbling whatsoever.
And because you know sampling a little cookie dough is an important part of the cookie-making-process, you can nibble away without worrying about getting sick because this cookie dough is completely safe and edible (and delicious)! Just make sure you leave some to bake up.
I used store-bought flaxmeal, but if you don't like seeing bits of flax in your cookies, grind your own flaxseed. Since icing covers the cookies, I didn't mind.
- For cookies:
1 tablespoon ground flaxseed
3 tablespoons water
1/2 cup vegan Earth Balance
1/2 cup organic powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cup unbleached all-purpose flour, plus 1 tablespoon
1/8 teaspoon sea salt
- For icing:
1 cup powdered sugar
4-5 teaspoons vanilla soy milk
Sprinkles or colored sugar crystals (find ones that are naturally colored)
- In a small bowl, combine the ground flaxseed and water. Mix to combine, and place in the fridge for 15 minutes to thicken into an egg-like consistency.
- Since your Earth Balance is coming straight from the fridge, place it in a large glass mixing bowl and microwave for 15 to 20 seconds to soften just a bit. Add the powdered sugar, and cream them together using a handheld mixer.
- Pour in the vanilla and almond extract, as well as the flax and water mixture; beat until combined.
- In a small bowl, whisk the flour and salt together. Gradually blend it into the wet mixture with the mixer. Use your hands to knead the dough into a ball.
- Place the dough ball back in the bowl, and refrigerate for at least an hour. If you're not planning on making these cookies yet, place the dough in an airtight container — it'll keep for up to 3 days, if needed.
- Preheat oven to 400°F. Line 2 cookie sheets with parchment paper, and set aside.
- Knead 1/2 of the dough for 10 seconds or so to make it more pliable. With a rolling pin, roll it flat onto a clean, floured surface until it's about 1/4 inch in thickness.
- Using cookie cutters, cut out shapes, and place cookies on the parchment paper.
- Bake for 6 to 8 minutes (watch them carefully to make sure the edges don't brown).
- Allow to cool completely.
- Mix together the ingredients for the icing to your desired consistency, and decorate as you please — here's a video with some fun decorating tips.
Calories in 1 undecorated cookie:
Source: Calorie Count
Calories in icing per cookie:
Source: Calorie Count
- Cookies, Desserts
- 32 cookies
- Total Time
- 2 hours, 59 minutes, 59 seconds
- Calories per serving
- 52 (undecorated); 68 (decorated)