Last Updated on April 14, 2022
These Vegan Old Fashioned Sugar Cookies taste just like the sugar cookies I remember my grandmother making when I was little.
But of coarse the old sugar cookies were not vegan at all, but oh were they so good!
Because I was feeling a bit nostalgic and missing the sugar cookies of the past, I had to create a new recipe that tasted just like the memory.
If you have ever made sugar cookies, you know how easy they are to make and that they use simple ingredients.
So there really wasn’t much to change, I just had to replace a few ingredients to make these cookies plant based.
After switching those few ingredients, no one noticed the difference between the old and new recipes at all.
The cookies are light and crisp with a slight chewy middle.
This cookie will taste great with any type of frosting or taste just as good with out a frosting.
Ingredients for the sugar cookies
- Flour – Use a white all purpose flour for these cookies.
- Baking Powder and Baking Soda – These leaving agents are used in these cookies to help with the flavor and the browning of the cookies.
- Vegan Margarine – The vegan margarine will help the cookies keep their shape.
- Oil – I used an avocado oil in these cookies to add moisture, which will give the cookies a tender texture.
- Egg Substitute – I used a powdered egg substitute in these cookies.
- Sugar -I used a pure cane sugar to slightly sweeten these cookies.
- Plant Based Milk – The plant based milk I used in these cookies was a unsweetened vanilla almond milk. This added a little moisture and softness to the cookies.
- Pure Vanilla Extract – The vanilla extract adds just a hint of a vanilla flavor and helps to enhance all the other ingredients in these cookies.
- Spices – Nutmeg and cinnamon are the perfect combination for sugar cookies. These spices do not take over the cookie, but in actuality they add a subtle warming taste.
How to make these Vegan Old Fashioned Sugar Cookies
Mix in a small bowl the powdered egg substitute and set aside.
In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
Add the sugar, milk, margarine, oil, and vanilla extract together in a large mixing bowl and blend.
Pour in the egg substitute and continue blending until smooth.
Slowly add the dry ingredients to the wet ingredients until well blended.
Once blended, check to see if the dough will stick together to form a ball, if not add a little milk ( about 1/2 Tbsp at a time ) continue until dough holds together.
Form the dough into a ball, divide the ball in half and place each half into sealable bags.
Place the two bags into the refrigerator over night.
The Next Day
Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
Flour the counter or a pastry board, cookie cutter, and rolling pin.
Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
Place the cookies onto a prepared baking sheet.
Finish by rolling, re-rolling, and cutting out the cookies until the dough is used up, adding flour as needed to roll out the cookies.
Both baking sheets can go into the oven at the same time.
Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
You want the cookies to still be light on top with a slightly golden brown edge.
Watch the cookies closely, baking times can vary depending on many things.
Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
There you go! An easy Vegan alternative to classic, Old Fashioned Sugar Cookies.
You can frost them or dust them with powdered sugar, or why not leave them plain!
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Vegan Old Fashioned Sugar Cookies
Ingredients
- 1 1/2 Cup Flour Plus extra to roll out dough.
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 2 Tbsp Vegan Margarine
- 2 Tbsp Avocado Oil
- Powder Egg Substitute Follow package instructions for 2 eggs.
- 1/2 Cup Sugar
- 1 1/2 Tbsp Unsweetened Vanilla Almond Milk
- 1/2 tsp Pure Vanilla Extract
Instructions
Make the dough up the day before you plan on making the cookies. The dough needs to chill over night.
- Mix in a small bowl the powdered egg substitute and set aside.
- In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
- Add the sugar, milk, margarine, oil, and vanilla extract together in a large mixing bowl and blend.
- Pour in the egg substitute and continue blending until smooth.
- Slowly add the dry ingredients to the wet ingredients until well blended.
- Once blended, check to see if the dough will stick together to form a ball, if not add a little milk ( about 1/2 Tbsp at a time ) continue until dough holds together.
- Form the dough into a ball, divide the ball in half and place each half into sealable bags.
- Place the two bags into the refrigerator over night.
The Next day
- Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
- Flour the counter or a pastry board, cookie cutter, and rolling pin.
- Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
- Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
- Place the cookies onto a prepared baking sheet.
- Finish by rolling, re-rolling, and cutting out the cookies until the dough is used up, adding flour as needed to roll out the cookies.
- Both baking sheets can go into the oven at the same time.
- Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
- You want the cookies to still be light on top with a slightly golden brown edge.
- Watch the cookies closely, baking times can vary depending on many things.
- Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
- These cookies can be frosted, or dusted with powdered sugar, or why not leave them plain!
