Vegan Sugar Cookies

Must Try

Celebration Champagne Sparkler

Sure, the lemon/maple/cayenne combo may evoke the Master Cleanse detox, but they just taste great together, especially in a glass of bubbles. Ingredients Ingredient Checklist...

Vegan Minestrone Soup

Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas,...

Whole-Wheat Cranberry Dinner Rolls

These buttery thyme-seasoned knotted dinner rolls have a sweet and tangy cranberry-ginger topping baked right in. The prep time is only 20 minutes thanks...

Vegan Meringue Cookies

Magical aquafaba--the liquid from canned chickpeas that often gets poured down the drain--mimics egg whites in these airy vegan meringue cookies. The other magical...

It’s hard to imagine a classic buttery sugar cookie without the butter, but trust us, it’s possible. Here, we use coconut oil instead of butter for dairy-free eggless cut-out cookies that taste delicious and are fun to make and eat. Decorate with a citrus glaze colored with a little food dye, sprinkles and/or sanding sugar as you wish.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.

  • Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla; beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.

  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

  • Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about 1/4-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.

  • Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Celebration Champagne Sparkler

Sure, the lemon/maple/cayenne combo may evoke the Master Cleanse detox, but they just taste great together, especially in a glass of bubbles. Ingredients Ingredient Checklist...

Vegan Minestrone Soup

Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas,...

Whole-Wheat Cranberry Dinner Rolls

These buttery thyme-seasoned knotted dinner rolls have a sweet and tangy cranberry-ginger topping baked right in. The prep time is only 20 minutes thanks...

Vegan Meringue Cookies

Magical aquafaba--the liquid from canned chickpeas that often gets poured down the drain--mimics egg whites in these airy vegan meringue cookies. The other magical...

More Recipes Like This

%d bloggers like this: