Vegan Soft Frosted Sugar Cookies
Pillowy soft, cakey, frosted cookies - they are almost like the top of a cupcake that got smushed into a cookie complete with frosting and sprinkles! Decorate them for any occasion, birthdays, Christmas, Halloween, Thanksgiving, Valentine's day, weddings, baby showers.
Pillowy soft, cakey, frosted cookies - they are almost like the top of a cupcake that got smushed into a cookie complete with frosting and sprinkles! Decorate them for any occasion, birthdays, Christmas, Halloween, Thanksgiving, Valentine's day, weddings, baby showers.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 teaspoon almond extract
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
- 1 cup non-dairy milk ((such as soy or almond))
- 1 1/4 cups vegan butter
- 1/2 cup vegan butter
- 1/2 cup vegetable shortening (*see notes)
- 1 - 4 tablespoons non-dairy milk ((such as soy or
- vegan food colouring ((optional))
- sprinkles ((optional))
- Carbohydrate 26.3593907321802 g
- Cholesterol 7.27328431353056 mg
- Fat 2.89341170922445 g
- Fiber 0.738994257377894 g
- Protein 1.56502467719498 g
- Saturated Fat 1.75241297551136 g
- Serving Size 1 1 cookies (give or take) (38g)
- Sodium 163.200116811111 mg
- Sugar 25.6203964748023 g
- Trans Fat 0.263368290749021 g
- Calories 134 calories
Step-by-step
- Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper.
- In a medium bowl whisk together the dry ingredients.
- In a large bowl, use a stand mixer or hand mixer to beat the vegan butter and white sugar together until fluffy.
- Add the remaining wet ingredients and combine. The mixture won't combine well and will look curdled and that's totally fine.
- Now add the dry ingredients into the bowl with the wet, and mix together. The dough will be very soft, like a thick cake batter.
- You can either use the cookie batter right away or you can let it chill in the fridge for 1 hour. Chilling makes it a little easier to work with but does not affect the final cookie.
- Lightly spray a cookie scoop or large spoon with oil, and scoop 2 tablespoons of cookie dough and drop it onto the parchment paper lined baking sheet.
- Repeat to fill your tray, evenly spacing the cookies.
- Wet your fingers so they don't stick to the cookies, then lightly pat the balls down into flatter shapes.
- Bake 11 - 14 minutes until lightly golden on the bottom.
- Let cool completely before frosting.
- To make the frosting: using a stand mixer or hand mixer, beat together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract.
- If needed add 1 tablespoon of non-dairy milk at a time until desired frosting consistency is reached.
- Mix in food colour if desired.
- To assemble the cookies: smear frosting on the cooled cookies then decorate with sprinkles if desired.
- Store cookies in an air-tight container at room temperature for up to 2 days, for about 1 week in the fridge, or they also freeze well.
My Unexpected Vegan Baking Adventure: Soft Frosted Sugar Cookies
As a busy working mom, finding time to bake is a luxury. My kids, however, have a relentless sweet tooth, and birthdays, holidays, and even Tuesdays seem to demand a celebratory treat. I used to rely heavily on store-bought goodies, but concerns about ingredients and hidden sugars started nagging at me. That’s when I stumbled upon a vegan sugar cookie recipe – an idea that initially seemed daunting. Vegan baking? Me? I envisioned tough, crumbly disasters, far from the soft, melt-in-your-mouth cookies my children crave.
I must confess, my initial attempts weren’t exactly picture-perfect. My first batch were a bit…dense. The frosting, initially a grainy nightmare, needed a few tweaks. But I persevered, fueled by a desire to create something wholesome and delicious for my family, and a stubborn refusal to be defeated by a recipe. And boy, am I glad I did! The journey to mastering this recipe was unexpectedly rewarding, and the result? Pillowy soft, cakey, frosted cookies that are more akin to cupcake tops than traditional cookies. Their soft texture, combined with the sweet, creamy frosting and a generous dusting of sprinkles, has made them a family favorite, instantly transforming any occasion into a small celebration.
The secret, I've discovered, lies in the careful balance of wet and dry ingredients. The vegan butter adds a delightful richness without compromising the texture. And the chilling step? A game changer! While it's optional, I've found it makes handling the soft dough much easier. Once baked and frosted, these cookies are simply irresistible. Their versatility is another bonus. They're perfect for birthdays, holidays, or just a spontaneous afternoon treat. I’ve experimented with different food colorings and sprinkle combinations, adapting the recipe to match the occasion. The cookies are even a hit with my notoriously picky, sugar-obsessed friends' kids!
What started as an experiment in vegan baking has become a cherished tradition in our household. These cookies aren't just a sweet treat; they're a testament to the joys of home baking, the satisfaction of creating something special for loved ones, and the unexpected adventures found in stepping outside your culinary comfort zone. Now, if you’ll excuse me, I have a batch of these cookies to bake for my daughter’s school bake sale tomorrow - it’s always a hit! I even added mini-chocolate chips to the dough for extra fun!
Ingredients: (Detailed list would go here)
Instructions: (A detailed step-by-step instructions, similar to the ones provided above, but expanded to be more descriptive and engaging, written in conversational tone. Focus on the experience and details of baking and the sensory experience of eating them.)
Tips and Variations:
- Experiment with different extracts – almond, lemon, orange – to create unique flavor profiles.
- Try using different types of sprinkles – jimmies, nonpareils, sanding sugar – for added visual appeal.
- Add chocolate chips, nuts, or dried fruit to the cookie dough for extra texture and flavor.
- Get creative with the frosting – use different food colorings, or add extracts for a hint of flavor.
- Store cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
This recipe has become more than just a recipe; it's a symbol of connection, a way to share love and joy through the simple act of baking. The aroma of freshly baked cookies wafting through the house is a constant reminder that even the most mundane moments can be transformed into something truly special, one delicious bite at a time.
