Easy Vegan Sugar Cookies Recipe


These easy vegan sugar cookies are fun to make & fun to eat! Puffy & soft, they have a light lemon flavor that's especially good under a sweet cashew glaze.We’re going to love these soft vegan sugar cookies! They are the perfect fun summer treat to make with our kids and friends. We have a fun crafty cookie We’d also be the perfect addition to a holiday cookie plate in the winter. They just happen to be vegan, and they’re very delicious.

Vegan Sugar Cookies

We will going to use mix of regular flour and almond flour, which is what makes them so wonderfully puffy and soft.Along with cookie regulars like baking powder, sugar, and salt, I add lemon zest to the dough to give these a light lemon flavor. If you don’t want your cookies to be lemony, try adding a splash of vanilla extract in its place.And lastly, almond milk and coconut oil round out this recipe. Make sure that these ingredients are cold when We add them to the dough – it’ll ensure that your cookies come out perfectly puffy.

Frosting Vegan Sugar Cookies

It has a delicious, nutty maple flavor, and We love it as a gooey topping for these cookies. This frosting is more like a thin glaze over cookies, We can also use a thicker texture, try substituting powdered sugar for the maple syrup in the recipe.

Vegan Sugar Cookies

Prep time                             Cook time                                 Total time
15 mins                                 22 mins                                     37 mins

Puffy, soft-baked vegan sugar cookies with a hint of lemon. we like to decorate them with an easy cashew icing, but they're just as good plain.

Author:          Vandana Sharma
Recipe type:   Dessert
Serves:           12 cookies

Ingredients

  macadamia icing 

  •   ½ cup raw macadamia nuts 
  • 2 to 4 tablespoons almond milk
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt

cookies:

  • 1½ cups all-purpose flour
  • 1 cup almond flour
  • ¼ cup plus 2 tablespoons cane sugar
  • 1 tablespoon aluminum-free baking powder
  • scant 1 teaspoon sea salt
  • ¼ cup + 2 tablespoons chilled coconut oil
  • ½ cup cold almond milk
  • 1½ tablespoons lemon zest
  • ½ cup raw cashews
  • 1 cup almond flour
  • ¼ cup plus 2 tablespoons cane sugar
  • 1 tablespoon aluminum-free baking powder
  • scant 1 teaspoon sea salt
  • ¼ cup + 2 tablespoons chilled coconut oil
  • ½ cup cold almond milk
  • 1½ tablespoons lemon zest
  • Supernatural sprinkles, for decorating
  • cashew-macadamia icing:
  • ½ cup raw macadamia nuts
  • ½ cup raw cashews
  • 2 to 4 tablespoons almond milk
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt

Supernatural sprinkles, for decorating

    Scoop the dough out of the food processor and knead gently to form a ball. Divide the dough into 12 equal pieces and roll each into a smooth ball. Place the balls onto the baking sheet and gently press each down to form small disks.

    Bake for 12 to 15 minutes or until very slightly browned. Remove from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Let the cookies cool completely before frosting.

    Notes

    If using a high-speed blender, such as a Vita mix, the nuts do not need to be soaked. If using a weaker blender, soak the nuts in water for at least 2 hours. Drain and rinse before using.