Chewy Vegan Sugar Cookies

Chewy vegan sugar cookies are a holiday staple! They are one of the best and easiest cookie recipes to make since they require only a few ingredients, and can be decorated any way you want! These cookies in particular are extra chewy, vegan, and buttery soft!

Sugar cookies with red and green icing and crushed candy canes


What you’ll need to make your chewy vegan sugar cookies

For the wet ingredients, you’ll need some softened vegan butter and two flax eggs.That’s it! And as for the dry, you will need flour, sugar, baking powder, baking soda, and salt. One of the best things about sugar cookies is that they require minimal ingredients, are so easy to make, and they are melt-in-your-mouth delicious. If you want to use a chicken egg instead of flax, you can do so – however I have not experimented with it. It should still work and give the cookie a chewy, soft taste and texture!

Sugar cookies with red and green icing and crushed candy canes


How do I make the icing for my sugar cookies?

I made my own homemade icing with some powdered sugar and almond milk. You can use any milk you’d like for this, I just prefer almond milk because it gives a subtle nutty flavour to the cookie. I used two bowls to make my icing since I used two different colours of food colouring. You can easily make one bowl of icing if you want to stick to one colour.

Icing for vegan sugar cookies


If you want to give your cookie a tie dye effect like mine, you have to add 3-4 drops of food colouring to the icing, then use a tooth pick to swirl around the food colouring. Do not mix it in too much – you want to still be able to see some white parts of the icing. Then, you simply dip your cookie in the swirled icing, and voila! You’ve got yourself a beautiful tie dyed sugar cookie! I also garnished mine with some crushed candy canes for some extra flavour, but you can add whatever you’d like! Chocolate shavings, crushed nuts, or even sprinkles would taste delicious on these cookies.


Tips for making your chewy vegan sugar cookies

  • Cream butter and sugar together first. Make sure these are the first two ingredients you cream together for about 30 seconds. You want it to look very smooth, like a whipped icing. Then once it’s smooth, add in your flax egg and mix for another 30 seconds. Make sure your batter still looks very smooth.
  • Add in your flour last, and a bit at a time. This recipe calls for 2 1/2 cups of flour. When adding your flour, first measure 2 cups and add it slowly to your batter, one tablespoon at a time while you mix with a hand mixer or stand mixer. Then, measure 1/2 a cup, but only add in 1/4. You will have 1/4 left. This will be used if your dough is too sticky, OR to add on top of your dough while you are rolling it out on a flour surface with a rolling pin. (To recap: if your dough is too sticky after adding 2 1/4 cups, add in the remaining 1/4 cups to the dough and roll out on a floured surface with a rolling pin)
  • Make your dough 1/4 of an inch thick. Make sure your dough is soft and not too sticky so you can roll it out well with a rolling pin. Keeping the dough 1/4 of an inch thick is what makes them so chewy once they’re cooked! If you make them too thin, they may break while transferring them to a baking tray after cutting them with a cookie cutter.
Vegan sugar cookie dough ball
Raw dough of sugar cookies cut into shapes


How do I store my sugar cookies?

You can place the sugar cookies in an airtight container in the fridge for up to one week. If you would like to freeze them, place your cookies in an airtight container, then place the container in a bag. Tie the handles of the bag in a knot and place in the freezer for up to one month.

Sugar cookies with icing and crushed candy canes


If you’re looking for more holiday or Christmas themed cookie ideas, make my delicious chewy vegan gingerbread cookies! They are vegan and nut-free 🙂


chewy vegan sugar cookies with icing

Chewy Vegan Sugar Cookies

Riri’s Recipes
Chewy vegan sugar cookies are the perfectly easy holiday cookie you need to make! Soft, buttery, chewy, and the perfect cookie for Christmas!
Prep Time 40 mins
Cook Time 11 mins
Total Time 51 mins
Course Dessert
Servings 35 cookies

Ingredients
  

For the sugar cookies

  • 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
  • 1 cup vegan butter, softened (I used Earth Balance)
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 cups all-purpose flour (reserve 1/4 cup for rolling dough)

For the icing

  • 4 cups powdered sugar, divided equally
  • 1 cup almond milk, divided equally

For garnish

  • Candy canes (optional; can use chocolate shavings, sprinkles, etc)

Instructions
 

For the sugar cookies

  • Preheat oven to 350ºF.
  • Line a large baking tray with parchment paper and set aside.
  • In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let the water cover the flax seeds and let the mixture set for 5 minutes.
  • In a large bowl, cream butter and sugar together with a hand or stand mixer for about 30 seconds, until creamy and no clumps remain.
  • Next, add in your flax eggs and mix for another 30 seconds until creamy.
  • Then, add in baking powder, baking soda, and salt and mix well.
  • Add in 2 cups of flour one tablespoon at a time and mix with your hand mixer while adding in your flour. Dough should be sticky.
  • Measure the remaining 1/2 cup of flour and add in 1/4 of it to your dough and mix with your hand mixer. If dough is only slightly sticky, place it on a floured surface and begin to roll it with a rolling pin, slowly adding the remaining 1/4 cup to the dough as you roll it. However, if your dough is too sticky after adding the 1/4 cup of flour, add in the 1/4 cup with your hand mixer and then transfer to a floured surface to begin rolling with a rolling pin.
  • Place your cookie cutters in a bit of flour before placing on the dough so it does not get stuck, and cut out all of your cookies. Transfer shaped cookies onto your parchment lined baking sheet and bake at 350ºF for 11 minutes, or until the edges are a light golden brown colour.
  • Once cooked, remove from oven and let cool for about 30 minutes or until cookies are cold before icing.

For the icing

  • If you want to ice your cookies with 2 different colours, use 2 cups of powdered sugar and 1/2 cup of milk in each bowl.
  • Add milk and powdered sugar to each bowl and whisk together until no clumps remain and icing is smooth.
  • Add 3-4 drops of desired food colouring to each bowl, and swirl colour into the icing with a toothpick. Do not over-swirl since we want the icing to have a tie dye effect.
  • Place each cookie in the icing and place on a cooling rack lined with parchment paper underneath so your icing can dry on each cookie.
  • Sprinkle crushed candy canes over each cookie if desired and let set.
  • Enjoy!

Notes

How to store: Make sure icing is completely dry before placing in a container. Then, place cookies in an airtight container, using parchment paper to separate each layer of your cookies. Keep in the fridge for up to one week.
How to freeze: Place cookies in an airtight container and place container in a bag. Tie handles of the bag together and store in the freezer for up to one month.
Keyword chewy vegan sugar cookies, sugar cookie recipe, vegan cookies

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Author: Riri's Recipes

Hi and welcome to Riri's Recipes! This blog is here to be your guide to healthy, nutritious, and simple recipes! My goal is to share my love of food with the rest of you, and hopefully inspire others to be as passionate about food like I am. This blog will contain healthier versions of classic desserts and meals, as well as my own personal creations. Food is FUEL, and it is so important to feed our bodies what they need in order to perform at their best. Eating mindfully and intuitively will help us keep our bodies and mind at peace, making us healthier and happier living beings. That being said, happy eating!

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