Chewy vegan sugar cookies are a holiday staple that have to be at every dessert table! 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! They are buttery soft, sweet, and so chewy!
What you’ll need to make your chewy vegan sugar cookies
- Softened vegan butter. I love using Earth Balance, but you can use any vegan butter you have!
- Flax Seeds. To make your flax eggs. I would not suggest using anything else as the egg replacer since I’ve never tested with anything other than flax.
- All-purpose flour.
- Granulated sugar.
- Baking powder.
- Baking soda.
Can I make homemade icing for my sugar cookies?
You definitely can! I normally opt for store bought icing since the holidays can be hectic, and having store bought icing saves me some time. However, I have made my own homemade icing in the past 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 made a thinner icing for this cookie which was more liquid-y, and you can dunk your cookie into it and let it dry. You can make the icing thicker by adding less milk and more powdered sugar, as well as some vegan butter. You can also top your sugar cookies with some crushed candy canes!
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 3 1/2 cups of flour. When adding your flour, add it slowly to your batter, one tablespoon at a time while you mix with a hand mixer, stand mixer, or a whisk. Keep your flour container handy on your counter so you can sprinkle some flour on your working surface when you roll out the dough. You can also always add more flour a bit at a time if it is too sticky and is not rolling out well.
- 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.
How do I store my sugar cookies?
You can place the vegan 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.
Craving more deliciousness?
- I know you’ll love my Healthy No Bake Peanut Butter Truffles! So easy to make, and the perfect treat to enjoy during the holidays (and all the time!)
- If you’re looking for an easy appetizer, I’ve got you covered with my Creamy Vegan Avocado Hummus!
- Still hungry for more dessert? You will fall in love with my Fluffy Vegan Pumpkin Bread. So chewy, pillowy soft and a crowd pleaser!
Chewy Vegan Sugar Cookies
- 1 cup vegan butter, softened (I used Earth Balance)
- 1 cup granulated sugar
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 1/2 cups all-purpose flour, plus more for rolling dough + sprinkling on counter – using scoop and level method* (see notes)
- 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 mixture set for 5 minutes.
- In a large bowl, cream butter and sugar together with a hand mixer, stand mixer, or whisk 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 all the flour a bit at a time and mix well. When it becomes difficult to mix, use a spatula to mix in the flour to the dough.
- The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place the ball of dough on a floured countertop (make sure the counter has a good amount of flour sprinkled on it). Add more flour to the top of the dough and roll it out a bit with your hands to ensure the dough is not as sticky.
- You can roll out our dough either with a rolling pin or your hands. Roll out dough to about ¼ inch thick and flour your cookie cutter before cutting your shape into the dough (this prevents sticking!) and cut your cookie shapes. Repeat for remaining dough.
- Transfer cookies onto your parchment lined baking sheet and bake at 350ºF for 12-13 minutes, or until the edges are light golden brown.
- Once cooked, remove from the oven and let cool for about 30 minutes or until cookies are cold before icing.
- Ice your cookies once cooled and enjoy!
How to freeze: Place cookies in an airtight container and place the container in a bag. Tie handles of the bag together and store in the freezer for up to one month.