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!
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!
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.
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.
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.
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 🙂
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