Banana-Free Archives • Cooking on Caffeine

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I never planned on becoming a cookier (someone who makes cookies for a living), and I certainly never planned on becoming a vegan cookier – but life has a funny way of throwing you into the unexpected.

My daughters were both diagnosed with food allergies, and I had to learn to make things without eggs, without milk, without butter or cream, without bananas or peanuts, and without wheat (for the youngest, at least. If you need a wheat-free recipe, check mine out here).

That means an awful lot of experimenting happened, and I took a “don’t tell me what I can’t do” attitude to the kitchen. I decided to break down barriers of what people told me was impossible to make and make well, and blow their minds.

This is one of my first major successes on that front: vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I had ever used. And everyone loves them – so much so that they asked me to start selling them. So now I make and sell vegan cookies! And I want to share the wonderful recipe I use with you.

Free of eggs, milk, butter, cream, and precious time wasted to chill the dough, these rich, delicious cookies will wow everyone who tries them and have you being hailed as a vegan cookie master.

They’re soft but study enough to top with royal icing, buttercream, glaze, sprinkles, jimmies, sugar pearls, more cookies, or whatever else your heart desires. Or even eat them plain! Who am I to tell you what you can’t do?

So here you go:

No-Chill, No-Spread, Vegan Rolled Sugar Cookies
By Cooking on Caffeine

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Prep Time: 10 minutes
Cook Time: 9-11 minutes

Ingredients:
1 c granulated sugar (if you are vegan, make sure to use a sugar that is bone-char free like Zulka)
1/2 c vegan margarine, room temperature (I use Country Crock plant butter)
1/2 c vegetable shortening
1 1/2 tsp vanilla (use pure vanilla extract if vegan)
3 tbsp aquafaba or 1 flax egg
3 1/4 c all-purpose flour

Directions:
1. Preheat your oven to 350° F.

2. Mix sugar, margarine, and shortening just until combined.

3. While the sugar and fats mix, sift your flour into a medium-sized bowl. This step is optional, but some may find it helpful.

4. Add vanilla and aquafaba (or flax egg). Mix until combined.

5. Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.

6. Lightly flour your rolling surface.

7. Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.

8. Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet.

9. Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet.

10. Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature.

11. Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature. You may also freeze them this way – just be sure to allow them to thaw completely in the sealed container without opening it.

Decorate with my vegan royal icing or enjoy plain.

A variety of un-iced heart-shaped and flower shaped cookies atop a black cooling rack, itself on a dark green counter and surrounded by baking supplies and tools.

4.5 from 2 votes

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Course Treats

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 Cookies

Author Cooking on Caffeine

Ingredients

1 c granulated sugar vegan
1/2 c margarine vegan, room temperature
1/2 c vegetable shortening
1 1/2 tsp vanilla extract not imitation
3 tbsp aquafaba or 1 flax egg
3 1/4 c all-purpose flour

Instructions

Directions

Preheat your oven to 350° F.
Mix sugar, margarine, and shortening just until combined.
While sugar and fats mix, sift your flour into a medium-sized bowl (optional, but helpful).
Add vanilla and aquafaba (or flax egg). Mix until combined.
Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.
Lightly flour your rolling surface.
Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.
Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet.
Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet.
Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature.
Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.

Recipe Notes

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature. You may also freeze them this way - just be sure to allow them to thaw completely in the sealed container without opening it. Decorate with your icing of choice or enjoy plain.