I cooked some cubes of pumpkin in the microwave then mashed them, also used coconut oil in place of vegan butter. Spinach works far better than parsley for green food dye and has less of a taste. I just made these. Thanks so much for sharing this great tip and recipe. Hope that helps! Thank you! I did keep the cut shapes in the freezer before baking and all my shapes stayed as they were. They are pretty soft (but not crumbly) so go a little longer cooking time for a firmer cookie if you want. :). I used earth balance but the dough just didn’t stay firm, so weird! I used it to make a vegan dessert “pizza” with a sugar cookie crust, and this made the perfect amount of dough for it! Kept them in freezer overnight and were the BEST ! Gradually add the dry ingredients, beating at … I am breastfeeding and have cut out dairy, but really really miss cookies! I used Millet flour and chia seed (for egg substitute ) and the dough was soooo sticky! I wanted to make a treat for my vegan friend who is studying away for finals. Yay! (I did not roll out, simply measured 1T balls & baked). These cookies are perfect. these look great, but i don’t have pumpkin ): can I sub 1/3 cup banana? Very tasty! Maddalena, we definitely haven’t tested this with applesauce. How thick should they be when rolled out and can I freeze the dough and use it later? I don’t always have access to a computer, but when I do, your sight is the first I go to. It was the pumpkin spices that gave the pumpkin sugar cookies their flavor. I was going to attach a pic but didn’t see a way to. That would probably evaporate out as the frosting dries on the cookie, though. I’m trying these today for my alergic nephew. I made these replacing the butter with coconut oil and without a mixer and they turned out fucken fantastic. Although there was definitely a coconut flavour, it wasn’t overwhelming and the texture was still wonderful. We didn’t use frosting but placed colorful sprinkles directly on before baking, They were adorable and delicious. Thanks so much for the lovely review and for sharing your modification, Kelsie. We will add vegan royal icing to our requests list! Since roll out takes so much longer I wanted to get the taste before I committed my cookie cutters. Please read my disclosure policy. They are not super sweet but certainly sweet enough to eat on their own, and definitely if you add frosting. Thanks so much for the lovely review, Alicia. I usually use organic canned pumpkin puree. I used vegan butter from a tub, and it came out the same as last time when I made it with sticks. I’ll dry the paint dry chat – stay tuned! I don’t always have the best luck. And these cookies look and sound amazing :), Ha! She is skeptical about this “vegan” nonsense. I often turn to your recipes first when trying things and they always turn out better than I expected! Thanks goodness. the pumpkin was wonderful. I hope you love them, Heather! Thank you Dana! Making these w Veg “shortening “, not margarine. Followed recipe as is. My daughter has egg and milk allergies so I wanted to give this a try. Beet powder dye. I made these once with pumpkin as indicated on the recipe, and they were fabulous, with just the slightest taste of pumpkin. Red peppers also give off their color pretty well. Thank you, I just tried this recipe with banana puree and it worked out great! ? She replaced it with 1/4 cup of banana. Best compliment ever! The pumpkin is amazing. Thank you so much! These look amazing! Thanks for sharing your changes! Switch to a wooden spoon if it gets too thick. I am a hot mess in the kitchen and was a little put off at first on the list of ingredients but these were super easy to make. I was looking at some good cookie recipes to use next week on my anniversary and I think this one might be perfect :) I was just wondering one thing about the frosting; Do you think it would do well in a piping bag? I’ve made this recipe before, and it turned out so well. As far as the cookies go, you can cut them into shapes or just roll them into balls that bake into perfect, beautiful, fluffy discs. So gooood!! Delicious. That pink frosting is beautiful! Try softened coconut oil! I used Silk Almond Creamer (vanilla) because I didn't have coconut milk and didn't want to use the pea protein milk I had for fear that it would change the taste for the worst. I’ve been told It’s not vegan bc it’s basic wedgie sugar in a powder forum…. The kids decorated them all, broke 1 or 2 because they aren’t as sturdy as a regular sugar cookie might be. I got exactly 20 cutouts rolling and re rolling the dough. Thanks for the recipe! We’re so glad you enjoy this recipe, Megan! I looooove these cookies. Thanks so much for sharing, Christina! So glad you liked them! ^_^ Fantastic way to spend a Sunday morning before Christmas. Congratulations and I hope the day goes splendidly! I made these about 2 weeks ago and they are fantastic. This batch of cookies uses 2 cups of almond meal and one cup of cashew nuts and makes about 15 large cookies (Christmas Tree Cookies). Thanks for sharing, Rebecca! Best sugar cookies ever! Saved half the dough and made a week later. 2? Three tablespoons of aquafaba is equivalent to about one whole egg, though we have not tried aquafaba in this recipe and cannot guarantee the results. Line a baking sheet with parchment paper or greased foil. Be sure to chill the dough before rolling it out, chilled dough is important for the cookie formation. I’ve used the oils before to make mashed potatoes and it’s a fantastic vegan way to do it, especially with the sweet pepper oils as they tend to impart a sweet taste. I didn’t cut them out into shapes, but instead flattened them into disks with a sugared glass. I couldn t try them because of medical reasons so this is my kid s review. I like making them and pairing it with a pot a tea for a “Christmas tea party” with my two daughters. I like a firm edge to cut cookies (yes, a little ridiculous, I know), so I added 1/4 cup of almond flour to the standard recipe (and used one tbsp of Bob’s Red Mill Egg Replacer for the egg/pumpkin). They came out SO delicious. They’re very easy to make, super soft and so, so good. Is it OK to use canned pumpkin for the pumpkin puree? I can’t seem to find this info anywhere. I subbed the conventional flour for Bob’s Red Mill All-Purpose GF flour, and added xanthum gum. Could you use a ground flax seed vegan egg instead of pumpkin puree? Xo. They’re great! It’s undetectable here! . Wow!! Turned frosting into a soft purple! So yummy! I have yet to frost them. Could I use normal dairy butter and milk along with applesauce for the recipe(as my friends are only allergic to eggs and not dairy). I used to do that with my grades. Hello! We’re so glad you enjoyed this recipe, Ciera! Congrats on NOT failing! this was delicious, this recipe is everything. I followed the recipe to the” T ” and it turned out great! I didn’t do the frosting, but the cookies are sweet enough without it in my opinion. I feel like these recipes are giving the term “vegan” baking a whole new standard, especially in my little circle. :), Expecting the worst to avoid disappointment is SO normal. My very skeptical hubby still has no clue they are vegan and this recipe will be my go to from now on. If I used cookie cutters prior to putting them in the oven, would they hold their shape? We did use 4 tbs of milk and less of the flour mixture by about 1/4-1/2 cup. Sift flour, baking soda, and salt into a bowl. I think it may be the pumpkin, but did I do something wrong? The more you use, the fluffier they tend to be. And I added Cocoa Powder to make them chocolate. Hi LaDonna! the filling was a homemade tofu cream cheese with powdered sugar added…. and also before I put it in the freezer the dough was pretty liquidy, well not liquidy but more like gooey-ish, lets just say not a dough you want to roll out at the moment unless your in the mood for a mess! Thank you! Instead of baking up nice, thin and crisp, my cookies fluffed up and when cool they are dry and don’t taste very good. Or how do you make the pumpkin puree? Can’t wait to try this recipe! It worked like a dream! It’s worth a shot. Can I use palm oil instead of vegan butter? My kids said they were really good! Thank you so much! And for less fluffy cookies, leave the baking powder to the amount written! In a separate bowl, melt the vegan butter, then stir in vanilla and milk. My kids were thrilled. I appreciate your hard work and high-quality vegan recipes. Hello! Cane sugar helps with texture, but coconut sugar shouldn’t cause it to taste off. They are very delicious, but the dough is a bit tough to roll out and a tad crumbly. Even without the frosting (although the frosting is a little bit of magic!) I bake these often and all of my family & friends agrees, no pumpkin flavor. Thanks for sharing! Thank you. I didn’t change anything about the recipe and I ended up spooning them instead of rolling them out because I wanted to see if this will be the recipe I use for roll out Christmas cookies this year. These cookies also take about 16 minutes to bake in the oven, a bit longer than the recipe states. Thank you for your wonderful recipes. I should have also said they are delicious! So glad you enjoy these! Thanks for sharing, Teresa!! One quick question… You have yet to fail me. Seriously. The glass dipped in sugar to press the cookie dough balls down was a great idea. :). I new about natural food dyes before, but I don’t think I have tried them. I was looking more for a chewy instead of soft cookie. Soft and chewy. Thanks for the great recipe! This is first time i have ever made anything vegan and i looked than more than the non. Thanks for the great recipe! My son helped and loved them. If you give it a try, report back on how it goes! I made these for my 4-year-old who is allergic to gluten, dairy, egg, tree nuts and more. Let us know how it goes! We’re having friends over tomorrow for cookie decorating and they needed to be dairy free, so thank you for the fantastic recipe! They were so thin they only needed to bake for 6 minutes. *Vegan butter sticks are best for baking, as the tubs often contain water to make them spreadable, which can affect the final product. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Just don’t tell him or let them see it … that’s what I did! They were fantastic and super moist. That should work, but it will make them taste like banana. Note for those not using icing, not a very sweet cookie (which we liked) on its own. :D, Thanks Avra! Made these cookies and all went well with dough etc. I was wondering if this recipe could be freeze and used to make the cut and bake technique? To also make these nut- free- what milk can I use? Wow, that pop of color from the frosting looks fantastic! Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Aren’t I smart? So glad you’re enjoying them. Next time I will try a flax egg instead of the applesauce and nix the baking powder all together. First of all the crust was perfect! Great idea! Good luck!! I’ve tried other sugar cookie recipes but none are this delicious. These came out great! Added my usual scoop of chia and flax seeds. They taste great and were easy for the kids to cut into shapes. I also tried parsley for “green” but it was less successful. I made mine into the shape of a ju jitsu gi for my ju jitsu class and everybody loved them! Amazing! I dehydrated fresh comfrey leaves this past summer for use in homemade comfrey salves. Instructions. These were easy to make and taste good! All in all great recipe. (left out the arrowroot powder given the flour blend already contained it.) My grandmother colored eggs by adding onion skins to the boiling water. im sending off a cookie care package of lots of vegan desserts to my sis and hubby and these cookies are perfect. Thank you! And this is the 1st time I’ve made frosting that actually set! He hates pumpkin. Thanks. I had leftovers and my kids loved them! Hi, Made with kids last night, they couldn’t help bit grab tiny handfuls of dough when we finished mixing. They were completely and entirely different! I LOVE this recipe! Hi Cherie! My new go to vegan dessert for sure. Hmm, I don’t think so as it’s not super thick. Just the perfect amount of sweetness! Thanks for sharing, Alissa :D. These look amazing! See, I really do love these cookies and they’re so versatile! Not too sweet but sweet enough for kids! Next time, would you mind leaving a rating with your review? Am I remembering incorrectly? These don’t have a vegan butter taste and all of my family members said they preferred these over the recipe that has been in the family for years! I’d love to make these for wedding favours at my vegan wedding, but how would they taste if I didn’t put icing on them? Hi! Thank you for the recipe! Thanks! Delicious, soft and amazing! It has arrowroot listed in the ingredients but says to use in place of regular AP flour. To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk. We create our recipes with everyone in mind and that being said, we would recommend this recipe to all eaters :D, I make sugar cookies every Christmas and I have to say (humble brag forthcoming), I have pretty much perfected the traditional recipe. xo. I made them for my son, a vegan. Classic vegan sugar cookies made with 1 bowl in less than 1 hour. Only problem was that my vegan butter cream with Earth Balance coagulated a little. This recipe turned out great. These treats are completely free of oil and butter and are full of heart-healthy fiber from whole grain flour. I made these exactly as instructed, only substituting Namaste Foods gluten free organic perfect flour blend. Left out the arrowroot and added extra sugar on top when pressing! xo. For green I’ve used matcha or spirulina, for red pomegrante, and for yellow turmeric. Could you do a recipe for vegan royal icing? Learn how to make this classic winter warmer with recipes from around the world. They always turn out lovely. They were gone in a day in my house. The dough was delicious and easy to work with. & Undetectably vegan. These were so so good! haha. -Ariel. My little boys had great fun cutting them out. Hmm, I can’t! I used to have heart disease so l haven’t used eggs for 7 years. Thanks. So I used a Chia seed substitute (1 tbsp ground chia seed 3 tbsp water, let sit for 15 min.) What a great dough consistency & by doing this the flavor remained true sugar cookie. I made these with monk fruit sugar instead of white sugar. The whole time I was making these my husband was very concerned that I was using pumpkin. I hope so :D People do think we’re going to judge their food but we never do! It keeps separating no matter how long I’ve been beating it. Bc it was wet enough … The dough turned out good. I shared them with my sister and my nephew. Your instructions are clear and easy to follow and much appreciated. (as always!) Coconut oil! Check every few minutes thereafter to check for doneness. Came out perfectly! If I use that should I obmit the extra salt added? They are the perfect combination of chewy, crisp, and sweet!! ), https://minimalistbaker.com/fluffy-1-bowl-sugar-cookies-vegan-gf/. but I’m new at the whole “baking” thing.. Welp! I used applesauce, vegan tub butter, cane sugar only, and it was DELICIOUS!! Always love reading your posts – you could probably chat about watching paint dry and I’d be enteratined. I made these, and subbed the pumpkin puree for peanut butter! Bake in the preheated oven until lightly golden, about 10 minutes. I used mashed sweet potato instead if pumpkin puree and it turned out great. Thanks for sharing, Sarah! I didnt have a purée at the time so i subbed it with 1 tbs of flaxseed sitting in 2&1/2 tbs of water for 3 minutes and added that to the butter mix. Bummer. Is it possible to use grams in the recipes too? Thanks, could I use gluten free flour? I absolutely love your recipes, but I have a hard time with pumpkin substitutes. I thought I would miss the real butter but not in these cookies! These were a GIANT hit. I recently made the pumpkin sugar cookies and my husband said they were the best cookies I’ve ever made! It’s like some twisted way of guaranteeing a “successful outcome” in any circumstance. Could I just add more cane sugar instead of brown sugar? 1. Now I’ve just gotta figure out what to do with the rest of this pumpkin puree! Thank you so much for sharing this wonderful recipe. I had flax milk in the fridge and added a healthy splash to the dough. Add water, lemon zest and vanilla; beat until well combined. Buy a bag of freeze dried strawberries (I get mine at Trader Joe’s), then turn them into powder in the blender (I use my NutriBullet) and mix in the frosting. What are your favorite cookies to bake during the holidays? I followed the recipe exactly for cut-out shape cookies and they came out perfectly. Do you know how many eggs the pumpkin was to replace? Thank you for the great recipe! Hmm, perhaps add a bit more flour next time to thicken the dough. 2. Amazing recipe! We used lemon icing and sprinkles as decorations. Ooh, yay! Great texture, taste, AND they held their shape. I wish I could post a pic- I infused caffeine free blue berry tea to give my frosting a nice pink color. The dough seemed the perfect consistency without the almond milk so I just did not add it. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly. Thanks for sharing! It may have been this one. I’m not a negative person, but I do often expect the worst in order to safeguard myself from less than ideal outcomes. Need help? The flavor was a little sting of blueberry so I added vanilla extract and the more powdered sugar I added the better it tasted. Still gave me the outcome I was looking for. I also tried your ginger bread cookies for the first time a few nights ago; they were wonderful. Those changes ended up making the batter pretty wet, so I did end up using about an extra cup of flour than instructed. My son has officially eaten pumpkin now;)! Hi Marla, You can read about other readers experiences in the comments. These would also be good with some mini chocolate chips in them. Maybe I put in too much baking soda or something. A delicious dairy-free sugar cookie recipe. Wow they were amazing and I can’t tell you how happy I was to have this recipe. Can I use EnerG egg replacer with this instead of the pumpkin puree? Definitely my new go to cookie. Hi! Doubled salt to 1/2 tsp I’ve also used tumeric as a natural food dye. Do you think I could sub aquafaba for the pumpkin, and if so, how much? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. My daughter is gluten egg and dairy intolerant and is hard to bake for. Vegan Danish Butter Cookies. Very tasty and simple. I didnt have any arrowhead root powder or pumpkin puree. Soft! Yes! Sounds like you might’ve added too much liquid. Can the dough be made ahead of time and frozen? I may have to use this for now on as my go to sugar cookie. Thank you!!! Has anyone tried? Healthy Sugar Cookies Recipe: Combine dry ingredients and mix very, very well. They are the best sugar cookies I’ve ever eaten. These are so good! What did you use to dye the frosting that red color?. We recommend the buttery sticks. Take a picture and tag it #minimalistbaker on Instagram (or your preferred social media). Thanks! Was. :). I have a co-worker who cannot do dairy or gluten. These are amazing! I used coconut oil instead of vegan butter. How long can the dough be saved for? I raised my kids vegan and we rarely get to bake sweets, but since its around the holidays I figured Id look for a great vegan cookie recipe. I was not consistent with the thickness and preferred the thin ones, they had a nice crunch to them. Hi! Let's call it a happy accident. I then rolled it out to about 1/4″ thickness and froze for 15 mins. He LOVED them! So glad to hear it!! My son is allergic to dairy and eggs so I do a lot of vegan baking. We are so glad you enjoyed them! They puffed up a little, but not out, and held the perfect shape and slight crunch when cooled. My only issue was the shape-loss when baked. Blown. Report back if you test it! Great tips!! Why didn’t I think of spirulina – of course! I subbed coconut sugar for cane but followed the recipe to a T otherwise. I mean, could i make the dough ahead of time and a few days later roll it out and make the cookies?? I have made this recipe multiple times. A winner for sure. (He’s a very picky eater and he loved them!) Thanks for sharing, Jess! I made them heart shaped with light pink frosting and sprinkles. ! What a toss up. It smells AMAZING. I made these for a family Christmas party today. Ingredients you need for Vegan Cut-Out Cookies: Classic vegan cut out cookies typically call for vegan butter, coconut oil, almond milk, baking soda, baking powder and granulated sugar. Instead of the pumpkin puree or applesauce, I simply added a 5.3 oz container of plain coconut “yogurt”. Five stars all the way! My daughter has been vegan for over a year. Ive made a non vegan version of this like a hundred times now – literally! ? These vegan sugar cookies are super soft, easy, and require no chilling! Nice! Tasted like a pizza dough or something blech. I used Melt brand vegan butter. And should I ease up on the flour? Hi! did you try it? Ohhhhh nice! These sparkly snowflakes sugar cookies are not only cute but also very delicious and healthier for you. Vegan Sugar Cookies are so simple and yet, incredibly delicious as they are. Suggestions? Add the sprinkles to the flour mixture and toss to coat. Any theories on why they came out so drastically changed? Everyone loved them – especially the kids! In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and … Cheers and happy baking! During your recipe testing, did you try it with a flax egg? Delicious and feels good to indulge every once in a while- in a healthier way. All in all this is a great recipe! There are tips and the comments say these colorings are vegan, but not organic. I’m with you in expecting the worst outcome but have been working to be positive. I’ve made a few batches already. Has anyone tried this recipe with bananas? I was a little worried when I read about them spreading out, but mine didn’t seem to do that. Drizzle in a little non-dairy milk to thin. See this post for tips on texture. Given the fact that all the reviews are positive and I’ve followed almost all of Dana’s vegan recipes and they were great, I don’t understand what I did wrong. I totally feel you on the lowest-expectations-possible-to-not-get-disappointed-thing. Hope you still liked them! Turned out amazing and delicious. Possibly because I chilled my dough for about 14 hours in the fridge and I chilled the cookie shapes in the freezer for 10 minutes as directed. You have that posted here somewhere Ive seen it. I think that would work great, actually! But it is very delicious and makes a pretty pink color. I substituted oat flour to make it GF and used Lucuma powder and a little maple syrup instead of sugar. :(. Thank you! I can’t wait to try this recipe this weekend. I used a almond milk-based vanilla-flavored creamer instead of the coconut milk. Thanks! LOVE your blogs and am already addicted to several of your tasty recipes but wondering how on earth I can make Christmas sugar cookies without using vegan butter like Earth Balance as I live on a small island now and it’s just NOT available. I ended up using the equivalent of two eggs, so six tablespoons of aquafaba. I also did not roll them out. The pumpkin purée doesn’t add any flavor but makes them nice and fluffy. Thank you for the tasty natural dye frosting too! For example, say we’re planning to hang out with friends. supper yummy and I got to use my new Christmas cookie cutters. Great texture and flavor. Have a good day! However, I do love frosting so these cookies might be a substitute this year :), Gorgeous pictures!! I followed the recipe exactly and baked cut out shapes for 8 minutes. Or would the flavor be too strong? Just to clarify- Do I need to use both the pumpkin puree and unsweetened apple sauce? Hope that helps! Thank you so much – just love your site. gosh these are so good!! If doubling, maybe 2 (small). We’re so glad they turned out well! Delicious! I am a fan of yours for your healthy versions of desserts and their simplifications! and non bacon. Not sure If I missed a step or did something wrong? If it is within my control I will commit to being in the moment and open about my journey. Thank you so much! It’s definitely going to be a classic Christmas cookie recipe in my family from now on. I. These cookies came out amazingly delicious!!! I made cut out cookies and didn’t have any wax paper but parchment paper worked just he same. Has anyone else tried beets or other foods for dying? Hmm it sounds like that might have been the case.. We’re glad you still enjoyed them, Shannon! The dough was really sticky and kinda hard to work with after 15 minutes in the freezer so I’ll probably chill them overnight next time. These look sooo delicious!! I was looking for a vegan recipe that didn’t contain flax or some other egg replacer that I didn’t have. They fluffed up a lot higher than the ones in the picture. WOW!! Just don’t overbake :D. Dana, I bet the people who invite you over don’t expect low expectations of you or John… They probably think lets invite over Minimalist baker and join energies a have a kick ass night. These are great! Just got finishes mixing all the ingredient’s together! so is it going to harden into a dough after in the freezer for some time? Just looking at the recipe for vegan sugar cookies and wanted to make Chanukah cookies but I wasn’t sure if these would be good as cut out cookies? Chilling longer before baking can also help! He loved them and so do my husband and I! These tasted crunchy on the outside and chewy on the inside. With egg, how much would you suggest the same chilled dough and cutting out. Of it ( easier said than done, but the flavor is good they dont the. Still enjoyed them, so sorry to hear that was your experience with vegan sugar cookies ’! And tag it # minimalistbaker so we can see all the ingredient ’ s gon na these! 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