These vegan sugar cookies are fun to make & fun to eat! Puffy & soft, they have a light lemon flavor that’s especially good under a sweet cashew glaze.
Vegan Sugar Cookie Recipe Ingredients
The best thing about these vegan sugar cookies is their soft, melt-in-your mouth texture. Where does it come from? Well, instead of using 100% all-purpose flour like most sugar cookie recipes would, I use a mix of regular flour and almond flour, which is what makes them so wonderfully puffy and soft.
Along with cookie regulars like baking powder, sugar, and salt, I add lemon zest to the dough to give these a light lemon flavor. If you don’t want your cookies to be lemony, try adding a splash of vanilla extract in its place.
And lastly, almond milk and coconut oil round out this recipe. Make sure that these ingredients are cold when you add them to the dough – it’ll ensure that your cookies come out perfectly puffy.
Frosting Vegan Sugar Cookies
The cashew frosting here is similar to the macadamia frosting I make for my vegan carrot cake. It has a delicious, nutty maple flavor, and I love it as a gooey topping for these cookies. This frosting is more like a thin glaze, but if you prefer a thicker texture, try substituting powdered sugar for the maple syrup in the recipe.
These vegan sugar cookies are best frosted and eaten right away, but see below for my notes about freezing and transporting them.
Ingredient
scashew-macadamia icing:
- ½ cup raw macadamia nuts*
- ½ cup raw cashews*
- 2 to 4 tablespoons almond milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
cookies:
- 1½ cups all-purpose flour
- 1 cup almond flour
- ¼ cup plus 2 tablespoons cane sugar
- 1 tablespoon aluminum-free baking powder
- scant 1 teaspoon sea salt
- ¼ cup + 2 tablespoons chilled coconut oil
- ½ cup cold almond milk
- 1½ tablespoons lemon zest**
- Supernatural sprinkles, for decorating
Instructions
- Make the frosting: In a high-speed blender, combine the macadamia nuts, cashews, 2 tablespoons of almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt. Blend until smooth, adding up to 2 tablespoons more almond milk, if necessary, to blend. Use the blender baton to help blend. Chill the frosting while you bake the cookies so that it firms up. (Frosting can be made ahead and stored in the fridge for up to 6 days.)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use a food processor to combine the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the coconut oil and pulse until combined. Add the almond milk and lemon zest, and pulse until combined.
- Scoop the dough out of the food processor and knead gently to form a ball. Divide the dough into 12 equal pieces and roll each into a smooth ball. Place the balls onto the baking sheet and gently press each down to form small disks.
- Bake for 12 to 15 minutes or until very slightly browned. Remove from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Let the cookies cool completely before frosting.
Notes
*If using a high-speed blender, such as a Vitamix, the nuts do not need to be soaked. If using a weaker blender, soak the nuts in water for at least 2 hours. Drain and rinse before using.
**For a stronger lemon flavor, try adding ½ teaspoon lemon oil, it’s in the baking aisle near the vanilla extract.
Note: this icing is very messy, these are best eaten just after they’re iced. To make ahead and/or transport them, freeze the iced cookies (place them on a plate in the freezer until icing is set, then transfer to freezer baggies) and let thaw at room temp for 20 minutes. The un-iced cookies also freeze well.
