Vegan Frosted Sugar Cookies – Loving It Vegan


These vegan frosted sugar cookies are so soft and puffy! They are similar to ‘lofthouse cookies’ and topped with a gorgeous pink buttercream frosting. They are super easy to make, with no chilling, rolling pins or cookie cutters required!

Frosted vegan sugar cookies stacked up on a plate.

These vegan frosted sugar cookies are very similar to lofthouse cookies. They are super soft and pillowy.

Our neighbor said they’re kind of a mix between a cake and a cookie. And yes, that’s exactly right.

It is so soft and fluffy that it’s almost like cake, but there is just enough of a cookie texture in there too to be a perfect mix between the two. And topped with a fluffy buttercream frosting, pink of course, and sprinkles, it makes a beautiful holiday cookie.

We do also have a more classic recipe for vegan sugar cookies where you roll out the dough and cut out the cookies. So these soft frosted vegan sugar cookies are a bit different. Firstly, you don’t need to roll out the dough and cut out the cookies, we just break off pieces of the dough and roll it into balls.

Secondly, the frosting is a soft buttercream that is easily spreadable, whereas our other sugar cookies use a simple decorating frosting.

Of course if you love these gorgeous holiday cookies, then you’ll also love our vegan butter cookies, vegan snowball cookies and vegan gingerbread cookies.

Ingredients You’ll Need For The Cookies:

Photo of the ingredients needed to make soft sugar cookies.

Ingredient Notes

  • Vegan yogurt – should be plain vegan yogurt. You can also use vegan sour cream.
  • Soy milk – can be replaced with a different non-dairy milk.
  • Baking powder and baking soda – are both used in this recipe to create the super soft, puffy texture.

Ingredients You’ll Need For The Frosting:

Photo of the ingredients needed to make frosting.

Frosting Ingredient Notes

  • Soy milk – can be switched for any non-dairy milk.
  • Pink food coloring – we used liquid pink food coloring, but gel would also work great. If you’re using a gel just use a drop or two until you get to the right color. You can of course use whatever color you like or omit it completely.
  • Sprinkles – are for decorating the tops of the cookies.
Vegan frosted sugar cookies on a plate.

How To Make Vegan Frosted Sugar Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
Collage of two photos showing vegan butter and sugar added to bowl of stand mixer and creamed together.
  • Add plain vegan yogurt, soy milk and vanilla extract and mix in.
Collage of two photos showing vegan yogurt and soy milk added to mixing bowl and mixed in.
  • In a separate bowl add all purpose flour, baking powder, baking soda and salt and mix together.
Collage of two photos showing dry ingredients added to mixing bowl and mixed.
  • Add the dry ingredients in with the wet and mix in with a spoon.
Two photo collage showing dry ingredients added to wet and mixed into a thick cookie dough.
  • Break off pieces of the dough and roll them into balls and place them evenly onto parchment lined baking sheets (we used two baking sheets).
  • Flatten the balls gently with your fingers. If your fingers stick to the dough, wet them with cold water.
Two photo collage showing cookies rolled into balls and then flattened by hand.
  • Place into the oven and bake at 375°F for 8-10 minutes until pale on top but lightly golden brown on the bottoms.
Two photo collage showing cookies on a baking sheet before and after baking.
  • If they puff up while baking, use the base of a glass to flatten them gently as soon as they come out of the oven warm and soft.
Pressing down on cookies with the base of a glass.
  • Prepare the buttercream frosting by adding the vegan butter, powdered sugar, vanilla extract, soy milk and food coloring to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
Two photo collage showing ingredients for frosting added to stand mixer and mixed together.
  • When the cookies are completely cooled, generously spread on the frosting and top with sprinkles.
Frosted and decorated sugar cookies on a parchment lined baking sheet.
  • Serve the cookies and enjoy!
Frosted sugar cookies on a plate.

Baker’s Tips

Flatten the dough with your fingers. This recipe doesn’t work well for rolling out the dough and cutting out cookies with cookie cutters as the dough is too wet. If you want to use cookie cutters then please try our classic vegan sugar cookies instead. You can frost those cookies with this buttercream frosting if you like.

If the dough sticks to your fingers when you’re trying to flatten them, then wet your fingers with cold water first before pressing down on the cookies to flatten.

Gluten free. If you need to make these cookies gluten free then I recommend trying a gluten free all purpose flour blend. We like Bob’s Red Mill brand.

Stack of three frosted sugar cookies.

Storing and Freezing

Keep your cookies stored in an airtight container at room temperature for a few days or for up to a week in the fridge.

They can also be frozen for up to 3 months.

Frosted sugar cookie leaning against a stack of cookies.
  1. Vegan Chocolate Peanut Butter Cookies
  2. Vegan Chocolate Chip Cookies
  3. Vegan Snickerdoodles
  4. Vegan Chocolate Cookies
  5. Vegan Oatmeal Chocolate Chip Cookies
  6. Vegan Chocolate Sugar Cookies
Frosted sugar cookie broken in half.

Did you make this recipe? Be sure to leave a comment and rating below!

Stack of vegan frosted sugar cookies.

Vegan Frosted Sugar Cookies

These vegan frosted sugar cookies are so soft and puffy! They are similar to ‘lofthouse cookies’ and topped with a gorgeous pink buttercream frosting. They are super easy to make, with no chilling, rolling pins or cookie cutters required!

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Course: Cookies, Dessert

Cuisine: American, Vegan

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Servings: 20 cookies

Calories: 222kcal

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Instructions

  • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

  • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.

  • Add plain vegan yogurt, soy milk and vanilla extract and mix in.

  • In a separate bowl add all purpose flour, baking powder, baking soda and salt and mix together.

  • Add the dry ingredients in with the wet and mix in with a spoon.

  • Break off pieces of the dough and roll them into balls and place them evenly onto the parchment lined baking sheets.

  • Flatten the balls gently with your fingers. If your fingers stick to the dough, wet them with cold water.

  • Place into the oven and bake for 8-10 minutes until pale on top but lightly golden brown on the bottoms.

  • If they puff up while baking, use the base of a glass to flatten them gently as soon as they come out of the oven warm and soft.

  • Prepare your buttercream frosting by adding the vegan butter, powdered sugar, vanilla extract, soy milk and food coloring to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.

  • When the cookies are completely cooled, generously spread on the frosting and top with sprinkles.

Notes

  1. Pink food coloring – we used liquid pink food coloring, but gel would also work great. If you’re using a gel just use a drop or two . You can of course use whatever color you like, or omit it entirely. 
  2. Gluten free. If you need to make these cookies gluten free then I recommend trying a gluten free all purpose flour blend. 
  3. Storing: Keep your cookies stored in an airtight container at room temperature for a few days or for up to a week in the fridge.
  4. Freezing: They can be frozen for up to 3 months.

Nutrition

Serving: 1Cookie | Calories: 222kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 170mg | Potassium: 29mg | Fiber: 1g | Sugar: 22g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan





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