Sugar Cookie Recipe, Vegetarian or Vegan

Rich, Festive Sugar Cookies, Classic Holiday Cookie Recipe

Christmas Sugar Cookies

Classic Holiday Sugar Cookie Recipe: Making your favorite holiday cookies vegan is easy with vegan margarine and egg replacer.

After baking allow the cookies to cool. Sugar cookies are delicious plain but you can also glaze and decorate them with sprinkles, or ice them with colored icing.

Bake and decorate sugar cookies with your favorite kids at Christmas time. Go wild with the sprinkles!

Yield: 24-36 large cookies

Total prep & cook time: 90 min

Nutrition Data, lacto-ovo, 33g: 127 calories, 40 fat cal, 21g carb, 4g fat, 44mg sodium, 12g sugars, 2g protein, low Sodium. Estimated glycemic load 14

Nutrition Data, vegan, 27g: 72 ca, 15 fat calories, 13g carb, 2g fat, 98mg sodium, 5g sugars, 1g protein, low Cholesterol. Estimated glycemic load 9

Vegan Cookie Ingredients:

  • 1 cup Earth Balance or other vegan margarine
  • 2/3 cup sugar
  • 1 1/2 tsp egg replacer mixed with 2 Tbsp non-dairy milk
  • OR: 2 Tbsp non dairy milk + 1 Tbsp lemon juice + 1 Tbsp corn starch
  • Grated zest from one lemon
  • 1/2 tsp almond extract
  • 2 1/2 cups white all-purpose flour
  • 1/2 tsp salt
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Ovo-Lacto Ingredients:

  1. 1 cup butter
  2. 2/3 cup sugar
  3. 1 egg
  4. Zest from one lemon
  5. 1/2 tsp almond extract
  6. 2 1/2 cups white all-purpose flour
  7. 1/2 tsp salt

Glaze Ingredients:

  1. 2 cups sifted powdered sugar
  2. 2-4 Tbsp almond milk or dairy milk
  3. 1/2 tsp almond or lemon extract or 1 tsp vanilla extract


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  1. Mix flour and salt in a small bowl and set aside
  2. Cream together Earth balance or butter, sugar, egg or egg replacer mixture, lemon zest, and almond extract in a large bowl
  3. Beat flour mixture into butter mixture until thoroughly combined
  4. Divide and shape dough into two discs
  5. Place dough into an airtight container and refrigerate up to 3 days until you are ready to roll the cookies out
  6. When your are ready to shape the cookies, line your cookie sheets with parchment paper and preheat the oven to 350 degrees
  7. Take one disc of dough at a time out of the refrigerator. If the dough is crumbly it is okay to knead it a little bit until the dough is pliable enough to roll
  8. Roll out 1/8 - 3/16 inch thick
  9. Using your favorite cookie cutters, cut the dough into fun and festive shapes
  10. Carefully place the cookies on a prepared cookie sheet, gather the dough scraps into a ball, and roll out and cut again. Repeat with second disc
  11. Bake the cookies for 12-15 minutes until just barely golden at the edges.
  12. Cool the cookies completely on a rack. If there are any broken or overbaked cookies, hide the evidence by eating them immediately
  13. Mix glaze ingredients, adding almond milk one Tbsp at a time until the glaze is just thick enough to spread but not thin enough to be runny
  14. Spread glaze on cookies and decorate as simply or elaborately as you desire
  15. Allow glaze to dry completely before storing cookies in an airtight container

Recipe Tips:

Read the ingredients of any decorations you buy carefully; some have beeswax or other non-vegan ingredients.

If you don't have egg replacer, instead use 2 Tbsp. non-dairy yogurt mixed with 1 1/2 tsp. organic cornstarch.

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