Whipping up these Perfect Vegan Sugar Cookies and Icing has quickly become a cherished tradition in our kitchen, especially when hosting friends with different dietary needs. The cookies offer the ideal balance—sturdy enough to hold delightful shapes, yet soft and tender with every bite. Their rich, buttery flavor melts away in your mouth, leaving you surprised there are no animal products in sight. The secret lies in a blend of vegan margarine and tofu cream cheese, ensuring each cookie is pillowy and indulgent. For gatherings or holidays, these cookies are an absolute crowd-pleaser, and their festive shapes only add to the fun.
Of course, no celebration cookie is complete without the perfect icing. This version is glossy, beautifully smooth, with just the right sweetness to complement the cookies. The icing sets firm enough to allow for stacking and gifting but retains a delicate softness that cracks and melts pleasingly with a single bite. A touch of almond extract and food coloring makes each treat as pretty as it is delicious. Whether you’re an experienced baker or just starting your vegan journey, these cookies are a reliable, impressive addition to any dessert spread.
Perfect Vegan Sugar Cookies and Icing
Print RecipeIngredients
- 1 cup margarine
- 1 cup white sugar
- 1 tablespoon egg substitute (such as Ener-G Egg Replacer)
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1/4 cup tofu cream cheese (such as Tofutti)
- 2 teaspoons baking powder
- 2 cups confectioners' sugar
- 2 tablespoons vanilla soy milk (such as Silk), or more to taste
- 3 drops assorted food coloring, or as desired
- 1/2 teaspoon almond extract
- 4 teaspoons light corn syrup
Instructions
In a large mixing bowl, cream together the margarine and sugar using an electric mixer until light and fluffy. Blend in the egg substitute and vanilla extract.
Gradually incorporate the flour, tofu cream cheese, and baking powder, mixing just until a dough forms. If needed, switch to your hands to bring the dough together. Shape the dough into a log, wrap it in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or foil.
Roll the chilled dough on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to create your favorite shapes and place cookies about 1 inch apart on the prepared sheets.
Bake for 12-14 minutes, or until the edges are lightly golden. Allow cookies to cool on the sheets briefly before transferring them to wire racks to cool completely.
To make the icing, mix the confectioners' sugar and soy milk in a bowl until smooth. Stir in the corn syrup and almond extract until the icing becomes glossy and spreadable. Adjust consistency with more syrup as needed.
Divide and tint the icing with food coloring as desired. Dip or spread the icing onto cooled cookies, then let them set for at least 8 hours to allow the icing to harden perfectly.
Notes
Tips:
Chill the dough thoroughly before rolling for crisp shapes and easier handling., If you prefer a richer flavor, use a high-quality vegan margarine and taste-test your icing before tinting., Make sure cookies are completely cool before icing to prevent the icing from running., Store finished cookies in an airtight container to maintain softness and freshness.
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