Vegan Holiday Sugar Cookies

Vegan Holiday Sugar Cookies

Nothing is as special to the holidays as the love of baking and giving. Decorating cookies brings merriment to the season. 

Ingredients for cookies

4.5 Cups of All Purpose Flour

4 tsp. of baking powder

1 tsp. of salt

16 ounces or two packages of Miyoko’s butter ( at Whole Foods,, and Trader Joe’s

2 cups of Wholesome Organic sugar – ( at Whole Foods, and

2 tablespoons of Bob’s Red Mill Egg Replacer mixed with 4 tablespoons of water. Let sit for 1 minute before adding to other ingredients. ( at Whole Foods, and

½ cup almond milk

½ tsp. vanilla extract

Directions for cookies

Preheat oven to 375 degrees. 

Blend the butter and sugar.

Add egg replacer, almond milk, and vanilla.

Then add the dry ingredients, ½ cup at a time, until incorporated. 

Wrap up dough in plastic wrap and place in refrigerator for approximately an hour to overnight.

Then lightly flour parchment paper and place a portion of the sugar cookie dough. 

Flour a rolling pin and roll out sugar cookie dough to approximately ¼ inch thick.

Use cookie cutter to cut out the shape of the cookie. 

Repeat with the rest of the dough.

Place cookies on greased baking sheet, approximately 2 inches apart.

Depending on the size of the cookie, bake 10 to 14 minutes. 

Let sit for one minute on baking pan, then place cookies on baking racks to cool.

Icing for Sugar Cookies

In a large bowl blend all the ingredients together. If icing is too thick add more corn syrup.


Separate icing in bowls and use different food coloring and mix to the desired result. Dip, pipe, or brush on the icing, then decorate with Fancy Sprinkles. Life is better with sprinkles! (

Happy Holidays to you and yours. 

Sending you love and light.

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