Perfect Vegan Sugar Cookies And Icing Recipe

Name: Perfect Vegan Sugar Cookies And Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine; 1 cup white sugar; 1 tablespoon egg substitute (such as Ener-G(R) Egg Replacer(R)); 1 teaspoon vanilla extract; 3 3/4 cups all-purpose flour; 1/4 cup tofu cream cheese (such as Tofutti(R)); 2 teaspoons baking powder; 2 cups confectioners' sugar; 2 tablespoons vanilla soy milk (such as Silk(R)), or more to taste; 3 drops assorted food coloring, or as desired; 1/2 teaspoon almond extract; 4 teaspoons light corn syrup

Servings: persons

1 cup margarine
1 cup white sugar
1 tablespoon egg substitute (such as Ener-G(R) Egg Replacer(R))
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1/4 cup tofu cream cheese (such as Tofutti(R))
2 teaspoons baking powder
2 cups confectioners' sugar
2 tablespoons vanilla soy milk (such as Silk(R)), or more to taste
3 drops assorted food coloring, or as desired
1/2 teaspoon almond extract
4 teaspoons light corn syrup

1
Beat margarine and sugar together in a large bowl using an electric mixer until creamy. Stir in egg substitute and vanilla extract. Add flour, cream cheese, and baking powder slowly. Mix into a dough, using your hands if necessary. Form dough into a long loaf and wrap in cellophane. Refrigerate until firm, at least 2 hours.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with aluminum foil.
3
Roll dough out onto a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart on the baking sheets.
4
Bake in the preheated oven until bottoms and edges just start to get light brown, 12 to 14 minutes. Remove cookies from baking sheets and cool on wire racks. Store in an airtight container.
5
Stir confectioners' sugar and soy milk together in a bowl until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy, adding more corn syrup if too thick. Add food coloring to desired intensity. Dip cookies into the icing; let dry, 8 hours to overnight.

1082

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup margarine, 1 cup white sugar, 1 tablespoon egg substitute (such as Ener-G(R) Egg Replacer(R)), 1 teaspoon vanilla extract, and more.

Yes, Perfect Vegan Sugar Cookies And Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Perfect Vegan Sugar Cookies And Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions