Vegan Sugar Cookies that Won’t Spread

Thank you for sharing!

This recipe for vegan sugar cookies that hold their shape is so amazing. Yummy, soft cookies that don't spread. Awesome.

Every holiday, I really struggle with cookies. I totally want to make THOSE cookies. You know, the intricate, pretty ones with the shapes that stay when you bake them and the icing that does some fancy spreading when put on, but then it kind of hardens. You know the ones. They look like a million dollars, but you know that they have to be easy or no one would make them ever. Yeah, those. I want to make those. But I could not. Nope, not me. Until I made some crazy mistakes and stumbled across this stupid-easy recipe. Yeah, that’s right. Vegan Sugar Cookies that Won’t Spread. I am in love. I can’t wait to use these for like EVERYTHING.

vegan sugar cookies that won't spread feature

Ingredients for Vegan Sugar Cookies

  • 1 cup coconut oil, room temperature
  • Juice from one can of beans (about 1/2 cup) – I used pinto beans
  • 1 cup sugar
  • 1 1/2 tspn vanilla extract (clear–please please use clear)
  • 2 tspn baking powder
  • 3 cups flour

eggless sugar cookies that won't spread fb

How to Make Vegan Sugar Cookies

  • Preheat oven to 350-degrees.
  • Line a baking sheet with parchment paper. Set aside.
  • Cream sugar and oil together.
  • Add bean juice and extract. Mix thoroughly. Set aside.
  • Mix flour and baking powder together well in a separate bowl.
  • Add flour/baking powder mixture to the sugar mixture in 1/3 increments.
  • Mix thoroughly.
  • Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
  • Using a roller, roll out the dough to 1/4-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
  • Cut your cookies out and place them on the baking sheet.
  • Bake in the oven for 10 minutes. The cookies will not be brown, but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
  • There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff. So nice. Love it!

sugar cookies without eggs that hold shape sq

If you’re not making these vegan spread-free sugar cookies RIGHT NOW, you should definitely pin this recipe so that you have it forever!

OMG These delicious sugar cookies are VEGAN and they don't spread AT ALL! They're the BEST Vegan Christmas Cookies EVER! #SugarCookies #cookierecipe #veganrecipe #vegandesserts #vegancookies

vegan sugar cookies that won't spread feature
Yield: 20

Vegan Sugar Cookies that Won't Spread

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Vegan Sugar Cookies that Won’t Spread. I am in love. I can’t wait to use these for like EVERYTHING.

Ingredients

  • 1 cup coconut oil, room temperature
  • Juice from one can of beans, about 1/2 cup – I used pinto beans
  • 1 cup sugar
  • 1 1/2 tspn vanilla extract, clear–please please use clear
  • 2 tspn baking powder
  • 3 cups flour

Instructions

  1. Preheat oven to 350-degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Cream sugar and oil together.
  4. Add bean juice and extract. Mix thoroughly. Set aside.
  5. Mix flour and baking powder together well in a separate bowl.
  6. Add flour/baking powder mixture to the sugar mixture in 1/3 increments.
  7. Mix thoroughly.
  8. Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
  9. Using a roller, roll out the dough to 1/4-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
  10. Cut your cookies out and place them on the baking sheet.
  11. Bake in the oven for 10 minutes. The cookies will not be brown, but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
  12. There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff. So nice. Love it!

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