Happy Valentine’s Day!
Your pantry is probably stocked with everything you’ll need to make these vegan coconut oil sugar cookies. These cookies are adapted from one of our most popular recipes: Perfect Vegan Gingerbread Cookies. Make sure to pop over to that post for all of our tips and tricks for making perfect rolled cookies.
Baking and decorating sugar cookies is such a simple little Valentine’s Day activity. William and I had a lovely time decorating these together!
If you’re looking for something a little more decadent, make our Fudgy Vegan Walnut Brownies ♥
(Above) Rolling out the sugar cookie dough between parchment paper. This prevents the dough from sticking to your counter without adding more flour.
Vegan royal icing dyed with a combination of beets and red food colouring. To use beets for colouring, peel and slice a beet and gently stir the slices into the royal icing. Once the icing reaches your desired shade, remove the beet slices. Easy peasy!
Before baking, chill the cut-out cookies in the freezer to help them keep their shape.
As with most coconut oil-based baked treats, temperature control is key. If the dough gets sticky, oily, or too soft and difficult to work with, it needs to chill. If it’s hard as a rock and difficult to work with, it needs to warm up a bit. I usually pop the dough and finished cookies in and out of the freezer a couple of times before baking.
Happy Baking! ♥
Vegan Coconut Oil Sugar Cookies
Prep 12 minutes
Cook 75 minutes
Total 87 minutes
Servings 16 cookies
Easy vegan coconut oil sugar cookies with royal icing!
- 2 cups + 1 tbsp all purpose unbleached flour
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup room temperature coconut oil (semi-soft and scoopable)
- 3/4 cup + 2 tbsp granulated sugar
- 1/3 cup water
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
- 3 tbsp soy milk (add more or less for your preferred consistency)
- 4 tsp white corn syrup
- In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
- Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
- Wrap the dough tightly in plastic wrap and freeze for 1 hour.
- Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 325F.
- Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
- Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
- Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
- Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
- Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)
- In a small bowl, beat together the powdered sugar and soy milk until smooth.
- Add the corn syrup and continue beating until thick and glossy.
- Separate into bowls and add food colouring as desired.
- Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.
If you don't like the flavour of coconut, choose a refined (usually one of the cheaper varieties) of coconut oil.
Courses Baking, Dessert