Vegan Sugar Cookies

Last Updated on July 6, 2023 by Heather Reseck

Belief Bakery #13

This recipe originally appeared in the July 8, 2023 issue of Guide magazine, a publication for children ages 10-14. It is the number 13 in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists.

This project is in collaboration with my husband, Greg Reseck, a retired educator who specialized in project-based learning.

We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.

Angel Cookies and the Remnant

What is a remnant? A remnant is a small remaining quantity of something. If you cut three stars out of a white piece of construction paper, what is left is the remnant.

God has always had a remnant people in the world—a small group chosen by God who choose to remain faithful to Him. (See Romans 11:5)

During the final phase of earth’s history, God’s remnant people—a small group with a special message—will share the good news of God’s love and salvation.

The angel cookies in this cooking project remind us of the three angels of Revelation 14 who represent Jesus’ followers at the end of time.

After cutting out the angels, you’ll have dough remnants left.  Use that dough to make happy faces that represent God’s loving and lovable remnant people who share His love with everyone they possibly can.

Vegan Sugar Cookies

Adult supervision is recommended for inexperienced junior chefs.

Makes 15-30 cookies, depending on the size.

Before you begin

1. Read through the recipe, variations, and tips.
2. Pay special attention to the tip about measuring the flour.
3. Arrange to buy or borrow any ingredients or equipment that you need.

Steps to get ready to cook

1. Wash your hands with soap and water.
2. Gather the equipment.
3. Gather the ingredients.

Equipment

• Measuring cups
• Measuring spoons
• Rubber spatula
• Food processor or blender
• Knife for cutting butter
• 2 rimmed baking sheets
• Parchment paper
• Rolling pin
• Oven
• Freezer
• Angel cookie cutter, optional
• Round cookie cutter or cup
• Timer
• Cooling racks
• Pancake turner

Ingredients

• ¼ cup granulated sugar
• 1 stick butter (dairy or non-dairy) (½ cup)
• 1 cup all-purpose flour* (see tips) 
• ½ cup whole wheat or all-purpose flour* (see tips) 
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons milk (dairy or non-dairy)

Directions

1. Process the sugar in a food processor until finely ground, about 30 seconds.
2. Cut the butter into ½-inch cubes with a knife and add to the food processor.
3. Process until mixed, about 30 seconds.
4. Add the flour, cornstarch, vanilla, and salt. Process until mixed, about 30 seconds. 
5. Add the milk and process until mixed, about 15 seconds, scraping down the sides of the bowl as needed.
6. Turn the dough out onto a large piece of parchment paper on the counter and knead until smooth, about 10-15 seconds.
7. Form into a smooth ball and cut in half. Set one piece aside.
8. Place the other piece of dough in the center of the parchment paper. Top with another large sheet of parchment paper.
9. Use a rolling pin to flatten the dough evenly to a thickness of 1/8-inch and about 8-x-11 inches in size.
10. Transfer to a baking sheet and place in the freezer until firm, about 10 minutes. Repeat the rolling process with the remaining dough.
11. Heat the oven to 325°F.
12. Remove one piece of rolled dough from the freezer and place it on the counter. Peel off the top sheet of parchment and put it back in place. Flip the dough and parchment over and remove the top sheet.
13. Cut dough into angels with an angel cookie cutter. If you don’t have an angel cookie cutter, see tips for ideas.
14. Peel off the dough scraps (the remnant) in between the cookies, leaving the cookies on the parchment paper. Carefully transfer the parchment paper to a baking sheet.
15. Form the remnant dough into a ball. Place it between two sheets of parchment paper and repeat the rolling process.
16. Cut into circles using a round cookie cutter or a glass. Use a pancake turner to transfer to the baking sheet with the angel cookies.
17. Bake until lightly browned on the edges, about 15-18 minutes, depending on the size and thickness. 
18. Use a pancake turner to carefully transfer the cookies to a cooling rack.
19. Let the cookies cool completely before icing. See the recipe below for Easy Icing.
20. While the cookies are cooling, remember to wash the dishes. 
21. Decorate the angel cookies as desired. Create smiling faces with the circle cookies. You can use chocolate chips or raisins for eyes.  Use sprinkles for the mouth.
22. Store in a covered container for up to 1 week.

Tips

• Too much flour will make these cookies crumbly. Measure the flour by spooning it into the measuring cup and then leveling it off. Don’t pack it or shake it.
• If you don’t have a food processor, let the butter soften at room temperature. Process sugar in a blender until finely ground, about 30 seconds. Stir butter and sugar together in a mixing bowl until well mixed. Stir in flour, cornstarch, vanilla, salt, and if desired, almond extract. Proceed with the remainder of the recipe.
• If the dough gets too soft and hard to work with, roll out to 1/8-inch thick between 2 sheets of parchment paper and freeze for about 10 minutes.
• If you don’t have an angel cookie cutter you can use a gingerbread man cookie cutter; cut off the legs and add wings made from a heart shape that’s been cut in half vertically. Or use a triangle with the wide part at the bottom for the body, a circle that’s been cut in half for wings, and a small circle for the head.

Easy Icing

It’s easy to make a simple icing for sugar cookies. It’s also good on graham crackers.

You can add food coloring or top with sprinkles. The icing will harden in about 20 minutes.

Equipment

• Small bowl
• Spoon
• Table knife

Ingredients for Easy Icing

• 1 cup powdered sugar
• 1 tablespoon non-dairy milk

Directions

1. Place powdered sugar and milk in a small bowl.
2. Stir with a spoon until smooth.
3. If the icing is too thick, stir in ½ teaspoon of milk at a time. If the icing is too runny, stir in 1 tablespoon of powdered sugar at a time.
4. Spread the icing on the cookies with a table knife.
5. Let the icing harden for about 20 minutes before stacking cookies.

Health Bite

One advantage to cooking and baking homemade food is that it is often healthier. These cookies contain less sugar than purchased refrigerated sugar cookie dough. The whole wheat flour adds fiber without changing the flavor. Plus, homemade food usually tastes better! 

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Vegan Sugar Cookies

Learn how easy it is to make vegan sugar cookies. Have fun creating shapes and decorating them.

Prep Time20 minutes mins

Cook Time15 minutes mins

Freezer Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: dairy-free, kids in the kitchen, plant-based, vegan

Servings: 15

Calories: 111kcal

Author: Heather Reseck, RDN

Equipment

• Measuring cups
• Measuring spoons
• Rubber spatula
• Food processor or blender
• Knife for cutting butter
• 2 rimmed baking sheets
• Parchment paper
• Rolling Pin
• Angel cookie cutter, optional
• Round cookie cutter or cup
• Timer
• Cooling racks
• Pancake turner

Ingredients

• ¼ cup granulated sugar
• 1 stick butter dairy or non-dairy (½ cup)
• 1 cup all-purpose flour* see tips
• ½ cup whole wheat or all-purpose flour* see tips
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons milk dairy or non-dairy

Instructions

• Process the sugar in a food processor until finely ground, about 30 seconds.
• Cut the butter into ½-inch cubes with a knife and add to the food processor.
• Process until mixed, about 30 seconds.
• Add the flour, cornstarch, vanilla, and salt. Process until mixed, about 30 seconds.
• Add the milk and process until mixed, about 15 seconds, scraping down the sides of the bowl as needed.
• Turn the dough out onto a large piece of parchment paper on the counter and knead until smooth, about 10-15 seconds.
• Form into a smooth ball and cut in half. Set one piece aside.
• Place the other piece of dough in the center of the parchment paper. Top with another large sheet of parchment paper.
• Use a rolling pin to flatten the dough evenly to a thickness of 1/8-inch and about 8-x-11 inches in size.
• Transfer to a baking sheet and place in the freezer until firm, about 10 minutes. Repeat the rolling process with the remaining dough.
• Heat the oven to 325°F.
• Remove one piece of rolled dough from the freezer and place it on the counter. Peel off the top sheet of parchment and put it back in place. Flip the dough and parchment over and remove the top sheet.
• Cut dough into angels with an angel cookie cutter. If you don’t have an angel cookie cutter, see tips for ideas.
• Peel off the dough scraps (the remnant) in between the cookies, leaving the cookies on the parchment paper. Carefully transfer the parchment paper to a baking sheet.
• Form the remnant dough into a ball. Place it between two sheets of parchment paper and repeat the rolling process.
• Cut into circles using a round cookie cutter or a glass. Use a pancake turner to transfer to the baking sheet with the angel cookies.
• Bake until lightly browned on the edges, about 15-18 minutes, depending on the size and thickness.
• Use a pancake turner to carefully transfer the cookies to a cooling rack.
• Let the cookies cool completely before icing. See the recipe for Easy Icing.
• While the cookies are cooling, remember to wash the dishes.
• Decorate the angel cookies as desired. Create smiling faces with the circle cookies. You can use chocolate chips or raisins for eyes. Use sprinkles for the mouth.
• Store in a covered container for up to 1 week.

Notes

• Too much flour will make these cookies crumbly. Measure the flour by spooning it into the measuring cup and then leveling it off. Don’t pack it or shake it.
• If you don’t have a food processor, let the butter soften at room temperature. Process sugar in a blender until finely ground, about 30 seconds. Stir butter and sugar together in a mixing bowl until well mixed. Stir in flour, cornstarch, vanilla, salt, and if desired, almond extract. Proceed with the remainder of the recipe.
• If the dough gets too soft and hard to work with, roll out to 1/8-inch thick between 2 sheets of parchment paper and freeze for about 10 minutes.
• If you don’t have an angel cookie cutter, watch the video to see two other ways to make angel shapes. 
  1. You can use a gingerbread man cookie cutter. Cut off the legs and add wings made from a heart shape that’s been cut in half vertically.
  2. Or use a triangle with the wide part at the bottom for the body, a circle that’s been cut in half for wings, and a small circle for the head.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 88mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Calcium: 5mg | Iron: 1mg