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Perfect Vegan Sugar Cookies shim John & Kristie

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projects :: Friday, October 21, 2005
Perfect Vegan Sugar Cookies
FREMONT, SEATTLE, WA :: Kristie and I baked these sugar cookies from scratch for Darren and Shannon's annual Harvest Party. We were surprised how well they turned out. The cookies were just hard enough to keep their shape, but soft when bitten. They tasted buttery and melted in your mouth. The icing was glossy, smooth and sweet. Like the cookies, the icing was just hard enough to allow stacking, but soft to bite. They were a hit at the party! And surprise, they were vegan! We just might have to make these again around Christmas time!

(Be sure to check out the Halloween Sugar Cookies we made with the same recipe!)

This makes about 36 cookies. We made two batches.

1 cup margarine 3 3/4 cup all-purpose flour
1 cup white sugar 2 teaspoons baking powder
2 whole egg replacements (Ener-G) 1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract  

1.  In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.
3. On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Each batch is enough to easily coat 24 cookies. We made four batches, one for each color.

2 cups confectioners' sugar 1/2 teaspoon of almond extract
6-8 teaspoons of soy milk (Silk Vanilla) Assorted food coloring
4 teaspoons of light corn syrup  

1.  In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

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on Monday, February 13, 2006 at 12:00 PM

Thank you for demonstrating this icing method. Love the photos, gorgeous cookies!

on Tuesday, February 14, 2006 at 4:15 AM

Hi Amy,

Your heart cookies look perfect! Yum!

Everyone should check them out:


on Tuesday, October 17, 2006 at 11:12 AM

I made these with my daughter and they were terrific. Thanks so much for the wonderful recipe, instructions, and pictures. They are gorgeous AND delicious. I can't stop eating them.

on Thursday, November 16, 2006 at 10:09 AM

Quick question. White sugar isn't vegan. It is bleached with cow bones. Just wondering what you would use as a replacement. (Succinat, xylitol, or would you use like "Sugar in the raw" an unbleached natural sugar. Just curious and looking out for your vegan readers. I have been vegetarian for 8 years and work at a natural foods co-op. Thanks for reading!
Kiss Kiss
Kali, with Mo and Daemon forever

on Thursday, November 16, 2006 at 11:13 AM

Hi Kali,

Thank you for pointing out that most white sugar is not vegan, as it does use an animal by-product during its refinement.

There are several alternatives available, and I would be inclined to suggest an unprocessed or carbon-whitened sugar instead of the sugar substitutes. Finding unprocessed confectioner's sugar may be a challenge, but if you have a food processor, just take your vegan sugar and blend it for a while - voila, powdered sugar!

Thank you for visiting,

on Thursday, November 16, 2006 at 9:17 PM

Thank you so much for the recipe! The cookies were fantastic and the icing is delicious. I have looked for a good sugar cookie recipe for ages and this one is the very best one out there!

on Sunday, December 3, 2006 at 5:39 PM

Gold n Soft Margarine contains milk according to the product info I found on their site. (http://www.goldnsoft.com/productinfo.html)

on Sunday, December 3, 2006 at 6:18 PM

Hi Catherine,

Thank you for pointing this out. I removed the reference to Gold'n'Soft from the recipe.

Kristie is a vegetarian, but neither she or I are vegans. This recipe was created so that all of our friends (some of whom are vegan) could enjoy the cookies too.

I'm learning it must truly take a lot of effort and research to be vegan!

Thanks again,

on Tuesday, December 12, 2006 at 7:13 AM

Heaven sent! I needed a sugar cookie recipe for the holidays. Yeepeee! I am vegan and you can use earth balance soy margarine in these cookies. As far as sugar we use Organic sugar by Wholsome sweeteners, which is not filtered through animal by products and is vegan safe. It is awesome stuff. I am off to make some cookies!!!

on Thursday, December 14, 2006 at 7:43 PM

These cookies and icing were wonderful!! The best sugar cookies I have ever made. They are beautiful. Thank you for demonstrating the dipping technique! This recipe is a keeper!

on Thursday, January 4, 2007 at 3:03 PM

I'm lucky enough to live in Michigan, which is a large supplier of beet sugar – a white sugar that has not touched bone charcoal and tastes great.

Beet sugar is manufactured around the country and is regularly available at many mainstream grocers.

on Sunday, March 4, 2007 at 8:18 AM

I was looking around on the internet trying to find some vegan dessert recipes and I stumbled upon this tasty find. These are some of the best cookies I've ever made.....thank for sharing! :)

on Monday, April 2, 2007 at 6:14 PM

These cookies are genius! They're so yummy. A friend brought them to work- I thought they were bakery made cookies. She told me about your site and I'm stocked- deserts like this are hard to find! (Plus I'm a vegetarian, so I'm SUPER excited about your site!)

Thanks for all the hard work!

on Wednesday, April 25, 2007 at 11:02 AM

Thanks for the recipe, instructions and beautiful pics. I was looking for a softer cookie. I'm going to give them a try.

on Monday, July 23, 2007 at 3:10 PM

wow looks like fun i hope to try it

on Wednesday, September 5, 2007 at 10:54 PM

Thank you for posting this recipe. Although I am not, I have dear friends who are vegan. I am a serious hobby baker ;) and I love to bake for friends and family. It makes me sad to take over a plate of baked goods and not everyone can have some. I found your recipe -- and I just love it. I bake LOTS of sugar cookies and consider myself somewhat of an expert. This is an excellent recipe. It bakes up well -- not as sweet as most.

The first time I tried it, I only used 1 tsp. of baking powder thinking 2 was one too many. I forgot about eggs being a leavening agent as well as a binder. They were a little flat. I also used tub vegan margarine as it was all I had, and they were a bit greasy. Tasty, but greasy. I used Earth Balance on the second try and they came out much better.

On your Halloween cookies I read that it took lots of red, blue and green food coloring to make black. Just so you know, you can get gel food coloring at a cake supply store. These will give you intense color without thinning your icing. Also, when making black, use cocoa powder to make chocolate glaze then add black gel. It'll take lots less coloring. You can also melt a square of chocolate, let it cool and then add it to your glaze. (Check that there's no milk, of course.) Makes a very yummy jet black icing.

Lastly, your photos are spectacular. I wish you were near by I'd hire you to take pictures of mine. I make really pretty cookies and I have awful pictures to show for them. How do you get your pictures to be so bright without washing out your subject? And how do you get a white background?


on Wednesday, October 3, 2007 at 6:37 AM

There is a recipe on Vegan Chef.com for vegan powdered sugar. Regular powdered sugar has a little corn starch in it and the Vegan Chef recipe has that in it, too.
I am going to make my cookies with Florida Crystals organic sugar and see how it turns out. I think the Vegan Wolf.com site said that Florida Crystals is ok for vegans.
Aunt Sweetie Pie

on Tuesday, October 30, 2007 at 7:30 AM

wow... they look fantastic, cant wait to try them - THANKS

on Monday, November 19, 2007 at 9:10 AM

These cookies are beautiful! It's a shame it took me 2 years to find them! :D

I used to love the icing covered cookies in my grocery stores bakery but just avoided it all together since I went vegan. My waistline was loving it. News for my waistline: SUGAR COOKIES ARE BACK! PREPARE TO EXPAND!! *rub*

Thank you so much!

on Tuesday, November 27, 2007 at 12:20 PM

Im going to try and make these later but one of my friends had a question on how to make organic sprinkles and I stumbled upon this this recipe an im wondering if you think that the icing could make the sprinkles? Thanks

on Wednesday, November 28, 2007 at 9:28 AM

Hi Gabby,

I have no idea how one would make decorating sprinkles from scratch.

Check out this link:


on Thursday, November 29, 2007 at 8:19 AM


I'm vegan and these are the best sugar cookies EVER in the entire world! I've been making them and giving them as Christmas treats since 2005 and friends and colleagues ask for them every year. Thanks for the great instructions and photos and for posting the recipe.


on Friday, December 7, 2007 at 5:16 AM

Since I too am a "hobby baker" and have a huge sweet-tooth, I was stumped when I discovered that both of my children have food allergies to dairy and egg whites. A pastry chef friend of mine found this recipe elsewhere on the internet, but since then I found this site which has such lovely pics to support how great this recipe works!! (Wish I could post mine too)

I use Earth Balance for the margarine and tend to hold back a few tablespoons -- I do this because in my experience the dough handles more easily (less sticky). I also throw in a lot of lemon rind for flavor.

For frosting, I have only experimented with soy milk, confectioners sugar, a bit of vanilla and food coloring. I tend to make the frosting pretty runny so it's drips off the cookie a good bit, but there's enough there to hold the many different sprinkles we love.

My children & I have had lots of fun making cookies together and folks really like the cookies too!!!!


on Tuesday, December 11, 2007 at 1:28 PM

I have to make 12 dozen cookies for a work party. This will be easy with your recipe. Thank you.

on Friday, December 14, 2007 at 8:49 PM

Yay! I have been searching for a good vegan sugar cookie recipe and by the comments posted here, this appears to be "The One" :-)
Thanks - can't wait to try it. Really nice pics


on Saturday, December 15, 2007 at 6:31 AM

These look incredible! I have been searching for vegan sugar cookies et voila! However, I have a question. I live in an area where it is impossible to obtain Ener-G (I usually make Flax Eggs or use apple sauce...or pray to the binding & leavening gods) and vegan cream cheese. I think I can make the cream cheese myself, but do you have any suggestions on replacing the Ener-G? I've never seen or touched it, so don't know how to try.
Beautiful pics, also.
Thank you,

on Saturday, December 15, 2007 at 6:13 PM

A friend gave me this recipe and I even tried some that she made, they were awesome, but now that I'm trying to make them it isn't working. I had a very hard time forming this into a loaf, but somehow managed, but now I cannot roll it out. It is like a brick and as I try rolling it, it just crumbles. I doubled the recipe, I don't know if maybe I should have not done that but now I have a boat load of crumbs. I am so sad, I was going to take these to class on monday.

on Monday, December 17, 2007 at 9:21 AM

Hi Shellyfish and Lindsey,

I've often read that bananas make a great vegan substitute for eggs, but I'm not sure how well they will work in this recipe. It looks like TheBetterHealthStore.com carries Ener-G.

I've made these cookies a few times, and the dough is always a little crumbly - it's what gives them their shortbread-like texture. It takes a little patience and care to keep the dough and cookie shapes consolidated until they are baked. Letting the dough rest and chill in the refrigerator for a couple hours certainly helps. If the dough is too crumbly, try kneading in a couple tablespoons of water or a little more egg-substitute.

Thanks for visiting!


on Sunday, January 6, 2008 at 2:37 PM

As a long-time vegan, I've been searching for a good vegan sugar cookie! These are GORGEOUS! Lovely photography too, so crystal clear! I can't wait to try them now! By the way, to the person who said refined white sugar is not vegan, there are some that are. I've never had a hard time finding vegan ones. Thanks for posting the recipe and pictures!

on Friday, February 1, 2008 at 7:00 AM

Hello! These look incredible. I am planning on making them this weekend. Wondering if I can make the dough a day in advance and leave in the fridge overnight. Have you ever done that?


on Friday, February 1, 2008 at 10:31 AM

I think leaving the dough in the fridge overnight would actually be best. The chilled cookie dough will be less sticky, easier to work with, and will hold it's shape better.

I hope they turned out well!


on Friday, February 1, 2008 at 1:13 PM

Thanks John! I will let you know :)

on Wednesday, February 6, 2008 at 9:51 PM

Would it be OK to use Rice Milk in place of the Soy milk? It will be my first vegan baking experience & I wasn't sure if they baked the same. They certainly don't taste the same.

on Thursday, February 7, 2008 at 12:26 PM

Hi Carrie,

I'm sure rice milk would be just fine to use in the icing. You could even use water.

But I think the protein and fat solids in the rice/soy milk helps to keep the icing semi-soft.


on Wednesday, February 13, 2008 at 7:14 PM

YES! My boyfriend is has some severe food allergies including all dairy, shellfish and nuts. It's not fun when baking for him... so this is a relief for some Valentine's Day cookies! Thanks!

on Saturday, March 8, 2008 at 3:33 PM

I'm thinking of making cookies for my sister's baby shower and I was so excited to find this recipe as she and many of her friends are vegan. I do, however, have a question. In terms of the icing consistency, how solid does it actually get? I'll have to wrap up the cookies in cellophane bags and I'm worried that doing so may damage the smooth surface. Will the icing end up with the same consistency as, say, cookies iced with royal icing? If not, is there a way to make it a little more solid?

on Saturday, March 8, 2008 at 5:19 PM

The icing dries pretty hard - not brittle like candy - but hard enough to maintain it's smooth surface under slight pressure. Cellophane wrapping will definitely not cause any marks or indentations in the icing.


on Monday, March 24, 2008 at 5:28 PM

I cannot express in words how lucky I feel that this is the link that showed up first when I Googled "vegan sugar cookies." I've tried vegan-izing regular recipes with no success, but this recipe is perfect. I invent events that need cookies just so I can make these!
Thank you, thank you, THANK YOU!

on Thursday, May 29, 2008 at 5:23 PM

i was really disappointed with the recipe because so many people seemed to be loving it so much. maybe i did it wrong but the dough was so dry it was almost impossible to work with. i added an extra egg replacer, but the first batch still came out dry. so i added more water and worked it into the dough before making the rest of the batches, and they were all still dry and hard as bricks. (and i'm not usually a bad cook...)

on Saturday, July 19, 2008 at 10:36 AM

I was just searching around for a cookie recipe and decided to make this one. They are great! For my icing, instead of milk, I put a peach in the food processor and used the juicy pulp. It makes them nice and peachy and a pretty color, so I didn't need food coloring. Same works with avocado, and probably any other fruit you can think of, its fun to experiment!

on Sunday, July 20, 2008 at 9:01 PM

Thanks for the awesome recipe..

I used Turbinado sugar and Smart Balance Margarine along with Ener-G replacer.. One thing with people saying these are too dry, is to make sure you use WARM water (4 tbsps) along with the 3 tsp. of egg repacer to make the ingredient of egg for this.. otherwise they might be too dry..

I would have never figured using tofutti cream cheese in there!

on Sunday, September 7, 2008 at 6:55 PM

Hello. First, might I say that those cookies look delightful (I'm sure you've heard that plenty of times though). I've been wanting to make them for so long, but cannot find Ener-G egg replacers anywhere, and can't order any right now. Would pureed silken tofu work instead, in place of the egg replacer? And as for the flour, would unbleached work? Or does it need to be the snow-white bleached sort? Thank you very much.
Re-L Cherie.

on Saturday, September 13, 2008 at 2:17 PM

Hey guys- just revisiting your recipe in advance of our third annual sugar cookie bake for Alex's birthday. We used this recipe last year as well as the year before for making party favors and they're always a hit. This year they'll be Dora the Explorer Star shaped. Last year- frogs, and the year before, fish. We've also done pink baby footprints for a baby shower. You'd think I'd have the recipe memorized by now!

Looking forward to seeing you guys next month!

on Friday, October 17, 2008 at 7:32 PM

I couldn't find egg replacers, so I used this recipe:

1 Tbsp tapioca or corn starch
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum (if you have it)
Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy.

From this site: http://www.goodbaker.com/qa11.html

My dough is definitely really moist and very easy to mold. I have not yet baked the dough, so I can't speak to the final product. But for those who are struggling with getting the dough malleable enough, this might be an alternative egg option.

on Sunday, October 26, 2008 at 9:41 PM

What kind of flour would you suggest subsituting for the "white poison" standard white flour for us diabetics that are super sensitive to cheapy carbs?

I love to hear any input you might have.

Great post!

on Friday, October 31, 2008 at 9:41 PM

Your coloring/cutting/icing job is spot on! These look delicious.

on Saturday, November 1, 2008 at 2:00 AM

I made these for Halloween in the shape of bats, skulls and cats for my co-workers. They went over very well. I am going to stick with this recipe for all future sugar cookie recipes. I didn't have enough Tofutti Cream Cheese so I had to substitute a little sour cream. PERFECT!

FYI~For vegan non hydrogenated margarine try Earth Balance buttery sticks or Smart Balance Light.

on Saturday, November 1, 2008 at 2:20 AM

Sorry~I meant to say I used Tofutti Non-Hydrogenated sour cream.

For those of you who can't find vegan sour cream or cream cheese I would try using silken of soft tofu with a dash of salt and maybe some cream of tartar or extra vanilla.

And for those who can't find Ener-G egg replacer you might try using 1/2 mashed banana for each egg. I haven't tried it in this recipe but it usually works well in all baking recipes. I do it all the time. It will flavor your cookies like banana;)

on Wednesday, November 12, 2008 at 8:52 AM

Amy, I don't believe Smart Balance Light is vegan, it contains lactic acid, and I know regular Smart Balance contains whey. I always use Earth Balance Vegan Buttery Sticks in all my baking, and it works wonderfully.

Love the recipe, my cookies turned out great! The dough was a little dry, as others commented. I just added a few drops of water while I was mixing with my hands, and that made it easier to mix. Rolling the dough out while wrapped in plastic wrap, or between 2 sheets of parchment, might helps if it seems too crumbly. Happy baking!

on Monday, November 17, 2008 at 11:01 AM

Please would you post your vegan sugar cookie recipe - your reviews are wonderful and I would love the recipe.

Vegan in TX

on Sunday, November 30, 2008 at 1:16 AM

thank you so much for the recipe! i made these the other day and they were a definite hit!

there are pics and details of brands, etc that i used here - http://craftydame.blogspot.com/2008/11/i-baked.html

i found the dough a bit dry while rolling it as well, but getting my hands a little wet helped out with that. i made a double batch, and then only baked half of it, so i'm going to try freezing the 2nd log for a future endeavor. they were yummy!

on Saturday, December 13, 2008 at 4:53 PM

Fabulous, fabulous, fabulous! These far exceeded my expectations! I made them with my 2 year old daughter today. She is allergic to dairy and eggs so these are a great find. Here are a few additional suggestions. I added an additional 1 tsp of lemon extract to the cookie recipe. I think it added a nice, subtle scent and flavor to the cookes (I stole this idea from my favorite traditional sugar cookie recipe). For those that complained about the batter being dry and crumbly I didn't have this problem at all. I did add the dry ingredients in the following order all in an electric mixer: the baking powder and one c. of flour, mix. Additional cup of flour, mix. Additional cup of flower and cream cheese, mix. Final 3/4 cup of flour worked in with mixer and hands. The dough was a perfect texture for rolling and cutting. Last thought: I wasn't crazy about the almond extract in the icing so I substituted vanilla extract. It was delicious. Thanks again for a great recipe that I will use over and over.

on Saturday, December 13, 2008 at 5:01 PM

One more comment: I discovered that rolling the cookies a little thicker helped keep the final baked cookie texture soft. Also, the cookies will seem harder before they are iced. The icing softens the cookie as you let the icing harden.

on Wednesday, December 17, 2008 at 9:34 AM

I am going to try these next week for Christmas!!!

on Sunday, December 21, 2008 at 7:43 PM

made it, without ener-g or tofutti, for those interested. Used 1/4 cup unsweetened applesauce=1 egg and silken tofu rather than tofutti. When I tasted the dough, and when I had them warm (even with fresh icing), I was less than impressed. Tasted alot like an overly sweet biscuit, or as my fiance said "more like shortbread"...

After letting the icing firm up, suprise! another world. a nice slightly crunchy cookie!
I may try it next time with tofutti, and/or ener-G as i'm assuming the ener-G is a little better at leavening (perhaps a softer fluffier cookie). Please email me if you know it will!

Icing: I used the whole 8 tsp of silk, and it wasn't enough. I added more corn syrup, more silk, still a bit messy and too thick (see the stringy frosting in her picture). So, I added a few teaspoons of water with better result, and much more manageable icing process.
Icing also: I couldn't find food coloring any of the 4 nearby corner stores, so I grabbed a packed of kool-aid. I sprinkled just a tiny bit of it in a separate portion of icing. This gave me some cherry flavored icing that i was able to work into pink patterns in the vanilla frosting, and some cherry cookies, yum!

I will be packing a batch to take with over the holiday for munching!

on Monday, December 22, 2008 at 12:21 PM

Thank you so much for sharing the recipe! My little girl is allergic to dairy products and eggs, and I was nervous about treats for her birthday. She just turned five and this was her first birthday with homemade vegan cakes and cookies. Everyone raved about the cookies, and the girls decorated them with writing icing and sprinkles at the party. I have two more batches in the fridge as I type this, and this afternoon we'll bake and frost our Christmas cookies.

Thanks again - I'm so grateful. :)

on Wednesday, December 24, 2008 at 2:21 PM

Uh, we are attempting to make this icing and the measurements are definitely wrong. At first I used tablespoons because I did not read thoroughly, then realized it said teaspoons. So, I threw out that batch of icing. I'm not making it with teaspoons and it is a dough texture - not even close to an icing. We added water and now it's a better texture.

I'm not sure how you got that consistency with teaspoons.

on Tuesday, December 30, 2008 at 10:07 AM

Excellent vegan sugar cookie recipe! I only made the cookies, not the frosting. They turned out perfectly! Thanks a lot!

on Wednesday, February 11, 2009 at 5:05 PM

My daughter is allergic to dairy and eggs. Her class is decorating Valentine cookies as one of their party activities. Since I only needed one cookie, I halved the recipe. However reading all the comments about the dough coming out crumbly, I put in the full amount of cream cheese and did not half it. The cookies tasted and turned out great. They are a little plain but I think with the icing they will be the perfect.

on Tuesday, March 17, 2009 at 3:53 PM

Thank you for sharing your recipe and wonderful directions!! I made these for my preschool class since I have a little boy who is allergic to eggs and he was excited to be able to eat the cookies along with his classmates! My brother is a vegan, so this will be a great recipe for him, too.

Your website is soooo well done and I enjoyed poking around after finding the cookie recipe. My sister-in-law used to live in Washington and we miss be able to visit her in that beautiful state.

on Saturday, March 21, 2009 at 9:53 AM

I tried making these for Ostara (first day of spring) and the dough was very flaky and fell apart- i ended up adding some olive oil which helped it stick together.... what did I do wrong? I double checked the recipe to make sure I had it correct and I did- the ones in your picture look so yummy and perfect and I can't figure out how I screwed mine up.

on Monday, March 23, 2009 at 11:40 AM

Thank you for posting this recipe. Like many others who have already commented, I'm a parent of a child with milk and egg allergies. It's great to have a cookie recipe that both looks and tastes great to give to my son to share with his friends. They don't know the difference and he gets to feel a little more "normal" when he eats treats that are the same as everyone else's. Thanks again!

on Thursday, April 23, 2009 at 6:05 PM

Your cookies look fantastic! I am having a graduation party in a couple of weeks and definitely plan on making these in the shape of falcons and maybe graduation caps. I have a question about your icing though- would it work to put the icing in a bag and pipe it on to the cookies to create a design?
Thanks so much!

on Saturday, April 25, 2009 at 5:53 PM

great cookies, thanks for sharing! i added way more vanilla because i found them a bit more short bready than sugar cookyish and that worked out great. for the frosting i don't have a good enough food processor to make my own vegan powdered sugar, but successfully disolved raw sugar using a double broiler to get a nice consistancy. instead of sprinkles you can dye raw sugar. cheers!

on Saturday, April 25, 2009 at 7:51 PM

I am in LOVE with these cookies!! Oh my, I can't WAIT to try these!! I made three vegan cheesecakes today and still have tofutti left over so I think I see these cookies in my very near future - THANK you. And your site is gorgeous - I'm so glad I stumbled on it. Beautiful photography...and cookies ♥

For those concerned about white sugar - while some commercial sugar makers use bone char in their filtration, many do not - opting for more modern methods. The easiest way to find out is to contact the manufacturer directly - there are also several lists of those who do and don't maintained online - just google.

on Wednesday, May 6, 2009 at 12:24 PM

Jenny, while it is true that Smart Balance Light contains lactic acid it is not dairy sourced. You can tell because there is no warning on the label stating "this product contains dairy". Lactic acid is sometimes produced by the fermentation of whey. It this case it is probably produced by the fermentation of cornstarch, potatoes or molasses.

on Saturday, October 17, 2009 at 2:20 PM

These are absolutely wonderful. Thank you SO MUCH for sharing this with everyone. I cannot wait for more baking adventures from you guys :)

on Tuesday, October 27, 2009 at 10:07 AM

The BEST cutout cookies ever! My dairy and egg allergic daughter and I make these for EVERY school holiday function and they are loved by all! Just finished a batch of ghosts, bats and pumpkins for Friday's Halloween party. Icing is great as well. I pass this along to everyone I can and my Vegan neighbors appreciate our annual cookie tray at Christmas time as well. THANK YOU!!!

on Tuesday, November 17, 2009 at 1:09 PM

JUST what I was looking for! Many thanks!

on Saturday, November 21, 2009 at 9:37 AM

OH! I love this! I wanted to do a holiday cookie baking party with some of my son's friends and they're all little tykes around 18 months and some have food allergies and I was hoping to find a sugar cookie recipe they could all eat without getting rashes and I find this! These look so adorable and they're SAFE for them to eat! Thank you so much for posting this! Now we're going to have a messy kitchen full of happy toddlers!

on Sunday, November 22, 2009 at 11:06 AM

I made these cookies last year around Christmas and everyone loved them!! They were so surprised to find that they were vegan and one lady I worked with thought they were store bought because they looked so perfect. I will definitely be making these again! Thanks so much for sharing the recipe!

on Sunday, November 29, 2009 at 9:28 PM

So far, so good. I will never go back to "normal" sugar cookies.

on Monday, December 7, 2009 at 11:04 PM

love the leather couch in the background..

on Tuesday, December 8, 2009 at 7:59 PM

Thanks for publishing this recipe. I just wanted to ask why does recipe use cream cheese? I ask because I am not a fan of cream cheese and also, I am unsure this particular brand is available in Canada. Is there something else I may use in lieu of the cream cheese. Please advise. Thanks!!!

on Tuesday, December 8, 2009 at 9:15 PM

Hi Simba,

I believe the vegan cream cheese helps to keep the cookies moist, replacing the fat solids typically provided by butter. With the cream cheese, your teeth will sink through layers of slightly tender cookie, rather than snapping through a dense and brittle dough. You won't taste the cream cheese, if that is your concern.


on Thursday, December 10, 2009 at 9:18 AM

Your cookies look amazing! My daughter has a milk protein allergy, so I have been looking for a good vegan recipe.

on Saturday, December 12, 2009 at 10:30 AM

My daughter is severely allergic to milk and eggs. We've tried a ton of different cookie recipes. Today we tried your recipe and completely love the results! We're trying the icing with the next batch. Thank you so much!

on Friday, December 18, 2009 at 4:05 PM

Wow, these are PERFECT VEGAN COOKIES! I am having a Holiday Cookies Exchange and these are what I made using star cut-outs! I cannot believe how easy they are to make. Love how easy it was to put the icing on too! I followed the recipe to a "T". My dough was perfect too. We used all organic ingredients. I used my food processor with a dough blade to blend all the ingredients. Then I rolled the dough out between 2 sheets of wax paper...so much easier! My 4 year old had a blast making these with me.

Just a tip...I have a juicer and rather than use unhealthy food coloring, we juiced spinach to make green icing and juiced a beet to make red icing...you only need 2 tablespoons of the juice to color the icing. I used less soy milk to compensate for the extra liquid from the vegetable juice.

My cookies turned out absolutely beautiful!


on Monday, December 21, 2009 at 5:23 PM

I am so grateful to have stumbled across your blog! I have found so many great inspirations that I am so thankful for! Not only do my boyfriend and I live in the Seattle area, but we are also vegans, hikers, and photographers.

Please keep all the posts coming! I have already shared your site with many of my friends

Have a great holiday season!

on Wednesday, December 23, 2009 at 10:44 AM

The cookies turned out perfect! They are the best tasting too....:)

on Monday, January 4, 2010 at 8:11 PM

I made these yesterday and will make them again soon. Sugar cookies have always been a frustrating experience but these turned out wonderful and since I used smaller cutters had about 80 or more. I think there are 40 or less today since no one can stop eating them. Thank you for sharing!

on Tuesday, January 5, 2010 at 11:28 AM

I have not tried these yet.. but my NON vegan daughter has been asking for sugar cookies... will be making this this week!

FYI, I keep Earth Balance Vegan Buttery Sticks as a staple for baking... YES! it is vegan... works for me in breads, cakes, cookies, muffins and any other baked items we make. HTH.

Thanks John and Kristie for blessing us with your recipe. Happy New Year to all!

(1VeganMom, 1VeganTeacher)

on Sunday, February 14, 2010 at 9:14 PM

Wow! Guys, since going vegan a year-and-a-half ago, I haven't made sugar cookies (I'm a very, very avid baker). No good recipes! Well, I made these little wonders tonight, and they turned out fantastic! Thank you, THANK YOU for posting this recipe!

It might be useful to add that the margarine (I used earth balance sticks) should be @ room temperature, otherwise the sugar-creaming won't go so well. Also, the cream cheese shouldn't be ice cold.

I'll be posting my results on my blog! THANK YOU!

on Wednesday, December 22, 2010 at 2:45 PM

Hi, I just googled vegan sugar cookies and your blog popped up. What an awesome blog you have. Thank you for the recipe and pics. I'm going to make these today for my co-workers.
Thanks and Happy Holidays!

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