Hi Nicol, so sorry to hear that was your experience! Pour dry into wet and mix again. My daughter has been vegan for over a year. I used melted chocolate in a ziplock with a little hole to decorate these and put them in the fridge to set the chocolate. Congrats on NOT failing! I don’t think I have ever had banana in cookies where it doesn’t end up with a weird texture. It kept it’s shape and looked so professional. We recommend using pumpkin puree and have not tested aquafaba with this recipe and cannot say for sure. We made these with 1 c rice flour, 1/4 c tapioca starch, 1/2 c oat flour, and 1/2 tsp xanthan gum. Was thinking of trying out an Spiced Orange cookie with this as a base (adding Orange zest and some spices). I used apple purée instead of pumpkin) Everyone loved them – especially the kids! The pumpkin purée doesn’t add any flavor but makes them nice and fluffy. We didnt use cookie cutters but made our own shapes. I used King Arther’s Measure for Measure flour. And for less fluffy cookies, leave the baking powder to the amount written! It’s my understanding that it’s typically 1 tbsp per egg but since you used 3-4 for 1 egg would it be different? Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Xo. These drool worthy photos will have to do for now. I have a co-worker who cannot do dairy or gluten. Thank you Dana! Courtney is a blogger at Courtney … I can use Xylitol instead of sugar but I don’t have a substitute for brown sugar. Thank you, and Merry Christmas! If I wanted to add anise to this receipe would that make the cookie taste ok and how much would you recommend? A million times better if you can them until they're just a bit crispy. I have loved all your recipies so far!! It’s worth a shot. Left out the arrowroot and added extra sugar on top when pressing! Ingredients you need for Vegan Cut-Out Cookies: Classic vegan cut out cookies typically call for vegan butter, coconut oil, almond milk, baking soda, baking powder and granulated sugar. We wonder if that could be the issue. Thanks. Off to get those delicious Oregon berries tomorrow for jam and pie! I had to make some vegan royal icing to go on top because I didn t think the cookies were sweet enough; my father liked them as they were - he said they weren t overly sweet and he liked that. Delicious and feels good to indulge every once in a while- in a healthier way. I think, “This may go terribly wrong. I can’t go back to the pre made tube kind. My (non-vegan) cutouts are usually brittle and dry and the icing is usually too sweet. It’s definitely a wetter texture than pumpkin. You don’t actually need the vegan butter sticks! I recently made the pumpkin sugar cookies and my husband said they were the best cookies I’ve ever made! I made these with bobs red mill GF Flour, substituted cane sugar for coconut sugar, used a combo of palm oil shortening & coconut butter instead of vegan butter sticks (it’s 11pm and the store is closed so I’m using what’s around) and I ran out of GF flour so I used 1/2 cup of almond flour. Look at that hot pink like WHOA. 2 – 3 tbsp dairy free milk. Pumpkin mug soup! Thanks so soo much for this recipe Dana, they were absolutely AMAZING!! Line a baking sheet with parchment paper or greased foil. Then add vanilla (optional) and mix once more. Thanks! and non bacon. xo. Aren’t I smart? These look amazing! I made these cookies last night and they are AMAZING! Didn’t use the arrowroot or corn starch. I also dipped in dark chocolate instead of frosting :). But I’m super sad because they weren’t shape friendly. Didn’t have any beets for coloring but will definitely try soon. I totally feel you on the lowest-expectations-possible-to-not-get-disappointed-thing. Very tasty! for half a cup (one stick). These turned out awesome and held their shapes! Many thanks!! I also used whole grain flour which might be why the extra liquid was needed. I made these for our christmas party! It gives me the motivation to make the recipe. Thank you. I made this with 3/4 coconut butter, 1/4 almond butter instead of vegan butter and whole spelt flour instead of white flour. The funny thing is I still consider myself a positive person! I think I’ll make these with my daughter this weekend. I just made these cookies! It was the pumpkin spices that gave the pumpkin sugar cookies their flavor. All in all, these are great vegan cookies for the holiday season- my whole family enjoys them. I think so. Oh good! Thank you so much! Next time, would you mind leaving a rating with your review? You’re going to LOVE these cookies. If it appears to wet, mix in a bit more flour. Substituted pumpkin puree with apple sauce, cane sugar with maple and vegan butter for coconut oil. I’ll have to try the cashew frosting next time :). We haven’t tried it, but if you do let us know how it turns out! I can’t seem to find this info anywhere. Refrigerated the shapes for 10 mins as my freezer doesn’t fit baking sheets, Baked for 9 mins and they came out a bit puffy but kept their shape and fell a bit as they cooled. xo. These vegan sugar cookies are super soft, easy, and require no chilling! ^_^ Fantastic way to spend a Sunday morning before Christmas. Cookies turned out great, just struggled with the consistency of the frosting as I had to make my own powdered sugar. It’s definitely going to be a classic Christmas cookie recipe in my family from now on. LOved them! Hello, I did the recipe exactly as it said, and it turned out very unsweet. I might sprinkle sugar on them next time. Just 1 bowl and no fancy methods or equipment required. I rolled them smaller, a teaspoon size, flattened them but left them about a half inch thick, baked 10 minutes, and they came out nice and soft. This year my mum is letting me make the cookies, it is a tradition for our family to decorate cookies EVERY YEAR. Overall, these cookies are wonderful and I plan to make double the amount to freeze half the dough for later. Thank you! :). Making vegan Christmas sugar cookies, is definitely a holiday tradition in our household. Next time, would you mind leaving a rating with your review? They came out SO delicious. Thanks in advance, super excited to make these!! But that may be because I don’t re roll the dough after cutting out shapes, so I had much fewer cookies. if not should I add something such as more flour? I was wondering which specific Earth Balance buttery sticks did you use. Also, used a glass and pressed with raw sugar. Thanks so much for the lovely review. I think they have 2 or 3 versions. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and … I also believe it had an egg in it. I followed the recipe to a t, although I did use the applesauce instead of the pumpkin puree. Lyv, these work great for thumbprints! They’re a little more…puffy? So yummy and like you said, undetectably vegan ;) He hates pumpkin. Use at least 3 Tbsp, no more than 1/4 cup. We’re having friends over tomorrow for cookie decorating and they needed to be dairy free, so thank you for the fantastic recipe! SO curious how these turned out gluten free… four years later LOL! ), I used vegetable shortening in place of vegan butter and it worked out great. Makes a perfectly delicious soft pumpkin cookie. Thank you! Hi Dana! I used Earth Balance sticks for baking Christmas cookies last year and I thought that the butter was too salty for baking sweets and altered the cookies’ flavor too much. wOW!! I’ll be subbing the flour for a gluten free version. I have made this recipe multiple times. Can anyone help me understand? This vegan sugar cookies recipe holds its shape for rolling and cutting – perfect for decorating! We always leave some undecorated and the rest, we’ll be decorating with this vegan royal icing later this evening If you are interested in the vegan food colors I mentioned in that post, you can find them on Amazon here . Not sure If I missed a step or did something wrong? Best sugar cookies ever! I used coconut oil instead of vegan butter. waiting for it in the freezer right now! So glad you liked them! I often turn to your recipes first when trying things and they always turn out better than I expected! Use a spoon to briefly stir, then sift over butter and sugar mixture. I bake these often and all of my family & friends agrees, no pumpkin flavor. Have a question? Hmm, I can’t! And should I ease up on the flour? Preheat oven to 350°F. 1 1/4 c Whit rice flour We are so glad you enjoyed it! Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown. While I’m not able to predict many (read: any) things that will happen in life, I can predict this: Make these cookies and you will fall in love. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Thanks and keep ’em comin’!! I make these cookies every year for Christmas, at least two to threes times. But let’s be real, when it comes time to pick which cookie(s) to eat, we choose based on size and amount of frosting (the more of both, the better). Not sure why? Will be making these cookies again & again!!! Thanks for sharing. The glass dipped in sugar to press the cookie dough balls down was a great idea. These are super easy, and super yummy. I looooove these cookies. I’m in the UK and find cups a less-than accurate measurement tool… ? In addition to using beet juice to make pink/red frosting, we made different colors using turmeric (yellow), spirulina (green). Lets just say my family may not get a chance to eat these. These came out great! xo. I’ve used a few different vegan tub margarine brands for baking (including 1/2 and 1/2 with vegetable shortening in pie crusts) instead of the buttery sticks and they have turned out great. I also ad a GF eater coming to dinner, so I made with Oat flour instead. Can’t wait to try that out at home! I wanted to make a treat for my vegan friend who is studying away for finals. I have yet to frost them. Add softened butter to a large mixing bowl and cream with a mixer. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly. Stir in flour mixture. I want to try it, but don’t want to over or under egg… Thanks!!! Whoop! Great taste and texture, too. Add comma separated list of ingredients to include in recipe. These vegan sugar cookies, like all cookies on my site, are made from scratch with no butter, margarine, or commercial egg replacers. Added my usual scoop of chia and flax seeds. First time cookies for me as well. It is a family favorite and it was what my Mom wanted for her birthday “cake”. I’m curious as to how much it would change the texture. Pick your liquid of choice, pack in the veggie/fruit, boil for 5 minutes to half a hour (depending on what you’re using), let sit overnight and then strain. You really can’t go wrong. So wonderful! Thanks for sharing, Erika! I also used a 1/4 of a tub of the soy free earth balance. I used earth balance but the dough just didn’t stay firm, so weird! We think so! I need to ice the cookies and have them dry. I made them and used sodium free sugar free soy milk instead and I used a little less sugar than recommended because I prefer a mild sweetness. She loves cookies so we made them together. The cookies are delicious!! I still have a few left (5 days later) and they are moist as ever. You can also subscribe without commenting. Thanks so much for the lovely review, Alicia. I actually made around 35 smaller gingerbread-man-cutout cookies instead of 20. I did not try the frosting, because I wanted to use a royal icing recipe, but I think I will try it next time. Came out perfectly! The cookies came way too puffed up, they kinda lost their shapes and I have to say, the taste wasn’t that great either… I don’t know if this is because of the applesauce or maybe the butter I used wasn’t the best (even though I’ve used the same butter for years and made other sugar cookies and never had problems). Also used homemade cinnamon applesauce instead of pumpkin. This is definitely my “one stop shop” go-to for recipes and I cannot thank you enough for ALL of the goodness (and help) you provide! Instead of the pumpkin puree or applesauce, I simply added a 5.3 oz container of plain coconut “yogurt”. I used powdered fruits and veggies I got off amazon.com. Note that my dough was a bit dry and the shaped cookies were too delicate and broke easily when I initially made them thin! I’m sure the chick pea brine and pumpkin bake differently though. You said you’d prefer/use the Earth Balance butter sticks, but is it OK if I use the tub of it because that’s all I have *sigh*. These look amazing! I don’t use brown sugar so I used coconut palm sugar in place of that and didn’t change anything else. Yes, these would work quite well for that. but I’m new at the whole “baking” thing.. Welp! Next time, would you mind leaving a rating with your review? 1/3 cup, then scale back on the flour a little by 1/4 cup? I usually love your desserts, but these cookies tasted off. These were soft but firm and really easy to put the frosting on. I made these about 2 weeks ago and they are fantastic. Could I use pumpkin butter instead of pumpkin puree? I used gluten-free flour bend, subbed chia “egg” for applesauce, and added dairy-free chocolate chips. They are so delicious :) Thank you! Vanilla-infused Thanks for sharing! I’m guessing the flour was a miss? Hi Elliott! ! Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. I made these for my 4-year-old who is allergic to gluten, dairy, egg, tree nuts and more. A bit crumbly, but they definitely worked! The dough seemed the perfect consistency without the almond milk so I just did not add it. If you are looking for pumpkin flavor, add some pie spice into the dough or frosting or use pumpkin pie mix pumpkin in lieu of the 100% pumpkin. So far I have made 4 different recipes and these are by far the best! Now they keep asking when I’m going to make them again. 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