Bite into chewy pink sugar cookies that are rich in buttery taste. Soft centers, crispy edges, and a short chilling time make these egg-free sugar cookies perfect for any occasion. This cookie is vegan, egg free and dairy free.
These sugar cookies are one of my go tos when I want an easy, sweet treat! They are simple to make and taste so buttery good.
This recipe is actually one of the first recipes I created when I began developing vegan recipes, as I found so many vegan sugar cookies were complicated or took so long to make.
Being a lazy vegan recipe creator, I knew I wanted a simple pink sugar cookie that did not take a long time to make, and did not require any chilling.
Why These Pink Sugar Cookies Are The Best
Easy & Quick - You do not need to be savvy in the kitchen to make these cookies! The recipe requires less than 15 minutes of actual work.
The rest is the baking time, which is only 10 minutes, and the chilling time which is only one hour.
Perfect Texture and Flavor - These vegan sugar cookies are soft in the center, yet chewy, making them perfect. They do crisp up on the edges as well. Full of rich, buttery flavor, this cookie is perfectly balanced.
Highly Customizable - You can make these cookies any color you want! I have done so many varieties of them for different holidays (Green is my fav for St Patrick's Day and Halloween).
You may frost or ice these vegan pink sugar cookies with your favorite vegan icing.
You can also add sprinkles on top or in the batter for added fun to make these into unicorn cookies.
Another way to customize the cookies is to use different shaped cookie cutters.
To make these pink cookies, you will need the following: all-purpose flour; baking powder; salt; sugar; brown sugar; softened vegan butter; almond milk; vanilla; and pink dye.
How To Make The Cookies
These sugar cookies could not be any easier to make!
Simply combine the wet ingredients first.
Next, mix your dry ingredients in a separate bowl.
Slowly combine the dry into the wet and mix until a dough forms.
Place in the fridge for 1 hour to chill. I place mine in a small bowl, but you can use a ziplock bag if that’s what you prefer.
Then, roll it out on a clean, floured surface using a rolling pin to approx ⅙ of an inch. Once you are done, you can cut your shape.
If you do not have any cookie-cutter, that is totally fine. The top of a cup or mason jar works super well.
Once you have cut as many as you can, place your cookies on a greased baking sheet or a baking sheet lined with parchment paper.
Then, take the scraps of dough (the dough leftover from you cutting it), roll it into a ball, and then re-roll it onto your floured surface.
Cut your shapes and place them on the baking sheet. Continue until all of the shapes are used or until you are unable to cut the scraps.
Bake for 8-10 minutes. You read that right - these pink sugar cookies cook very quickly.
Allow them to cook for 10 minutes, and you are good to go.
Do not overbake. These pink sugar cookies are tricky, as they do not seem perfectly baked when they are actually done cooking.
You will pull them out of the oven before they look totally done, then they will crisp up more while they are cooling.
If your edges start to brown, you have overbaked them.
Soften the Butter! If you bake with butter that is cold, your cookies will be hard. Over melted butter will lead to soft dough that ends up all over the pan.
Remove your vegan butter from the fridge about 30 minutes prior to baking to make sure it is not too soft or too hard. If you cannot cut your butter, it is too hard. If it is melting off your knife, it is too soft.
Perhaps you do not want to include food dye and would rather have regular colored sugar cookies (white), you totally can! Just omit the dye from the recipe.
Do not overbake your cookies. They will not look totally baked when you remove them from the oven and that is correct! The pink sugar cookies will continue to bake as they cool down.
Liquid food dye and gel work best for this. Make sure you use vegan food dye though! I use Whole Food’s brand.
Absolutely! They stay well in the freezer for up to 1 month. The dough will also stay for up to a week.
Storing your Vegan Sugar Cookies
These cookies store very well, which will allow you to have them for many weeks or months if you prefer. The best way to store these sugar cookies is without any added frosting.
Cookies- You may store unfrosted cookies in a cool place for up to 7 days or you may store them in the freezer for up to one month.
Dough. You may also keep the dough in the refrigerator for 24 hours or you can freeze it for 3 months.
Craving More Sweets?
If you enjoy warm spices, my Gingerbread Cupcakes with a Gingerbread Frosting are perfect for you!
Try my delicious Vegan S'Mores Cookies which require no chilling time.
If you want something on the fruiter side, try my famous Blueberry Lemon Vegan Donuts.
Easy Chewy Pink Sugar Cookies
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 2 tbsp brown sugar packed
- ¾ cup vegan butter melted
- ¼ cup almond milk
- 1 tsp vanilla
- 1 tsp red food dye (vegan)
- In a medium size mixing bowl, combine all dry ingredients.
- In a seperate medium bowl, combine all wet ingredients.
- Slowly pour the wet ingredients into the dry and mix until combined. The dough will be soft and semi sticky.If you desire the pink color to be a little more vivid, add in more red food coloring at ¼ tsp at a time.
- Roll the dough into a ball and either wrap in plastic wrap or a place in a reusable bag.
- Place in the fridge for one hour.
- Once the hour is up, preheat your oven to 325 degrees F.
- Place parchment paper on a baking sheet, or grease a baking sheet.
- Clean a flat surface area and place approx. 2 tbsp of flour throughout it.
- Using a rolling pin, roll your dough out until it is approx ¼ of an inch.
- Using your cookie cutter or the top of a glass, cut your shapes out and place them onto your baking sheet.
- Once you are unable to cut your dough any further, roll it into a ball and re-roll it out.Cut out your cookies again.Continue to do so until you have used all of the dough. If you are using sprinkles or colored sugar, sprinkle it on top and lightly press it in.
- Bake for 8-10 minutes. They will seem a little under baked but they will firm up.
- Let cool for 15-20 minutes. They will keep well for up to 7 days in an air tight container. You may also freeze them for up to two months.