The Best Vegan Sugar Cookies with Edible Flowers
Vegan Sugar Cookies feature pretty flecks of color inside a sweet, soft buttery cookie. No need for sprinkles or frosting. Beautiful spring flowers are the star of these cookies. They are surprisingly simple to make and this no-fail recipe means the whole family can join in!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 40-60 cookies (depending on size) 1x
- Category: Cookies
- Method: Baking
- Cuisine: Canadian, American
- Diet: Vegan
Ingredients
Scale
- 2 pounds (2 cups) plant butter, room temperature
- 2 cups vegan white sugar
- 2 tsp clear* vanilla extract
- 5 cups all-purpose flour
- 2 tbsps cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
Edible Flowers*
- 1/2 cup dandelion petals (yellow parts only)
- 4 tbsp dried rose petals
- 4 tbsp dried lavender
*More or less to taste
Instructions
- Preheat oven to 350F. Line 2 baking sheets with silicone baking mats*
- Add plant butter to a large mixing bowl or stand mixer. Add sugar and cream together using the paddle attachment or mixing spoon. Mix in vanilla extract.
- Add flour (one cup at a time), corn starch, baking powder and salt. You want a smooth dough, in between crumbly and sticky. The dough should come together when squeezed in your hands. If it is too sticky the cookies will spread while baking.
- Divide the dough into three parts. Working with one piece at a time slowly sprinkle over flowers and knead in until evenly distributed.
- Flour a clean work surface or lay down a piece of parchment paper. Place a second piece on top to prevent sticking.
- Roll dough until about 1/3-1/2 inch thick. Cut into desired shapes. These are the spring cookie cutters I used. Place on prepared baking trays.
- Continue re-rolling the dough until it is all used. Bake in the oven for 8-10 minutes.
- Keep a close eye on them and remove just when the edges start to show a little color change. They will be soft when they come out of the oven, but firm as they cool. Be sure not to overbake them or they will be crispy. Allow to cool for 10 minutes before transferring to a cooling rack.
- Store refrigerated in an airtight container for up to 7 days or freeze for up to 6 months.
Notes
* Clear vanilla extract is preferred in this recipe to keep the cookies a lighter shade. If you cannot find clear, dark vanilla will work, however your cookies may be slightly beige.
* Silicon baking mats allow for even heat distribution. If you do not have silicon, parchment paper will work, however the cookies may spread slightly.