Vegan Pumpkin Sugar Cookies
Delightful vegan pumpkin sugar cookies with cozy fall flavors, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup vegan butter, room temperature Provides moisture and richness
- 2 cups organic powdered sugar Sweetens and contributes to texture
- 2 tsp vanilla extract Adds flavor
- 1 tsp baking powder Aids in leavening
- 1/4 tsp sea salt Balances sweetness
- 2 1/2 cups all purpose flour Forms the structure
- 1–2 tbsp dairy free milk Adjusts consistency
For coloring
- 1 pea-sized drop vegan red food coloring Aids in coloring
- 4–7 drops vegan yellow food coloring, divided Creates orange color
- 1–2 drops vegan blue food coloring Adds depth to color
Instructions
Preparation
- Measure all the ingredients, except for the food coloring.
- In a large bowl, cream the vegan butter until light and fluffy.
- Add the powdered sugar, vanilla extract, baking powder, and sea salt to the creamed butter, mixing until well combined.
- Gradually incorporate the flour and 1 tablespoon of dairy-free milk, folding gently with a spatula until just combined.
- Divide the dough into portions for coloring.
- Mix the orange food coloring into one quarter of the dough.
- Combine the green food coloring into another portion for decoration.
- Wrap each portion of dough in plastic wrap and chill in the refrigerator for about 2 hours.
Baking
- Shape the chilled colored dough into logs.
- Cut out pumpkin shapes using a cookie cutter on the logs of dough.
- Chill the shapes again briefly.
- Roll out the remaining vanilla dough and wrap it around the chilled pumpkin shapes.
- Preheat your oven to 375°F.
- Slice the dough into cookie slices of uniform thickness.
- Bake the sliced cookies for about 12-14 minutes until golden at the edges.
- Let the cookies cool before enjoying.
Notes
For best results, ensure butter is at room temperature, chill dough adequately, and use sharp cookie cutters.