Vegan Sugar Cookies

YIELD: 24 Cookies

Sometimes a basic sugar cookie is the best dessert! The secret to these cookies is to keep the dough chilled. I like them best rolled to ¼ inch thick, but you can roll them a touch thinner if you prefer a crispier sugar cookie.


  • ¾ cup non dairy margarine
  • ½ cup sugar
  • ½ cup confectioners sugar
  • 3 teaspoons powdered egg replacer + 2 tablespoons hot water, frothed with fork
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract 1 cup sorghum flour
  • ½ cup white rice flour
  • ¾ cup potato starch
  • ½ cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder


  1. Cream together the margarine and sugars until smooth. Mix in the prepared egg replacer along with the vinegar and vanilla extract.
  2. In a separate bowl, whisk together the sorghum flour, white rice flour, potato starch, tapioca flour, xanthan gum, and baking powder. Gradually combine the flour mixture with the margarine mixture until a clumpy dough forms. If the dough seems too sticky to handle, add a little more sorghum flour … it should be easily workable with your hands, yet a little bit sticky. Form into a patty, wrap in plastic wrap, and chill until cold, for about 1 hour in the refrigerator and 15 minutes in the freezer.
  3. When your dough is chilled, preheat oven to 400°F. Lay countertop or other work area with parchment paper, and using a lightly floured (any kind of flour will do) rolling pin, roll dough anywhere between ⅓ to ½ inch thick. Cut out using your favorite cookie cutters, and use a flat metal spatula to gently lift the cookies and place them onto an ungreased cookie sheet. Repeat until all dough is used. If the dough seems to be getting a little soft and sticks to your pin, rechill until once again workable.
  4. Bake cookies for 7 to 8 minutes, or until slightly golden brown on edges.
  5. Remove  from  oven  and  let  cool  completely  before  handling.  Store  in airtight container for up to 1 week.
  6. Once they have fully cooled, eat as is or cover them with icing! Royal Icing works beautifully here. Pipe a ring around the cookie’s exterior and let harden before filling it in with icing. This will ensure an even layer of icing on the tops with no drips.