Chocolate Sugar Cookies
These heart-shaped Chocolate Sugar Cookies are the vegan sugar cookies that chocolate lovers have been dreaming about! Deliciously soft, chewy, and decorated with a simple icing, they’re a must for Valentine's Day, Christmas, or any other holiday.
Servings: 22 cookies
Calories: 156kcal
Ingredients
- 3/4 cup vegan butter, softened to room temperature
- 1 cup granulated sugar
- 3 tablespoons soy milk
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cup natural cocoa powder sifted if clumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Icing and toppins
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon corn syrup
- 1-2 tablespoons soy milk
- sprinkles of choice
Instructions
Make the cookies
- In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
- Now add in the soy milk, cornstarch and vanilla. Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
- Add the flour to the wet mixture. Sprinkle the cocoa, baking powder and salt on top of the flour. Mix on low speed, until just combined. The dough should feel similar to play dough when you work it in your hands, but it may look crumbly in the bowl. If it's really dry, add another tablespoon of two of milk.
- Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll into two balls.
- On a flat surface, add a sheet of parchment paper. Sprinkle a little cocoa on it, then add half the dough. Sprinkle a little cocoa on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
- Once the dough has been chilled, set it on the counter for 10-20 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
- Bake for 8-10 minutes, in the middle rack of the oven. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
Make the icing and decorate
- Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. Spread onto cookies.
- Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
Notes
- Any dairy free milk can be used in place of soy milk.
- I haven't tested them gluten free, but a quality gluten free mix may work.
- To correctly measure flour, make sure to spoon and level by scooping the flour into the measuring cup with a spoon and level it off with the back of a knife. If you don't correctly measure the flour, you can end up with way too much flour and the dough will be dry!
- The cookies will keep at room temperature for 4-5 days and can also be frozen.
Nutrition
Serving: 1of 22 cookies | Calories: 156kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 106mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 305IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg