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Vegan Snowflake Sugar Cookies

by Rachel Gaewski

Inspired by


for 12 servings


  • ½ cup
    organic sugar (100 g)
  • ¾ cup
    refined coconut oil, solid but not cold (150 g)
  • 1 ½ teaspoons
    vanilla extract
  • ½ teaspoon
    kosher salt
  • 2 cups
    all-purpose flour, plus more for dusting (250 g)
  • ½ teaspoon
    baking powder
  • 5 tablespoons
    unsweetened non-dairy milk

Royal Icing

  • 3 cups
    organic powdered sugar (360 g)
  • ¼ teaspoon
    vanilla extract
  • 4 tablespoons
  • blue gel food coloring
  • sprinkles, of your choice, for decorating
    Calories 365
    Fat 13g
    Carbs 59g
    Fiber 0g
    Sugar 40g
    Protein 2g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until fluffy.
  3. Add the vanilla and salt, and stir with a rubber spatula to combine. Set aside.
  4. Sift the flour and baking powder into a medium bowl.
  5. Gradually add the flour mixture to the coconut oil mixture and stir to combine.
  6. Gradually add the non-dairy milk and stir until a crumbly dough forms. Using your hands, knead the dough into a ball.
  7. On a lightly floured surface, roll out the dough to about ¼-inch (½ cm) thick.
  8. Use snowflake cookie cutters to cut out shapes and transfer to the prepared baking sheets about 2 inches (5 cm) apart. Re-roll excess dough to cut out more shapes.
  9. Bake for 10-12 minutes, until slightly golden around the edges .
  10. Make the royal icing: Sift the powdered sugar into a large bowl. Add the vanilla and some of the water. Whisk until smooth, adding more water as needed to reach your desired consistency.
  11. Transfer half of the icing to another bowl and add blue gel food coloring to one. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate until the icing returns to your desired consistency.
  12. Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.
  13. Enjoy!




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