Vegan Alphabet Cookies
Get ready to delight kids and adults alike with these whimsical Vegan Alphabet Cookies! Perfectly soft and subtly sweet, this plant-based recipe combines creamy vegan butter, unsweetened applesauce, and a hint of vanilla for a flavorful and dairy-free treat. These cookies are easy to customize using alphabet-shaped cookie cutters, making them ideal for educational snacks, birthday parties, or simply a fun afternoon activity. With a quick chill in the fridge for easy rolling and an optional vegan icing for decorating, these cookies are as fun to make as they are to eat. Plus, they’re free of dairy and eggs, so everyone can enjoy! Whip up a batch in under an hour and let the creativity—and deliciousness—flow!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup vegan butter
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened applesauce
- 2 tablespoons non-dairy milk
- 1 cup powdered sugar
- 1 optional food coloring
- 1 optional non-dairy sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the vegan butter and granulated sugar until the mixture is creamy and fluffy, about 2-3 minutes.
Add the vanilla extract and applesauce to the butter-sugar mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the non-dairy milk as needed to create a smooth, pliable dough.
Divide the dough in half, form into disks, wrap in plastic wrap, and refrigerate for 20-30 minutes or until firm.
Sprinkle some flour onto a clean surface and roll out one disk of dough to about 1/4-inch thickness.
Use alphabet cookie cutters to cut shapes out of the dough and carefully transfer them to the prepared baking sheets using a spatula.
Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, prepare the vegan icing by mixing powdered sugar with 1-2 tablespoons of non-dairy milk until you reach your desired icing consistency. Add food coloring if desired.
Once the cookies are completely cool, decorate with icing and non-dairy sprinkles as desired.
Allow the icing to set before serving or storing the cookies in an airtight container.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 463.4 g | 169% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 274.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
