These Christmas trees and the hearts were fun and easy to make.

Vegan Sugar Cookies

Yield: about 3 doz.


  • 3/4 cup vegan margarine, room temperature
  • 2 & 1/2 cups flour
  • 1 cup sugar
  • 2 egg replacements
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the frosting:

  • 3 tablespoons vegan margarine, room temperature
  • pinch salt
  • 1 & 1/2 cups powdered sugar, sifted
  • lemon juice, or soy milk or water

Vegan Sugar Cookies

To make the cookies:

  1. In a mixing bowl, cream the vegan margarine and sugar together to a light fluffy consistency.
  2. Following the directions on the package of egg replacement- liquefy the egg replacement powder. This is usually 1 teaspoon of egg replacement powder to 1 tablespoon of water. The equivalent of 2 egg is needed for this recipe.
  3. Add the egg replacements to the whipped sugar and margarine, add the vanilla and mix once more.
  4. Mix the flour, baking powder and salt together.
  5. Add the dry ingredients to the wet and mix well to form a dough.
  6. Put the dough I plastic wrap and cool in the refrigerator for 1 & 1/2 – 2 hours.

When ready to make the cookies:

  1. preheat the oven to 350 F / 177 C.
  2. Line your cookie sheets with baking parchment.
  3. Lightly dust your work space with flour and roll the cookie dough out to a very thin dough. (about 1/4 inch).
  4. Cut your desired shapes out with cookie cutters and place on the cookie sheet to bake.
  5. Bake for 8-10 minutes.
  6. When cookies are baked and light golden, remove and place on a rack to cool.

To make the frosting:

  1. Place the vegan margarine in a bowl.
  2. Add the powdered sugar and a small bit of liquid.
  3. Mix well using a fork.
  4. If you want to use color, make sure you use a natural food coloring. Mint (Mix a few fresh mint leaves in the blender with a bit of vegetable oil or alternatively with vodka or another non-flavored alcohol.) will make green, beet juice or berries will make pink. A slight bit of turmeric will make yellow.

When the cookies are cooled, frost and decorate. Store in an air-tight container.


Make sure you roll the dough very thin. The pink heart was made from the Vegan Sugar Cookie recipe, using a special cookie cutter that has a notch so that the cookie will sit on the rim of a cup. The pink icing was made using the juice from a smashed strawberry.