So, this point MAY be debatable – is there anything inherently Hanukkah about sugar cookies? Maybe not. But when you turn sugar cookies into Stars of David, dreidels, and menorahs, I think it’s hard to argue these are NOT Hanukkah cookies!
And who doesn’t love a sugar cookie? Simple, easy, and classically delicious; this cookie has it all. Plus, you have lots of options in how you decorate them. You can use a recipe for vegan royal icing to create intricate designs or you can keep it really simple with a vegan buttercream. Or, you can do what I did and go even simpler: frosting from a can with sprinkles.
The frosting I used was Simple Mills Vanilla Frosting that I purchased at Whole Foods. I dyed some of the frosting using Whole Foods generic 365 Plant-Based blue food coloring. I also added a bit of vegan milk to the frostings to make it a little softer and easier to spread on the cookies. Lastly, I also used the Whole Foods 365 Decorating Sugar (aka Sprinkles) in blue. While these cookies didn’t turn out the most intricate or beautifully designed, I actually loved them! And they tasted delicious (which really is the most important part).
In terms of making the actual cookies themselves, the recipe is fairly simple. Sift and whisk the dry ingredients together. Beat your butter, then butter and sugar, then butter, sugar, and extracts. Then, you mix the wet and dry ingredients together until you get a dough. Then you roll out your dough and cut out your cookies!
While I did call these Hanukkah cookies, you can use them for really any occasion by cutting out different shapes using different cookie cutters.
These cookies can be stored for a week in an airtight container without getting stale. They are kosher (make sure you’re finding ingredients with a kosher hechsher – DM me if you have questions), and the frosting and food coloring I listed above are definitely kosher (however, the decorating sugar does not have a hechsher).
These Hanukkah Vegan Sugar Cookies are a great treat for Hanukkah or for any occasion throughout the year – just cut out different shapes! I would love to hear how this recipe turns out for you and any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Hanukkah Vegan Sugar Cookies
Equipment
- hand or stand mixer
- Rolling Pin
- parchment paper
- baking sheet
Ingredients
Dry Ingredients
- 1½-2 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup+2tbsp vegan butter softened
- ½ cup+2tbsp cane sugar ground into small granules
- 3 tsp vanilla extract
- 1 tsp almond extract optional but delicious
Toppings
- homemade frosting or store bought
- sprinkles
Instructions
- Preheat your oven to 350°F.
- In a bowl, sift and whisk together the dry ingredients. Set aside.
- In another bowl or a stand mixer, beat the butter on high until it lightens in color (approximately 2 minutes).
- Add the sugar and beat on high another 4 minutes, scraping down the sides as you go. The mix will become light and fluffy as the sugar becomes more incorporated.
- Add the vanilla and almond extracts and beat until fully combined. Scrape down the sides and mix together with a rubber spatula or spoon.
- Add in the dry ingredients and mix together with a rubber spatula or spoon until a crumbly dough forms that holds together when you squeeze together a handful in your hand. I used nearly all of the dry mix (about ¼ cup left).
- Place the dough on a sheet of parchment paper and place another sheet on top. Flatten using your hands and then use a rolling pin to roll out the dough until it is about ⅛ of an inch thick.
- Use cookie cutters to cut shapes into the dough. Alternatively, use a knife to make square or rectangle shapes if you don't have cookie cutters.
- Use the top sheet of parchment paper to line a baking sheet and place the cut out shapes on the the baking sheet about ½ inch apart.
- Roll the scraps from the dough into a ball and place in the center of the parchment paper. Fold over the paper and use the rolling pin to roll out the dough again to ⅛ inch thick. Cut out shapes again. Repeat as needed until all the dough us used.
- Place the baking sheet in the oven for 10 minutes until the cookies edges have just started to turn golden brown.
- Remove from the oven and let cool for about 1 minute. Then move to a wire rack to cool completely.
- Make your own frosting or frost with pre-made vegan frosting from the store and decorate with sprinkles once cool.
Notes
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