Who can resist a soft sugar cookie with pink frosting and colorful sprinkles? I went with pink because that’s the classic color of lofthouse cookies, but feel free to use any color you like and any type of vegan friendly sprinkles. If you’re making cookies for the holiday season, feel free to use Christmas colors like red and green, and perhaps Christmas sprinkles. For the most amazing cut-out cookies, check out my popular Vegan Sugar Cookies! You’ll also love these easy Vegan Sugar Cookie Bars and Chocolate Sugar Cookies. Thank you to Miyoko’s for sponsoring this post. It was just a few years ago I first tasted the European Style Cultured Vegan Butter, and since then I have been obsessed! It has the best flavor, with no weird chemical aftertaste like other brands. Now it comes in both salted and unsalted, which is just perfect for baking.
About Miyoko’s butter
Miyoko’s butter differs from other brands in a couple of ways. First of all, the flavor is spot on incredible. You won’t believe it’s made with plants. Second, it’s palm oil free. This is actually pretty rare for vegan butter, and it’s the only one I’ve ever found. Miyoko’s is one of the only brands to actually be made from plant milk, in fact cashew milk is the second ingredient! Other vegan butters are just a blend of oils. It’s also gluten free, soy free and kosher. It seriously performs exactly like dairy butter, I’m not joking!
How to make vegan lofthouse cookies
This is simply an overview. See below for the full recipe. First, soften your butter. Leave it out on the counter for about 30 minutes, until it is soft but not melted at all. Avoid softening in the microwave, because it will melt too quickly. Here are the next few steps: Bake for 9-10 minutes until lightly golden on the bottom. Let the cookies cool completely while you make the frosting. For the frosting, beat the butter with a mixer until creamy, then add the powdered sugar, vanilla and non-dairy milk. Add a few drops of food coloring until a desired color is reached. Frost the cookies, using either a butter knife or a piping bag and tip. Decorate the tops with sprinkles.
Tips & substitutions
Don’t skip the cornstarch – It helps the cookies stay soft. You can use tapioca starch or arrowroot if needed. Make sure to use a vegan butter you like! Miyoko’s brand truly is best here, where the butter flavor stands out. You don’t want your cookies to taste like chemicals. Always chill your dough – If you don’t chill the dough, your cookies won’t keep their shape in the oven, and will instead spread out and become flat and crispy. Gluten free – If needed, substitute a gluten free all purpose flour. I like King Arthur Measure for Measure Flour or Bob’s Red Mill.
Frequently asked questions
Want more festive holiday cookies?
Peanut Butter Blossoms Chocolate Peppermint Cookies Vegan Shortbread Cookies Snowball Cookies Vegan Gingerbread Cookies
