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Vegan Copycat Crumbl Chilled Sugar Cookies

These Copycat Crumbl Chilled Sugar Cookies are made with no eggs or dairy, but are still deliciously soft, flavorful, and beyond delicious. 
5 from 1 vote
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Prep Time 25 mins
Cook Time 12 mins
Chill Time 1 hr
Total Time 1 hr 37 mins
Course Dessert
Servings 5 cookies

Ingredients
  

Cookies

  • 1/2 cup (113 g) vegan butter, cold and cubed
  • 3/4 cup (150 g) granulated sugar
  • 2 tbsp (30 ml) nondairy milk
  • 2 tbsp (28 g) vegan sour cream
  • 1 tsp pure vanilla extract
  • 2 cups (250 g) all-purpose flour spooned and leveled or weighed
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Frosting

  • 1/4 cup (56 g) vegan butter, softened
  • 1 cup (125 g) powdered sugar
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1+ tsp nondairy milk
  • Vegan gel pink food coloring

Instructions
 

  • Make the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add the cubed butter and sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
  • Add the milk, sour cream, vanilla extract, and almond extract. Beat again until well combined.
  • Add the flour, baking powder, baking soda, and salt. Mix until just combined.
  • Split the dough into five pieces and roll into balls. Place on the baking sheet, leaving room in between. Press down until the dough balls are about 3/4" thick.
  • Bake for 12-14 minutes, until lightly golden. Set aside to cool completely.
  • Make the frosting: Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
  • Add the powdered sugar, 1 tsp milk, vanilla extract and almond extract. Beat until smooth.
  • Mix in a bit of food coloring until the desired color is reached. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth and creamy.
  • Assemble the cookies: Frost the cooled cookies with the frosting (I like to do this by placing the frosting into a piping bag and cutting off a bit of the tip of the bag, then swirling the frosting onto the cookies).
  • Finally, chill in the fridge and serve cold.