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Vegan Cutout Chocolate Cookies

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Vegan Cutout Chocolate Cookies
  • Prep 40 min
  • Total 3 hr 45 min
  • Servings 40
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Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.
Updated Sep 22, 2021

Ingredients

Cookies

  • 1 1/2 cups vegan powdered sugar
  • 1 cup (2 sticks) vegan buttery sticks, softened
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Chocolate Drizzle

  • 1/4 cup vegan semisweet chocolate chips
  • 1/2 teaspoon shortening
  • 1/4 cup vegan white vanilla baking chips
  • Vegan sprinkles or decorator sugar, if desired

Steps

  • 1
    In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
  • 2
    Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
  • 3
    Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4
    In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
  • 5
    Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not all vegan buttery sticks are the same. For best baking results, look for plant-based sticks containing at least 78% vegetable oil.
  • tip 2
    For perfectly cut cookies, dip cookie cutter in flour before cutting each cookie. Press cutter straight down into dough. Lift cutter straight up. Transfer cutout cookies to cookie sheet with small metal spatula or pancake turner. (If cookie sticks to cutter, carefully move cutter over cookie sheet, and tap lightly to release cookie).
  • tip 3
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
  • tip 4
    For best results, bake Vegan Cutout Chocolate Cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.

Nutrition

120 Calories, 8g Total Fat, 1g Protein, 11g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
75mg
3%
Potassium
35mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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