So, I love a holiday cookie, probably more than most. But, I honestly can’t remember a cookie in recent history I loved more than these vegan crème brûlée sugar cookies! The most perfect, buttery vegan sugar cookies, topped with the yummiest vegan vanilla butter cream and cane sugar that is then torched. These are not only the greatest cookies of all time, they are super fun to make!
What You Need To Make These Very Fancy Sugar Cookies:
- Vegan Butter: I used Earth Balance. You need this for the cookies and frosting.
- Organic Cane Sugar: This is used for the cookies and the topping you torch as well.
- Applesauce: Unsweetened, this is used as the binder instead of egg.
- Vanilla: To flavor the cookies and the frosting.
- All Purpose Flour, Baking Soda and Salt: These are the dry ingredients for the cookies.
- Veggie Shortening: After years of testing vegan butter cream, adding veggie shortening to it makes the best frosting.
- Powdered Sugar: To sweeten the frosting and make it fluffy.
I’ve ALWAYS loved crème brûlée, cracking the caramelized sugar on top was one of my favorite things to do as a kid. These vegan crème brûlée sugar cookies get that hard sugar cracking situation on top of them and it’s what dreams are made of. You really do need to have a kitchen torch to make this happen, but then you can make all the crème brûlée!
Why Should You Make These Crème Brûlée Cookies?
- I mean, they are the best cookies ever.
- They are super simple.
- The dough can be made ahead and chilled, or even the cookies can be baked ahead and finished later.
- There isn’t a person alive that won’t love them.
- It is a super fun thing to bake with kids!
Vegan Crème Brûlée Sugar Cookies
Buttery and delicious vegan sugar cookies, topped with vanilla buttercream and caramelized sugar.
Ingredients
For The Cookie Dough
- 3/4 Cup Vegan butter, room temperature*
- 3/4 Cup Organic cane sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla
- 2 1/2 Cups All purpose flour
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
Instructions
- Make the cookies, in a stand mixer bowl or large mixing bowl add the vegan butter and sugar.
- Beat with the paddle attachment in the stand mixer or using a hand mixer, until the butter and sugar are fully combined and light and fluffy.
- Then add the applesauce and vanilla, continue to mix until fully combined, scraping down the sides as needed. Set aside.
- Now, sift the flour and baking soda into a large mixing bowl, stir in the salt. Add the dry ingredients a little at a time to the wet ingredients. Continuing to mixing until fully combined and the dough forms a ball. It may seem dry at first, just keep mixing until it comes together.
- Put the dough into parchment paper or plastic wrap and chill in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees(F).
- On a floured surface, roll the dough out to about 1/4-1/3 inch thick.
- Cut out the cookies in any shape you want. Then take the scraps and press them back together and roll back out. Then cut more cookies. You should get around 2 dozen, depending on the size of the cookie cutter, you may get about 18 if you are using a large cookie cutter.
- Place each cookie on a large sheet pan lined with parchment paper. About an inch or so apart, They don't spread much.
- Bake for 8-10 minutes, you may need to do in batches or use two sheet pans at once.
- Let the cookies cool completely. In the meantime, make the frosting.
- Beat together the vegan butter and vegetable shortening with a whisk attachment. Until fully combined and fluffy.
- Add the vanilla, then the powdered sugar a little at a time, until it has been fully incorporated. Add a pinch of salt, and combine.
- Once the cookies are cool, spread a good layer of frosting on each cookie. Sprinkle a generous layer of cane sugar on top of the frosting then using your kitchen torch, caramelize all the sugar on top.
- I usually keep them in the fridge until I serve them.
Notes
*I used Earth Balance buttery sticks.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 137mg | Potassium: 20mg | Fiber: 1g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
These are so dang good! I have missed sugar cookies since going full vegan, but these are even better than the ones from my childhood.
Made these over the holidays, absolutely AMAZING!! I have yet to try one of your recipes that my family (both vegan and non-vegan) have not loved! thank you so much for sharing your talents.
Loved these so much! Such a snazzy twist on classic cutouts.
Hi’ what brand shortening do you use?? Thanks!
I usually use Nutiva brand!
LOVE these. Not much of cookie maker but very happy I made these. Delicious and exciting.