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Sugar and Spice Cookies

My Mom's Sugar and Spice Cookies are my favorite cookies in the world....and now they're completely vegan!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 3 dozen
Author: Sarah De la Cruz


Sugar and Spice Cookies

  • 1 cup sugar
  • ¾ cup softened Earth Balance shortening sticks
  • 1 ½ teaspoons Ener-G egg replacer mixed with 2 T warm water
  • ¼ cup molasses
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon cloves
  • ¾ teaspoon ginger
  • 2 cups flour
  • up to 2 T water added at the end as needed to make a pliable less crumbly dough


  • 3 cups powdered sugar (about 12-14 ounces)
  • 1/3 cups Earth Balance buttery sticks
  • 1 ½ teaspoons vanilla extract
  • 2-3 Tablespoons non dairy milk


For the Cookies:

  • Mix thoroughly sugar, shortening, egg replacer, and molasses.
  • Sift flour, soda, spices, and salt.
  • Mix all together. Add water if necessary.  
  • Refrigerate dough for a half hour, until firm.
  • Sprinkle flour on a clean surface and roll dough with a rolling pin (dusted with flour) and cut out designs (place unused dough in refrigerator while working with the other dough). Alternately, form into balls the size of walnuts.
  • Place on parchment lined cookie sheet and bake at 350° for 8-10 minutes.
  • Allow to cool on a cooling rack until completely cool.

For the Frosting:

  • Cream butter in mixer.
  • Add powdered sugar and begin to mix, scraping down the sides.
  • Add vanilla and mix.
  • Add milk 1 T at a time until frosting is desired consistency (this is a stiffer butter cream like frosting, not a glaze). Add food coloring if desired.
  • Spread onto cookies and sprinkle. Enjoy!