Fork and Beans

Making food fun for the family

Copycat Pilsbury Sugar Cookies (GF/V)

by

Copycat Pilsbury Cookies (GF/V)

All of a sudden I have this urge to invite all my girlfriends over for a slumber party tonight as I have two logs of cookie dough setting in my fridge. This must have been a staple for any party in my household because why else would I associate the two? The Pilsbury cookie logs used to be the perfect grab-and-go for a sweet yet quick treat in my childhood, in fact it was really the only way I made cookies. Was there any other way? 

Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

I have distinct memories of cutting the edges off and nibbling out the dough from the wrapper. Makes me a bit nervous now. I knew of the risk (salmonella), I just never cared. Now I love making vegan cookie dough because I can go to town on the dough and never worry. Just what I need: An excuse to eat more cookie dough…

Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

I have a few things to say about the assembly of this recipe before we get started. Shocker, right? I know.

Number One: If you do not want to use shortening (the purpose of shortening to keep their shape), you can always sub it out with coconut oil. Remember that if you don’t want your cookies to taste like coconut, buy the refined version. Or you can use all vegan butter. Here is my issue with that however: There is always a potential of spreading when using all vegan butter since it can be so iffy. If you are going this route first test out a cookie or two in the oven to ensure it doesn’t spread. If it does, place the cookies on the baking sheet and freeze for 15-20 minutes prior to baking like this recipe does.  

Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

Number Two: Don’t have Ener-G egg replacer? (I love this product p.s. and you can even make your own here). If you don’t want to use it, you can read this post on how to substitutes egg replacers in a recipe.  

Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

Number Three: The purpose of the powdered sugar is to create more of an environment in the dough to hold it’s shape in the heat. If you don’t have it on hand nor do you want to use it, you can use regular sugar. Just know that there is a reason why the powdered version is important.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

Pilsbury Copycat Sugar Cookies

  • Author: Cara Reed
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 dozen cookies 1x
Print Recipe

Ingredients

Scale
  • 1/2 c. non-hydrogenated shortening
  • 1/4 c. vegan butter
  • 3/4 c. powdered sugar
  • 1/2 c. granulated sugar
  • 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, whisk until frothy
  • zest of 1 lemon
  • 2 1/2 c. Cara’s GF Flour Blend
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbsp. lemon juice (should get from 1 lemon)

Instructions

  1. In a large bowl, cream the shortening and buttah together with an electric mixer on medium speed. Add the sugars and beat in until fluffy. Add the Ener-G egg replacer, and zest until just combined.
  2. Whisk together the flour, baking soda and powder, and salt.
  3. Pour in half of the dry ingredients and mix with the electric mixer over low until mixed in. Mix in the other half of the flour. Your dough should be crumbly at this point. Breath. It’s supposed to look like this. Add the lemon juice and it should create a more cohesive dough: Not sticky, not dry. If it’s too sticky add a tablespoon of flour to smooth out.
  4. Divide the dough into 2 balls. Knead the dough with your hands until smooth and form each dough ball into a log and cover with wax paper.
  5. Chill the dough for 2+ hours.
  6. To bake: Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper and place into a freezer.
  7. Remove the dough from the wax paper. Slice into desired thickness and place on the baking sheet. Sprinkle with raw sugar (optional).
  8. Bake 8-10 minutes or until lightly browned along the edges. If you want them on the softer side, bake for 7-8 minutes. If you want a crunchier cookie, bake around 8-10 minutes. Regardless of the time you bake them at, when you take the sheet out of the oven let the cookies sit for 2-3 minutes so they can fully set.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 129
  • Sugar: 7.9g
  • Sodium: 79mg
  • Fat: 6.5g
  • Carbohydrates: 17g
  • Fiber: 0.5g
  • Protein: 0.8g

And last but not least, Number Four: Do you have an issue with the flours and/or starches listed in this recipe? Check out this post for subbing out gluten-free flours.

Copycat Pilsbury Sugar Cookies (gluten-free vegan) - Fork & Beans

I believe I covered all my bases and you are all set! Have questions? Ask away…

 

 namastasty

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  2. Dessert15

    Can i please know the substitute for non-hydrogenated shortening?
    Is butter okay?

  3. susie

    would these work to roll out for making christmas cookies? thank you. just found your site and i love your recipes!

  5. Gianna

    I am fully gluten free but I’m not vegan, would using regular butter and an egg work the same?

  7. Katie

    Thank you for your amazing blog! My 4 year old has eosinophilic esophagitis and has to avoid gluten, dairy and eggs. Your blog is so helpful so that I can make him kid friendly alternatives. I would love to try these cookies but all I have is the Namaste flour–which contains xanthan gum. Can I still use it? Thanks!!

    • Cara

      Hi Katie 🙂 You bet your bottom dollar you can still use it! Just add the flours and starches and sub it with Namaste. Sounds like a great blend–hope you like these cookies. xo

  11. Your Biggest Fan!

    They WERE a staple at our house, duh! Cut-bake-eat, what could be more simple? Although, we did make cookies from scratch from time to time as I recall, but why over do it? We had Grandma’s right around the corner.
    Yours do look truly yummy. You do these by the roll? – Get out!
    XOXOXOX

    • Cara

      The cookies that needed to be made homemade were the M&Ms cookies. I miss those!! Make me some, mom, STAT 😉 And Grandmas! Man, I miss that place. I should open up my own gluten, egg, and dairy-free version. hehe.

      • Your Biggest Fan!

        YES, you should open your own g-e-d-free version!
        and I don’t know if the M&Ms cookies would taste the same to you now.
        XOXOXOX

    • Cara

      I will supply the aprons! (I already have 2 Starbucks aprons so I’m halfway there…) ha

  16. Shannon

    Those look delicious! the log of cookie dough reminds me of the packaged stuff (in a good way). BTW you can also make a powdered sugar sub by pulsing regular sugar in a blender/food processor with a pinch of cornstarch!

    • Cara

      Yup, Shannon! That is exactly the look I was going for (and they taste just like it too) 😉 PS Thank you for that great homemade powdered sugar tip!! xo