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Copycat Pilsbury Sugar Cookies (GF/V)

May 20, 2014 by Cara

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.

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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
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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

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

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

YOU ALSO MIGHT LIKE:

  • Gluten-free Vegan Chocolate Chip CookiesGluten-free Vegan Chocolate Chip Cookies
  • Gluten-Free Vegan Lemon Sugar Cookies Gluten-Free Vegan Lemon Sugar Cookies
  • Gluten-Free Vegan Gingerbread Men Gluten-Free Vegan Gingerbread Men
  • Trick-Or-Treat Halloween Surprise CookiesTrick-Or-Treat Halloween Surprise Cookies

Filed Under: Cookies/Bars, Copycat Treats, Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Nut Free, Vegan

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.

Previous Post: « Mixed Berry Wine Spritzer
Next Post: Gluten-Free Vegan Pita Bread »

Reader Interactions

Comments

  1. Hayley

    September 24, 2018 at 10:34 am

    Hey! What is a non-hydrogenated shortening? Virgin coconut oil or olive oil? Thanks!

  2. Dessert15

    July 9, 2018 at 1:21 am

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

    • Cara

      July 10, 2018 at 6:59 am

      Butter is fine, just note that it spreads faster than shortening does in the oven.

  3. susie

    December 14, 2014 at 10:30 am

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

    • Kathy

      December 21, 2014 at 7:44 am

      I’m curious to know if you tried it Susie? We need to make some Christmas cookies today. 🙂

  4. Autumn

    October 22, 2014 at 4:55 pm

    I don’t digest potato starch well & am curious if all arrowroot will work!

  5. Gianna

    May 29, 2014 at 5:59 am

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

  6. rika@vm

    May 23, 2014 at 3:38 pm

    My, my, I love how you veganize Pilsbury cookies, they are stunning, I would eat the whole dough itself!

    • Cara

      May 24, 2014 at 9:54 am

      I will have to fight you for the dough 🙂

  7. Katie

    May 21, 2014 at 11:42 am

    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

      May 21, 2014 at 1:54 pm

      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

  8. Wendy | Around My Family Table

    May 20, 2014 at 4:02 pm

    Thanks for the GF link too- these look great. I will be eating some raw dough 😉

    • Cara

      May 20, 2014 at 5:26 pm

      We shall dine on raw dough for dinner tonight! 🙂

  9. Kate @Almond Butter Binge

    May 20, 2014 at 2:24 pm

    Yum! I wonder if these could fool my friends at a party this weekend? 😛

    • Cara

      May 20, 2014 at 2:50 pm

      Wouldn’t that just tickle you if they were fooled?? I know I would be 🙂

  10. Katie @ Produce on Parade

    May 20, 2014 at 2:24 pm

    Oooo I want to just pinch of some of that dough and pop it in my mouth! If only I could reach through the screen. Yuuuum!

    • Cara

      May 20, 2014 at 2:50 pm

      I’m doing it in my mind alongside of you 🙂 Mmmmmmmm….

  11. Your Biggest Fan!

    May 20, 2014 at 12:33 pm

    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

      May 20, 2014 at 2:49 pm

      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!

        May 20, 2014 at 4:48 pm

        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

          May 20, 2014 at 4:49 pm

          Um…and by “taste the same to me” you mean delicious?! Because YES.

  12. Adrienne

    May 20, 2014 at 12:28 pm

    You are so sweet for including me – thanks!

    • Cara

      May 20, 2014 at 2:48 pm

      Absolutely Adrienne! I cannot wait to include more of your awesome work.

  13. Kat

    May 20, 2014 at 12:05 pm

    Alsooo love the sleepover idea! ladies baking night! 😉

    thanks for all the handy tips & tricks!!

    • Cara

      May 20, 2014 at 2:48 pm

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

  14. sarah@thesweetlife

    May 20, 2014 at 11:37 am

    Um…I’ll come over for the sleepover and help you relive your youth by putting a few of these cookies away.

    • Cara

      May 20, 2014 at 2:47 pm

      Don’t be the first to fall asleep otherwise your bra WILL be in the freezer. hehe

  15. Topaz

    May 20, 2014 at 11:25 am

    I get the remote!

    • Cara

      May 20, 2014 at 2:46 pm

      Maaaaaan, you always get the remote! 😉

  16. Shannon

    May 20, 2014 at 10:39 am

    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

      May 20, 2014 at 2:46 pm

      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

  17. Crystal B.

    May 20, 2014 at 10:20 am

    I am in for that sleepover party! 🙂

    • Cara

      May 20, 2014 at 10:21 am

      I get the top bunk!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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