Vegan Blackberry Sugar Cookies

Out of all of the recipes that I have cooked, these Vegan Blackberry Sugar Cookies are my favorite. These are absolutely gorgeous. It’s almost impossible for me to eat them. I mean, they taste good – but they look even better!

First off, I want to mention that I have never been a fan of anything with fruit. I cringe whenever I see blueberry or apple pies. I’ve never even tried any of those desserts. I’ve had numerous opportunities to try those desserts, I just never do so! My preference has always been chocolate desserts. 

I made these vegan blackberry sugar cookies after looking at Williams-Sonoma’s Baking Cook Book. They have this recipe in their book that’s called Ruby Jewel Cookies. I decided that I didn’t want to use a raspberry filling like they did. The recipe isn’t the exact same because their recipe isn’t vegan and contains butter. 

I love these vegan blackberry sugar cookies because they’re so different! You don’t see cookies like these online often these days. I, mean, I don’t really see a lot of cookie recipes. I follow a lot of people that cook savory dishes, so I’m not exactly in the know! But, I feel that it is important to always switch things up and try new foods! In need of a surprise for your family this holiday season? I think these vegan blackberry sugar cookies are perfect for that. I made these cookies for my nieces and they loved them – which is a surprise since my nieces are picky eaters! 

How to make vegan blackberry sugar cookies:

First off, please use butter instead of coconut oil! The job can be done (like I did) with coconut oil, but sugar cookies taste so much better when they are made with butter. I didn’t have any more butter on hand, so I substituted it for coconut oil. They were still delicious in the end! 

Second, you *must* chill your dough. When you chill the dough, the dough is so much easier to work with! Plus, for some strange reason the cookies are always softer when they are refrigerated in comparison to when they are not.

To make the best vegan blackberry sugar cookies, make your own blackberry preserves from scratch! This is very simple and there are plenty of tutorials online that will show you how to do this. If you’re lazy like me, just grab some preserves off of Amazon or from your local grocery store. 

Blackberry Sugar Cookies

Shayla Greveni

These are not your grandma’s sugar cookies. These cookies are a delightful alternative to traditional sugar cookies. Don’t like chocolate? Allergic to nuts? Like blackberries? This is for you! 

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Prep Time 1 hr

Cook Time 20 mins

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 272 kcal

Ingredients

  

• 2 Egg Replacers from Bob’s Red Mill
• 1 tsp Vanilla Extract
• 2 cups All Purpose Flour
• 2/3 cup Monkfruit Sugar
• 1 cup Coconut Oil
• 1/3 cup Blackberry Preserves
• Confectioners’ sugar, for dusting

Instructions

 

• Begin by adding cupcake liners to a muffin pan and set aside. If you don’t have liners, spray the muffin pan with baker’s spray instead.
• In a small bowl, prepare the Bob’s Red Mill egg replacer and then add some of the vanilla extract. Mix well and set aside.
• In a food processor, combine the flour, egg replacer mixture, oil, and sugar. The dough should be soft and crumbly. Allow this mixture to blend until all ingredients are well combined. 
• Remove the dough from the food processor. Using a rolling pin, roll the dough into a flat disc shape (flatten the dough) and place into a zip lock bag or plastic wrap. Place in the refrigerator and allow to chill for 1 hour. 
• After allowing the dough to chill for an hour, preheat the oven to 350 degrees F. 
• Remove the dough from the fridge and roll into balls using your hands. Place into the cupcake liner and smash the dough into the liners. The dough should halfway fill up the liners. 
• Using your thumb, push down in the middle of the dough forming an indentation in the center. If you find it difficult to do this, you can do this with a spoon as well. Use a tsp of blackberry preserves in each center. 
• Bake the cookies for 20 minutes. Once the cookies are done, using a sieve, dust with confectioners’ sugar. Allow the cookies to cool before serving. 

Notes

Recipe adapted from Williams-Sonoma Baking Cook Book

This mixture made 12 cookies for me because I used additional dough to top off the cookies to make sure they filled up the liners. You can actually get 5 dozen out of this mix alone. 

You can substitute the oil for 1 cup of butter. 

Keyword desserts, sugar cookies, sweets

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