Easy delicious cream cheese swirl cookies that are vegan too! Perfect for picnics and gifting.
I made these two years ago, non-vegan edition. They melted in my mouth at first bite, and I knew I’d make these again. They are good as a cookie, or crumbled into ice cream for an ice-cream party. If you’re trying to imagine what it tastes like, think if a sugar cookie ran through a wall of cream cheese and became one giant cookie.
The original, non-vegan, cream cheese swirl cookies had gotten quite some attention on the internet and from friends who’d had these, so I knew I had to make a vegan version so everyone can enjoy them.
Taste-wise the vegan and non-vegan versions are almost identical. Both are creamy and silky smooth, a cookie that literally melts on your tongue. The non-vegan one tastes just slightly more buttery, but overall I like both cookies equally.
Enjoy!
Vegan Cream Cheese Swirl Cookies
Ingredients
- 4 tablespoons unsalted vegan margarine room temp
- 3 ounces vegan cream cheese softened
- 1 cup sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour a cookie sheet. Or cover the cookie sheet with parchment paper.
- Using an electric mixer, cream together the butter, cream cheese and sugar until light and fluffy, about 3-5 minutes.
- Mix in flour and salt, until just incorporated.
- Get a large decorating bag and cut the tip of the bag to make room for your largest star tip. I used the Ateco 827 tip to make the swirls.
- Put the bag with the tip attached into a large water glass, and fold the top of the bag over the glass. About 3 inches should fold over the glass. Fill the bag with batter. You will have much more batter than will fit into the bag at once, so pipe in batches. Only fill the bag ½-3/4 full!
- Pipe the Pastry in swirls onto your buttered and floured baking sheet. Freeze swirls in freezer for 15-20 minutes to help them hold their shape while baking.
- The cookies will spread a little bit as they bake so I recommend swirls 1.5 in - 2 in in diameter.
- Bake for ~12 minutes. The cookies are ready when the edges and bottoms are golden brown.
- Let cool on baking sheet for a few minutes. Then remove cookies from baking sheet using a spatula, and let them cool completely on a cooling rack. They also taste great warm!
Notes
Enjoy Cookies? Here are a few more!
Chewy Vegan Chocolate Chip Cookies
Hello! I'm Sarah and this is Gray. This site is filled with recipes for desserts, savories, and photos of everything delicious we ate when traveling. Enjoy!
{ 16 comments… read them below or add one }
Think this would work with a gluten free flour?
I haven’t tried this with gluten free flour, so I’m not too sure.
oh my goodness!! I was trying so hard the other day to make vegan chocolate chip cookies. . love these vegan-cream-cheese-swirl-cookies (so pretty!!!) and off to check out your vegan chocolate chip cookies!!!
Glad you like them!!
Confession: I am a sucker for cookies!! These looks delicious. My daughter is allergic to eggs so I’m always looking for good egg-free cookies recipes. Making these soon. Pinned!
I’m glad you like them Oriana! Hope your daughter likes them too!
These look so yummy and sprinkling them on ice cream sounds amazing! I’m pinning and tweeting them but I really wish I was eating them!
Thanks so much Sonali! I wish I had a few more left to eat too!
I love adding cream cheese into cookie dough! I can’t explain, but it definitely adds some great flavor. These sound great!
Thanks Joanne! I love cream cheese in dessert too!
These cookies look so delish. Love the idea of adding cream cheese, as it makes them so light. Adore the swirling pattern/design! So cute.
Thanks Jess!
Cream cheese makes cookies so soft and delicious! Definitely thrilled to try this recipe soon! Never tried vegan cream cheese 🙂 Pinned of course!
Thanks Mira! 🙂
Cream cheese in a cookie?? Sounds like a dream!! They are so gorgeous. I certainly would love to receive these cookies as a gift (: Pinning these beauties for sure!
Thanks Connie! 😀