Print

Best Cut-Out Vegan Sugar Cookies

Close-up of soft, star-shaped vegan sugar cookies decorated with white icing and coarse sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable recipe for soft and chewy vegan sugar cookies that hold their shape perfectly for cutting and decorating. Includes instructions for simple vegan royal icing.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened plain plant milk (soy or almond recommended)
  • 1/4 cup powdered sugar (for icing)
  • 1 tablespoon light corn syrup (for icing)
  • 1-2 teaspoons water (for icing)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the softened vegan butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Slowly mix in the plant milk until a soft dough forms. Do not overmix.
  6. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour. (This step helps the dough hold its shape for cutting.)
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one chilled dough disk to about 1/4 inch thickness. Cut out shapes using cookie cutters.
  9. Place the cutouts onto the prepared baking sheets, leaving about 1 inch between them.
  10. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. To make the icing: Whisk the powdered sugar, corn syrup, and 1 teaspoon of water until smooth. Add the remaining water, 1/2 teaspoon at a time, until you reach a thick, spreadable consistency suitable for decorating.
  13. Decorate the cooled cookies with the icing. Allow the icing to set before serving or stacking.

Notes

  • For crispier edges, bake cookies for 1-2 minutes longer.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.
  • You can substitute the vanilla extract with 1/2 teaspoon almond extract for a different flavor profile.

Nutrition

Find it online: https://spoonfulsnap.com/vegan-sugar-cookies-recipe-best-cut-out/