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The Ultimate Vegan Cut-Out Sugar Cookies for Decorating

A pile of thick, heart-shaped vegan sugar cookies topped with coarse sugar crystals, resting on a white plate.
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Create beautiful, soft, and chewy vegan sugar cookies that hold their shape perfectly for intricate decorating. This recipe uses simple plant-based ingredients for festive holiday baking or any special occasion.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened plant milk (soy or almond work well)
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. This step builds the cookie’s structure.
  2. Beat in the plant milk, vanilla extract, and almond extract until just combined.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours. Chilling is key for cut-out cookies that do not spread.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out cookies to the prepared baking sheets. Gather and re-roll scraps as needed.
  9. Bake for 8 to 10 minutes, or until the edges are just beginning to turn light golden. For softer cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before decorating.

Notes

  • For the best vegan royal icing for decorating, whisk together 3 cups powdered sugar, 3 tablespoons aquafaba (chickpea liquid), and 1 teaspoon vanilla extract until smooth. Add more powdered sugar for a thicker consistency or a few drops of water for a thinner glaze.
  • If you prefer a drop-style vegan sugar cookie, skip chilling and drop rounded tablespoons of dough onto the sheet, flattening slightly with the bottom of a glass. Bake for 10-12 minutes.
  • For a richer flavor, use a high-quality vegan butter substitute.

Nutrition

Find it online: https://www.unfoldrecipes.com/vegan-sugar-cookies-ultimate-cut-out-recipe/