Vegan Sugar Cookies Recipe

Introduction

These vegan sugar cookies are soft, tender, and perfect for any occasion. They offer a delightful crumb with a sweet vanilla-almond flavor, topped with a smooth vegan icing that’s easy to customize. Whether for holidays or everyday treats, these cookies will satisfy your sweet tooth without any animal products.

Ingredients

• 2 1/2 cups (320 g) all-purpose flour, plus more for surface
• 1 tbsp cornstarch
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 1 cup (2 sticks) vegan butter, slightly softened
• 1 cup (200 g) vegan granulated sugar
• 2 tbsp non-dairy milk
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 3 cups (or more) vegan powdered sugar
• 3 tbsp (or more) non-dairy milk
• 1 tbsp light corn syrup (optional)
• 1/2 tsp pure vanilla extract

Instructions

1. Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the vegan butter and granulated sugar on medium speed until pale and fluffy, about 2 to 4 minutes.
3. Step 3: Add the non-dairy milk, vanilla extract, and almond extract to the butter mixture and beat until combined.
4. Step 4: With the mixer on low speed, gradually add the dry ingredients and mix until just combined. Use your hands if needed to bring the dough together, but do not overmix.
5. Step 5: Divide the dough in half and shape each half into a disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator until firm, about 2 to 3 hours. Alternatively, roll each half between two sheets of parchment paper to about 1/4 inch thick and chill until firm.
6. Step 6: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. Step 7: On a lightly floured surface, roll one dough disc to 1/4 inch thick. Use cookie cutters to cut out shapes and arrange them on the prepared baking sheets.
8. Step 8: Bake the cookies for 8 to 10 minutes, or until they are slightly puffed and set. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
9. Step 9: To make the icing, whisk together the powdered sugar, non-dairy milk, corn syrup (if using), and vanilla extract in a medium bowl until smooth, glossy, and not runny. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.
10. Step 10: Frost and decorate the cooled cookies as desired.

Tips & Variations

• Use almond or oat milk for a subtle flavor variation in the dough and icing.
• Chilling the dough is essential for clean cookie shapes and prevents spreading.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.
• For a glossy icing finish, the optional corn syrup helps prevent cracking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If iced, allow the frosting to set completely before stacking. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Reheat slightly in a warm oven if desired to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of all-purpose flour?

All-purpose flour provides the best texture, but you can substitute with a gluten-free blend if needed. Note that the texture and spreading might change slightly.

Is the corn syrup necessary in the icing?

No, corn syrup is optional. It helps create a glossy finish and keeps the icing smooth, but skipping it won’t affect the taste significantly.

Vegan Sugar Cookies Recipe

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★★★★★

4.5 from 58 reviews

• Author: lilan
• Total Time: 3 hours 30 minutes
• Yield: About 24 medium-sized cookies 1x
• Diet: Vegan

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Description

Deliciously soft and tender vegan sugar cookies made without dairy or eggs, perfect for any occasion. These sugar cookies have a subtle almond flavor, and are topped with a smooth, glossy vegan icing that’s easy to customize with your favorite decorations. The dough is simple to prepare and chill, then rolled and cut into festive shapes before baking to a light, fluffy perfection.

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Ingredients

Scale 1x2x3x

Cookies

• 2 1/2 cups (320 g) all-purpose flour, plus more for surface
• 1 tbsp cornstarch
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 1 cup (2 sticks) vegan butter, slightly softened
• 1 cup (200 g) vegan granulated sugar
• 2 tbsp non-dairy milk
• 1 tsp pure vanilla extract
• 1 tsp almond extract

Icing

• 3 cups (or more) vegan powdered sugar
• 3 tbsp (or more) non-dairy milk
• 1 tbsp light corn syrup (optional)
• 1/2 tsp pure vanilla extract

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Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly combined.
2. Cream Butter and Sugar: Using the stand mixer fitted with a paddle attachment or an electric mixer, beat vegan butter and granulated sugar on medium speed until the mixture is pale and fluffy, about 2 to 4 minutes. This step is crucial for a light texture.
3. Add Liquids and Extracts: Add non-dairy milk, pure vanilla extract, and almond extract to the creamed mixture. Beat until well incorporated.
4. Combine Dough: With the mixer on low speed, gradually add the dry ingredients. Use your hands if necessary to push the dough together gently, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
5. Chill Dough: Divide the dough in half and shape each half into a disc. Wrap each disc tightly with plastic wrap and chill in the refrigerator for 2 to 3 hours until firm. Alternatively, roll each half between parchment sheets to 1/4 inch thickness and then chill until firm.
6. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
7. Roll and Cut Dough: On a lightly floured surface, roll one chilled dough disc to 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Arrange the cookies on the prepared baking sheets, leaving some space between them.
8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are slightly puffed and set. Baking time can vary depending on the size of the cookies.
9. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely. Cooling fully prevents icing from melting.
10. Make Icing: In a medium bowl, whisk together powdered sugar, non-dairy milk, light corn syrup (if using), and vanilla extract until the icing is smooth, glossy, and thick but spreadable. Adjust consistency by adding more milk if too thick or more powdered sugar if too runny.
11. Decorate Cookies: Spread or pipe the icing onto the fully cooled cookies. Decorate as desired with sprinkles or other edible decorations, then allow the icing to set before serving or storing.

Notes

• Chilling the dough is essential to make rolling and cutting easier and helps cookies maintain their shape during baking.
• Use vegan butter and non-dairy milk such as almond milk, soy milk, or oat milk for best vegan results.
• Light corn syrup in the icing adds shine and helps the icing set with a smooth surface but is optional.
• If you prefer thicker or thinner icing, adjust powdered sugar and milk accordingly for your preferred consistency.
• Store baked and iced cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vegan sugar cookies, vegan cookies, sugar cookies recipe, dairy-free cookies, egg-free cookies, holiday cookies, vegan dessert