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.

Ingredients

Scale

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

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly combined.
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.
Add Liquids and Extracts: Add non-dairy milk, pure vanilla extract, and almond extract to the creamed mixture. Beat until well incorporated.
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.
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.
Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
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.
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.
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.
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.
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