Soft, vegan sugar cookies with crispy edges, for all your holiday needs. Have fun with different cookie cutters, easy icing and sprinkles of course!
After much trial and error, I finally have the perfect recipe for soft cut-out vegan sugar cookies.
They are easy to make and roll out. A little trick I learned is to roll the dough onto parchment paper before chilling in the refrigerator. This way, the cookie dough only needs to chill for about an hour before you can cut and bake! And you don’t have to roll out cookie dough that is crumbling everywhere. Easy peasy.
How to make perfect sugar cookies
Your cookie dough should be similar to the texture of play dough. Once the dough is made, break it into two balls. Place one of the doughs onto parchment paper, on a hard surface.
Gently roll it out about 1/4 inch thick like this:
Then cover with parchment paper. Repeat, stack and chill for an hour (or up to 24 hours).
Cut into shapes and bake for 8-10 minutes. They will look underdone, but firm up considerably as they cool. This is the key to soft sugar cookies.
What makes these the perfect cut-out sugar cookies? They’re:
- Amazing because they hold their cookie cutter shape and don’t spread
- Soft with crispy edges
- Easy enough for anybody to make
- So FUN to decorate with Easy Icing (recipe below)
- Made in 1 bowl (other than a small dish for the flax egg)
- Vegan, though no one will no it!
Recipe adapted from Sally’s Baking Addiction.
Soft vegan sugar cookies that hold their cookie cutter shapes! Perfect for Christmas, Valentine's Day or any other holiday. Have fun with easy icing and sprinkles of course!
- 1 tablespoon ground flax
- 2.5 tablespoons water
- 3/4 cup vegan butter (earth balance preferred), slightly softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but so good)
- 2 1/4 cup all purpose flour, divided (correctly measured)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon light corn syrup (can omit, but it makes the icing very shiny)
- 1-2 tablespoons unsweetened almond milk
In a small bowl, combine the ground flax and water. Set aside to thicken (this is your egg substitute).
In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
Now add in the flax egg, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add the 1 1/4 cup of flour left and continue to mix on low until just combined; don't over mix. The dough at this point should feel similar to play dough. If it seems too wet for rolling, you can add a tablespoon or so of flour.
Divide the dough in half. On a flat surface (like a cutting board or baking sheet) add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
Bake for 8-10 minutes, in the middle rack of the oven. For larger cookies, bake for closer to 10 minutes, and for smaller cookies bake closer to 8 minutes. They will appear not done, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle.
Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
- Try to get the earth balance sticks if you can; they are easier to bake with. Results will vary with other brands of vegan butter.
- Almond extract is optional but it adds a very good flavor to both the cookies and the icing, so use it if you can.
- To correctly measure flour, make sure to spoon and level by scooping the flour into the measuring cup with a spoon and level it off with the back of a knife.
- If you aren't comfortable using corn syrup, you may omit it. I rarely use it, but it makes cookie icing pretty and shiny and it's just 1 tablespoon.
- Baked sugar cookies freeze well, but don't freeze them once frosted.