Vegan Sugar Cookies
These vegan sugar cookies are soft tender and perfectly sweet with slightly crisp edges that make them completely irresistible. This fully vegan recipe uses simple plant-based swaps so you can cut them into any shape and decorate them for any occasion.
Classic soft and tender vegan sugar cookies perfect for cutting into shapes and decorating for any holiday or celebration.
Nutrition per serving
Ingredients
dry
wet
Instructions
Cream Butter and Sugar
Using a stand mixer or hand mixer beat the softened vegan butter and sugar together on medium-high speed for 2 to 3 minutes until the mixture is light pale and fluffy. This step is critical for the right cookie texture.
Add Wet Ingredients
Add the almond milk vanilla extract and almond extract to the creamed butter mixture and beat again until smooth and fully combined. The mixture may look slightly curdled at first but continue mixing and it will come together.
Mix in Dry Ingredients
Add the flour baking powder and salt to the bowl and mix on low speed until a soft dough forms. Do not overmix once the flour is added. Divide the dough in half wrap each piece in plastic wrap and chill for at least 30 minutes.
Cut and Bake
Preheat oven to 375 degrees F. Roll chilled dough out on a lightly floured surface to about one-quarter inch thickness and cut into desired shapes. Place on parchment-lined baking sheets and bake for 8 to 10 minutes until the edges are just barely golden.
Cool and Decorate
Allow cookies to cool on the pan for 5 minutes then transfer to a wire rack to cool completely before decorating with vegan royal icing or sprinkles. Decorating warm cookies will cause the icing to melt and slide off.
Substitutions
Common mistakes
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