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Classic Vegan Cut-Out Sugar Cookies: Soft, Chewy, and Perfect for Decorating

Close-up of several star-shaped vegan sugar cookies with embossed snowflake patterns, lightly dusted with sugar.
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Make soft and chewy vegan sugar cookies that hold their shape well for cutting and decorating. This recipe uses simple ingredients for a reliable, plant-based holiday or party treat.

Ingredients

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  • 1 cup vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened plant milk (soy or almond work well)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/2 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 the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  2. Beat in the plant milk, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl as needed.
  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 1 hour. Chilling helps the vegan sugar cookies hold their shape.
  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 chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out vegan sugar cookies to the prepared baking sheets. Reroll scraps and continue cutting.
  9. Bake for 8 to 10 minutes. For soft cookies, bake until the edges are just set and lightly golden. For crispier edges, bake for 1 minute longer.
  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 results when cutting shapes, chill the rolled-out dough on the baking sheet for 10 minutes before placing it in the oven.
  • If you want a slightly firmer cookie that browns more, increase the baking powder to 1 1/2 teaspoons.
  • This dough freezes well. You can freeze the cut-out shapes on the baking sheet, then transfer them to a freezer bag for up to 3 months.

Nutrition

Find it online: https://littlekitchendiary.com/vegan-sugar-cookies/