Description
Soft, sweet, and perfect for decorating, these vegan sugar cookies hold their shape and bring cozy holiday charm to any cookie tray.
Ingredients
3/4 cup vegan butter, slightly softened
3/4 cup granulated sugar
2 tbsp unsweetened plant milk
1 tbsp cornstarch
1 tsp vanilla extract
1/4 tsp almond extract (optional)
2 to 2 1/4 cups all purpose flour, divided
1/2 tsp baking powder
1/2 tsp salt
Icing:
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
1 tbsp light corn syrup (optional)
1–2 tbsp unsweetened plant milk
Instructions
1. Beat vegan butter until creamy. Add sugar and beat until fluffy.
2. Mix in milk, cornstarch, vanilla, and almond extract.
3. Add 1 cup flour, baking powder, and salt. Mix on low until combined.
4. Add remaining flour until dough resembles soft play dough.
5. Divide dough into 2 balls and roll between floured parchment to 1/4 inch thick.
6. Chill rolled dough for at least 1 hour.
7. Preheat oven to 350°F. Cut shapes with cookie cutters.
8. Place on lined baking sheets and bake 8 to 10 minutes until lightly golden.
9. Cool 5 minutes on sheet, then cool fully on rack.
10. Whisk icing ingredients until smooth. Adjust milk or sugar to thin or thicken.
11. Decorate as desired and let set for several hours.
Notes
Chilling the dough keeps the cookies from spreading.
Use stick style vegan butter for best results.
Spoon and level flour for accuracy.
Dough stores in fridge 2 to 3 days or freezer up to 4 months.
Unfrosted cookies freeze well for 3 months.
Use vegan friendly food coloring.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 149
- Sugar: 14g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg