Print

The Best Soft Vegan Sugar Cookies That Hold Their Shape

Close-up of several soft, un-iced vegan sugar cookies in flower and heart shapes piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make soft, chewy vegan sugar cookies that hold their shape perfectly for cutting out and decorating. This recipe uses simple ingredients to create a dairy-free and eggless cookie that is ideal for holidays or parties.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/4 cup unsweetened plant milk (soy or oat work well)
  • 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. You can use a stand mixer or a hand mixer for this step.
  2. Beat in the vanilla extract, almond extract, and plant milk 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 2 hours. Chilling is key for cut-out cookies.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
  8. Use your favorite cookie cutters to cut shapes from the dough. Place the cut-outs onto the prepared baking sheets.
  9. Bake for 8 to 10 minutes. For soft cookies, remove them when the edges are just beginning to look set but the centers still look slightly pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with your favorite vegan royal icing or vegan buttercream once fully cooled.

Notes

  • For the best cut-out results, chill the dough for a minimum of 2 hours, or up to 3 days.
  • If you prefer a slightly crisper edge, bake the cookies for an extra minute or two until the edges are lightly golden brown.
  • This dough freezes well. You can freeze the entire disk or pre-cut shapes on a baking sheet before baking.
  • If you want to make vegan royal icing, use powdered sugar, a small amount of plant milk, and a splash of lemon juice or clear vanilla extract.

Nutrition

Find it online: https://kitchenican.com/vegan-sugar-cookies-soft-chewy-cutout-recipe/