Vegan Sugar Cookies
These vegan sugar cookies are perfect for holidays, parties, and special occasions. They’re soft, hold their shape, and are fun to decorate. With this foolproof recipe, you’ll have perfect sugar cookies every time.
Servings: 22 cookies
Ingredients
Dry Ingredients
- 2 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ⅔ cup cane sugar
- ½ cup vegan butter stick such as Earth Balance Buttery Sticks
- 3 Tablespoons non-dairy milk
- 1 Tablespoon cornstarch or tapioca flour
- 1 teaspoon vanilla extract
Buttercream Frosting
- ¼ cup vegan butter stick I use Miyoko’s Plant Milk Butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-3 Tablespoons unsweetened and unflavored plant milk I use almond milk
Instructions
For The Cookie Dough
- Add the butter and sugar to a large bowl. Using an electric mixer (handheld or stand mixer with a paddle attachment), beat the butter and sugar on medium speed until smooth and creamy.
- Pour in the vanilla extract, plant milk, and cornstarch and beat on low speed to mix. Scrape down the sides as needed.
- Add 1 cup of flour to the bowl and sprinkle in the baking powder and salt. Mix on low speed until the wet and dry ingredients are combined. Add the remaining 1 cup of flour and mix on low speed, then gradually move to medium-high speed until the dough is fully combined. The dough should be soft and easily stick together and there should be no dry flour in the bowl.
- Divide the dough in half and flatten each half into a disc. Wrap them each in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (or up to 2 days).
Rolling And Baking
- Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.
- Lightly dust your work surface with flour. Set the dough in the center and dust the top with flour.(Or, skip the flour and roll the dough out between two sheets of parchment paper to avoid over-flouring it.)
- Roll the dough to ¼-inch thickness using a rolling pin. (If it is too firm to roll let it sit for 5-10 minutes)
- Dust your desired shape cookie cutters with flour. Cut out as many cookies as you can from the rolled dough.
- Then, gather the extra dough around the cutouts and repeat the process.
- Transfer the cookie cutouts to the prepared baking sheets.
- Bake the cookies on the middle rack of the oven at 350ºF for 8-10 minutes, until they begin to lightly brown.
- Let the cookies cool on the pan for 5 minutes then transfer them to a cooling rack. Cool fully before frosting.
For The Frosting
- In a medium bowl, beat the butter with a hand mixer on medium-high speed until smooth and creamy.
- Pour in the vanilla extract, 1 Tablespoon of plant milk, and 1 cup of powdered sugar. Mix on low speed until combined.
- Slowly mix in the remaining powdered sugar and add more milk as needed. The frosting should be soft and spreadable, but stiff enough to hold its shape.
- Frost the fully cooled cookies and decorate as desired.
Notes
Butter – I like to use Earth Balance Buttery Sticks for the cookies, and for the frosting, I go with Miyoko's plant butter because its lighter color keeps the frosting white. Feel free to use your preferred brand of butter sticks.
Cookie dough consistency – If the dough is too dry, add a splash of milk. If it is too sticky, add 1 Tablespoon of flour.
Frosting consistency – Add more milk if it is too dry, more powdered sugar if it is too thin, or place in the refrigerator to chill for 15 minutes if it is too soft.
Nutrition
Serving: 1 cookie | Calories: 176kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Sodium: 70mg | Sugar: 17g
