Vegan Sugar Cookies
Delight your friends and family with this classic sugar cookie recipe! Our easy-to-follow instructions and tips will help you create delicious, soft cookies with smooth, shiny icing. Perfect for holidays, birthdays, or anytime you crave a sweet treat.
Ingredients
For the Vegan Sugar Cookies
- 280 grams All Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- 170 grams Vegan Butter Softened to Room Temperature
- 150 grams Granulated Sugar
- 1 large Egg Bob's Red Mill Egg Replacer
- 2 tsp Vanilla Extract
- ¼ tsp Almond Extract Optional
For the Vegan Sugar Cookie Icing
- 360 grams Powdered Sugar
- ½ tsp Vanilla Extract Substitute with water if you want pure white icing
- 2 tsp Light Corn Syrup Optional but gives icing a sheen
- 4½ tbsp Water Room Temperature
- 1 pinch Salt
Instructions
Make the Cookies
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside for later.280 grams All Purpose Flour, ½ tsp Baking Powder, ¼ tsp Salt
- In another large bowl, use a hand mixer (or stand mixer with paddle attachment) to cream the vegan butter and sugar together. This will take about 2 minutes on high speed. Scrape down the sides before moving on to the next step170 grams Vegan Butter, 150 grams Granulated Sugar
- Add the egg, vanilla and almond extract, and beat on high speed for another 1 minute until combined. Scrape down the sides as needed.1 large Egg, 2 tsp Vanilla Extract, ¼ tsp Almond Extract
- Add the dry ingredients into the bowl with the butter, sugar and egg mixture. Mix on low speed until combined. If the dough seems too sticky to roll out, add another tbsp of All Purpose Flour.
- Divide the dough into two equal parts, and place each portion on a piece of floured parchment paper or floured silicone mat.
- Lightly flour your rolling pin and roll the dough out to about 1/4 inch thick. Continue to lightly dust the dough with All Purpose Flour if it gets too sticky.
- Dust the top of one portion of your 1/4 inch thick rolled out vegan sugar cookie dough and then place the other portion on top (this will prevent them from sticking together).
- Refrigerate for at least 2 hours or up to 2 days
- After chilling the dough, preheat the oven to 350℉
- Line two baking sheets with silicone mats or parchment paper
- Use your cookie cutter to create shapes with the 1/4 inch thick dough. Re-roll the dough as needed to use as much of it as possible.
- Place your cut-out shapes onto the baking sheets, leaving about 3 inches between each cookie.
- Bake for 12 minutes or until the edges are lightly browned.
- Remove from the oven and let cool on the baking sheet for 5 minutes
- Remove cookies from the baking sheet and let them finish cooling on a rack
Make the Vegan Sugar Cookie Icing
- Use a fork to stir the ingredients together in a medium sized bowl. The mixture should be very thick and difficult to mix before moving on to the next step.360 grams Powdered Sugar, ½ tsp Vanilla Extract, 2 tsp Light Corn Syrup, 4½ tbsp Water, 1 pinch Salt
- Add another ½tbsp of water to the icing and with a whisk, combine it all together.
- Lift the whisk and let a ribbon of icing fall back into the bowl - if it holds its shape for a few seconds, you've reached the right consistency. If it's too thick, then whisk in an additional ½tbsp of water.
- Add gel food coloring if desired, starting with 1-2 drops. Keep in mind that the icing will darken as it dries on the cookies.
Notes
- This icing needs about 24 hours to fully set, but you can place the cookies in the fridge to speed up the drying time.
- It's helpful to outline the cookie icing first, wait 15 minutes and flood the rest.
- Using a piping bag or bottle with a #4 Wilton tip helps deliver consistent results