You know the sugar cookie that looks Pinterest-perfect but tastes like cardboard? Hard pass. These Classic Vegan Sugar Cookies That Hold Their Shape bake up with clean lines, buttery flavor, and a soft bite that actually makes you want seconds.
No chill-all-day drama, no crumbly dough meltdown, and yes—the shapes stay sharp. If you’ve been burned by spread, cracks, or sad frosting situations, this fixes it. Make a batch once, and suddenly you’re the person everyone asks for “that cookie recipe.”
Why You’ll Love This Recipe
- Shape-holding magic: The dough is engineered to keep sharp edges, so stars look like stars—not pufferfish.
- Soft-center perfection: Crisp edges with a tender middle.
That’s the dream combo.
- No weird ingredients: Everything is grocery-store simple. No aquafaba acrobatics.
- Foolproof for decorating: Smooth surface for royal icing, glaze, or sprinkles. Nothing crumbles under pressure.
- Make-ahead friendly: Dough and baked cookies both freeze like champs.
- Dairy-free and egg-free: Vegan for the win, and nobody notices.
Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 1/2 cup (60 g) cornstarch (key for shape and tenderness)
- 1/2 tsp baking powder (just enough lift, no puff disasters)
- 1/2 tsp fine sea salt
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) vegan butter, stick style, slightly softened (not melty)
- 2 tbsp neutral oil (canola, grapeseed, or light olive oil)
- 1/4 cup (60 ml) unsweetened non-dairy milk (oat, soy, or almond)
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional but elite flavor)
- For decorating: Vegan royal icing or a simple glaze (powdered sugar + non-dairy milk + vanilla), sprinkles
Instructions
- Prep the basics. Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment. Clear some counter space—you’re rolling dough like a pro today.
- Whisk the dry team. In a bowl, whisk flour, cornstarch, baking powder, and salt until evenly combined. Cornstarch matters; it keeps shapes clean while keeping the crumb soft.
- Cream the fats and sugar. In a stand mixer or large bowl, beat vegan butter and sugar on medium for 2–3 minutes until pale and fluffy.
Add oil, vanilla, and almond extract; mix to combine. Don’t overbeat into soup territory.
- Add the milk strategically. Pour in the non-dairy milk and mix just until incorporated. It may look slightly curdled—relax, it’s normal and will smooth out with flour.
- Bring it together. Add the dry ingredients in two additions, mixing on low until a soft dough forms.
If it’s sticky, add 1–2 tbsp flour. If crumbly, add 1–2 tsp milk. You’re aiming for Play-Doh vibes.
- Roll with it. Divide dough in half.
Roll each half between two sheets of parchment to about 1/4 inch thick for softer cookies, or 3/16 inch for crispier edges. Slide the sheets onto a tray and chill 15–20 minutes. Quick chill = sharp edges without waiting all afternoon.
- Cut clean shapes. Peel the top parchment, cut shapes with cookie cutters, and transfer to lined sheets using a thin spatula.
Gather scraps, reroll, and chill 5 minutes before cutting again. Keep the dough cool, not icy.
- Bake smart. Bake 8–10 minutes for 2–2.5 inch cookies. Pull them when edges look set and matte but not browned.
They’ll finish setting on the sheet.
- Cool completely. Let cookies rest on the sheet 5 minutes, then move to a rack to cool. Avoid decorating warm cookies—icing slippage is not a personality trait you want.
- Decorate your masterpiece. Frost with vegan royal icing or a simple powdered sugar glaze. Add sprinkles while icing is wet.
Let dry until set, about 2–4 hours depending on humidity.
Storage Instructions
- Room temperature: Store undecorated or glazed (fully dried) cookies in an airtight container for 4–5 days. Add a slice of bread to help maintain softness.
- Freezer (baked): Freeze undecorated cookies in layers with parchment for up to 2 months. Thaw at room temp, then decorate.
- Freezer (dough): Freeze rolled sheets or discs of dough, well-wrapped, for up to 2 months.
Thaw in the fridge until cold-but-pliable, then cut and bake.
- Icing set time: Royal icing hardens fully in 6–12 hours. Plan ahead if you’re stacking or packaging.
Why This is Good for You
- Allergen-friendly: Dairy-free and egg-free means more people can enjoy them without stress.
- Smarter ingredients: Cornstarch improves texture without extra fat; neutral oil keeps moisture without heaviness.
- Portion control built-in: Cut smaller shapes for mindful snacking. Cheeky, but it works.
- Joy factor: Baking can lower stress, and decorating is basically therapy with sprinkles.
Science-ish, but true.
Common Mistakes to Avoid
- Butter too soft or melted: This guarantees spread. Butter should indent slightly when pressed, not collapse.
- Skipping the chill: Even 10–15 minutes helps. Warm dough equals bloated shapes.
Not cute.
- Overflouring the counter: Roll between parchment to avoid dry, cracking dough.
- Overbaking: If you wait for browning, you’ll get hard cookies. Pull when edges are set and centers look matte.
- Too much leavener: More baking powder does not mean fluffier cookies—it means puffy, distorted edges.
- Decorating too soon: Warm cookies melt icing. Also, make sure icing is fully dry before stacking.
FYI, patience is cheaper than re-baking.
Alternatives
- Flavor swaps: Replace almond extract with lemon, orange, or maple. Add 1–2 tsp citrus zest for zing.
- Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum; add 1 extra tbsp non-dairy milk if dough is dry. Chill is non-negotiable here.
- Whole-grain twist: Substitute up to 1/2 cup flour with fine spelt or white whole wheat for a nuttier note.
- Spiced version: Add 1 tsp ground cinnamon and a pinch of nutmeg or cardamom for holiday vibes.
- Cut-out bars (lazy mode): Press the dough into a lined 9×13 pan, score shapes before baking, then cut along lines post-bake.
Same flavor, less effort—IMO a win.
- Frosting options: Vegan buttercream for soft frosting, or a thin glaze for a shiny set. Add 1–2 tsp corn syrup to glaze for extra sheen.
FAQ
How do I keep the cookies from spreading?
Chill the rolled dough before cutting, use stick-style vegan butter (not tub), and avoid over-creaming. Cornstarch and the right dough thickness also help lock the shape.
Can I make the dough ahead?
Yes.
Refrigerate for up to 48 hours or freeze for up to 2 months. Let it warm slightly in the fridge until rollable, but keep it cold when cutting.
Do I need eggs for structure?
Nope. The combo of vegan butter, cornstarch, and proper chilling creates structure without eggs.
You won’t miss them—promise.
Which vegan butter is best?
Use firm, stick-style vegan butter with a higher fat content. Tub spreads contain more water and can cause spreading and tough texture.
Why add oil if there’s already vegan butter?
A little neutral oil boosts tenderness and prevents a dry crumb after cooling. It’s the secret to that day-two softness.
What thickness should I roll the dough?
For soft centers with clean edges, 1/4 inch is ideal.
For crisper cookies or tiny shapes, go slightly thinner, around 3/16 inch.
How long should I bake them?
Typically 8–10 minutes depending on size and thickness. Pull them when the surface looks matte and edges are set. If they brown, they’ll be crunchy.
Can I color the dough?
Yes.
Use gel food coloring and knead it into portions of dough after mixing. Keep the dough cool so colors don’t smear.
How do I make vegan royal icing?
Whisk powdered sugar with aquafaba (or packaged vegan meringue powder) and vanilla until glossy and thick. Adjust with tiny amounts of sugar or liquid to reach piping or flood consistency.
Are these good for cookie cutters with fine details?
Absolutely.
The cornstarch and chill time help maintain crisp lines, even for intricate designs and embossing stamps.
In Conclusion
These Classic Vegan Sugar Cookies That Hold Their Shape deliver exactly what you want: clean edges, soft centers, and reliable results without drama. The method is simple, the ingredients are basic, and the output looks bakery-level—without the bakery price tag. Whip them up for holidays, birthdays, or random Tuesdays when sprinkles sound like therapy.
Keep this recipe in your back pocket, and you’ll never fear a cookie cutter again.
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