Skip the dry, crumbly “vegan-ish” cookies that taste like a winter apology. These Classic Vegan Sugar Cookies for Holiday Decorating bake up tender, buttery (without the butter), and hold their shape like champs—no spreading, no drama. They’re the kind of cookies that make neighbors ask for the recipe and kids ask for seconds.
You’ll get perfect edges, a soft bite, and a balanced sweetness that actually lets the vanilla shine. Frost them, stack them, gift them—whatever your holiday vibe is, these cookies deliver.
What Makes This Special
These cookies nail the holy trinity: structure, flavor, and texture. The dough rolls smoothly, cuts cleanly, and keeps crisp edges in the oven.
No chilling overnight, no weird ingredients, and nothing that tastes like coconut intrusion unless you want it. Instead, you get a classic sugar cookie profile with a soft interior, lightly crisp edges, and an addictive vanilla aroma that screams “holiday.” Plus, the icing sets firm for mess-free packaging—but stays luscious when you bite in. Win-win.
What Goes Into This Recipe – Ingredients
- Vegan butter (1 cup, softened but not melted)
- Granulated sugar (3/4 cup)
- Powdered sugar (1/4 cup) — helps with tenderness
- Unsweetened plant milk (2–3 tablespoons; start with 2)
- Vanilla extract (2 teaspoons)
- Almond extract (1/4 teaspoon; optional but clutch for bakery vibes)
- All-purpose flour (2 3/4 cups), spooned and leveled
- Baking powder (1 teaspoon)
- Fine sea salt (1/2 teaspoon)
- Cornstarch (1 tablespoon) — for tenderness and clean edges
For the vegan royal icing:
- Powdered sugar (2 1/2 cups), sifted
- Aquafaba (3 tablespoons; liquid from canned chickpeas) or 2–3 tablespoons plant milk
- Vanilla extract (1/2 teaspoon)
- Lemon juice (1/2 teaspoon; brightens flavor and helps set)
- Vegan gel food coloring (optional)
- Vegan sprinkles (optional; check labels for confectioner’s glaze)
Cooking Instructions
- Preheat smart: Set the oven to 350°F (175°C).
Line two baking sheets with parchment. No sticking, no scrubbing.
- Cream it right: In a large bowl, beat vegan butter, granulated sugar, and powdered sugar for 2–3 minutes until light and fluffy. This traps air for a tender crumb.
Don’t rush it.
- Flavor base: Mix in vanilla, almond extract (if using), and 2 tablespoons plant milk until smooth.
- Dry team: In another bowl, whisk flour, baking powder, salt, and cornstarch. Cornstarch = crisp edges, soft centers. Science, but delicious.
- Combine with control: Add dry ingredients to wet in two additions.
Mix on low just until the dough comes together. If crumbly, add the remaining 1 tablespoon plant milk. Dough should be soft, not sticky.
- Roll like a pro: Divide dough in half.
Roll each portion between two sheets of parchment to about 1/4 inch thick for soft cookies or 1/8 inch for crispier ones. Chill sheets for 15 minutes if your kitchen is warm.
- Cut and transfer: Use cookie cutters to cut shapes. Place on baking sheets about 1 inch apart.
Re-roll scraps once (twice max) for best texture.
- Bake and watch: Bake 8–11 minutes, depending on thickness and size. Edges should look set and barely golden on the bottom. If you see browning on top, you’ve gone too far.
- Cool down: Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
No icing until fully cooled—unless “melty frosting river” is your aesthetic.
- Make the icing: Whisk powdered sugar, aquafaba (or plant milk), vanilla, and lemon juice until smooth. Add more aquafaba/plant milk 1 teaspoon at a time to get a thick, pourable consistency for outlining; thin slightly for flooding. Color as desired.
- Decorate: Outline cookies, then flood the centers.
Use a toothpick to pop bubbles and nudge icing into corners. Add sprinkles while wet. Let dry at room temp 6–12 hours until set.
Keeping It Fresh
- Room temp: Store undecorated cookies in an airtight container up to 5 days.
Layer with parchment to protect edges.
- Decorated cookies: Once icing is totally set, store in a single layer or separated with parchment for 4–5 days. They stack, but be gentle.
- Freeze dough: Wrap flattened dough slabs well and freeze up to 2 months. Thaw in the fridge overnight, then roll and cut.
- Freeze baked cookies: Freeze undecorated cookies up to 2 months; thaw at room temp.
Ice after thawing for a clean finish.
Benefits of This Recipe
- No eggs, no dairy, all nostalgia: Classic flavor without allergens many folks avoid. Great for mixed-diet gatherings.
- Holds shape: Perfect for stars, snowflakes, trees, or that one chaotic gingerbread dinosaur. No spreading.
- Soft yet sturdy: Crisp edges, tender center—ideal for decorating, gifting, and shipping.
- Simple ingredients: Nothing exotic.
You probably have most of this already.
- Kid- and crowd-friendly: Mild, buttery flavor with vanilla warmth. Basically the cookie equivalent of a holiday hug.
Pitfalls to Watch Out For
- Overmixing: Tough cookies happen when you beat the flour too much. Mix just until combined.
- Too warm dough: If dough is sticky or cutters drag, chill for 10–15 minutes.
Easy fix.
- Overbaking: Pale is perfect. Waiting for golden tops leads to dryness. Check at 8 minutes.
- Runny icing: If it spreads off the cookie, add more powdered sugar a tablespoon at a time.
Thick is easier to control.
- Sprinkle snafus: Not all sprinkles are vegan; many contain confectioner’s glaze (shellac). Read labels, IMO.
Mix It Up
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough and 1/4 teaspoon to the icing. Bright, bakery-level snappy.
- Spice switch: Stir in 1/2 teaspoon cinnamon and a pinch of nutmeg for a cozy holiday version.
- Almond joy: Swap 1/4 cup flour with almond flour for extra tenderness and flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Add 1 extra teaspoon plant milk if dough seems dry.
- Maple moment: Replace 2 tablespoons sugar with pure maple syrup and reduce plant milk slightly.
- Chocolate edge: Dip half the cooled cookie in melted vegan dark chocolate; set before decorating with drizzle or sprinkles.
FAQ
Can I skip the cornstarch?
Yes, but the cookies may spread slightly and be less tender. Cornstarch is a tiny addition with a big payoff, FYI.
Which vegan butter works best?
Use a stick-style vegan butter with at least 75–80% fat (like European-style). Tub margarines can be softer and lead to spreading.
Do I have to use aquafaba for the icing?
No.
Plant milk works, but aquafaba helps the icing set with a glossy finish and slight firmness that’s great for detail work.
How thick should I roll the dough?
Roll to 1/4 inch for softer, bakery-style cookies. Go 1/8 inch for crisp, snappy edges that hold intricate shapes.
Why did my cookies puff up?
Likely too much baking powder or warm dough. Measure carefully and chill rolled dough for 10–15 minutes before cutting if your kitchen is warm.
How long does the icing take to set?
Typically 6–12 hours at room temperature, depending on thickness and humidity.
Overnight is safest before stacking or packaging.
Can I make the dough ahead?
Absolutely. Make up to 48 hours in advance, wrapped and chilled. Let it sit on the counter 10–15 minutes before rolling so it doesn’t crack.
Is there a refined sugar-free option?
You can use organic cane sugar (often minimally processed), but true refined sugar-free swaps will change texture and spread.
Not recommended for cutouts.
Final Thoughts
Classic Vegan Sugar Cookies for Holiday Decorating don’t have to be a compromise; they can be the star. With the right fat, a touch of cornstarch, and a smart icing, you get cookies that look pro and taste timeless. Keep the dough cool, watch the bake, and have fun with the decorating—this is the holiday win you can bake on autopilot.
Make a batch, queue a festive playlist, and let the cookie magic do the heavy lifting.
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