You know those cookies that actually look as good as they taste? These are them—crisp edges, soft centers, and glossy royal icing that screams “I planned ahead,” even if you didn’t. No eggs, no dairy, no compromises—just bakery-level results without a pastry degree or a ring light.
These cookies hold their shape, taste like childhood nostalgia, and make your holiday cookie box look like it hired a stylist. And yes, the icing dries hard enough to stack, ship, and flex on Instagram.
What Makes This Recipe Awesome
- Shape-holding dough: No puffing, no spreading—your stars will stay stars and your trees won’t morph into blobs.
- Soft centers, crisp edges: The perfect bite. Not cakey, not crumbly, just right.
- Foolproof vegan royal icing: Aquafaba replaces egg whites like a boss, dries glossy and firm, and pipes like a dream.
- Make-ahead friendly: Dough can chill for 48 hours, icing keeps, and baked cookies freeze like champs.
- Neutral flavor base: Vanilla-almond profile that plays nice with citrus, chocolate, or spice variations.
Ingredients Breakdown
- Vegan butter (plant-based, stick style) – 3/4 cup (170 g).
Use unsalted for control. Softer than dairy butter, so chilling matters.
- Granulated sugar – 3/4 cup (150 g). Provides spread control and classic sugar cookie snap.
- Powdered sugar – 1/4 cup (30 g).
Adds tenderness and fine crumb.
- Aquafaba – 3 tablespoons. This is chickpea brine; it binds and adds moisture like eggs would.
- Vanilla extract – 2 teaspoons. Flavor backbone.
- Almond extract – 1/2 teaspoon.
Optional, but wildly effective for “bakery” flavor.
- All-purpose flour – 2 1/2 cups (300 g). Spoon-and-level or weigh for accuracy.
- Cornstarch – 2 tablespoons. Keeps edges sharp and texture tender.
- Baking powder – 1/2 teaspoon.
Minimal lift for clean edges.
- Fine sea salt – 1/2 teaspoon. Balances sweetness.
Vegan Royal Icing
- Powdered sugar – 3 cups (360 g), sifted.
- Aquafaba – 4 tablespoons (plus 1–2 teaspoons as needed).
- Lemon juice – 1 teaspoon (or 1/2 tsp cream of tartar). Stabilizes and brightens flavor.
- Vanilla extract – 1/2 teaspoon, clear if you want pure white icing.
- Gel food coloring – As desired.
Gel > liquid for clean colors without thinning.
The Method – Instructions
- Cream the fats and sugars: In a stand mixer, beat vegan butter, granulated sugar, and powdered sugar on medium for 2–3 minutes until light and fluffy. Scrape the bowl.
- Add liquids: Mix in aquafaba, vanilla, and almond extract. Beat 30–45 seconds until smooth.
It might look a little glossy—perfect.
- Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
- Combine: Add dry mix to wet in two additions on low speed. Stop when the dough just comes together. Don’t overmix unless you like tough cookies (you don’t).
- Chill like you mean it: Divide dough in half, flatten into disks, wrap, and chill 1–2 hours (or up to 48).
This is non-negotiable for clean shapes.
- Roll and cut: Preheat oven to 350°F (175°C). Roll chilled dough between two sheets of parchment to 1/4 inch (6 mm). Cut shapes, re-rolling scraps as needed.
If dough softens, pop it back in the fridge for 10 minutes.
- Bake: Transfer to lined baking sheets. Bake 8–11 minutes depending on size. Pull them when edges are set and bottoms are just turning golden.
They’ll finish setting on the tray.
- Cool completely: Leave on the sheet 5 minutes, then move to a wire rack. Decorating warm cookies = icing meltdown. Don’t do it.
- Make royal icing: In a clean bowl, whisk powdered sugar, aquafaba, lemon juice, and vanilla until thick and glossy, 1–2 minutes.
For piping outlines, aim for “toothpaste” consistency; for flooding, thin with aquafaba 1/2 teaspoon at a time until it ribbons back into itself in ~10 seconds.
- Color and bag: Divide icing, color with gel, and transfer to piping bags. Use small round tips (No. 1–3) for details; squeeze bottles work for flood icing if you’re low-key fancy.
- Decorate like a pro: Outline shapes, then flood inside the outline. Pop air bubbles with a toothpick and gently jiggle the cookie to smooth the surface.
Add sprinkles immediately if using.
- Dry time: Let cookies dry uncovered at room temp 6–8 hours (or overnight) until icing is fully set. No humidity? Great.
High humidity? Use a fan on low.
Preservation Guide
- Room temperature: Store decorated cookies in an airtight container for 5–7 days. Layer with parchment to protect the icing.
- Freezing baked cookies: Freeze undecorated cookies up to 2 months.
Thaw at room temp in the container to avoid condensation.
- Freezing decorated cookies: Yes, you can. Freeze in single layers separated by parchment. Thaw in the closed container to prevent icing bloom.
- Make-ahead dough: Chill up to 48 hours or freeze for 2 months.
Thaw in the fridge overnight, then roll.
- Icing storage: Keep in an airtight container for 3–4 days at room temp. Rewhisk before use. If it thickens, add a few drops of aquafaba.
Why This is Good for You
- Allergen-aware: Completely egg- and dairy-free, making them crowd-friendly.
Swap almond extract if nut-sensitive.
- Better ingredients: You control the fats and sugars, and you can lean into organic or unrefined options if that’s your vibe.
- Mindful indulgence: Dessert that aligns with plant-forward values? Win-win. No, they’re not kale—but joy matters, too.
- Skill-building: Precision baking and piping sharpen your kitchen game.
Yes, that’s personal development—edible edition.
Avoid These Mistakes
- Skipping the chill: Warm dough spreads. Spread equals shapeless gingerbread men that look… concerned.
- Overbaking: Pale tops are good. Golden edges only.
If they’re fully tan, they’ll be crunchy all the way through.
- Wrong icing consistency: Too thin runs off the cookie; too thick won’t self-level. Test on parchment first—your future self will thank you.
- Measuring chaos: Use a scale for flour. Too much flour equals dry, boring cookies (IMO the fastest way to ruin them).
- Decorating hot cookies: Icing will melt and slide like a sad avalanche.
Patience beats re-baking.
Recipe Variations
- Lemon poppyseed: Add 1 tablespoon lemon zest, 1 tablespoon lemon juice (reduce aquafaba by 1 tablespoon), and 1 tablespoon poppyseeds. Ice with lemon-tinged royal icing.
- Chocolate sugar cookies: Swap 1/3 cup (30 g) flour with Dutch cocoa; add 1 tablespoon plant milk if dough feels dry.
- Spiced holiday cut-outs: Add 1 teaspoon cinnamon, 1/4 teaspoon each ginger and nutmeg. Finish with maple-vanilla icing.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum.
Chill extra 30 minutes and roll slightly thicker.
- Funfetti: Fold in 2–3 tablespoons vegan rainbow sprinkles before chilling. Use clear vanilla for that classic bakery vibe.
FAQ
Can I use coconut oil instead of vegan butter?
Not ideal. Coconut oil lacks the emulsifiers that help structure and flavor.
If you must, use refined coconut oil and add 1 tablespoon plant milk, but expect more spread and a different taste.
My dough is cracking when I roll it. What now?
It’s too cold or slightly dry. Let it sit at room temp 5–10 minutes, then knead gently once or twice.
If still crumbly, mist with a teaspoon of aquafaba and re-roll.
How do I get perfectly white icing?
Use clear vanilla, a tiny drop of violet gel to neutralize yellow tones (yes, really), and avoid colored extracts. Sift powdered sugar well to eliminate specks.
How thick should my outline and flood icing be?
Outline: toothpaste-thick—holds a line without spreading. Flood: 8–12 second consistency—when you drizzle icing back into the bowl, it smooths out in that time window.
Do I need cream of tartar in vegan royal icing?
It’s optional.
Lemon juice provides similar stabilization and a clean flavor. If using cream of tartar, 1/2 teaspoon is plenty for this batch.
Why are my cookies tough?
Likely overmixed or too much flour. Mix just until the dough comes together and weigh flour if possible.
Also, avoid baking longer than necessary.
Can I color the dough instead of the icing?
Yes—use gel coloring to avoid adding extra liquid. Knead it in after mixing, then chill. Great for candy cane twists or stained glass vibes.
How do I package these for gifting?
Let icing dry overnight.
Place each cookie in a cellophane bag, then layer in a tin with parchment between layers. Add a silica packet if you live in Humidity Land.
In Conclusion
These Festive Vegan Sugar Cookies with Royal Icing Decoration deliver pro-level looks with beginner-friendly steps. The dough is reliable, the icing is glossy and stackable, and the flavor slaps whether you keep it classic or go wild with variations.
Bake a batch, post the evidence, and prepare for the “recipe pls” texts. FYI: you just became the person everyone hopes brings dessert.
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