You know those cookies that look Pinterest-perfect but taste like cardboard? Hard pass. These vegan cut-out sugar cookies snap on the edges, stay tender in the middle, and hold their shape like champs—no blob-shaped snowmen here.
They roll out easily, bake evenly, and invite frosting parties that turn into core memories. Whether you’re gluten-curious, dairy-free, or just cookie-obsessed, this recipe wins the cookie exchange and your inner child. Spoiler: nobody will guess they’re vegan.
Why You’ll Love This Recipe
- Shape-holding perfection: Crisp edges, clean cutters, zero spread—your trees will look like trees.
- Classic flavor, vegan twist: Buttery vanilla goodness without the dairy.
Santa-approved.
- Make-ahead friendly: Dough chills beautifully, freezes like a pro, and bakes on demand.
- Kid- and crowd-friendly: Neutral, nostalgic flavor that pleases picky eaters and foodies alike.
- Decor-ready surface: Smooth top for icing, sprinkles, and edible glitter—go wild.
Shopping List – Ingredients
- Vegan butter (1 cup/225 g), softened but cool
- Granulated sugar (3/4 cup/150 g)
- Aquafaba (6 tbsp) or unsweetened non-dairy milk (4 tbsp) + 1 tbsp cornstarch
- Vanilla extract (2 tsp)
- Almond extract (1/2 tsp, optional but dreamy)
- All-purpose flour (2 3/4 cups/330 g)
- Baking powder (1/2 tsp)
- Fine sea salt (1/2 tsp)
- Cornstarch (2 tbsp) for tenderness
- Non-dairy milk (1–2 tsp as needed to bring dough together)
For easy vegan icing:
- Powdered sugar (2 cups/240 g)
- Non-dairy milk (2–3 tbsp)
- Light corn syrup or maple syrup (1 tsp; shine and set)
- Vanilla or almond extract (1/2 tsp)
- Gel food coloring (vegan-friendly)
- Vegan sprinkles (check labels)
Let’s Get Cooking – Instructions
- Cream the butter and sugar: In a large bowl, beat vegan butter and sugar for 2–3 minutes until light and fluffy. Don’t rush—this is where structure and tenderness happen.
- Add “eggs” and flavor: Mix in aquafaba (or milk + cornstarch slurry), vanilla, and almond extract. Beat until smooth and slightly thickened.
- Whisk the dry team: In a separate bowl, whisk flour, baking powder, salt, and cornstarch.
No clumps, no problems.
- Combine: Add dry ingredients to the wet in two additions. Mix on low until crumbs form and the dough just comes together. If too dry, add 1–2 tsp non-dairy milk.
The dough should be soft but not sticky.
- Chill: Divide dough in half, flatten into discs, wrap, and chill 45–60 minutes. This prevents spreading and makes your life easy.
- Prep to roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Lightly flour your surface and rolling pin.
- Roll and cut: Roll dough to 1/4 inch (6 mm) thick for sturdy cookies or 1/8 inch (3 mm) for snappier ones. Cut with floured cookie cutters; re-roll scraps once.
- Bake: Transfer to trays and bake 8–11 minutes. Pull when edges are set and look matte but not brown.
They’ll firm up as they cool.
- Cool completely: Rest on the sheet 5 minutes, then move to a rack. Frosting warm cookies = chaos.
- Make icing: Whisk powdered sugar, milk, corn/maple syrup, and extract until smooth and pourable but not runny. Adjust with a few drops of milk or extra sugar.
- Decorate: Outline, flood, and sprinkle.
Let set 2–4 hours or overnight for fully stackable cookies.
Storage Instructions
- Room temp: Keep plain or iced cookies in an airtight container up to 5 days. Layer with parchment if iced.
- Freezer (baked): Freeze undecorated cookies up to 2 months. Thaw at room temp, then ice.
- Freezer (dough): Wrap discs tightly and freeze up to 2 months.
Thaw in the fridge overnight, then roll.
- Make-ahead icing: Store icing covered with plastic wrap touching the surface for 3 days in the fridge. Re-whisk and adjust thickness.
Why This is Good for You
- Dairy-free joy: Less saturated fat than traditional butter-based cookies, yet the same satisfying crumb.
- Plant-powered swaps: Aquafaba mimics eggs without cholesterol—science meets cookie magic.
- Mindful indulgence: Built-in portion control via cookie cutters. Snowflakes taste better one at a time, IMO.
- Allergy-aware: Easy to adapt for nut-free and gluten-free households while keeping the holiday spirit intact.
Pitfalls to Watch Out For
- Overmixing: Tough cookies happen when flour is overworked.
Mix until just combined.
- Skipping the chill: Warm dough spreads. Chilling is non-negotiable if you want crisp shapes.
- Too-thin icing: Floods the edges and never fully sets. Add more powdered sugar to thicken.
- Browning the edges: If they’re golden, they’re likely overbaked.
Pull when edges are dry and centers look set.
- Greasy dough: Vegan butter too warm equals oily, soft dough. Start with cool room-temp butter and chill the dough.
Alternatives
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1–2 tsp extra milk if dry.
- No aquafaba? Sub 4 tbsp non-dairy milk + 1 tbsp cornstarch whisked smooth.
Works like a charm.
- Flavor swaps: Try lemon zest + lemon extract, orange + cardamom, or peppermint + cocoa nibs.
- Frosting options: Royal-style icing with aquafaba, or a simple vegan buttercream for softer, creamier cuts.
- Lower sugar: Reduce granulated sugar to 2/3 cup for a lightly sweet cookie—the icing still shines.
FAQ
Do these cookies spread?
Not if you chill the dough and don’t over-cream the butter. Roll evenly, chill the cut shapes 10 minutes before baking for extra insurance, and bake on parchment.
Can I make the dough ahead?
Yes. Keep it in the fridge up to 48 hours or freeze for 2 months.
If refrigerated, let it rest at room temp 10–15 minutes before rolling so it’s pliable, not crumbly.
What’s the best thickness for clean shapes?
Stick to 1/4 inch for sturdy cookies that decorate well and ship nicely. Go 1/8 inch for crispier bites. Use rolling pin guides if you’ve got them—game changer.
How do I get icing that actually sets?
Use powdered sugar plus a tiny bit of corn or maple syrup for shine and setting.
Aim for toothpaste-thick for outlines and honey-thick for flooding. Dry at room temp, uncovered.
Can I make these nut-free?
Absolutely. Skip almond extract and use only vanilla.
Also verify your vegan butter and sprinkles are processed in nut-free facilities if needed.
What vegan butter works best?
Stick-style vegan butters with higher fat content bake best. Brands vary by region, but choose one labeled for baking and avoid buttery spreads from tubs when possible.
How do I keep the dough from sticking?
Lightly flour the surface and cutter, and roll between two sheets of parchment for a zero-stick win. If it’s still sticky, chill longer or add 1–2 tsp flour.
Can I color the dough?
Yes—knead in gel food coloring after chilling for marble effects or solid hues.
Use gloves unless you enjoy festive fingers.
My Take
Holiday baking should be fun, not a stress test. This vegan cut-out sugar cookie recipe gives you the classic bakery look with a forgiving, flavorful dough that behaves. It’s the cookie you can bake with kids, gift to neighbors, or hoard in a tin while watching films—no judgment.
FYI, the almond extract is the stealth move that makes people ask for the recipe.
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