Secret to the best Vegan Sugar Cookies in 5 steps
Craving soft Vegan Sugar Cookies? Get our easy, no-spread recipe, perfect for delicious dairy-free cut-outs. Learn how
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup vegan butter softened, unsalted preferred
- 1 ½ cups granulated sugar
- ¼ cup unsweetened plant milk almond or soy milk works best
- 2 tsp vanilla extract
- ½ tsp almond extract (optional, enhances flavor)
Instructions
- Step 1: Cream Wet Ingredients. In a large mixing bowl, using an electric mixer, cream together the softened vegan butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. This incorporates air, contributing to a soft cookie.
- Step 2: Add Liquids. Beat in the unsweetened plant milk, vanilla extract, and optional almond extract until just combined. Be careful not to overmix at this stage.
- Step 3: Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough; overmixing can lead to tough cookies.
- Step 4: Roll and Cut. Lightly flour a clean surface and a rolling pin. Divide the dough in half. Roll out one portion of the dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to baking sheets lined with parchment paper, leaving about 1 inch between each cookie.
- Step 5: Bake. Preheat your oven to 375°F (190°C). Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies should still look pale on top for a soft texture. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Notes
For truly no-spread cookies, ensure your vegan butter is cold but workable. If your kitchen is warm, you can briefly chill the cut-out cookies on the baking sheet for 10-15 minutes before baking. These cookies are perfect for decorating with vegan royal icing or simple powdered sugar glaze once completely cooled. Store in an airtight container at room temperature for up to 5 days.
