Description
These melt-in-your-mouth vegan sugar cookies offer a perfect balance of soft centers and crisp edges, making them an ideal canvas for festive icing. With a hint of almond and vanilla, they provide a nostalgic, dairy-free treat that is easy to bake, decorate, and share.
Ingredients
- 1 cup vegan butter sticks, slightly softened
- 1 cup granulated sugar
- 2 tablespoons plant milk (soy, almond, or oat)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 to 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar (for icing)
- 1 tablespoon light corn syrup (for icing)
- 2-3 tablespoons plant milk (for icing)
Instructions
- In a large bowl, cream the vegan butter and granulated sugar together for 2-3 minutes until light and fluffy.
- Add the plant milk, cornstarch, vanilla extract, and almond extract, beating for another minute until smooth.
- Gradually mix in the flour, baking powder, and salt on low speed until a soft dough forms.
- Roll the dough between two sheets of parchment paper to 1/4-inch thickness and chill in the refrigerator for at least one hour.
- Preheat your oven to 350°F (175°C) and cut the chilled dough into desired shapes using cookie cutters.
- Bake for 8-10 minutes on a parchment-lined sheet, removing them while they are still pale and soft.
- Whisk together powdered sugar, corn syrup, and plant milk to create a glossy icing, then decorate the completely cooled cookies.
Notes
For the best results, ensure your vegan butter is specifically the stick variety, as tub margarines have too much water and may cause the cookies to spread. If the dough becomes too soft while cutting out shapes, return it to the fridge for ten minutes to firm up again.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American