Ingredients
Sugar Cookies
- 3/4 cup vegan butter, slightly softened
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened plant milk (soy, almond, or oat milk)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 - 2 1/4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon light corn syrup (optional, for shine)
- 1-2 tablespoons unsweetened plant milk
Instructions
- Prepare the Dough: In a large bowl, using a hand or stand mixer with paddle attachment, beat vegan butter for about 1 minute until creamy. Add granulated sugar and beat on high for 2-3 minutes until fluffy.
- Combine Wet Ingredients: Add plant milk, cornstarch, vanilla extract, and almond extract (if using). Beat on high until fully combined, about 1 minute, scraping the bowl as needed.
- Add Dry Ingredients: Sprinkle 1 cup flour into the wet mixture, then add baking powder and salt. Mix on low speed until just combined. Add another 1 cup flour and mix gently. If dough is too wet, add remaining 1/4 cup flour. Dough should be thick but not dry and feel like play dough when handled.
- Shape and Chill Dough: Scoop dough out, divide in half, and roll into balls. On a floured parchment-lined surface, roll each ball to 1/4 inch thickness between parchment sheets. Stack and chill in fridge for at least 1 hour or overnight.
- Prepare for Baking: Remove dough from fridge, let sit for 10 minutes at room temperature. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Cut and Bake Cookies: Cut chilled dough into desired shapes using cookie cutters. Arrange on baking sheets, re-rolling scraps to use all dough. Bake on the middle rack for 8-10 minutes until edges are lightly colored. They will seem underdone but will firm up while cooling.
- Cool Cookies: Let baked cookies cool on trays for 5 minutes, then transfer to wire racks to cool completely.
- Prepare Icing: Whisk powdered sugar, vanilla extract, almond extract (if using), corn syrup (if using), and 1 tablespoon plant milk until smooth. Adjust milk or powdered sugar to reach desired thickness.
- Decorate Cookies: Use brushes, spoons, squeeze bottles, or dip cookies into icing. For detailed decorating, outline cookies with thicker icing (using less milk), then flood the interior with thinner icing. Add sprinkles as desired.
- Set Icing: Allow icing to harden for several hours before storing. Cookies remain soft at room temperature for about 5 days.
Notes
- Use vegan butter sticks for easier baking, preferably salted. If using unsalted, add a pinch more salt.
- Almond extract enhances flavor but is optional in both cookies and icing.
- Properly measure flour by spooning into measuring cup and leveling with a knife to prevent dry dough.
- Corn syrup is optional in icing; it adds shine but can be omitted without issue.
- Both baked cookies and dough freeze well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
