Description

Indulge in these thick and soft vegan sugar cookies that hold their shape perfectly for decorating. This reliable recipe creates a classic bakery-style treat with a secret hint of almond and a glossy finish that will impress everyone.

Ingredients

1 cup vegan butter sticks, softened
1 cup granulated sugar
2 tablespoons plant-based milk
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2.5 to 2.75 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups powdered sugar
2 tablespoons light corn syrup
2-3 tablespoons plant-based milk (for icing)

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Instructions

In a large bowl, cream the vegan butter with an electric mixer until smooth, then add granulated sugar and beat on high speed for 2 to 3 minutes until light and fluffy.
Add the plant milk, cornstarch, and extracts, then whip on high for another minute until fully combined and the sides of the bowl are scraped down.
Mix in one cup of flour along with the baking powder and salt on low speed, then add the remaining flour and continue mixing until a Play-Doh consistency is reached.
Divide the dough into two balls and roll out between sheets of parchment paper to 1/4 inch thickness, then refrigerate for at least one hour.
Preheat the oven to 350 degrees F, cut out shapes from the chilled dough, and bake on a lined sheet for 8 to 10 minutes until just set but still light.
Whisk together the powdered sugar, milk, and corn syrup for the icing, and apply to the cooled cookies before adding sprinkles.

Notes

For the best results, ensure your vegan butter is at room temperature but not melted before creaming. Chilling the dough is a non-negotiable step to prevent spreading, especially if you are using intricate cookie cutters. If you find the dough too soft after rolling, pop it back in the freezer for five minutes before cutting shapes.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American