Description

These delightful vegan sugar cookies are soft, buttery, and engineered to hold their shape for any occasion. Paired with a professional-style glossy icing, they offer a nostalgic, melt-in-your-mouth experience that proves plant-based baking can be truly spectacular.

Ingredients

1 cup vegan butter sticks, slightly softened
1 cup granulated sugar
2 tablespoons unsweetened plant milk (soy, almond, or oat)
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 plant milk
1 tablespoon light corn syrup

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Instructions

In a large bowl, beat the vegan butter for one minute until smooth, then add the granulated sugar and cream on high speed for 2 to 3 minutes until light and fluffy.
Incorporate the plant milk, cornstarch, vanilla extract, and almond extract, beating on high until the mixture is fully combined and smooth.
Add one cup of flour along with the baking powder and salt, mixing on low speed; gradually add the remaining flour until the dough reaches a play-dough consistency.
Divide the dough into two portions, roll each out to 1/4-inch thickness between sheets of parchment paper, and refrigerate for at least one hour.
Preheat your oven to 350°F, cut the chilled dough into desired shapes, and bake on parchment-lined sheets for 8 to 10 minutes until set.
Whisk the powdered sugar, plant milk, and corn syrup into a glossy icing and decorate the cooled cookies with sprinkles as desired.

Notes

For the cleanest edges on your cut-out shapes, try chilling your cookie cutters in the freezer for a few minutes before use. This helps the dough release instantly without stretching the design, ensuring your stars and hearts look professionally sharp after baking.

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