There is nothing that screams fun quite like sugar cookies. These Vegan Cut Out Sugar Cookies are absolute perfection. The dough is sturdy enough to easily roll out, cut with cookie cutters and transfer. Perfect for decorating! Let's learn how to make them!
Not all sugar cookie doughs are created equal. Some are great for drop cookies while others, like these, are perfect for rolling and cutting.
If you're interested in the former, be sure to check out our traditional vegan sugar cookies.
These Vegan Cut Out Sugar Cookies are perfect for fun shapes and decorating! They are wonderfully chewy and soft and boast a light almond flavor.
Take a peak at our post on how to make vegan cookies to ensure they come out great.
Sugar cookie ingredients:
- vegan butter: Provides richness and flavor, while also contributing to the cookies' soft yet sturdy texture.
- granulated sugar: Adds sweetness and structure. The sugar also helps the cookies spread slightly during baking and creates a golden-brown finish.
- vanilla extract: Enhances the overall flavor with a warm, sweet aroma that is a hallmark of sugar cookies.
- almond extract: Adds a subtle, nutty flavor that complements the vanilla and makes the cookies taste more complex and bakery-quality.
- cornstarch: Acts as an egg replacer, providing binding and helping to create a soft, tender crumb. It also keeps the dough stable for cutting out shapes.
- baking powder: A leavening agent that helps the cookies puff up slightly, giving them a light texture while still holding their shape.
- salt: Balances the sweetness and enhances the flavors of the other ingredients.
- nondairy milk: Adds moisture to the dough, making it easier to roll out and shape.
- all-purpose flour: Provides structure and stability to the cookies. Ensures the dough is firm enough to cut into shapes without spreading too much during baking.
Why you'll love these cookies:
- Perfect for Decorating: These cookies hold their shape beautifully, making them ideal for decorating.
- Soft Yet Sturdy Texture: They’re tender enough to melt in your mouth but firm enough to cut into fun shapes without crumbling.
- Deliciously Simple Flavor: The combination of vanilla and almond extract creates a classic, buttery flavor that’s both nostalgic and irresistible.
- Great for All Diets: 100% plant-based and dairy-free, these cookies are perfect for vegans and those with dairy or egg allergies.
- Easy to Make: The recipe is simple, straightforward, and uses pantry-friendly ingredients, making it accessible for bakers of all skill levels.
- Customizable for Any Occasion: These cookies can be adapted for holidays, birthdays, or themed events with different shapes, colors, and decorations.
- Kid-Friendly Activity: Rolling out dough and cutting shapes is a fun activity for kids, making this recipe perfect for family baking days.
How to make vegan cut out sugar cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and sugar until light and fluffy. Add the rest of the cookie dough ingredients to the bowl and beat until just combined. Do not over-mix.
Form the dough into a disk and wrap tightly in plastic wrap. Place in the refrigerator and chill for at least 1 hour.
Roll out the dough until it is about ¼ inch thick. Cut out shapes of your choice using cookie cutters. Pull dough scraps together and roll out again as needed. Place cookies on a baking sheet lined with parchment paper as you work.
Place baking sheet with the cookies into the freezer to chill for ten minutes. Preheat oven to 350 degrees F (175 C) during this time.
Bake on center rack of preheated oven for 12-14 minutes. Allow cookies to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate if desired.
Tips and tricks:
- Use High-Quality Vegan Butter: Choose a high-quality vegan butter for the best flavor and texture. High quality butters will prevent cookies from over-spreading.
- Work in Batches: Keep a portion of the dough in the fridge while working with another batch to maintain the dough’s firmness.
- Roll to Even Thickness: Roll the dough to about ¼ inch thick for cookies that are sturdy yet soft. Using rolling pin guides can help ensure even thickness.
- Flour Your Cookie Cutters: Lightly dust your cookie cutters with flour to prevent the dough from sticking and to ensure clean edges.
- Freeze Cookies Before Baking: Place the baking sheet with cut out, unbaked cookies into the freezer to chill for 10 minutes before baking as directed in recipe. This will help your cookies maintain their sharp shape.
- Cool Completely Before Icing: Allow the cookies to cool completely on a wire rack before icing. If the cookies are warm, the icing may melt, resulting in a less defined and messy appearance.
How do you keep cut-out sugar cookies from spreading?
By following these tips to prevent cookies from spreading, your cut-out sugar cookies will bake up with crisp, clean edges and hold their shapes beautifully:
- Chill the Dough: Chilling the dough is the most important step to prevent spreading. Refrigerate the dough for at least one hour after mixing and again after cutting the shapes. Cold dough holds its shape better during baking.
- Measure Ingredients Precisely: Use accurate measurements, especially for the flour and fat. Too much vegan butter or too little flour can cause the cookies to spread.
- Don’t Over-cream Butter and Sugar: Creaming the vegan butter and sugar is essential for incorporating air, but overdoing it can make the cookies spread too much as they bake. Beat just until light and fluffy.
- Avoid Over-mixing the Dough: Over-mixing can develop too much gluten, causing the cookies to lose their shape or become tough. Mix just until the ingredients are combined.
- Use Parchment Paper: Bake cookies on parchment paper instead of greased baking sheets. Grease can cause the cookies to spread more.
- Keep the Baking Sheet Cool: Use a cool baking sheet for each batch. Placing dough on a warm baking sheet can start melting the butter prematurely, causing spreading.
- Don’t Skip the Baking Powder and Salt: The small amount of leavening helps the cookies puff slightly but not spread excessively. Ensure your baking powder is fresh for the best results.
- Bake at the Right Temperature: Preheat your oven properly and bake at the specified temperature (usually 350°F/175°C). An oven that’s too cool can cause cookies to spread as they bake too slowly.
Frequently asked questions:
Yes. Ensure that the coconut oil is in a solid state (not melted) and use it in the same quantity as specified for vegan butter in the recipe. Keep in mind that this will slightly alter the taste and texture.
If the dough is too sticky, refrigerate it for an additional 30 minutes to 1 hour. Chilling the dough will make it easier to handle and roll out. You can also lightly flour your work surface and rolling pin to prevent sticking.
Over-baking or rolling the cookie dough too thin can make vegan cookies hard. Watch the baking time closely, and remove the cookies from the oven when they are just set and slightly golden around the edges. The cookies will continue to firm up as they cool.
Yes, there are many kinds of vegan food coloring options available. Look for plant-based or natural food colorings that do not contain animal-derived ingredients.
Yes! You can make the dough up to 1-2 days in advance. Wrap it tightly in plastic wrap and store it in the fridge. Let it sit at room temperature for a few minutes to soften slightly before rolling out.
Yes, you can freeze vegan cut-out sugar cookie dough. Wrap the dough tightly in plastic wrap or place it in an airtight container before freezing. Thaw the dough in the refrigerator before using.
How to decorate vegan sugar cookies:
Decorating vegan sugar cookies is a fun and creative process! Here are several methods to make your cookies look as good as they taste:
- Vegan Royal Icing: To decorate cookies with royal icing, use a piping bag for detailed designs or a spoon to flood the cookies with a smooth, glossy layer of icing. Let the icing dry completely before adding additional layers or details.
- Powdered Sugar Glaze: Dip the top of each cookie into the glaze or spread it on with a knife. Add sprinkles or other decorations before the glaze sets.
- Vegan Buttercream Frosting: Use a piping bag for decorative swirls, flowers, or outlines. Add vegan food coloring to customize your designs.
- Vegan Sprinkles and Edible Glitter: Add a festive touch with vegan-friendly sprinkles, edible glitter, or sanding sugar. These work best when added to wet icing or glaze to ensure they stick.
- Natural Decorations: Use freeze-dried fruit powders to dust the tops of the cookies for a pop of color. Drizzle with melted vegan chocolate for an elegant look. Add crushed nuts, coconut flakes, or seeds for texture and decoration.
- Stencils and Patterns: Place a stencil over the cookie and dust powdered sugar, cocoa powder, or edible glitter through it to create intricate patterns.
Tips for decorating success:
- Plan Ahead: Allow the cookies to cool completely before decorating to prevent melting or smudging.
- Layer Wisely: Let each layer of icing or glaze dry fully before adding another.
- Experiment: Mix and match decorating techniques for unique results.
- Keep It Vegan: Double-check that your sprinkles, food coloring, and other decorations are vegan-friendly.
Recipe variations:
Here are some fun and creative ways to customize these vegan cut-out sugar cookies for different flavors, occasions, and dietary preferences:
- Citrus Zest: Add lemon, lime, or orange zest to the dough for a refreshing citrus twist.
- Spiced Cookies: Incorporate 1 teaspoon of warm spices like cinnamon, nutmeg, or cardamom for a cozy flavor.
- Chocolate Sugar Cookies: Replace ¼ cup of the flour with cocoa powder for a rich, chocolaty version.
- Peppermint Cookies: Replace almond extract with peppermint extract for a festive holiday treat.
- Sprinkles: Fold vegan sprinkles directly into the dough for colorful, confetti-style cookies.
- Mini Chocolate Chips: Add ¼ cup of mini nondairy chocolate chips to the dough for a touch of chocolate in every bite.
- Ground Nuts: Mix in ¼ cup of finely ground almonds, hazelnuts, or pecans for a nutty flavor and texture.
- Natural Colors: Use vegan-friendly natural food coloring (e.g., beet powder for pink, matcha for green, or turmeric for yellow) to tint the dough.
- Marbled Effect: Divide the dough into sections, color each one differently, and lightly knead them together to create a marbled look.
- Savory-Sweet Twist: Add a pinch of flaky sea salt or a dash of fresh rosemary to the dough for a unique balance of sweet and savory.
How to store vegan cut out sugar cookies:
Vegan Cut Out Sugar Cookies will keep for 2-3 days in an airtight container stored at room temperature. Cookies can also be frozen for up to 1 month.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Cut Out Sugar Cookies
Vegan sugar cookie dough that is absolutely perfect to use with cookie cutters! Frost with spreadable royal icing or pipe on details!
- Prep Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookie Dough
1 cup vegan butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon cornstarch
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons nondairy milk
2 ½ cups all purpose flour
For the Pipe-able Cookie Icing
1 ½ cups powdered sugar
1 tablespoon nondairy milk
1 tablespoon agave nectar
½ teaspoon vanilla extract
pinch of salt
vegan food coloring (optional)
For Spreadable Royal Icing
½ cup vegan butter, softened
2 ½ cups powdered sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract
pinch of salt
vegan food coloring (optional)
vegan sprinkles (optional)
Instructions
- Cookie Dough: Cream together vegan butter and sugar in a large bowl with an electric hand mixer until light and fluffy. This should take about a minute. Add vanilla extract, almond extract, cornstarch, baking powder, salt and nondairy milk to the bowl. Beat again until all ingredients are well distributed. Add in the flour and beat until a very thick cookie dough comes together. Do not over-mix.
- Chill: Shape the cookie dough into a large disk and wrap tightly in a sheet of plastic wrap. Place in the refrigerator to chill for at least 1 hour. Cookie dough can keep this way for up to 48 hours.
- Roll Out: Remove the cookie dough from the fridge and allow it to sit at room temperature for 10 minutes. Roll out the dough on a lightly floured surface using a rolling pin. You’ll want the dough to be about ¼ inch thick. Cut out cookies with your cookie cutters of choice, placing them on a parchment paper-lined baking sheet as you work. Leave at least 2 inches of space between cookies. Bring the dough scraps together and re-roll if needed. If you feel like the cookie dough is losing structure, place it back in the freezer for 10 minutes to firm up again.
- Chill Again: Place the baking sheet of unbaked cookies in the freezer for 10 minutes. This will help them maintain their shape during baking. While they chill, preheat oven to 350 degrees F (175 C).
- Bake: Place baking sheet on center rack of preheated oven and bake cookies for 12-14 minutes or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Icing: Make the icing while the cookies cool. For the pipe-able icing - In a medium sized bowl, whisk together the powdered sugar, nondairy milk, agave nectar, vanilla and salt until smooth. Add food coloring if desired. For the spreadable icing - whisk all of the ingredients together in a bowl until smooth.
- Decorate: You can begin icing the cookies once they are completely cool. Decorate as desired.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen, unfrosted for up to 1 month.
*This recipe will require you to bake multiple batches of cookies. Keep all leftover dough in the refrigerator to chill between batches.
More vegan christmas cookies:
- Vegan Gingerbread Cookies
- Vegan Linzer Cookies
- Vegan Snowball Cookies
- Vegan Candy Cane Chocolate Chip Cookies
- Vegan Peanut Butter Blossoms
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