Can I use coconut oil instead of vegan butter when making vegan cut-out sugar cookies?

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.

My vegan sugar cookie dough is too sticky to roll out. What should I do?

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.

How do I prevent my vegan cookies from becoming too hard?

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.

Are there any specific vegan-friendly food colors for decorating the cookies?

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.

Can I make the dough ahead of time?

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.

Can I freeze the cookie dough for later use?

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.

Vegan Cut Out Sugar Cookies (Perfect for Decorating!)

Vegan Cut Out Sugar Cookies

Snowflake frosted sugar cookies on a light blue surface.

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Vegan sugar cookie dough that is absolutely perfect to use with cookie cutters! Frost with spreadable royal icing or pipe on details!

Author: Lyndsey Hiltner
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

Scale

For the Cookie Dough

1 cup vegan butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons nondairy milk

2 1/2 cups all purpose flour

For the Pipe-able Cookie Icing

1 1/2 cups powdered sugar

1 tablespoon nondairy milk

1 tablespoon agave nectar

1/2 teaspoon vanilla extract

pinch of salt

vegan food coloring (optional)

For Spreadable Royal Icing

1/2 cup vegan butter, softened

2 1/2 cups powdered sugar

1 tablespoon nondairy milk

1 teaspoon vanilla extract

pinch of salt

vegan food coloring (optional)

vegan sprinkles (optional)

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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 1/4 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.