Vegan Sugar Cookies
In the scenario where Santa adheres to a vegan lifestyle, these cookies would be his top choice for you to leave out. They embody the classic and essential sugar cookie, boasting a soft and buttery texture with delightful crispy edges. Veganized and perfect for any holiday gathering, these cookies can be enjoyed frosted, sprinkled, or savored in their plain form straight out of the oven. Their irresistible appeal will leave you wanting more with each bite.Which vegan butter should I choose?I conducted tests using both Miyoko's Vegan Butter and Earth Balance Vegan Buttery Sticks, and both options yielded satisfactory results. However, if possible, I recommend opting for Earth Balance. It is more convenient for baking and resulted in slightly better texture for the cookies. Regardless of the brand you select, do not omit the almond extract. It adds a special touch that enhances the holiday spirit of these cookies.How should I handle rolling out the dough?Ensure that the dough is properly chilled before rolling it out. Attempting to roll warm dough will make it difficult to achieve the desired shape, causing the cookies to spread excessively during baking. A helpful technique is to roll the dough between two sheets of parchment paper before refrigerating it to chill. When rolling out the dough, aim for a thickness of around 1/4" to 1/8". Going too thin can result in overly crispy cookies that may become too toasted during the designated cooking time.Now, onto the exciting part: decorating!Using corn syrup in the icing provides a shiny and visually appealing finish. However, if you prefer to avoid using it, you can omit it and add a bit more milk or even water to achieve the desired consistency. If you're seeking decorating inspiration, consider exploring our leg lamp cookies, swirl Christmas tree cookies, or Santa cookies.What about food coloring and sprinkles?Please note that not all food colorings and sprinkles are vegan, although there are numerous vegan options available nowadays. Prior to purchasing, carefully review the ingredients. If you prefer to avoid food coloring, a classic white frosting will suffice. In the absence of vegan sprinkles, you can use organic coarse sugar, coconut flakes, cocoa nibs, or various seeds like chia, hemp, or flax as alternatives.
Ingredients
COOKIES
- 2 1/2 (320 g.) all-purpose flour, plus more for surface
- 1 tbsp. cornstarch
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 c. (2 sticks) vegan butter, slightly softened
- 1 c. (200 g.) vegan granulated sugar
- 2 tbsp. non-dairy milk
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
ICING
- 3 c. (or more) vegan powdered sugar
- 3 tbsp. (or more) non-dairy milk
- 1 tbsp. light corn syrup (optional)
- 1/2 tsp. pure vanilla extract
Instructions
COOKIES
- In a large bowl, whisk flour, cornstarch, baking powder, and salt.
- In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl, using an electric mixer), beat granulated sugar and butter on medium speed until pale and fluffy, 2 to 4 minutes. Add milk, vanilla, and almond extract and beat until combined. With mixer on low speed, gradually add dry ingredients and beat, using your hands if needed to push together, until just combined; do not overmix.
- Divide dough in half and form into 2 discs. Wrap each in plastic wrap and chill until firm, 2 to 3 hours. (Alternatively, divide dough in half and roll each half between 2 pieces of parchment to 1/4" thick. Chill until firm.)
- Preheat oven to 350°. Line 2 large baking sheets with parchment. On a lightly floured surface, roll one disc to 1/4" thick. (Alternatively, peel off top sheet of parchment from dough.) Cut out desired shapes with a cookie cutter and arrange on prepared sheets.
- Bake cookies until slightly puffed and set, 8 to 10 minutes, depending on size of cookie. Let cool on baking sheets 5 minutes, then transfer to a wire rack and cool completely.
ICING
- In a medium bowl, whisk powdered sugar, milk, corn syrup, if using, and vanilla until smooth, glossy, and not runny. If icing seems too thick, add a little more milk; if it seems too runny, add more powdered sugar.
- Frost and decorate cookies as desired.
Tried this recipe?Let us know how it was!