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The Best Soft and Chewy Vegan Sugar Cookies for Decorating

Close-up of three tree-shaped vegan sugar cookies dusted generously with sparkling sugar.
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Make these easy vegan sugar cookies that are soft, chewy, and hold their shape perfectly for cut-outs. This recipe uses simple, plant-based ingredients for delicious dairy-free and eggless holiday baking.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1/4 cup unsweetened plant milk (soy or almond work well)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  2. Beat in the vanilla extract, almond extract, and plant milk until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours. Chilling is key for roll-out cookies.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out vegan sugar cookies to the prepared baking sheets. Reroll scraps as needed.
  9. Bake for 8 to 10 minutes. For soft cookies, slightly underbake them; the edges should just be starting to turn light golden brown.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before decorating.

Notes

  • For the best cut-out results, chill the dough for the full 2 hours. If the dough gets too warm while cutting, place the cut-outs on the sheet and chill them again for 10 minutes before baking.
  • If you prefer a Lofthouse style cookie, drop rounded tablespoons of dough onto the sheet instead of rolling and cutting. Bake for 10-12 minutes.
  • Use a high-quality vegan butter substitute for the best flavor and texture in these plant based sugar cookies.

Nutrition

Find it online: https://miameal.com/vegan-sugar-cookies-soft-chewy-cut-out/