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The Best Cut-Out Vegan Sugar Cookies That Hold Their Shape

Close-up of golden-brown vegan sugar cookies cooling on a wire rack in bright sunlight.
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Create soft, chewy vegan sugar cookies that hold their shape perfectly for decorating. This foolproof recipe uses simple ingredients for delicious, plant-based holiday or everyday treats.

Ingredients

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  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened plant milk (soy or oat work well)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for depth of flavor)
  • 2 3/4 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. You can use a stand mixer or a hand mixer for this step.
  2. Beat in the plant milk, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl.
  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 1 hour. This step is key for cookies that hold their shape.
  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 cookies to the prepared baking sheets. Reroll scraps as needed.
  9. Bake for 8 to 10 minutes. For soft cookies, aim for the edges to be just barely set and lightly golden. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating with your favorite vegan icing.

Notes

  • For the best cut-out results, ensure your vegan butter is softened but still cool, not melted.
  • If the dough feels too soft after chilling, let it sit at room temperature for 5 minutes before rolling.
  • If you want a slightly crispier edge, bake for an additional 1-2 minutes.
  • This dough freezes well. Cut out the shapes before freezing, then bake directly from frozen, adding 2-3 minutes to the bake time.

Nutrition

Find it online: https://blissbatter.com/vegan-sugar-cookies-hold-shape-and-ice/