Description
These Vegan Sugar Cookies are the BEST sugar cookies! They’re thick, soft, just 8 ingredients and naturally dairy-free. Decorate them with our easy cookie icing for a fun Christmas break activity or holiday dessert!
Ingredients
Sugar Cookies
- 1 flax egg (1 tablespoons flaxseed meal + 3 tablespoons water)
- 3/4 cup (162g) granulated sugar
- 1 stick (1/2 cup) vegan butter, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 1/4 (270g) cups all-purpose flour
- 1 teaspoon (4g) baking powder
- 1/4 (1.5g) teaspoon salt
Icing
- 1 cup organic powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 1/2 to 2 tablespoons unsweetened almond milk
Instructions
- Remove the butter from the refrigerator and allow it to rest at room temperature for at least 30 minutes before starting.
- Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- In a large bowl, add in the flour, baking powder and salt. Mix everything together until uniform and then set aside.
- In another large bowl, add in the softened vegan butter, and granulated sugar. Using a hand mixer or standing mixer, cream together until nice and fluffy. Add in the prepared flax egg, vanilla and almond extracts and mix until combined. Alternatively you can do this by hand by whipping vigorously with a whisk. Carefully add the dry mixture to the wet and mix until uniform using a spatula or wooden spoon.
- Transfer the dough into plastic wrap, parchment paper or a vegan wax wrap, wrap it tightly and then place it into the refrigerator to chill for at least 1 hour.
- After an hour, remove the dough from the fridge. Next, you will need to roll out the dough to 1/4 to 1/2-inch thick using a rolling pin, cup, etc. To make things easier and also to not distort the shape of the cookies, we rolled and cut our cookie dough directly on a lightly floured silicone baking mat (or parchment paper) that we will be baking them on. This way we could pick up the mat/parchment and place it directly on the baking sheet. Be sure to leave 1/2-inch between each cookie so they do not bake into each other. If you do not want to do this, just roll the dough out on a lightly floured work surface, cut it out with your cookie cutters and use a spatula to transfer them to a lined baking sheet.
- Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes. We also like to place our leftover dough in the fridge when we are not using it to keep it chilled.
- In the meantime, preheat the oven to 350°F. Once the cookies have chilled, place them into the oven and bake for 9 to 11 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes, and then transfer them to a wire rack to cool completely. (see notes)
- Once the cookies have completely cooled, you are free to ice them as you would like! To prepare the icing all you have to do is whisk all of the ingredients for the icing together, add food coloring if you would like, transfer it to a piping back and have fun! Just be sure to allow the icing to rest to harden before serving.
- Store in air tight container and enjoy 🙂
Notes
- Keep in mind that the cookies will firm up as they cool! Also note that the baking time will depend on the size and thickness of your cookies, plus how soft or crunchy you will want them. The first batch is a good test for you to determine what works best for you. We baked ours for 10 minutes.
- The icing is a bit sensitive so stacking the cookies on top of one another to store may smear the icing a bit.
- The nutrition facts do not take into consideration the addition of icing.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Christmas, Cookies, Dessert
- Method: Oven
- Cuisine: Vegan
