Vegan Sugar Cookies with Icing Recipe

Introduction

These vegan sugar cookies are delightfully tender and perfectly sweet, making them a great treat for any occasion. They are easy to make and can be decorated with a smooth, glossy icing that adds just the right touch of sweetness.

Ingredients

• 2 1/2 cups (320 g) all-purpose flour, plus more for surface
• 1 tbsp cornstarch
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 1 cup (2 sticks) vegan butter, slightly softened
• 1 cup (200 g) vegan granulated sugar
• 2 tbsp non-dairy milk
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 3 cups (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

1. Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and granulated sugar on medium speed until pale and fluffy, about 2 to 4 minutes.
3. Step 3: Add the non-dairy milk, vanilla extract, and almond extract to the butter mixture and beat until fully combined.
4. Step 4: With the mixer on low speed, gradually add the dry ingredients and mix just until combined. Use your hands to press the dough together if needed. Avoid overmixing.
5. Step 5: Divide the dough into two equal parts and shape each into a disc. Wrap in plastic wrap and chill in the refrigerator until firm, about 2 to 3 hours. Alternatively, roll dough between two sheets of parchment to 1/4 inch thickness and chill until firm.
6. Step 6: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. Step 7: On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place on the prepared baking sheets.
8. Step 8: Bake the cookies for 8 to 10 minutes, until slightly puffed and set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: For the icing, whisk together powdered sugar, non-dairy milk, corn syrup (if using), and vanilla extract in a medium bowl until smooth and glossy. Adjust consistency by adding more milk or powdered sugar as needed.
10. Step 10: Frost and decorate the cooled cookies as desired. Allow the icing to set before serving.

Tips & Variations

• For a citrus twist, substitute almond extract with lemon or orange extract.
• Chilling the dough is key to easier rolling and cleaner cookie shapes.
• If you don’t have corn syrup, use maple syrup or omit it; it helps give the icing shine and smoothness.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm flavor variation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If iced, wait until the frosting is fully set before stacking. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature and refresh icing if desired. Reheat is not recommended to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute regular milk if you are not strictly vegan. Otherwise, non-dairy milk like almond, soy, or oat works best to keep the cookie vegan.

How do I prevent the cookies from spreading too much during baking?

Make sure the dough is well chilled before rolling and cutting. Handling the dough as little as possible and rolling it evenly to 1/4 inch thickness will help the cookies keep their shape.

Vegan Sugar Cookies with Icing Recipe

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★★★★★

4.6 from 128 reviews

These Vegan Sugar Cookies are tender, fluffy, and perfectly sweetened for a delightful plant-based treat. Made with vegan butter and non-dairy milk, they’re simple to prepare and topped with a smooth, glossy vegan icing that’s perfect for decorating. Ideal for any occasion, these cookies deliver classic flavor with a compassionate twist.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: About 24 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 1/2 cups (320 g) all-purpose flour, plus more for surface
• 1 tbsp cornstarch
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 1 cup (2 sticks) vegan butter, slightly softened
• 1 cup (200 g) vegan granulated sugar
• 2 tbsp non-dairy milk
• 1 tsp pure vanilla extract
• 1 tsp almond extract

Icing

• 3 cups (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

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until well combined. This ensures even distribution of the leavening agents and salt for consistent cookie texture.
2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the vegan granulated sugar and vegan butter on medium speed until the mixture is pale and fluffy, about 2 to 4 minutes. This aeration is key for light cookies.
3. Add Wet Ingredients: Add the non-dairy milk, pure vanilla extract, and almond extract to the butter and sugar mixture. Beat until just combined to infuse flavor without overmixing.
4. Combine Wet and Dry: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Continue beating until just combined, using your hands if necessary to gently press the dough together. Avoid overmixing to prevent tough cookies.
5. Chill Dough: Divide the dough in half and form each into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for 2 to 3 hours until firm. Alternatively, roll each half between parchment sheets to 1/4″ thickness and chill until firm to save time later when cutting shapes.
6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
7. Roll and Cut Cookies: On a lightly floured surface, roll out one chilled dough disc to 1/4″ thickness. If you rolled the dough in parchment, simply peel off the top layer. Use cookie cutters to cut out desired shapes and place them evenly spaced on the prepared baking sheets.
8. Bake: Bake the cookies for 8 to 10 minutes, or until they are slightly puffed and just set. The time varies depending on cookie size, so watch carefully to avoid overbaking.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This prevents breakage and ensures proper texture.
10. Make the Icing: In a medium bowl, whisk together the vegan powdered sugar, non-dairy milk, light corn syrup (if using), and vanilla extract until the icing is smooth, glossy, and not runny. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
11. Decorate: Frost the cooled cookies with the prepared icing as desired. Allow the icing to set before serving or storing.

Notes

• Make sure vegan butter is slightly softened to ensure easy creaming with sugar.
• Chilling the dough is essential for easier handling and maintaining the cookie shapes while baking.
• Use parchment paper on baking sheets to prevent sticking and ensure even baking.
• The optional light corn syrup in the icing adds shine and helps prevent crystallization.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend, but results may vary.
• Store cookies in an airtight container at room temperature for up to one week.
• For thicker icing, allow cookies to set longer before adding a second layer if desired.

Keywords: vegan sugar cookies, vegan cookies, sugar cookies, plant-based desserts, vegan baking, holiday cookies, dairy-free cookies