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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/vegan-sugar-cookies-with-icing-recipe/