Vegan Sugar Cookies

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5 from 2 votes

Crisp on the outside and chewy on the inside, these vegan sugar cookies are easy to make and decorate

Prep Time10

Cook Time14

Chilling time1

Total Time1 24

Course: Dessert

Cuisine: American, Jewish

Keyword: Cookies, Desserts

Servings: cookies

Calories: 137kcal

Author: The Modern Knish

Cookie dough adapted from Sally's Baking Recipes

Ingredients

Cookies

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup non-dairy butter at room temperature
¾ cup granulated sugar
4 teaspoons non-dairy milk
¼ cup (2 oz) non-dairy sour cream
½ teaspoon vanilla extract
¼ teaspoon almond extract

Icing

2 cups powdered sugar
3-4 tablespoons non-dairy milk
1 teaspoon light corn syrup optional

Instructions

In a medium bowl, use a wooden spoon to combine the flour, baking powder, baking soda, and salt. Set aside.
Place the room-temperature non-dairy butter and granulated sugar in a large bowl. Use a hand mixer to cream the butter and sugar together until smooth and well-combined.
Add the non-dairy milk, non-dairy sour cream, vanilla extract, and almond extract to the wet ingredients and beat with the hand mixer until completely incorporated. Add the flour mixture to the wet ingredients and beat to combine, 1-2 minutes.
Place a piece of parchment paper on a flat surface. Gather one half of the cookie dough into a loose ball and place it on top of the parchment paper, then cover with another piece of parchment paper, and gently flatten.
Use a rolling pin to roll out the dough (on top of the parchment paper) to about ¼" thick. Transfer the parchment paper and dough to a half-sheet pan. Repeat this process with the other half of the cookie dough, and place both pans in the fridge for 45 minutes to 1 hour.
Preheat the oven to 350℉. Place the parchment paper and dough on a flat surface and remove the top sheet of paper. Use your preferred cookie cutters to shape the cookies, and place them on the pans. Repeat with the second half of the dough.
Bake for 12-14 minutes, until the cookies are just barely golden brown around the edges. Allow them to cool on the sheet pan for 15 minutes, then transfer to a cooling rack to cool completely.
Make the icing. Combine the powdered sugar with the non-dairy milk and light corn syrup in a medium bowl and whisk well until completely smooth. If desired, add food coloring and whisk until the color is consistent throughout. Using an icing spatula or small offset spatula, carefully spread the icing onto each cookie. If desired, add sprinkles, decorating sugar, or other toppings. Allow the icing to fully set before enjoying.

Notes

Store the cookies in an airtight container at room temperature for up to 3-4 days.
The light corn syrup is optional, but adds a nice shine to the icing.
The number of cookies depends on the shapes and sizes of your cookie cutters.

Nutrition