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The Best Soft and Chewy Vegan Sugar Cookies for Decorating

Three golden vegan sugar cookies stacked on a light grey plate, generously topped with sparkling sugar crystals.
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Make these soft, chewy, and sturdy vegan sugar cookies that hold their shape perfectly for cutting and decorating. This reliable recipe delivers classic flavor without dairy or eggs, making them ideal for holiday baking or parties.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened plant milk (soy or almond work well)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/2 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 using an electric mixer until the mixture is light and fluffy.
  2. Beat in the plant milk, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl as needed.
  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 important for cut-out cookies.
  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 cookie cutters to cut out desired 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 the centers still look slightly pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

  • For Lofthouse style cookies, bake for 1 minute less and immediately place a small marshmallow or a dollop of thick vegan frosting on the warm cookie center before it cools completely.
  • If you prefer a firmer cookie that is easier to stack, bake for an additional 1-2 minutes until the edges are lightly golden.
  • This dough freezes well. Wrap chilled, unbaked cut-outs tightly and freeze for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the bake time.

Nutrition

Find it online: https://mdlatdmm.com/vegan-sugar-cookies/