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Vegan Sugar Cookies

Vegan sugar cookies are rolled, cut into shapes, and baked until set with edges just beginning to turn golden. Chilling the dough helps make it easier to roll and cut.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup vegan butter stick-style, softened
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp non-dairy milk unsweetened

Equipment

  • 1 electric mixer
  • 1 large baking sheet

Method
 

  1. Whisk together the flour, baking powder, and salt in a medium bowl.
  2. Beat the vegan butter and sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the vanilla and non-dairy milk.
  4. Add the flour mixture to the butter mixture in two additions, mixing on low just until a soft dough forms.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the dough disks and refrigerate for at least 1 hour.
  7. Heat the oven to 350°F.
  8. Line a large baking sheet with parchment paper.
  9. Roll one dough disk between sheets of parchment to 1/4-inch thickness and cut into shapes.
  10. Transfer the cookies to the baking sheet, spacing them about 1 inch apart.
  11. Gather and reroll the scraps as needed, then repeat with the remaining dough.
  12. Bake in batches for 8 to 10 minutes, until the cookies are set and the edges are just beginning to turn golden.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For easier rolling and cleaner shapes, keep the dough chilled while working with one disk at a time. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. A 1:1 gluten-free flour blend can be used as a dietary swap, though the texture may vary.