Sweet & Buttery Vegan Sugar Cookies with Frosting

Easy vegan sugar cookie recipe with the perfect crisp exterior and soft interior. Deliciously sweet with vanilla and almond flavour. Made with a simple and pipe-able vegan icing to decorate.

Course Snack, Sweets

Cuisine American, North American

Diet Low Salt, Vegan, Vegetarian

Prep Time 40

Cook Time 10

Chill Time 1

Total Time 1 50

Servings cookies

Calories 130kcal

Author Hannah Sunderani

Ingredients

Sugar Cookies

1/2 cup vegan butter cold (I like Earth Balance)
3/4 cup granulated sugar
1 tsp vanilla
1/4 tsp almond extract (optional but recommended)
2 tbsp almond milk
1 1/2 cups all-purpose flour , divided (more if needed)
1 tsp arrowroot starch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Vegan Icing (pipe-able)

1 cup icing sugar
1/3 cup vegan butter room temperature
1-2 tsp almond milk

Instructions

Sugar Cookies

In a large bowl using a handheld or stand mixer, beat the vegan butter on medium high and sugar until fluffy and light, 4 minutes. Scrape down the sides of the bowl as needed to ensure it's well combined.
Add the vanilla, almond extract and almond milk. Beat on high until fully combined, about 1 minute. Again, scrape the sides of the bowl as needed.
In a separate small mixing bowl, whisk together 1 cup of flour, the arrowroot starch, baking powder, the baking soda and the salt until well combined.
Add the dry ingredients to the butter mixture and mix together on low speed, until just combined. Add the remaining 1/2 cup of flour gradually and mix on low until just combined (about 2 minutes), scrape down the sides as needed. (The dough should start to come together but not be wet.
The thick dough should be slightly crumbly in the mixing bowl, but stop adding flour if the dough starts to look dry, add a little more if the dough seems too wet - I found 1 1/2 cups total flour to be the perfect amount. See notes below for more information about cookie dough).
Turn the cookie mixture onto work surface and form a dough ball with your hands. Once it's all together, flatten it into a disc, about 1-inch thick. Cover in plastic or reusable wrap and cool in the fridge for 1 hour or preferably overnight.
Take the dough out and leave it on the counter to thaw for 10 minutes. Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
Liberally flour work surface and the dough ball. Roll out the dough to be 1/4 inch thick. (If the dough crumbles off the sides as you roll, press it firmly into the dough and roll again. See notes below for more tips about this cookie dough). Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used. (Remember to keep it floured as it warms up so it doesn't stick to the rolling pin.)
Bake in the middle rack of the oven, rotating halfway through, until lightly browned on edges and bottom, 8-10 minutes. Let the cookies cool for 5 minutes, and then transfer to a wire rack to completely cool and harden before icing.

Vegan Icing Sugar

With a handheld or stand mixer, beat the vegan butter and sugar until fluffy and light, about 4 minutes. Add the almond milk gradually while mixing until you reach the desired texture. Spoon into a piping bag and decorate as desired.

Video

Notes

Notes about cookie dough:

Different vegan butters can result in needing more or less flour. For this recipe, I prefer a brand like Earth Balance as it makes a more flexible cookie dough. I found that 1.5 cups all-purpose flour was the perfect amount. You might need a little more or a little less. The dough should form a ball easily, and not feel too wet.

If dough is too wet, sprinkle with more flour. (Wet dough won't hold its cookie cutter shape).

If dough is too dry, lightly wet hands, flick the dough with water and try bringing it together.

This cookie dough allows for multiple rolls, but be sure to flour your work surface and rolling pin to stop it from sticking. At any point, you can place the dough back into the fridge to chill out, if things are getting too warm.

Notes about icing:

The icing will set into the cookies overnight. Leave to set at room temperate, or place in the fridge for quicker setting.

Icing can be made up to a week in advance, let thaw for 5-10 minutes before pipping if too stiff.

Storing and freezing:

Sugar cookies will keep for up to 5 days. Store at room temperature in an air-tight container.

Sugar cookies can also be frozen. Store in the freezer in an air-tight container for one month, let thaw and add then decorate.

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