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The Best Soft Vegan Sugar Cookies for Decorating

A close-up of several perfectly baked vegan sugar cookies stacked on a white plate, highlighted by bright sunlight.
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You can make soft, chewy vegan sugar cookies that hold their shape for cutting and decorating. This easy, egg-free recipe uses simple ingredients for perfect plant-based holiday baking.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened plant milk (like soy or almond)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional, for flavor depth)
  • 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. This step incorporates air, which helps with texture.
  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 the dough.
  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. Chilling is key for cookies that hold their shape.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one chilled dough disk to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out cookies to the prepared baking sheets. Gather and re-roll scraps as necessary.
  9. Bake for 8 to 10 minutes. For soft cookies, slightly underbake them; the edges should look set but the centers should still look slightly pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before decorating with vegan royal icing or buttercream.

Notes

  • If you want a slightly crisper edge while keeping the center soft, bake for the full 10 minutes.
  • For the best cut-out results, chill the rolled-out dough briefly (10 minutes) before cutting shapes.
  • You can make this egg free sugar cookie dough up to 3 days ahead; keep it wrapped tightly in the refrigerator.
  • This recipe works well for vegan Christmas cookie ideas and general festive treats.

Nutrition

Find it online: https://tastethisplate.com/vegan-sugar-cookies-cut-out-soft-chewy/