Dairy Free Vegan Cut-Out Sugar Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

This dough comes together with vegan butter and plant-based milk, giving these cut-out cookies a rich, tender bite with crisp edges once baked. A flax egg keeps everything bound together, so the cookies hold their shape beautifully whether you're cutting out stars, hearts, or holiday classics. After a chill in the fridge and a quick roll, they bake up just set at the edges with soft, pillowy centers underneath. The finishing touch is a smooth, sweet icing made from powdered sugar and plant-based milk, thick enough to pipe into clean lines or swirled designs and tinted any color you like. Let it set before serving and you've got a sturdy, freezer-friendly cookie that holds its icing well for gifting or decorating parties. It's a reliable, crowd-pleasing bake for a dairy free kitchen.

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Ingredients

24 servings

For the flax egg

For the cookies

1 cup vegan butter, softened
1 cup organic cane sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 tbsp plant-based milk

For the icing

2 cups powdered sugar, sifted
3–4 tbsp plant-based milk
½ tsp vanilla extract
vegan food coloring, as desired (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.

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