Eggless Vegan Cut-Out Sugar Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

This dough comes together with softened vegan butter and cane sugar creamed until light and fluffy, then rounded out with vanilla and a splash of plant-based milk for a smooth, workable texture. Flour, baking powder, and salt keep the structure sturdy enough to roll thin and cut into crisp, clean shapes without spreading in the oven. A short chill firms up the disks so your cookie cutters leave sharp edges, and a low, gentle bake keeps the centers soft while the edges turn just barely golden. Once cooled, a simple powdered sugar icing thickens up nicely for spreading or piping, and you can tint it any shade you like for the occasion. It's an easy one to bring out for holidays or birthdays, and it fits right into an egg free baking rotation without any fuss.

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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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