Vegan Cut-Out Sugar Cookies
Cut-out sugar cookies have a reputation for being fussy, but this batch of 24 comes together with straightforward pantry staples and a clever flax egg that binds the dough just as well as a conventional egg would. Creaming vegan butter with organic cane sugar gives you that pale, fluffy base that makes the cookies tender rather than tough, and chilling the dough for an hour ensures clean, sharp shapes when you press in the cutters. The bake is quick — just 10 to 12 minutes — and pulling them out while the centers still look slightly underdone is the secret to that soft, melt-in-your-mouth texture once they cool. The icing is a simple mix of sifted powdered sugar, plant-based milk, and vanilla, smooth enough to spread or pipe and ready to tint with vegan food coloring for whatever occasion you're decorating for. Whether you're making stars, hearts, or seasonal shapes, these cookies hold their edges beautifully and taste like the real deal — because they are.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
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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