These sugar cookies roll out into perfectly crisp-edged rounds with soft, tender centers, thanks to a simple flax egg swapped into the dough and a quick chill that keeps the shapes clean through baking. Cane sugar and vanilla give the base a warm, buttery-sweet flavor, while the flour mixture comes together into a dough that's easy to roll and cut with any set of cookie cutters. Once baked and cooled, each cookie gets a smooth, pourable glaze made from sifted powdered sugar and a splash of plant-based milk, which sets into a glossy, firm coating you can tint any color you like. Whether you're cutting out holiday shapes or simple rounds for a weekend baking project, these hold their edges beautifully and taste just as rich as any classic sugar cookie. It's a reliably good pick for a dairy free cookie tray, no flavor or texture sacrificed along the way.
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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.
Beat the softened vegan butter and organic cane sugar together in a large bowl with an electric hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy.
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