Easy Vegan Cut Out Sugar Cookie Recipe (Dairy-Free) (2024)

• ▢ 8 tablespoon Non-Dairy Butter
• ▢ ⅓ Cup Granulated Sugar
• ▢ 2 tablespoon Powdered Sugar see note
• ▢ 1 tablespoon Non-Dairy Milk
• ▢ 1 ½ tsp Vanilla Extract
• ▢ 1 ¼ Cup All Purpose Flour
• ▢ ¼ teaspoon Baking Powder
• ▢ Turbinado Sugar, Cinnamon, Nutmeg, Colored Sugar optional, see note

Vegan Royal Icing

• ▢ 3 Cups Powdered Sugar, sifted
• ▢ 4 tablespoon Non-Dairy Milk
• ▢ ¾ teaspoon Vanilla Extract
• ▢ Food Coloring optional

• In a the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand mixer, cream the butter, granulated sugar and powdered sugar.

  8 tablespoon Non-Dairy Butter, ⅓ Cup Granulated Sugar, 2 tablespoon Powdered Sugar

• Then, add the vanilla and non-dairy milk and mix well to combine.

  1 tablespoon Non-Dairy Milk, 1 ½ teaspoon Vanilla Extract

• Now add the flour and baking powder and mix until it forms a dough. The dough should stick together when squeezed. If yours doesn't, add a teaspoon more non-dairy milk.

  1 ¼ Cup All Purpose Flour, ¼ teaspoon Baking Powder

• Form the dough into a flat disc, wrap with plastic wrap and place in the refrigerator to chill for at least an hour, or up to 3 days.

• Preheat oven to 375* F. Line a baking tray with parchment.

• Remove dough from the refrigerator. Lightly flour your work surface as well as a rolling pin.

• Roll dough out to about ⅛ of an inch thickness (see note) Use cookie cutters to cut cookies out and transfer the cookies to the baking sheet leaving about 1 inch of space between each cookie.

• Press the cookie dough scraps back into a disc, wrap with plastic wrap and place back into the refrigerator.

• If you want to decorate with colored sugar, cinnamon or turbinado sugar, sprinkle the cookies with them now. If you want to ice the cookies with royal icing, leave them plain. Bake the cookies in a 375* oven for 12-15 minutes or until the edges are golden brown.

  Turbinado Sugar, Cinnamon, Nutmeg, Colored Sugar

• Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

• Repeat with remaining cookie dough.

• Cool completely before decorating.

For the Royal Icing

• In a medium bowl, combine powdered sugar, non-dairy milk and vanilla extract. Mix until completely smooth. If your icing is too thick, add a bit ore non-dairy milk by the ½ teaspoon until you reach your desired consistency.

  3 Cups Powdered Sugar, sifted, 4 tablespoon Non-Dairy Milk, ¾ teaspoon Vanilla Extract

• If using food coloring, divide the royal icing up among a few bowls, then add food coloring.

  Food Coloring

• Decorate as desired.

Be sure to roll the dough out to about ⅛" thick. These cookies are meant to be light and crispy, If you roll the dough out too thick, they will be chewy.

To store: place the cookies into an airtight container and store at room temperature for up to 4 days.