Cut-out sugar cookies without eggs or dairy! This vegan sugar cookie recipe holds its shape for rolling and cutting—ideal for decorating. A dependable egg-free, dairy-free sugar cookie to keep in your recipe collection.
I believe baking should be simple and inclusive. With a few adjustments to a traditional cut-out sugar cookie dough, you can make cookies that are both vegan and reliable for decorating. These cookies hold their shape well when rolled and cut, so they’re perfect for holiday baking, party favors, or classroom treats. They’re also tasty enough that non-vegans will enjoy them just as much.
This recipe makes a dependable base cookie that’s worth saving. If you give food gifts or host often, having a versatile vegan sugar cookie recipe is helpful. You can decorate them any way you like: piped details, dipped glaze, or a simple dusting of powdered sugar.
A quick note on royal icing: don’t use meringue powder if you want these to remain vegan, since meringue powder contains dehydrated egg whites. Instead, use a dairy-free cookie glaze or a vegan buttercream made with powdered sugar and plant-based butter. A simple glaze made with powdered sugar and dairy-free milk can be thinned or thickened as needed—add more powdered sugar to thicken for piping or details. For layered decorating, dip cookies in a base layer, let them dry, then pipe thicker glaze for accents.
Tips for perfect vegan sugar cookies
Don’t overbeat the sugar and vegan butter. I recommend using stick-style plant butter because its consistency mirrors dairy sticks and helps the dough come together. Beat the sugars and butter just until combined—no visible streaks of butter remain—but avoid whipping the mixture into a very light, airy texture.
Avoid making a flax “egg.” Instead, add ground flax directly to the dry ingredients as the recipe indicates. The ground flax should act as a binder without adding excess liquid. Substitutes like applesauce or extra oil will make the dough too soft and reduce structure, which is especially problematic for cut-out cookies that need to hold detailed shapes.
Plan sufficient chilling time. Chill the dough at least two hours, or overnight if possible. This dough is softer than traditional egg-and-butter dough, so chilling firms it up and reduces spreading. Chilling also gives the ground flax time to bind and help the dough hold its shape.
Flavor the dough to suit your taste. I use vanilla in this recipe but often include an option for a vanilla-and-almond extract blend. Keep in mind almond extract is not nut-free, so avoid it if you need the cookies to be allergy-friendly beyond vegan.
If you’re searching for a reliable egg-free, dairy-free cut-out sugar cookie, this version should fit the bill. They’re sturdy, easy to decorate, and delicious. Happy baking!
Vegan Sugar Cookies
about 2 dozen cookies
10 minutes
10 minutes
2 hours
2 hours 20 minutes
Cut-out sugar cookies with no eggs or dairy. This vegan recipe produces firm cookies that are excellent for rolling, cutting, and decorating.
Ingredients
- 16 tablespoons non-dairy butter (sticks are best)
- 3/4 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tablespoons ground flax
- 1 teaspoon neutral-flavored oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- 2 teaspoons vanilla extract (or 1 tsp vanilla + 1 tsp almond extract)
Instructions
- Cream together the non-dairy butter and both sugars in the bowl of a stand mixer until just combined, about 45 seconds on medium speed.
- Add the ground flax, oil, and extracts. Stir to combine and scrape the bowl sides.
- In a separate bowl, whisk the salt, baking powder, and flour together.
- Add the flour mixture to the butter mixture in two batches, mixing just until incorporated.
- Turn the dough onto parchment or plastic wrap and press or roll to about 1/2 inch thick. Cover and refrigerate at least 2 hours or up to overnight. The dough must be well chilled to hold its shape.
- Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator.
- Cut out shapes and arrange them on ungreased, parchment-lined baking sheets. For crisper edges and better shape retention, freeze cut cookies for 10–15 minutes before baking. You can also freeze cut shapes for baking later.
- Re-roll and chill any remaining dough before cutting again.
- Bake 10–12 minutes until the edges are very lightly golden. Watch closely near the end to prevent overbrowning.
- Let cookies set on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Ensure cookies are fully cool before decorating.
Notes
To decorate, use a dairy-free buttercream made with powdered sugar and plant butter, or a simple cookie glaze made with powdered sugar and dairy-free milk. Adjust glaze thickness with more or less powdered sugar for dipping or piping.
Recommended Products
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Adjustable rolling pin with thickness rings and pastry mat set — helpful for evenly rolled cut-out cookies.
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