Vegan Cut-Out Cookies

An easy, no-fuss recipe to make vegan cut-out sugar cookies with simple ingredients.

Course Dessert

Cuisine American

Keyword vegan cut out cookie, vegan sugar cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 101kcal

Preheat the oven to 375° F. (190° C)
Measure out the dry ingredients (1 1/2 cups flour, 3 tbsp of sugar, 3/4 tsp of baking powder, and 1/2 tsp of salt in a medium-sized mixing bowl.)
Stir the dry ingredients together, then form a divot in the center of the flour.
Pour in the wet ingredients (1/2 cup oil, 3 tbsp boiling water, and 1 tsp extract) and mix with a spoon until all the flour is incorporated.
Roll out the dough between 2 pieces of parchment paper until it's about 1/4 inch thick.
Peel off the top layer of parchment and use cookie cutters to cut into desired shapes.
Pick up the dough around the cookies, but leave the cookies on the parchment paper.
Transfer the parchment with the cookies on it onto a cookie sheet and bake at 375° F (190° C) for 10-12 minutes.
Allow cooling on the cookie sheet for about 5 minutes then transfer to a flat surface.
After they have cooled to room temperature, decorate with vegan frosting, vegan royal icing, or smooth vegan icing.

The dough looks a little wet and oily when you first start mixing, but don't worry; it will form into a nice, soft, workable dough once all the flour is incorporated.
Don't overwork the dough, or your cookies will become tough.
Once you cut out your cookies, simply leave them on the parchment paper and pick up the dough around the cookies. Slide a cookie sheet under the parchment paper and bake directly on it.
Form the scraps of dough back into a ball and roll it out again until you have used up all the dough.
If you don't want to frost them, be sure to sprinkle them with sugar or sprinkles before baking to make them pretty. You can also mix small sprinkles into the dough for confetti cookies.
If you don't have parchment paper, you can roll them out on a lightly floured surface.

Mix together 1/3 cup of melted refined coconut oil with 2/3 cup powdered sugar, 1/4 tsp cinnamon, and a dash of nutmeg.
Decorate the cookies with the icing while it's still warm, or pop it in the microwave for about 15 seconds to warm it enough to spread. It will be firm at room temperature.