Sugar Cookies with Frosting – Soft, Buttery, and Vegan
Adorned with frosting, sprinkles, or sparkling sugar, these Sugar Cookies with Frosting are a melt-in-your-mouth holiday tradition. Their irresistible vanilla aroma and buttery sweetness let you know Christmas has arrived. Growing up, decorating sugar cookies was always a special family moment, sneaking a bite here and there while we worked. With their tender, delicate crumble, these cookies are perfect for festive gatherings, sharing with friends, or even leaving out for Santa. (I still do—some traditions are just too sweet to give up!)
Why You’ll Love Sugar Cookies with Frosting
- Perfect for Decorating: Use cookie cutters, frosting, and sprinkles to make them festive for any occasion.
- Buttery and Soft: These cookies have a tender, melt-in-your-mouth texture.
- Freezer-Friendly: Bake and frost ahead of time, then freeze for a stress-free holiday.
- Customizable Flavors: Add a touch of almond or vanilla extract for a fragrant, delicious twist.
What You Need To Make Sugar Cookies with Frosting
For the Cookie Dough:
- Vegan butter
- Organic cane sugar
- Unsweetened nondairy milk
- Vanilla and almond extracts
- All-purpose flour
- Cornstarch
- Baking powder
- Sea salt
For the Frosting:
- Vegan butter
- Organic confectioners’ sugar
- Plain or vanilla nondairy milk
Check the recipe card for exact measurements.
How To Make Sugar Cookies with Frosting
- Prepare the Dough:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, cream together the softened vegan butter, sugar, nondairy milk, vanilla extract, and almond extract.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, combining with the paddle attachment until a smooth dough forms.
- Roll and Cut:
- Divide the dough in half. Roll out the first half on a floured surface to ¼ inch thick.
- Use your favorite cookie cutters to cut shapes and transfer them to the prepared baking sheet. Repeat with the remaining dough.
- Bake: Bake for 8-10 minutes, or until the cookie bottoms are just starting to brown. Let the cookies cool completely on a wire rack before frosting.
- Make the Frosting:
- In a stand mixer, combine melted vegan butter, confectioners’ sugar, and nondairy milk. Adjust with more liquid or sugar to reach your desired frosting thickness.
- Decorate: Frost the cooled cookies and top with sprinkles or sanding sugar. Let the frosting set for a few hours before storing.
How should I store sugar cookies with frosting?
Store the cookies in an airtight container at room temperature for up to 1 week. Let the frosting firm up before stacking to avoid smudges.
Can I freeze sugar cookies?
Yes! These cookies freeze beautifully, even when frosted. Store them in an airtight container and thaw as needed throughout the holiday season.
Can I make the dough ahead of time?
Absolutely! The dough can be made a day in advance and stored in the refrigerator. Let it sit at room temperature for 10-15 minutes before rolling out.
What’s the best way to get smooth frosting?
For a smooth, pipeable frosting, sift your confectioners’ sugar before mixing, and add the liquid slowly to avoid lumps.
Sugar Cookies with Frosting – Soft, Buttery, and Vegan
Ingredients
For the cookie dough:
- ¾ cup vegan butter softened
- ¾ cup organic cane sugar
- 2 tablespoons unsweetened nondairy milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon sea salt
For the frosting:
- ⅓ cup vegan butter melted
- 3 cups organic confectioners’ sugar sifted
- 2 to 3 tablespoons plain or vanilla nondairy milk
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a stand mixer, cream together the butter, sugar, milk, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and sea salt. Add half of the flour mixture to the stand mixer. Use a paddle attachment to mix the flour mixture with the creamed ingredients. Add the remaining flour mixture and mix again until well combined.
- Split the dough in half and roll the first half out onto a floured surface until it’s ¼ inch thick. Use desired cookie cutter shapes and transfer cut-out dough to the prepared baking sheet. Bake for 8-10 minutes until the bottoms of the cookies are just starting to brown. Repeat with remaining dough until all of the dough is cut out and baked.
- Let the cookies cool completely before frosting.
- To make the frosting, add the butter, sugar, and milk to the bowl of a stand mixer and mix with a paddle attachment until creamed together. Add more liquid or sugar depending on desired thickness.
- Frost the cookies as desired and top with sprinkles or sanding sugar, if using. I like to let them set for a few hours before I put them in containers for storage; this gives the frosting time to firm up.