A classic cut-out sugar cookie recipe for cookie decorating or just enjoying with a simple dusting of sugar.
Rolled sugar cookiescookies
About this recipe
As you might say of the simple yet delicious sugar cookie, “simplicity is the ultimate sophistication.” Use this recipe to make perfect, plant-based rolled sugar cookies for any cookie decorating activities or for your next holiday cookie swap. Underbake for a soft cutout cookie or give them a few extra minutes in the oven if you love those crispy edges. For decorating these cookies with frosting, you can make a simple vegan royal icing with powdered sugar, plant-based milk and natural food coloring. If you can't be bothered with all that frosting fuss and just want an easy cookie decorating option, simply sprinkle these cookies with coarse, sparkly sugar before baking. Really, who has the patience to decorate when there’s warm, vanilla-scented cookies on the counter?
These sweet and buttery sugar cookies are impossible not to love, but in particular, anyone in your household who eats plant-based or has an egg allergy will love you even more for making these. Made with a simple swap of plant-based eggs and vegan butter, they have the same texture you know and love in your favorite sugar cookie. If you’re on a roll baking with JUST Egg, try these oatmeal chocolate chip cookies and more plant-based baking recipes from our cookbook.
- ¾ cup (6oz) unsalted plant-based butter, slightly softened
- 1 cup (200g) organic granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon salt (less if using salted butter)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- ¼ cup (50g) JUST Egg
01 / 06
Cream the butter and sugarsugar
Add the butter, sugar, vanilla, salt, baking powder and baking soda to a standing mixer or bowl for an electric mixer. Beat together until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed.
Note: It’s very helpful to have a kitchen scale and to weigh the ingredients for this recipe.
02 / 06
Add the JUST Egg and flourflour
Add the JUST Egg to the bowl and beat again for another minute or two. Finally, add the flour and mix on low just until all the flour is incorporated. Don’t overmix.
Note: If the dough seems way too sticky and wet to shape, add more flour 1 tablespoon at a time. But keep in mind: as you roll and cut the cookies later, more flour will get worked into the dough, so it’s OK if the dough is a little sticky.
03 / 06
Refrigerate the doughdough
Cut the dough in half and shape each half into a thick disc, then wrap tightly in plastic. Refrigerate for at least 2 hours or up to 24 hours.
04 / 06
Get ready to bakebake
When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 20 to 30 minutes to soften a bit. Preheat the oven to 350°F (180°C) and clean a large surface for rolling the dough. Line two large baking sheets with parchment paper.
05 / 06
Roll and cut the cookiescookies
Generously flour the work surface and the top of the dough. Roll the dough out to ¼-inch thick. It’s helpful to use a ruler here – you don’t want to make the cookies too thin. Cut the dough into shapes with cookie cutters, then shimmy a bench scraper or offset spatula under each to transfer to the prepared baking sheets. The cookies will puff up while baking, so leave at least an inch of room between them. Gather the scraps of cut dough into a ball and repeat the rolling process until all the dough is used up.
06 / 06
Bake the cookiescookies
Bake for 12 to 13 minutes for soft cookies. If you want crispier cookies, bake for 14 to 16 minutes until the edges are slightly golden. Let the cookies cool completely on the baking sheet, then decorate as desired.
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