The best dairy and egg-free cut-out sugar cookies! With thick and chewy centers, crisp edges, and ready for any decorative icing of your choosing. Best of all, these cut-out sugar cookies keep their shape perfectly!

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Cut-out sugar cookies are great to use for all occasions! They are perfect for any and every holiday! You can choose any cookie cutters to fit your needs.

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WHY THESE ARE THE BEST CUT-OUT SUGAR COOKIES

• Super soft and keeps soft for days
• Thick and chewy center with crispy golden edges
• Easily substitute or add ingredients for extra flavor such as almond extract, chocolate chips, etc.
• Keeps their shape
• Easily made dairy and egg-free
• Easy to freeze cookie dough for later

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HOW TO MAKE THESE CUT-OUT SUGAR COOKIES

Make the cookie dough:

1. Measure 1/4 cup of aquafaba, or chickpea liquid, and set aside. 
2. Using either hand or stand mixer, mix sugar and room temperature butter on medium for 2 to 3 minutes or until light and fluffy.
3. Add aquafaba and extracts. Mix for about 2-3 minutes.
4. Sift in the dry ingredients: flour, baking powder, and salt. Mix until just combined.
5. If adding chocolate chips, fold those in.

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Chill the dough:

1. Smooth the cookie dough in a ball and wrap it in plastic wrap.
2. Flatten the dough slightly and place it in a Ziploc bag to place in the refrigerator for at least 3-4 hours or overnight for best results. You can leave the chilled dough in the fridge for up to 2 days or freeze it for up to 1 month. 

Roll and cut the cookie dough:

1. Remove dough from the fridge and sit at room temperature for about 10 minutes to soften.
2. Lightly flour the surface and gently roll the dough out 1/4 inch thick. 
3. Using a cookie cutter, cut shapes, and place on a baking sheet. 
4. Reroll and cut until you have used all the cookie dough.
5. Place cut cookies in the fridge for at least 30 minutes (this helps keep shape).

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Bake the cookies:

1. Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper. 
2. Bake cookies for about 8 minutes or until bottoms and edges are lightly golden brown. Remove from oven and cool completely before decorating. 

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TIPS AND TRICKS FOR CUT-OUT SUGAR COOKIES

• Keep your surface and rolling pin lightly covered in flour. This dough is very soft and will stick if you don't keep everything lightly floured.
• Do NOT skip refrigeration times. This is a very soft dough and the cookies will NOT keep shape and spread if you skip the chilling steps.
• If you make your cookies the same day, divide the cookie dough in two and roll out the cookie dough before chilling. Chill for 3 to 4 hours, then use cookie cutters to make shapes. Chill once more while your oven is preheating, and then bake!
• Roll your cookie dough out to 1/4 inch thickness. This makes for thick cookies that are super soft.
• Decorate your cut-out cookies with a simple dairy-free buttercream. Add gel food coloring to your buttercream to suit your needs.

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Dairy-Free Buttercream Recipe:

• 2 cups dairy-free butter, room temperature
• 6 cups powdered sugar, sifted
• 2 tsp vanilla extract

How to Make Dairy-Free Buttercream:

1. Mix the butter for about 3 to 5 minutes using a stand or hand mixer.
2. Sift in the powdered sugar and mix until combined.
3. Mix in 2 teaspoons of vanilla extract and continue mixing on medium for about 5 minutes.
4. Add gel food coloring if needed.

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Cut-out sugar cookies are a great excuse for family and friends to get together and have fun decorating cookies. 

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