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Vegan Christmas cutout cookies with sprinkles

No-Spread Vegan Sugar Cookies

Course Dessert, Snack
Cuisine American


  • 1 Cup Butter Softened
  • 1/2 Cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 2 Cups Flour
  • Sprinkles


  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Beat butter and sugar together until light and fluffy. Add vanilla extract and beat for an extra minute. Gradually stir in flour until dough forms.
  • Divide the dough in half and wrap each dough ball separately in cling wrap. Refrigerate for at least 1 hour.
  • Once dough is chilled, remove one dough ball from refrigerator. Keep the other dough ball chilled until ready for immediate use. If dough is crumbly, add 1/8 tsp water at a time to reform dough. Lightly flour a clean surface and rolling pin. Roll dough out 1/8'" thickness and use cookie cutters to shape cookies. Dip cookies in sprinkles, ensuring tops are fully covered.
  • Place cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes or until the edges are barely golden. Allow cookies to cool on a rack or plate.
Keyword Christmas, Cookies, Dairy-free, Sprinkles, Sugar Cookies, vegan