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Buttery vegan cutout cookies on cutting board with cookie cutters in the shape of a star and Christmas tree

Buttery Vegan Cutout Cookies

Soft, buttery, no-spread cutout cookies perfect for decorating for any holiday/event! Made with super simple ingredients, nothing weird.
Prep Time 45 mins
Cook Time 20 mins
Servings 24 cookies


  • 6 cups all purpose flour
  • 2 cups Melt Organic vegan butter
  • 1 cup organic brown sugar
  • 1/3 cup egg replacer (Bob's Red Mill powdered egg replacer or aquafaba work well here)
  • 1 cup organic cane sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 pinch salt


  • In a large bowl cream butter, vanilla, almond extract, and sugars
  • Blend in egg replacer and salt
  • Add flour one cup at a time
  • Place bowl in freezer for 10 minutes
  • Preheat oven to 350
  • Prepare a surface for rolling out dough
  • Separate dough into two halves and roll out one half at a time
  • Cut cookie shapes out of dough and place on a cookie sheet. Spacing shouldn't be a concern as long as they're not touching, because they won't spread
  • Bake each batch of cookies for 7 minutes for a softer cookie or 10 minutes (until golden brown) for a crunchy final product.
  • Remove cookies from pan to avoid over cooking and rest on a cooling rack before frosting