If you’re making cookies for the holiday season, feel free to use Christmas colors like red and green, and perhaps Christmas sprinkles. For the most amazing cut-out cookies, check out my popular Vegan Sugar Cookies!
Thank you to Miyoko’s for sponsoring this post. It was just a few years ago I first tasted the European Style Cultured Vegan Butter, and since then I have been obsessed! It has the best flavor, with no weird chemical aftertaste like other brands. Now it comes in both salted and unsalted, which is just perfect for baking.
About Miyoko’s butter
Miyoko’s butter differs from other brands in a couple of ways. First of all, the flavor is spot on incredible. You won’t believe it’s made with plants. Second, it’s palm oil free. This is actually pretty rare for vegan butter, and it’s the only one I’ve ever found.
Miyoko’s is one of the only brands to actually be made from plant milk, in fact cashew milk is the second ingredient! Other vegan butters are just a blend of oils. It’s also gluten free, soy free and kosher. It seriously performs exactly like dairy butter, I’m not joking!
This is simply an overview. See below for the full recipe.
First, soften your butter. Leave it out on the counter for about 30 minutes, until it is soft but not melted at all. Avoid softening in the microwave, because it will melt too quickly.
Here are the next few steps:
- Cream together the softened butter and sugar. Add the vegan sour cream, vanilla and almond extract. Beat them in.
- Now add the flour, baking powder, baking soda, cornstarch and salt. Mix until just combined.
- Shape the dough into a disk, wrap in plastic wrap (or parchment paper) and chill in the refrigerator for about an hour.
- Roll the dough out and cut into round cookies.
Bake for 9-10 minutes until lightly golden on the bottom. Let the cookies cool completely while you make the frosting.
For the frosting, beat the butter with a mixer until creamy, then add the powdered sugar, vanilla and non-dairy milk. Add a few drops of food coloring until a desired color is reached.
Frost the cookies, using either a butter knife or a piping bag and tip. Decorate the tops with sprinkles.
Tips & substitutions
- Don’t skip the cornstarch – It helps the cookies stay soft. You can use tapioca starch or arrowroot if needed.
- Make sure to use a vegan butter you like! Miyoko’s brand truly is best here, where the butter flavor stands out. You don’t want your cookies to taste like chemicals.
- Always chill your dough – If you don’t chill the dough, your cookies won’t keep their shape in the oven, and will instead spread out and become flat and crispy.
- Gluten free – If needed, substitute a gluten free all purpose flour. I like King Arthur Measure for Measure Flour or Bob’s Red Mill.
Frequently asked questions
- Can I prepare the cookie dough ahead of time? Yes, you can make the dough, wrap it well and store in the refrigerator for up to 3 days. When ready, remove the dough, roll it out and bake cookies.
- How long do the cookies last and can they be frozen? Keep leftover cookies at room temperature for 2-3 days, in the refrigerator for up to 1 week, or freeze them for up to 3 months.
- Are there other flavors I can add? Add a little lemon zest to the cookies and lemon juice in place of the milk in the frosting for lemon flavor. Or do the same thing with orange zest and juice. You could also add a little pumpkin spice mix to the cookies and frosting for a subtle warmness.
Want more festive holiday cookies?
- Peanut Butter Blossoms
- Chocolate Peppermint Cookies
- Vegan Shortbread Cookies
- Snowball Cookies
- Vegan Gingerbread Cookies
- 1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature salted or unsalted, see Note
- 1 cup granulated sugar
- 1/2 cup vegan sour cream or vegan yogurt
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional but good!
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt or 3/4 tsp if using unsalted butter
- 1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature add 1/4 tsp salt if using unsalted butter
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed I used oat milk
- food coloring of choice
- sprinkles, for decorating
Make the cookies
- In a large bowl, cream together the softened vegan butter and sugar with a hand mixer (or stand mixer with paddle attachment) until fluffy. Beat in the vegan sour cream, vanilla and almond extract, if using. Scrape down the sides of the bowl as needed.
- To the bowl with the butter mixture, add the flour, baking powder, baking soda, cornstarch and salt. Mix on low until just combined.
- Shape the dough into a disk, wrap in plastic and place in the refrigerator to chill for about an hour.
- Preheat the oven to 375 degrees F.
- Roll the dough out on a lightly floured surface, using a rolling pin, about 1/4 inch thick.
- Use a 2-3 inch round cookie cutter to cut the cookies and place on parchment or silicone lined baking sheets. Bake for 9-10 minutes until the cookies are very lightly golden on the bottom. Do not over bake or the cookies won't be soft.
- Let the cookies cool on the pan for 5 minutes, then carefully transfer to a cooling rack to cool completely before frosting.
Make the frosting and decorate
- In a large bowl (I use the same one I used for the dough, just wiped out or washed quickly), beat the vegan butter with a mixer until creamy, then add the powdered sugar, vanilla and non-dairy milk as needed if the frosting is too dry.
- If using food coloring, mix it in now a drop at a time, until a desired colored is reached.
- Frost the cookies with a layer of frosting and decorate with sprinkles.
- Serve and enjoy!
- Miyoko’s has salted and unsalted vegan butter now, yay! You can use either here, I used salted. If using unsalted butter, simply add 3/4 teaspoon salt instead of the 1/2 teaspoon. And add about 1/4 teaspoon or a little more to the frosting.
Leave out the almond extract for nut allergies, or if you don’t like the flavor.
Storing leftover cookies – The cookies keep at room temperature, in a covered container, for a few days or a week in the refrigerator. They can be frozen for 3 months as well.
Cookings turned out great 🙂 I ended up chilling for a day bc It was late and I didn’t feel like finishing them that night. They were easy to roll out and baked up beautifully. I used country crock plant butter and they still turned out good!
Hi Abby. I love that your cookies turned out great! Thanks for your great feedback and review!
I love these cookies! They were the perfect soft texture with a creamy frosting that sets perfectly and without the artificial taste of brand lofthouse sugar cookies. I’ve made them twice now, once with Miyoko’s and once with Earth Balance sticks, and both times they turned out great (although Miyoko’s had a slightly better flavor), so to anyone wondering if you can use Earth Balance, you definitely can! They will still turn out soft and delicious if you follow the recipe otherwise. I used So Delicious unsweetened coconutmilk yogurt both times I made them and it worked well.
HI Eli. I’m thrilled you love the cookies! Thank you for taking time to share your baking experience, tips, and terrific feedback!
Great recipe 🙂 is it possible to change the flour to almond flour, or another gluten free version? And if so what would the ratio be? Same measurements perhaps? Thanks in advance!
Yes, you can make these with the same amount of gluten free all purpose flour. I like King Arthur Measure for Measure Flour or Bob’s Red Mill.
I was wondering if they’d was a nut free butter that would work similarly? I’m trying to make these for the holidays but my partner is allergic to nuts. Thank you!
Selena. Yes other vegan butters will work and you could find one that is nut free. Enjoy!
Sadly mine didn’t turn out very puffy like the store bought ones. I’m wondering what I may have done wrong, but I followed the recipe exactly. Maybe I rolled them too thin. They still had a nice flavor.
Hi Jamie. Did you cream the butter and sugar together long enough? This step can take between 1 to 3 minutes and the mixture should be light and fluffy when done. This is an important step when incorporating air into the cookie dough. Otherwise, then yes, it’s possible the cookies were rolled too thin OR the cookie dough wasn’t chilled long enough, which caused the butter to melt faster and make the cookies spread in the oven.
These were unreal. Next time I’m going to add a bit more almond essence. Beet juice worked beautifully to color the frosting. Tasted like the original but better. Miyoko’s is a must. I’ve found different vegan butters lead to completely different outcomes.
Hi Nora, I love your recipes and usually everything comes out great, but these were a bit of a fail for me. I followed everything exact except used Earth Balance instead of miyokos
Sorry to hear that Brooke! Cookies can be tricky, because the vegan butter needs to be the right softness, but not melted when you start. And with this recipe, it’s essential that you chill the dough. If the cookies go in warm at all, they will become flat and crispy. Also, the kind of vegan butter does matter. Did you use the tub of earth balance, or sticks? The tub can be greasy and I don’t recommend it. Also make sure you are measuring everything accurately, because if your measurements are just slightly off, it will ruin the cookies. Hope that helps!
Your have to leave out more then the almond extract for nut allergies . . . The Miyokos butter is nut based.
Nora, will this recipe work with the Miyoko’s oat milk butter? Unfortunately someone in my household is allergic to something in the regular Miyoko’s butter. Thanks! 🙂
I don’t think I’ve baked with that particular butter but I bet it will work. I love it for everything else!
So excited to make these for a party tomorrow! I got cute sprinkles 🙂
Will yogurt work just as well as sour cream? I want it to be great!
Hi Alexandra. Yes, yogurt will work just as well. Happy baking!
Hi, should I cut down on the sugar if the yogurt I use has a decent amount of sugar in it? Really excited to try this recipe!
That’s not a bad idea, Lexie! Instead, use 1/2 to 3/4 cup of sugar. Happy baking!
I want to make these today. I have a question, can I use coconut sugar instead of white sugar?
Coconut sugar should work okay, but the cookies will be brown. Hope you enjoy!
These cookies are dangerously delicious! If you make this recipe, good luck eating just one! Nora, you’ve done it again! Such a wonderful recipe, thank you!
I agree, Petria! These cookies are so good! I’m thrilled you are loving them! Thank you for sharing your wonderful feedback and review!
hi!! definitely going to make these soon… but was just wondering what the sour cream is for in this recipe? thanks 🙂
The sour cream helps the cookies be super soft, it’s often in Lofthouse type sugar cookies. 🙂 Hope you love them!
These are the singlehandly best cookies I have ever tasted in my whole lifetimes of living . I’ve never tasted a single thing better in my entire life. Thank you so much Nora for this a absolutely rockin recipe broski <333333333
I normally wouldn’t splurge on Miyoko’s but I’m glad I did for the recipe. The cookies were delicious! So much better than the store bought version.
Miyoko’s really makes a difference, right? Thank you for your wonderful feedback! I’m so glad you loved the cookies!
I tried this recipe and they turned out like cookies and they have a nice taste but turned out very fluffy but I don’t know if that’s the texture.
The dough was still too soft after freezing all night.
I did use my homemade oat milk, almond based yogurt instead of sour cream and country crock oil based butter.
Did i miss a step or something?
I’m glad your cookies still turned out fluffy, but the soft dough could have been caused by the oil-based butter. I loved the results I got from using Miyoko’s butter, which is made from milk instead of butter. Try the recipe with a different butter next time and let me know how it goes!
You made three major substitutions. That might be the problem.
I’m wondering if I can make a chocolate version? I would love to try this recipe and do chocolate as well, maybe with a little candy cane on top of the frosting! Cocoa powder always seems to dry out my cookie dough. Have you tried a chocolate version?
I’ve never tried it so I’m not sure, but I think it will work. I would substitute 1/2 cup of the flour with cocoa powder.
thank you for the feedback!
Hi Nora, I am planning on making a batch of these cookies and am wondering if it will work with an a store bought vegan sour cream, or should I use your sour cream recipe for the best result? If store bought will work, what brand do you use? Thank you!
I haven’t used homemade sour cream in this recipe, though it would probably work. I used Tofutti brand vegan sour cream. Hope that helps!
These are so pretty and delicious. No one can believe they are vegan. I’ll make these again. Thank you,
You are welcome! I’m glad you loved them! Thank you for sharing your wonderful review!
So hoping I can find this vegan butterf.
Very anxious to try this recipe and many more of yours!
If you can’t find Miyoko’s, any other vegan butter will work. 🙂 But I hope you can find it, it has the best flavor!
I’m so glad you started recommending Miyoko’s over Earth Balance, which was your previous “go to.” Unfortunately, Trader Joe’s has just discontinued selling the Miyoko’s product in favor of their newly released “Trader Joe’s Vegan Buttery Spread” that is of course oil-based. Sprouts carry’s the Miyoko’s product, but is priced very high. Miyoko’s recommended to me to purchase from Costco in two-packs, and that they freeze really well if you don’t consume quickly.
Can a stevia blend replace the sugar? I love your recipes but being diabetic I want to reduce the real sugar content. Thank you for all your terrific recipes!
I’ve never tried it so I’m not really sure. Sugar does provide some structure to the cookies, so I’m not quite sure how they will turn out with stevia instead. It’s possible it works! Thanks.
Thank you for mentioning the chemical aftertaste. I thought it was just my tastebuds.
I have a question about the yogurt or sour cream… are these like sour cream cookies? I am looking for a sweet sugar cookie. Will this work for that? Wanting to make sugar cookies with the kids at grandma’s for Christmas!
My family has become completely obsessed with your recipes! I’ve tried many of your amazing cookie recipes recently and no one can believe they’re vegan AND most are also gluten free! I can’t wait to try these. Do you think a gluten free flour would work? Thanks so much!
I haven’t tried it here, but I’m quite confident it will work! Make sure to use a quality gluten free mix. I like King Arthur’s Measure for Measure flour personally. Thank you so much, I’m happy you are enjoying my recipes!
Do you think I could use my usual earth balance butter ??
Of course! Any vegan butter will work!
What if you don’t have a stand mixer? And do we melt the butter or just leave it out of the fridge for a bit ?
You can use a hand mixer OR stand mixer. You might be able to make them by hand but that would be a bit of an arm workout! The butter should be softened to room temperature but not at all melted. With Miyoko’s, letting it sit at room temperature for 20-30 minutes is all it takes. Enjoy!