Soft, vegan sugar cookies with crispy edges, for all your holiday needs. Have fun with different cookie cutters, easy icing and sprinkles of course!Â
After much trial and error, I finally have the perfect recipe for soft cut-out vegan sugar cookies. Seriously, these are the cookies of my dreams, and I think you will LOVE them!
They are easy to make and roll out. A little trick I learned is to roll the dough onto parchment paper before chilling in the refrigerator. This way, the cookie dough only needs to chill for about an hour before you can cut and bake! And you don’t have to roll out cookie dough that is crumbling everywhere. Easy peasy.
How to make perfect vegan sugar cookies:
First, make the dough, using just 1 bowl and either a standing mixer with the paddle attachment or a hand mixer. Your cookie dough should be similar to the texture of play dough. It will be rather crumbly in the bowl, but not dry, and it should stick together when you use your hands to roll it into a ball. Once the dough is made, break it into two balls. Place one of the doughs onto parchment paper, on a hard surface.
Roll the dough out, about 1/4 inch thick. Sprinkle a little flour on top so the dough doesn’t stick to your rolling pin.
Place another piece of parchment paper on top of the first rolled dough.
Repeat with the second ball of dough (I usually do this right on top of the first rolled dough). Place another piece of parchment paper on top and carefully transfer the rolled dough to the refrigerator to chill for 1 hour.
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Remove the dough from the fridge, cut into desired shapes and bake for 8-10 minutes. They will look underdone, but firm up considerably as they cool. This is the key to soft sugar cookies. If you want them crispy, you could roll the dough thinner and cook them a bit longer, but I prefer them softer.
They will look like this when they come out of the oven. See how they don’t puff up a bunch or spread like some sugar cookie recipes do? Cookie perfection.
What’s the best way to decorate vegan sugar cookies?
So, let me tell you a little secret. I am not a natural decorator of sweets! I can bake, but the actual decorating of cookies or cakes is not really my thing, so I watched several videos and almost had a panic attack while decorating the cookies for these photos. 🙂 For real, it took me HOURS…
This video was incredibly helpful. So if you want to make really pretty sugar cookies, I recommend it! The trick is to outline the cookies first with a thicker icing, then flood the inside with a thinner icing, and carefully spread it to all the corners of the cookie.
I used Wilton Bags and decorating tips for this, which I highly recommend for all your cookie and cake decorating needs.
After icing, simply grab some food coloring, if desired, sprinkles of choice and have fun! My family has a tradition of making these cookies, and we usually just slap on some icing and have fun decorating. They don’t usually look quite so pretty, but they always taste amazing!
What food coloring is vegan?
Well this is quite a complicated topic. I’ve done A LOT of research on this online. Watkins brand is for sure vegan. From what I can tell, several of Wilton brand are vegan, such as the gel based color. I found a few at my local craft store, and carefully read the ingredients before buying. If you don’t want to use food coloring, you can also make your own, or just go with white frosting.
Want more Christmas Cookies?
Vegan Chocolate Crinkle Cookies
Perfect Vegan Chocolate Chip Cookies
Recipe adapted from Sally’s Baking Addiction.
The Best Vegan Sugar Cookies
Ingredients
Sugar Cookies
- 3/4 cup vegan butter (earth balance preferred), slightly softened
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened almond milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but so good)
- 2-2 1/4 cups all purpose flour, divided (correctly measured)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon light corn syrup (can omit, but it makes the icing very shiny)
- 1-2 tablespoons unsweetened almond milk
Instructions
Sugar Cookies
- In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
- Now add in the almond milk, cornstarch, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
- Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add 1 more cup of the flour and continue to mix on low until just combined; don't over mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. You want the dough to be thick, but not dry. I always use the full 2 1/4 cups of flour. If the dough is too wet, your cookies will spread.
- Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll into two balls.
- On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
- Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
- Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
Easy Icing
- Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.
- *If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of almond milk. Using a decorating tip, outline the cookies with the thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.
- Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
Notes
- Try to get the earth balance sticks if you can; they are easier to bake with. Results will vary with other brands of vegan butter.Â
- Almond extract is optional but it adds a very good flavor to both the cookies and the icing, so use it if you can.
- To correctly measure flour, make sure to spoon and level by scooping the flour into the measuring cup with a spoon and level it off with the back of a knife. If you don't correctly measure the flour, you can end up with way too much flour and the dough will be dry!
- If you aren't comfortable using corn syrup, you may omit it. I rarely use it, but it makes cookie icing pretty and shiny and it's just 1 tablespoon.
- Baked sugar cookies freeze well, but don't freeze them once frosted.Â
Nutrition
Can I use Oat milk instead of almond?
Yes you can!
Thank you, Nora for this and all of your wonderful vegan recipes! I have quick question. Can I substitute arrowroot flour or potato starch for the corn starch?
Hi Gina. You are welcome! I’m glad you are loving my recipes! You could use arrowroot or tapioca starch. Thank you for sharing your terrific review!
These look amazing but – Is it possible to try mixing the dough by hand? I don’t have a mixer or hand mixer unfortunately!
You can try, yes! It will take a bit of arm work though. 🙂
Just made these with my daughter who can’t have egg or dairy. Might need to be a new Christmas tradition! We’re definitely a “slap on some icing” people but they still look so fun and are very tasty. Just wondering the best way to store them though?
I’m glad you guys enjoyed making the cookies. We really love this tradition at our home! It’s so fun seeing all the decorated creations! I just store them on the counter, they stay good for several days that way. Thanks for sharing your terrific review and comments!
Very good flavor and texture!
These have been my go-to Christmas cookies I make with my kids every year. Thanks so much for the recipe!
I originally made these because 1 of the girls next door is allergic to both milk & eggs. My kids invited them over to decorate Christmas cookies. I was so happy with the results that this has now become my go to cut out cookie recipe! Thank you so much for posting it!
I am so glad you love the cookies! We sure love them at our house as well! How kind of you to make cookies that your neighbor can enjoy! Thank you for using my recipes, and for sharing your wonderful comments! Happy holiday cooking!
Can I use vanilla extract instead of almond extract, and coconut milk instead of almond milk? I’m allergic to almonds.Â
Hi Jade. Yes, coconut milk, or any other plant based milk, will work in this recipe. You don’t need to add almond extract, they are perfectly good using vanilla! Happy cooking!
Just wondering if Whole wheat pastry flour will work? Im so excited to try this recipe.. My granddaughters are coming over sat to make cookies two of which are vegan like I am.. so this is perfect for us.
I’ve never used it, but it will probably work. Hope you all enjoy the cookies!
Awesome cookie recipe. They turned out perfectly when baked for 10 minutes in my oven. I used a different brand of vegan butter (a Canadian brand: President’s Choice butter alternative unsalted). The cookies stay nice and soft too. I did not have almond extract and they still taste great.
Thank you for sharing your great review and comments! I’m really glad the cookies turned out wonderful for you!
Very good! Tastes like a regular sugar cookie. Cut into snowflakes and piped glaze of powdered sugar and water. Topped with colored sugar. Very pretty and tasty too.Â
These sound amazing! Do these turn out well using gluten free flour sub?Â
I haven’t tested it myself, but a gluten free mix should work quite well! Others have commented the cookies turned out well with gluten free flour. Hope this helps!
This recipe is great. Â I have a toddler with milk, egg and nut allergies. Â Finding tasty baked goods at the store or recipes to bake at home can be challenging. Â Thanks for sharing!
Hi Marianne! I’m so glad your little one can enjoy these sugar cookies! That thrills my heart! Thank you for sharing your wonderful review and comments!
Did you use a different milk than almond? My daughter has a nut allergy too.Â
Hi Nikki. You can use any plant based milk. Happy cooking!
I don’t know what I did wrong. I followed the recipe to a T, I put the rolled-out dough into the fridge overnight. The dough was a playdough-like consistency. I pulled them out this morning and they are completely crumbling plus the bottom dough stuck to the top parchment paper. Is there some reason this happened?
Depending on the type of butter you used, the dough may have gotten too cold and hard overnight to immediately work with. Leave it out for 15-20 minutes (especially after chilling overnight) and see if that helps it not be so crumbly. Also, you shouldn’t need to roll it out more so I’m a little confused about how it’s crumbling. You should just cut it into shapes and bake. To prevent sticking, sprinkle flour on the parchment paper and on top of the dough before chilling. It’s also important to handle everything gently; pull off the parchment paper slowly. Hope that helps!
Is there a particular brand that makes beautiful shiny sprinkles for decorating the cookies like the ones in the pictures on this recipe?
I took these pictures quite a few years ago now and I wish I could remember what brand they were! But Sweetapolita makes beautiful sprinkles. I think the ones here came from a craft store, I just checked the ingredients well for any animal products.
Hello! Wondering if I can switch the almond milk for oat for a nut allergy?Â
Yes, that will work!
Is it possible to freeze this dough and use later? Thanks!Â
Yes, you can make the dough ahead of time and freeze it. Thaw in the refrigerator before baking. The dough should be chilled, but not frozen or too cold, or it won’t roll out at all. If it’s too cold, let it sit on the counter for 20-30 minutes. Hope this helps!
Absolutely love this recipe! It‘s my go to always but I always bake them the same day. Can the dough be freezed or keep on the refrigerator like two weeks ahead of time?Â
I am glad you are loving the sugar cookies! Thank you for sharing your great review! Yes, you can make the dough ahead of time and freeze it. Thaw in the refrigerator before baking. The dough should be chilled, but not frozen or too cold, or it won’t roll out at all. If it’s too cold, let it sit on the counter for 20-30 minutes. Hope this helps!
I’m very excited to try these, but wanted to know if the icing was more similar to the taste of store bought sugar cookies(SUPER SWEET) or if they were like a buttercream flavor? It’s been a long time since I’ve had sugar cookies and never made them vegan. I’d love to try and replicate my favorite type of sugar cookie cut outs with that buttery taste vs incredibly sweet. Would love your input! You really do have some amazing recipes. I’m just a picky sugar cookie person lol
The icing is the kind that hardens, it’s not a buttercream fluffy frosting. It’s very sweet. You can use a different icing though, maybe like a vanilla buttercream, and add less sugar, if that’s what you want. Thank you so much, I totally get it!
Really looking forward to making these this year. Do you use food coloring to create different colors for the icing?
Hi Nancy. Yes, I do use food coloring for the icing. I have included some information about food coloring in the recipe, if you are interested. I hope you enjoy the cookies!
Thank you, Nora! This year, our kids are old enough to enjoy baking sugar cookies for Christmas, but I didn’t have a vegan recipe. I knew you’d have a great recipe. Also, your decorating looks amazing!
You are welcome! I hope you guys have so much fun making your Christmas cookies! We always have a great time making these at our house! Happy holiday cooking!
Hi! Love the recipes you give us. Would love to make the sugar cookies. Â I live in the U.K. and wanted to ask how many grams is the butter measurement please?Â
Underneath the ingredients list you will find a metric button that shows grams. 🙂 Thank you, hope you love the cookies!
Please ignore my comment regarding weight in grams of butter.  Totally didn’t see the metric conversion!  Have printed it out with grams. Thank you!
Thanks Ria!
Perfect, kept their shape!!
Hello, thank you for the recipe! Is it okay to make the icing ahead? Or will it set too much to spread?
I wouldn’t prepare it ahead of time for best results. An hour or so is fine, you just need to stir it again before using. If you really want to prepare it a day or so ahead of time, store it covered in bowls in the fridge. When ready to use, you may need to add a little milk to thin it out and whisk a lot to get it smooth. Hope that helps!
These look great! Could I make the dough ahead of time and keep in the fridge or freezer until I’m ready to bake them?
And the icing as well – could I make it ahead, or would it need to be done same-day?
Yes, you can make the dough ahead of time. Either keep it in the refrigerator until ready to bake, or freeze, then thaw in the refrigerator. The dough should be chilled but not frozen or too cold, or it won’t roll out at all. If it’s too cold, let it sit on the counter for 20-30 minutes. The icing is best made and used the same day, fresh, as it hardens as it sits. Sometimes I make it a few hours ahead of time, then whisk it smooth and add more milk if needed. Hope you enjoy the cookies!