Soft, vegan sugar cookies with crispy edges, for all your holiday needs. Have fun with different cookie cutters, easy icing and sprinkles of course!
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.
- 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.
Nutrition
These are delicious!! My baby developed an egg allergy just a few days after Christmas last year. My family and I make/decorate sugar cookies every Christmas, so I had to find an alternative recipe to the one we’ve made for 20+years. Yum!! This is IT! Thank you. (*I did use regular butter and whole milk however since I was only looking for an eggless recipe*)
Hi Lindsey. I’m thrilled my cookie recipe works for you and that you love them! Thank you for sharing this with me. I’m glad my recipe allows your daughter to continue enjoying the tradition of making, decorating, and eating sugar cookies!
I followed the recipe (minus the icing) and they turned out great! This is a definite repeat for me. The almond extract made a huge difference for sure. Can’t wait to make another batch.
Hi Marc. Thank you so much for sharing your wonderful feedback! I am so glad you love the cookies!
I made this last year and I’m going to use it again this year. I don’t have corn syrup but wondered if agave syrup might do the trick? Maybe I should just add a less as it seems less thick than corn syrup.
Yes, that should work! And yes, add 1/2 tablespoon to start.
I made six batches of this for a family cookie day this year, but my family decided they wanted to do sprinkles instead of icing. Unfortunately the cookies were not very sweet without the icing so I recommend adding a LOT more sugar if doing sprinkles like we did.
Hi Nora! I’ve made this recipe multiple times now, as it’s been a total hit with my family and friends! Thank you!!
I was wondering if I’d also be able to substitute the vegan butter with refined coconut oil. Please let me know what your thoughts are 🙂
Hi Joan. Glad your family and friends have enjoyed the the cookies! Unfortunately, I have tried using coconut oil and they were a mess. They get flat and burn easily. I would recommend only using vegan butter if at all possible.
If I want to just make a basic sugar cookie, no cut out, can i skip the refrigerator part and just make them into 2 tablespoon size balls and bake them?
That should work okay, but if you don’t refrigerate the dough at all they might be flat and crispy, so I would still refrigerate the dough for a little bit before rolling into balls and baking.
I just made my first test batch of these and I guess I went wrong somewhere because they taste a bit off 🙁 too doughy/dry and not quite sweet enough. Should I try adding more butter?
Have you actually made the cookies or just the dough? It’s hard to know where you are at in the process. If the dough is truly too dry, that probably means you accidentally added a bit too much flour. You can add a few tablespoons of non-dairy milk so you can work with it again, but be careful the dough doesn’t get too wet or the cookies will be flat and crispy. It should feel a bit like play dough. The cookies themselves are sweet but not overly so, because you frost them with a super sweet icing! Did you measure everything accurately, or make any substitutions? Make sure to read the instructions carefully and follow each step as you go.
I’ve been using this recipe for a few years now and it SLAPS. Last year my dog hopped on the table and ate 10 of these while I was gone, so she approves too. Absolutely a must-bake this season. Hats off
LOL! I love the dog story! I’m thrilled you are loving the cookies! Thanks for your fun and wonderful feedback! Happy holiday baking!
Nora,
Love your recipes! How can I get the colours to be healthy? Any suggestions?
Thanks!
You could try coloring the icing with natural food dye, like berries (pink), beets (red), or matcha (green). But I’m afraid the amount of sugar in the cookies/icing prevents this recipe from being “healthy”!
These turned out amazing!!! The decorating process for my llama cookies was long and tedious but both the cookie and icing recipes were perfect.
If you live in Canada, Presidents Choice does awesome vegan butter in blocks like normal butter and it worked awesome. No after taste like I find with earth balance. Try superstore, loblaws, no frills, etc.
Hi Molly. I would love to see your llama cookies! I bet they are one of a kind and beautiful! I’m so glad you love the recipe. Thank for your wonderful feedback, and for sharing your great tips!
I’m not sure if I commented last year, but I just want to say that I use this recipe every Christmas for one kid with allergies that comes to my huge cookie decorating party. He doesn’t even notice that his cookies are different from everyone else’s, and I love being able to provide a dairy-free, egg-free and nut-free version of cut-out sugar cookies for him. (I omit the almond extract). Anyway, I wish I could show you the happy look on his face when he realizes every year that he has plenty of safe cookies to decorate alongside his friends 🙂
Thank you for helping me help a sweet little boy with allergies <3
This story warms my heart, and makes me so happy! How wonderful of you to bake cookies he can eat just for him! Thank you for sharing this wonderful feedback! Happy holiday baking!
I made these exactly as recipes says and I found them so easy to work, cut, bake and freeze! I’ve already recommended to 2 friends.
I used Oatly in my icing and it didn’t turn out white, more beige. I plan to use just water next time!
Thank you so much for this recipe. I plan to use it for many years to come!
Hi Alex. Thank you for your great feedback! I’m so happy to hear you are loving the cookies, and that they are your go to sugar cookie recipe! I appreciate you sharing them with friends!
This may a stupid question but I don’t usually bake vegan (making these for some students for a holiday event) – stick vegan “butter” and not the spreadable in the tub, correct?
Not a stupid question at all! Yes, especially for cookies, use sticks of vegan butter, not the stuff in the tubs.
Love this recipe, tried it last year and got fantastic results!! Do you think substituting the butter for coconut oil or anothwr oil would work?
Glad you enjoyed them last year! Unfortunately, I have tried using coconut oil and they were a mess. They get flat and burn easily. So I would recommend only using vegan butter if at all possible.
Have you tried making this weighing the flour before? I just want to make sure I get the flour/cocoa powder quantities right.
Hi Lia. I haven’t weighed the flour before. You could add up to 150 grams of cocoa powder to the cookie dough, but, as the recipe says, start with 128 grams (1 cup) of flour and add more as needed. Cocoa powder will soak up more moisture so you may not need as much flour.
Hi! Just noticed in the ingredients list it says 2-2 1/4 cups flour… does that just mean 2 + 1/4 cup?
Sorry for the silly question I’m new to baking
Hi Cassie. I’m glad you asked! Yes, the flour measurement is 2 + 1/4 cup! Happy baking!
I believe i have made this recipe before and they turned out really great! I just want to confirm before I give it another go this year…Will this recipe work if I am whisking by hand without an electric whisker? I realize Id probably wear my hand out but I am willing it work for it!
Hi Lily. It is a bit difficult to mix this dough by hand with spoon, but it can be done! Happy cooking!
I’m looking forward to making these, but wonder about the almond extract. I have not liked it in past recipes I used it in. May I substitute vanilla extract instead?
Hi Michele. You can replace the almond and/or vanilla extract with a different flavored extract in the dough or icing if you want to try different flavors. You can even add up to 3/4 cup of cocoa powder to make chocolate sugar cookies. Hope this helps!
I love this idea! Would it be necessary to increase any liquid if adding the cocoa powder?
Instead of adding more liquid, start by adding 1 cup of flour and only add more until the dough feels similar to play dough. Cocoa powder is drying, so you may not need the full 2 1/4 cups of flour.
I’ve used this recipe every year for the past few Christmases and my nonvegan family loves them. My nephew even texted me for the recipe. I consider that a win!
Hi Jamie. That is a win! I’m so happy you all love the cookies and hope you have lots of family fun making and decorating them! Happy cooking!
Just wondering if you’ve ever made them with butter flavored Crisco.
I have never made these with butter flavored Crisco. Vegetable shortening would probably work. Follow all the instructions for chilling the dough. Let me know how it works for you!
I want to make these but need to freeze them since I am making them ahead of time. Would you recommend freezing them? Have you ever froze them ahead of time?
I would recommend freezing them, unfrosted, if making in advance. Ensure they are room temperate before frosting. Hope this helps!
Can I use oat milk instead of almond milk? My daughter is allergic to dairy, eggs, peanuts, and tree nuts… and I really want to make Christmas cookies with her. Thanks!
Yes, oat milk works fine!
Salted or unsalted butter?
I always use salted. When I created the recipe I couldn’t find unsalted, but it is usually available now. You can use unsalted, but I would add a little extra salt if you do.
Can I use almond flour?
Almond flour doesn’t work well in this recipe. It is too moist so the cookies would be very flat and wet. All purpose gluten free flour does work well.
Is it possible to make them gluten free with King Arthur measure for measure flour?
I haven’t tried it but I believe it should work.
Hi Nora…I love your recipes and have made this one multiple times. I recently purchased some embossed rolling pins. Do you think they would work with this recipe? Thanks so much!
I think it should work, that sounds really fun!
Do you think the dough can be pre-made and stored in the fridge for a few days before baking cookies?
Definitely, the dough can be wrapped up and chilled in the fridge for about 2 or 3 days.
Can I substitute the milk with water?
Absolutely!
Just made a batch of these today in preparation for the holidays. They freeze really well and have become a staple in our household at Christmas time. Thanks!
You are welcome! So fun to start holiday baking! I’m thrilled you love the cookies and that they are part of your Christmas tradition! Thanks for your wonderful feedback! Happy cooking!
I have made these cookies multiple times and everyone loves them! They are so delicious!