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
Do you have to roll out the dough before refrigerating? Or can you refrigerate the ball of dough?
Hi Tracy. If you chill the dough without rolling it first, the dough will be a bit crumbly and hard to roll out after chilling. It will go much more smoothly if you first roll it out, then chill it. Hope this helps!
Hi Nora! I chilled it in a ball before rolling it out and now I have a bunch of crumbles. Any way to salvage it?? Thanks for always having such great recipes. Maybe one day I’ll learn to follow them closely…😆😆😆
Yes! Just leave the dough at room temperature until it’s easy to handle and not crumbly. It just needs to warm up somewhat. 🙂
Can agave be used in place of the corn syrup?
You might be able to use it but it won’t create the same shine as corn syrup. You can also just leave it out.
What would we do without Nora Cooks? Thank you for all the wonderful recipes. These cookies are a Christmas staple at our house. Hoping to seeing it and others in a cookbook that I can purchase and keep on the shelf one day!
Thank you so much Meredith! I hope to have a cookbook one day, hopefully before too long. 🙂
Nora,
I love your recipes, but I’m stumped by the instructions. When I doubled the recipe using the 2x tab, the instructions still said to add a total of 2 1/2 cups of flours, but the ingredients of a doubled recipe lists 4-4.5 cups of flour. Would you please clarify?
Also, why do you say the cookies won’t be a “pretty” if you freeze them with icing?
Your recipes have been shared by me with vegan and non-vegan friends and they are following you now! Thanks so much for your tips and recipes!
Hi Lynn! When you click the 2x button, it just can’t automatically change the wording below, it only changes the amounts under ingredients, so you will have to account for this in the instructions. Does that make sense? I just don’t have a way to make that change as well. When you freeze the cookies, they are fine, but they lose some of their shine and the colors can be off after freezing. I’m so glad you and your friends are enjoying my recipes, thank you so much!
Hello Nora, Was wondering, will these cookies be as good without the frosting and just the colored sugar or sprinkles instead?
Absolutely, especially if you don’t like super sweet cookies. I honestly prefer them plain, I think the flavor is so good and sometimes they are too sweet with the icing.
First time trying recipe! Feel silly asking but confused about the amount of flour
2-2 1/4 does that mean 4 1/2 cups but measured 2 1/4 twice? Thanks so much!
Hopefully I can clarify! You will need 2 to 2 1/4 cups of flour total. Add the flour a cup at a time (see step 3 of instructions). I always use the full 2 1/4 cups of flour. If the dough is too wet, your cookies will spread. I hope this helps! Happy baking!
the taste is great, but 10 minutes was not enough time, they were underdone even after cooling
The baking time will depend on how thick or thin you rolled the dough (as well as your oven temperature). Thicker cookies will take a few minutes extra, while thinner cookies won’t need as long.
I’ve made this recipe now for two years – Holiday cookies, Halloween cookies, Easter cookies … you name it. Perfect. It’s the best Vegan sugar cookie adaptation I’ve found. THANK YOU NORA! Huge for us!
That’s so wonderful to hear! They really are perfect for any occasion 🙂 Thank you so much for your fantastic review!
Would it be possible to sub the all purpose flour for an alternative whole grain flour, such as oat flour or whole spelt flour? Always looking for ways to use whole grains. Love your recipes–thank you for your blog!
That would be quite an experiment and I’m not sure how they will turn out. I would not attempt with oat flour, but spelt flour or whole wheat pastry flour might work. You’d have to test it out, I’ve never tried that. I hope you enjoy them and thank you for enjoying my recipes and blog!
Thanks for your response!
I’ve made these a few years in a row now and they’re so soft and delicious every time! Best sugar cookie ever!
Hi Sarah. Thanks for your great review and feedback! We love these cookies at our house as well! Happy cooking!
Can I use earth balance soft butter. They have a soy free option, which my grandchildren need.
I’m not sure what soft earth balance is? Soy free is fine though. Do you mean the butter in the tub instead of sticks? That should work okay, though I prefer sticks for baking, the tub can be a bit greasy. But it will work!
These are soooo delicious! Wondering how to thaw them after I froze them. Fridge or in the the counter?
Either fridge or counter is perfectly fine, really! So glad you enjoyed them.
Hi. Do you think I could use soy milk instead of almond milk?
Yes, soy milk works just fine here.
Can you make the dough a day ahead and keep it in the fridge rolled out? Hoping to make it one day and decorate at a play date the following day. Thank you!
Yes, follow the instructions on rolling the dough between parchment paper and keep in the refrigerator until ready to cut and bake. Enjoy!
Can the cornstarch be omitted?
The cookies are softer and chewier with the cornstarch but yes, it can be omitted.
Used this recipe last year because of my son’s food allergies and they turned out amazing! This year we’re trying to introduce dairy, do you think the recipe will work out with regular butter instead of vegan? Thanks in advance!
It hasn’t been tested but regular butter should be fine here. Happy baking!
I made these cookies for a family Hanukkah party. They were delicious and beautiful. My vegan family members were happy to have such a tasty option and the non-vegans loved them as well. These are definitely a permanent addition to my repertoire. Thanks!
That’s wonderful to hear, Deborah! Thank you so much for your fantastic feedback and review!
First year as a vegan and using this recipe as our first vegan sugar cookie was a great experience! Definitely going into our recipe book!
Wonderful! Thanks so much for your review, Jennie!
I make these sugar cookies every year to decorate with friends…and each time they come out perfect!! They even made it to Santa Con in NYC this year — a big hit!!
Wow, that’s so cool! I’m glad you have been enjoying the sugar cookies.
Hi.
Can I use cake flour for a soft cookie and also does your icing dry like royal icing? Thanks!
I’m sure you could make these with cake flour, although it hasn’t been tested. And yes, the icing dries very firm, just like royal icing. Happy baking!
I made these with my granddaughter and they are amazing! The dough is the perfect consistency for rolling out and using cookie cutters without tearing or falling apart, and the icing hardens up just enough to not be messy, and has a beautiful shine to it. Not to mention they are delicious!! My daughter left them out on the counter uncovered and they were still so good a week later (just a little crunchier). I will never be without this recipe.
Thank you so much for the wonderful feedback and review, Marie! I’m thrilled you and your daughter loved the cookies 🙂
Can I freeze the leftover dough if I don’t want to use it all?
Yes, you can freeze leftover dough and use it later.
Hi!
I would love to try this recipe for my little sister. She’s allergic to nuts and wheat though (and many many other things) so do you think I could make it with gluten free flour and soy/rice/coconut milk instead of almond? Also, what would you recommend instead of the almond extract?
Thank you!
Yes, you can make these with gluten free flour (I like Better Batter) and any other non-dairy milk. Feel free to omit the almond extract or replace it with more vanilla extract. Hope this helps!
Can you make these gluten free ?
You can, but the results will depend on the flour you use. I like Better Batter for cookies, though other brands might work.
This recipe is fantastic!
I want to mske theses sugar cookies ahead of time can I freeze the cookies then decorate them after they thaw?
Absolutely! They freeze well! Have fun!
Because of a nut allergy, do you have a suggestion to replace the almond milk? My grandson has allergies to dairy, nuts, eggs and coconut!
Hi Christine. You can use any plant based milk, like oat milk. Enjoy!
Can I make the icing the day before? Should I leave it in the fridge? My son has dairy allergy and they’re decorating sugar cookies at school so I’m trying your recipe for him to be a part of the event. I was going to put the icing in small squeeze bottles.
I think if you put the icing in squeeze bottles the day before it should be okay. The icing does thicken up rather quickly so I prefer making it just before icing, but as long as you cover it or put it in bottles it should be okay. You can also put it in a bowl, cover overnight, then whisk well, thin as needed and put in the bottles. Hope that helps!
I always use Oats milk with no issue