Soft, vegan sugar cookies with crispy edges, for all your holiday needs. Have fun with different cookie cutters, easy icing and sprinkles of course! 

frosted vegan sugar cookies laid flat

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.

frosted vegan sugar cookies in stacks on a plate

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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collage of vegan sugar cookies process

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.

vegan sugar cookies dough being cut with christmas tree cutter

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.

vegan sugar cookies, cooked on a pan

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.

frosted vegan sugar cookies stacked on a plate

Want more Christmas Cookies?

Vegan Chocolate Crinkle Cookies

Perfect Vegan Chocolate Chip Cookies

Vegan Snickerdoodles

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Recipe adapted from Sally’s Baking Addiction.

frosted vegan sugar cookies laid flat
4.91 stars (219 ratings)

The Best Vegan Sugar Cookies

Soft vegan sugar cookies that hold their cookie cutter shapes! Perfect for Christmas, Valentine's Day or any other holiday. Have fun with easy icing and sprinkles of course!
Prep: 10 minutes
Cook: 10 minutes
Chilling time: 1 hour
Total: 1 hour 20 minutes
Servings: 24 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

  1. 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. 
  2. Almond extract is optional but it adds a very good flavor to both the cookies and the icing, so use it if you can.
  3. 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!
  4. 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.
  5. Baked sugar cookies freeze well, but don't freeze them once frosted. 

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 21mg | Fiber: 1g | Sugar: 14g | Calcium: 8mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

 

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Comments

  1. I want to make chocolate cookies. Do you think I could substitute cocoa for some of the flour? If so, what amount would be appropriate – 1/4 cup?

    1. I’ve never tried it so I’m not totally sure, but yes I think that’s a good idea. 1/4 cup may not be chocolatey enough, 1/2 cup might be better.

    2. It might be a good idea to use Dutch process cocoa powder instead of natural, as not to interfere with the acidity of the dough.

  2. Hi, what can I use to substitute the almond extract and milk?? I have a nut allergy. Also, would coconut sugar work, instead of the refined sugar?

    1. Leave out the almond extract and use soy milk instead. I suppose you could try coconut sugar but the cookies will be more brown. Not really a problem, but they will taste different as well. Thanks!

  3. Hi Nora, Question about the royal icing. Does it dry hard with the corn syrup? I’m looking for a vegan royal icing that dries hard. Thanks

    1. Is there a difference between the vegan butter you mention here and regular margarine? I live in a country without earth balance and I’m wondering if it matters.

  4. I am desperate for a gluten free sugar cookie for my daughter. What would you suggest for your recipe. Many of the GF, vegan recipes I have tried do not come close to tasting the same as the originals I so fondly remember as a kid. Thank You!

    1. For best results I would try Bob’s Red Mill 1:1 Gluten Free Flour, but I honestly haven’t tested this yet. I can’t be sure they will taste the same, but that would probably be your best bet!

      1. I’ve made these cookies with Bob’s Red Mill cup for cup flour and they are delicious! They are our new best favorite sugar cookie recipe! I love that it’s vegan! Seriously the best sugar cookie recipe we’ve ever made! I use the country crock plant butter sticks with it. We’ve been making Baby Yoda Cookies with this recipe with the angel cutter cookie hack. I’m currently making some right now. ?

  5. Seriously the BEST sugar cookies ever! Made a double batch for Christmas, which was a good thing because we probably ate half of it raw, coz that cookie dough was BOMB! After eating some cookie dough we thought adding some peppermint extract and crushed candy canes would be good, So we added that to half the dough, and it was EVEN MORE AMAZING! Definitely keeping this recipe and making it for every holiday, or just when I’m craving sugar cookies!

  6. Made it today for Christmas with my kids. Turned out amazing. Even the icing. Did not use corn syrup and still looked good. Will use from now on all the time.

  7. This is absolutely the best sugar cookie recipe! I used 1/2 the amount of sugar (by mistake) and the cookies were still amazing. Thank you!

  8. My go to sugar cookie from now on! Honestly the best sugar cookie I’ve ever had, let alone made. Used the almond extract and it really added to it even more so I think. Pretty easy as well. Definitely will be doing more cookies for every holiday now.

  9. My go to sugar cookie from now on! Honestly the best sugar cookie I’ve ever had, let alone made. Used the almond extract and it really added to it even more so I think. Pretty easy as well. Definitely will be doing more cookies for every holiday now.

  10. OMG! These ARE THE BEST vegan cookies I’ve ever eaten! These are better tasting than cookies from any vegan restaurant I’ve been to! I was a little leary about making vegan cookies with vegan butter but your instructions were perfect! It make sense to flatten out the dough when you refrigerate them! I brushed on the frosting them sprinkled toppings on them. Did I say they are so delicious?!

  11. Everyone loves your recipe. I make these all the time and get so many compliments. I always point them to your blog. No one believes these cookies are vegan. Thanks for sharing this great recipe!

  12. I’m a long-time Earth Balance user, but my grocer was out. I’d like to report that melt brand worked out nicely. It uses coconut oil in its blend and it’s not noticeable in the cookie.

    1. I’m so glad it worked out for you, yes I have been quite impressed with Melt and I’m using it tomorrow because it was on sale. Thanks!

    1. You could, yes. They may be a bit difficult to roll though. I would let the dough sit at room temperature for 30 minutes before trying to roll it out if you do this. Thanks!

  13. So excited to make these today!! We usually purchase flax milk instead of almond milk, would that be okay to substitute or is the almond milk necessary? Thanks!

    1. Unfortunately, I don’t think coconut oil would work very well. It may result in greasy cookies that spread too much in the oven.

  14. I rolled out my dough and it’s chilling. It does not look like enough for 2 dozen and I followed the recipe. Do you really get 24 cookies?

      1. I ended up with 24 with two batches. My cutters were medium/large I guess. They are Wilton brand. It’s the first time I’ve used royal icing and we did the dip method. It was definitely easier for little hands with the bigger, sturdier cookies. I hear from the decorating team that they taste delicious! Thank you for an easy and fun recipe!

  15. These were the absolute best sugar cookies I’ve ever had; both vegan, nonvegan, homemade, and ready made. Directions were perfect and we had a lot of fun making them. They were delicious!!!

  16. These Christmas decorated cookies are so gorgeous! You did a beautiful job! I’d like to try making them one year and make them as fancy as you did! 🙂 Merry Christmas and Happy New Year 20/20!

  17. Great recipe! This is my first year making all vegan Christmas cookies and this one is a keeper! You can’t taste a difference.

    1. It can be made up to a week in advance. Make sure to keep it covered in the fridge, and when you are ready to use it, whisk it up and add a little non-dairy milk if needed to thin.

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