Vegan Sugar Cookies
Add Preferred SourceSoft, chewy, and perfectly sweet, these vegan sugar cookies are a must for any occasion—Christmas, Halloween, Valentine’s Day, or just because! With a buttery flavor, crisp edges, and a soft center, they’re delicious plain, frosted, or covered in sprinkles. Best of all, they’re completely egg-free and dairy-free!
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I love making this delicious vegan sugar cookie recipe during the holiday season because they’re so simple and fun to bake. The dough is easy to work with, and you don’t even need a rolling pin! Just scoop, hand-roll, and bake. They stay soft for days, making them great for gifting or enjoying with a cup of tea.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Sugar Cookies
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple these cookies are to make! With just a few ingredients and some quick mixing, you’ll have soft, chewy sugar cookies ready to enjoy.
Cream the Butter and Sugar
In a large mixing bowl, beat the vegan butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This step helps create that soft, melt-in-your-mouth texture.
Add the Wet Ingredients
Pour in the almond milk and vanilla extract, then mix until everything is smooth and well combined. The almond milk keeps the cookies soft and adds a subtle nuttiness.
Mix in the Dry Ingredients
In the same bowl, add all-purpose flour, cornstarch, baking soda, baking powder, and salt. Stir everything together until a soft dough forms.
Roll and Coat in Sugar
Scoop out small portions of dough and roll them into 12 evenly sized balls. Roll each one in granulated sugar before placing them on a parchment-lined baking sheet. This gives them a slightly crisp, sweet coating.
Bake to Perfection
Bake at 350°F (180°C) for 10-12 minutes until the edges are set, but the centers look slightly underbaked. When you take them out, give the baking sheet a few firm taps on the counter—this helps create those beautiful cracks on top!
Let Them Cool
Resist the urge to grab one right away! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly while staying soft inside.
Recipe Notes and Tips
I have a few tips to make sure your cookies turn out perfect every time:
- Use room temperature butter: Vegan butter that’s too cold won’t cream properly, and butter that’s too melted will make the dough too soft.
- Milk options: Any plant-based milk works! Oat milk, soy milk, or cashew milk are great substitutes.
- Measure your flour correctly: Spoon it into the measuring cup and level it off. Packing it in can make the cookies dry.
- Chill the dough if needed: If your sugar cookie dough feels sticky, pop it in the fridge for 15-20 minutes before rolling. This helps with handling and prevents spreading.
- Don’t overbake!: The cookies might look underdone in the center when you take them out, but they’ll firm up as they cool.
- Tap the baking sheet: Carefully dropping it a few times on the counter after baking helps create those signature cracks for a bakery-style look.
- Customize the flavor: Add a little almond extract for a nutty flavor or mix in citrus zest for a fresh spin.
- Decorate for any occasion: Top with vegan royal icing, food coloring, or festive sprinkles to match the season!
- Make ahead: Store it in the fridge for up to 48 hours, or freeze it for longer storage. Just let it sit at room temperature for a few minutes before rolling and baking.
How to Store Leftover Vegan Sugar Cookies
To keep your vegan sugar cookies fresh, store them in an airtight container at room temperature for up to five days—a slice of bread in the container helps them stay soft. Avoid refrigerating, as it can dry them out. If you want to save them for later, freeze baked cookies for up to three months and thaw at room temperature when ready to enjoy. You can also freeze the dough by rolling it into balls and storing them in a freezer bag; bake straight from frozen with one to two extra minutes in the oven.
What to Serve With Vegan Sugar Cookies
These vegan sugar cookies are delicious on their own, but they’re even better with the right pairing. Enjoy them with a warm cup of tea, oat milk, or hot chocolate for a cozy treat. For special occasions, serve them with vegan royal icing and sprinkles for decorating fun. If you’re feeling fancy, sandwich two cookies with a layer of vegan buttercream frosting or jam for an extra sweet twist!
More Cookie Recipes You Will Love
I love a good homemade treat, and if you do too, here are some more delicious recipes to try:
- White Bean Chocolate Chip Cookies
- Vegan Amaretti Cookies
- Apple Oatmeal Cookies
- Vegan Gingerbread Cookies
- Gluten-Free Chocolate Cookies
Ingredients
- ½ cup vegan butter slightly softened
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar tightly packed
- ¼ cup almond milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar for rolling
Video
Instructions
- Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper.
- In a large bowl, beat the vegan butter, sugar, and light brown sugar together until light and fluffy (about 2-3 minutes on medium speed with a handheld or stand mixer). Add almond milk and vanilla extract, and mix until combined.½ cup vegan butter, ¾ cup granulated sugar, 2 tablespoons light brown sugar, ¼ cup almond milk, 2 teaspoons vanilla extract
- Add flour, cornstarch, baking soda, baking powder, and salt, and stir until fully incorporated.1 ¾ cups all-purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Scoop the dough and roll it into 12 balls. Place the extra ⅓ cup of sugar in a bowl and roll each dough ball in the sugar before placing them on the baking sheets.⅓ cup granulated sugar
- Bake the cookies on the middle rack for 10-12 minutes, or until the edges are firm and the centers look slightly underbaked. The cookies will puff up, which is normal. To create a soft, chewy texture, lift the baking sheet about 2 feet above the counter and drop it 6-7 times to cause the cookies to crack and de-puff.
- Let the cookies cool before serving.
Notes
- Use room temperature butter: Vegan butter that’s too cold won’t cream properly, and butter that’s too melted will make the dough too soft.
- Milk options: Any plant-based milk works! Oat milk, soy milk, or cashew milk are great substitutes.
- Measure your flour correctly: Spoon it into the measuring cup and level it off. Packing it in can make the cookies dry.
- Chill the dough if needed: If your sugar cookie dough feels sticky, pop it in the fridge for 15-20 minutes before rolling. This helps with handling and prevents spreading.
- Don’t overbake!: The cookies might look underdone in the center when you take them out, but they’ll firm up as they cool.
- Tap the baking sheet: Carefully dropping it a few times on the counter after baking helps create those signature cracks for a bakery-style look.
- Customize the flavor: Add a little almond extract for a nutty flavor or mix in citrus zest for a fresh spin.
- Decorate for any occasion: Top with vegan royal icing, food coloring, or festive sprinkles to match the season!
- Make ahead: Store it in the fridge for up to 48 hours, or freeze it for longer storage. Just let it sit at room temperature for a few minutes before rolling and baking.
Storage and Reheating Instructions
- Room temperature: To keep your vegan sugar cookies fresh, store them in an airtight container at room temperature for up to five days—a slice of bread in the container helps them stay soft. Avoid refrigerating, as it can dry them out.
- Freeze: If you want to save them for later, freeze baked cookies for up to three months and thaw at room temperature when ready to enjoy.
- Freeze the dough: You can also freeze the dough by rolling it into balls and storing them in a freezer bag; bake straight from frozen with one to two extra minutes in the oven.
