You know those cookies you swear you’ll “just have one” of? These are those cookies—only powered by plants! These vegan sugar cookies have crisp edges, soft centers, and a buttery vanilla flavor without any dairy.
You can make them start-to-finish in just a couple of hours and frost them (or not) however you like. Check out our vegan royal icing recipe to make your cookies look bakery-delicious.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
Why This Recipe Vegan Sugar Cookies Recipe Works
- Flavor-first formula We combine vegan butter with organic cane sugar and vanilla for classic cookie-shop taste.
- Perfect texture, every time Cornstarch gives tenderness, while a little plant milk balances moisture.
- Chilling the dough helps the cookies keep their shape in the oven for crisp edges and soft middles.
- No weird aftertaste Baking powder plus a pinch of salt keeps the flavor clean. No flax egg required—these hold together beautifully without it.
- Foolproof for cut-outs or drop cookies The dough rolls easily for holiday shapes, but also scoops perfectly if you want fast cookie gratification.
Shopping List – Ingredients
Cookies
- vegan butter
- organic cane sugar
- powdered sugar
- vanilla extract
- almond extract (optional)
- plant milk
- all-purpose flour
- cornstarch
- baking powder
- fine sea salt
- decorations
glaze or frosting (Optional):
- powdered sugar
- plant milk
- vanilla extract
- salt
Step-by-Step Instructions
Cream the butter and sugars
In a large bowl, beat softened vegan butter with cane sugar and powdered sugar for 2–3 minutes until light and fluffy.
Add flavors and moisture
Mix in vanilla, almond extract (if using), and 2 tablespoons plant milk. If it looks too stiff, add another teaspoon at a time until smooth.
Whisk dry ingredients
In a separate bowl, whisk flour, cornstarch, baking powder, and salt until uniform.
Combine wet and dry ingredients
Add dry ingredients to the wet in two additions, mixing on low until just combined. The dough should be soft and slightly tacky, not sticky.
Chill
Flatten dough into a disk, wrap, and chill 30–45 minutes. This prevents spreading and keeps your stars looking like stars, not pancakes.
Preheat and prepare pans
Heat oven to 350°F (175°C). Line two baking sheets with parchment.
For cut-out cookies
Roll dough to 1/4 inch (6 mm) on a lightly floured surface. Cut shapes with cookie cutters. Transfer to baking sheets, 2 inches apart.
For drop cookies
Scoop 1 1/2 tablespoon portions, roll into balls, and lightly flatten with your palm for even baking.
Decorate before baking (optional)
Add sanding sugar or vegan sprinkles if you want baked-on sparkle.
Bake
Bake for 9–11 minutes for soft centers and set edges. For cut-outs, check at 8–10 minutes. The edges should be barely golden.
Cool
Let cookies rest on the sheet 5 minutes, then move to a rack and let them cool completely before decorating or storing.
Glaze or frost (optional)
Whisk powdered sugar, plant milk, vanilla, and a pinch of salt until smooth and drizzle-able. Spread on cooled cookies. Add sprinkles immediately so they stick.
How to Store
- Room temperature Store in an airtight container for 4–5 days. Add a slice of bread to the container to keep cookies soft.
- Refrigerator Not necessary for plain cookies. If frosted with a perishable frosting, refrigerate up to 5 days.
- Freeze undecorated baked cookies Layer with parchment and freeze up to 2 months.Thaw at room temperature; glaze after thawing.
- Freeze dough Wrap the dough disk well or freeze pre-scooped balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Benefits of This Recipe
- All-around crowd-pleaser Vegan or not, everyone devours them.
- Customizable Use citrus zest, spices, or plant-based extracts to switch vibes fast.
- Budget-friendly Pantry staples and no pricey egg substitutes.
- Kid-friendly Easy and fun to make with kids.
- Reliable texture Crisp edges and soft middles.
Avoid These Mistakes
- Skipping the chill time Warm dough spreads too much and loses its shape in the oven.
- Overbaking Sugar cookies look pale when done. Pull them out before they brown.
- Heavy-handed flouring Too much flour on your rolling surface can makes cookies tough. Use a light dusting only.
- Using tub-style margarine Many tub margarines contain extra water. Use stick-style vegan butter for best results.
- Skipping the salt Salt balances and enhances the sweetness. Don’t omit it.
Alternatives
- Gluten-free Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add an extra teaspoon plant milk if the dough seems dry.
- Flavor twists Lemon zest + lemon extract, orange-cardamom, or maple-vanilla. Or add 1/2 teaspoon of cinnamon or nutmeg.
- Sugar swap Sub coconut sugar for a caramel note (cookies will be darker and slightly softer).For refined sugar–free, use organic powdered monk fruit blend that measures 1:1, but the texture will be more crumbly.
- Frosting swap Use vegan buttercream (vegan butter + powdered sugar + vanilla + splash of plant milk) for bakery-style heft.
- Cut-out vs. drop Short on time? Do drop cookies. Want holiday shapes? Roll and cut. Both work great.
Vegan Sugar Cookies
Ingredients
- 1 cup vegan butter softened
- 3/4 cup organic cane sugar
- 1/4 cup powdered sugar
- 1-2 tbsp plant milk unsweetened
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour or 1:1 gluten-free all-purpose baking flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp of salt
Optional Add-Ins
- ½ tsp almond extract
- 1 tsp lemon zest
Instructions
- In a large bowl, beat softened vegan butter with cane sugar and powdered sugar for 2–3 minutes until light and fluffy.
- Mix in vanilla, almond extract (if using), and 2 tablespoons plant milk.
- In a separate bowl, whisk flour, cornstarch, baking powder, and salt until combined.
- Add dry ingredients to the wet in two additions, mixing on low until just combined. The dough should be soft and slightly tacky, not sticky.
- Flatten dough into a disk, wrap in plastic or parchment paper, and chill 30–45 minutes.
- Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- For cut-out cookies: Roll dough to 1/4 inch (6 mm) on a lightly floured surface. Cut shapes with cookie cutters. Transfer to baking sheets, 2 inches apart.
- For drop cookies: Scoop 1 1/2 tablespoon portions, roll into balls, and lightly flatten with your palm for even baking.
- Decorate before baking (optional): Add sanding sugar or vegan sprinkles.
- Bake for 9–11 minutes for soft centers and set edges. For cut-outs, check at 8–10 minutes. The edges should be barely golden
- Let cookies rest on the sheet 5 minutes, then move to a rack.
These vegan sugar cookies check every box: classic flavor, bakery-like texture, and simple steps to mix and bake. They’re the perfect cookies to decorate with kids, bring to potlucks, or hoard for sweet-tooth emergencies.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Do I need an egg substitute like flax or aquafaba?
No. The fat-to-flour ratio, cornstarch, and proper creaming provide structure and tenderness.
Which vegan butter brand is best?
Stick-style vegan butters that are 79–82% fat work best. Country Crock Plant Butter, Miyoko’s, or Earth Balance sticks are solid options.
Can I make the dough ahead?
Yes. Refrigerate up to 48 hours or freeze up to 2 months. If chilled for more than 4 hours, let it sit 10–15 minutes before rolling.
How do I keep cut-out shapes sharp?
Chill the rolled dough for 10 minutes before cutting, and again for 10 minutes after placing shapes on the tray. Cold dough equals crisp edges.
Why are my cookies tough?
Likely overmixing or too much flour. Mix just until combined and measure flour accurately (ideally by weight).
Can I color the frosting?
Yes. Use gel or powder food coloring labeled vegan. Start with a tiny amount and build to the shade you want.
How do I make them extra soft?
Bake on the shorter end of the time range and store with a slice of bread in an airtight container. You can also add 1 extra teaspoon of cornstarch.
Can I double the recipe?
Absolutely. Cream in batches if your mixer is small. Keep dough chilled between baking rounds to prevent spreading.
