Vegan Sugar Cookies Recipe

Soft, buttery, and perfectly sweet, this Vegan Sugar Cookies Recipe gives you classic holiday cookie-shop flavor—without any dairy or eggs and with simple pantry ingredients.

If you’ve been hunting for vegan sugar cookies that hold their shape, bake up tender instead of dry, and taste like your childhood Christmas cookies, you’re in the right place. This vegan sugar cookies recipe has been my go-to for years now, and I’ve tested it on kids, neighbors, and a very opinionated book club. No one guessed they were vegan.

These easy vegan sugar cookies are a plant based sugar cookie dream: crisp edges, soft middles, and a vanilla-almond aroma that makes the whole kitchen smell like a bakery. I especially love baking them as vegan holiday cookies in December, then again for Valentine’s Day hearts and spring flowers. They’re also wonderful for birthdays, baby showers, or any “just because” Tuesday.

You’ll get a dough that’s easy to roll and cut, a texture that stays soft for days, and a simple dairy free sugar cookie frosting that you can color or leave plain. Think of this as your reliable, always-ready vegan baking recipe for any celebration.

Why You’ll Love This Recipe

Classic taste, totally vegan – All the flavor of old-fashioned sugar cookies, in a fully egg free sugar cookies recipe.
Soft and tender, not dry – These soft vegan sugar cookies stay pillowy for days thanks to the right mix of fat and sugar.

Holds shape for cut-outs – The dough doesn’t spread much, so your stars, trees, and hearts stay sharp and cute.
Simple ingredients – Everything is easy to find at a regular grocery store—no specialty store run needed.
Kid- and crowd-approved – I’ve served these homemade vegan cookies at school parties, and they vanish fast.

Perfect for decorating – Smooth tops are ideal for icing, sprinkles, or colored sugar, making them great vegan Christmas cookies.
Freezer-friendly – Freeze the dough or baked cookies for stress-free vegan holiday cookies later.
Flexible for allergies – Naturally dairy free and egg free, and easy to make nut-free or gluten-free with simple tweaks.

Ingredients

This Vegan Sugar Cookies Recipe uses a classic sugar cookie method, just with plant-based swaps that still give you that buttery flavor and melt-in-your-mouth bite.

For the vegan sugar cookies:

1 cup (226 g) vegan butter, softened
- (Stick-style works best; I like Earth Balance or Country Crock Plant Butter.)
1 cup (200 g) granulated sugar
2 tbsp (30 ml) plant-based milk
- (Oat or soy milk give a richer flavor, but almond or cashew work too.)
2 tsp pure vanilla extract
1/2 tsp almond extract
- (Optional but lovely; leave out if nut-free.)

2 3/4 cups (344 g) all-purpose flour, spooned and leveled
2 tsp cornstarch
- (Helps with a soft, tender crumb in these egg free sugar cookies.)

1 tsp baking powder
1/2 tsp fine sea salt

For easy vegan sugar cookie frosting (optional but highly recommended):

2 cups (240 g) powdered sugar, sifted
2–3 tbsp plant-based milk, plus more as needed
1 tbsp vegan butter, melted
1 tsp pure vanilla extract
Pinch of salt
Natural food coloring and sprinkles (check that sprinkles are vegan—some brands use confectioner’s glaze)

Ingredient tips:

Vegan butter: Use it slightly softened—when you press it, it should give gently but not feel greasy. This helps you cream it well and keeps the cookies from spreading.

Flour: Measure carefully. Too much flour leads to dry cookies. If you can, weigh it on a digital scale.
Sugar: Regular white sugar gives the classic texture. Organic sugar is often less processed and can be a little coarser, which still works well here.
Plant-based milk: Don’t stress too much about the type; just choose one that tastes good to you on its own.

Directions

This vegan cookie recipe follows the same basic steps as traditional sugar cookies: cream, mix, chill, roll, and bake. Let me walk you through.

Cream the vegan butter and sugar
- In a large mixing bowl (or stand mixer with the paddle), beat the softened vegan butter and granulated sugar on medium speed for 2–3 minutes. You want the mixture to look pale and slightly fluffy. This step gives you soft vegan sugar cookies instead of dense ones, so don’t rush it.

Add liquids and flavor
- Add the plant-based milk, vanilla extract, and almond extract. Mix again until the mixture is smooth and creamy. It may look slightly separated at first; keep mixing and it will come together.
Whisk dry ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. This spreads the baking powder and cornstarch evenly so you don’t get random puffy or tough spots.
Combine wet and dry
- Add the dry ingredients to the butter mixture in two batches, mixing on low just until the dough comes together. If a few dry streaks remain, finish with a spatula and gently press the dough together. The dough should feel soft, not sticky; think play-dough, not cake batter.

Chill the dough
- Divide the dough in half. Shape each half into a disc about 1 inch thick, wrap in plastic wrap or parchment, and chill for at least 1 hour (up to 48 hours). Chilling helps the flour hydrate and keeps these plant based sugar cookies from spreading too much.
Preheat and prepare your pans
- About 10–15 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Roll the dough
- On a lightly floured surface, roll out one disc of dough to about 1/4 inch (6 mm) thick. If the edges crack a little, just press them back together with your hands. Lightly flour your rolling pin and cookie cutters as needed so nothing sticks.

Cut your vegan holiday cookies
- Use your favorite cookie cutters—stars, trees, hearts, or simple circles—to cut out shapes. Transfer them to the prepared baking sheets, leaving about 1–2 inches between cookies. Gather the scraps, re-roll, and repeat. If the dough gets warm and sticky, pop it back in the fridge for 10 minutes.
Bake until just set
- Bake one sheet at a time for 8–11 minutes, depending on size. The edges should look set and very lightly golden, but the centers will still look pale. For soft vegan sugar cookies, it’s better to pull them out a bit early than late. They’ll firm up as they cool.
Cool completely
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool fully. Don’t frost warm cookies or the icing will melt right off.

Make the vegan frosting
- In a medium bowl, whisk together powdered sugar, 2 tbsp plant-based milk, melted vegan butter, vanilla, and a tiny pinch of salt. Add more milk, a teaspoon at a time, until you reach your desired consistency—thicker for piping details, thinner for glazing. Split the icing into bowls and tint with vegan food coloring if you’d like.
Decorate and enjoy
- Spread or pipe the frosting onto cooled cookies and top with sprinkles. Let the icing set for at least 30–60 minutes before stacking or packing them. Then make yourself a cup of tea, coffee, or hot cocoa and enjoy your homemade vegan cookies.

Servings & Timing

Yield: About 30–36 cookies (depending on cutter size)
Prep Time: 20 minutes (mixing and rolling, not counting decorating)
Chill Time: 1 hour (longer is fine—up to 48 hours)

Bake Time: 8–11 minutes per batch
Total Time: About 1 hour 40 minutes, plus extra time if you’re decorating

Variations

Once you have this base Vegan Sugar Cookies Recipe down, it’s easy to change it up for different seasons and moods.

Lemon Zest Cookies: Add 1–2 tsp fresh lemon zest to the dough and swap half the vanilla in the icing for lemon juice.

Funfetti Cookies: Mix 1/4 cup vegan rainbow sprinkles into the dough for birthday-style cookies that kids adore.
Gluten-Free Vegan Sugar Cookies: Use a 1:1 gluten-free baking flour blend and add 1 extra tablespoon plant-based milk if the dough feels dry.
Spiced Holiday Sugar Cookies: Add 1 tsp ground cinnamon and 1/4 tsp nutmeg to the dry ingredients for cozy vegan Christmas cookies.

Almond Lovers’ Cookies: Increase almond extract to 1 tsp and top the icing with sliced almonds (if nut allergies aren’t a concern).
Chocolate-Dipped Sugar Cookies: Once cooled, dip half of each cookie in melted dairy-free chocolate and let set on parchment.

Storage & Reheating

Room temperature: Store decorated or plain cookies in an airtight container at room temp for 4–5 days. Place parchment between layers if frosted.

Refrigerator: For slightly longer freshness, keep them in the fridge up to 7 days, then bring to room temperature before serving for the best texture.
Freezer – baked cookies: Freeze baked, unfrosted cookies in a single layer on a tray, then transfer to a freezer bag or container. They keep well for up to 2 months. Thaw at room temperature, then frost.
Freezer – cookie dough: Wrap each dough disc well and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then roll and bake as usual.

Rewarming: These sugar cookies don’t really need reheating, but if you like them slightly warm, pop a plain cookie in the microwave for about 5–8 seconds.

Make-ahead tip: For the holidays, I like to bake and freeze a few batches of these vegan sugar cookies in November, then pull them out and decorate closer to the event. It spreads out the work and makes vegan holiday cookies feel much more manageable.

Notes

Texture testing: When I was working on this recipe, I tested different fat-to-flour ratios. The sweet spot for soft vegan sugar cookies was right around 1 cup vegan butter to 2 3/4 cups flour; more flour gave a dry, “chalky” bite.

Chill time really matters: If you skip chilling, your cookies will spread more and lose those clean edges. Even 30 minutes helps, but a full hour or more is ideal.
Baking time is flexible: Ovens run hot and cold. If your first tray seems too brown at the edges, shave a minute off for the next batch. If they’re too pale and underdone, add a minute. Watch the cookies, not just the clock.
Thickness changes everything: Rolling thicker (closer to 3/8 inch) gives extra soft, cake-like vegan sugar cookies. Rolling thinner (under 1/4 inch) gives crisper edges. I usually do somewhere in the middle.

Flavor balance: If you’re sensitive to almond extract, start with 1/4 tsp or skip it. Vanilla alone still gives classic bakery flavor.
Kid decorating tip: If little hands are helping, set out frosting in squeeze bottles and shallow bowls of sprinkles. It keeps the mess slightly more contained—emphasis on “slightly.”

FAQs

1. Can I make this Vegan Sugar Cookies Recipe without almond extract?
Yes. Just leave it out and add an extra 1/2 teaspoon of vanilla. The cookies will still taste like classic vegan sugar cookies.

2. Do I have to chill the dough?
You’ll get the best results if you do. Chilling helps control spread and gives these egg free sugar cookies better flavor and texture.

3. Which vegan butter works best for this vegan cookie recipe?
Stick-style vegan butter works better than tubs for baking; brands like Earth Balance, Country Crock Plant Butter, or Miyoko’s tend to give consistent, buttery results.

4. Can I make these cookies gluten-free?
Yes. Use a good quality 1:1 gluten-free flour blend meant for baking and let the dough rest an extra 15 minutes before chilling so it hydrates.

5. Why did my cookies turn out dry or crumbly?
Most often, this happens from too much flour or overbaking. Next time, spoon and level your flour, avoid packing it, and pull the cookies from the oven as soon as the edges look set.

6. Can I roll the dough into balls instead of using cookie cutters?
Absolutely. Roll tablespoons of dough into balls, gently flatten them with your palm or a glass, and bake. You’ll get round, soft vegan sugar cookies without the fuss of cutters.

7. Are these cookies good for decorating with royal icing?
Yes, though the included frosting is softer and simpler. For detailed designs, you can use a vegan royal icing made with aquafaba (the liquid from canned chickpeas).

8. How can I make these cookies less sweet?
You can reduce the sugar in the dough to 3/4 cup, though the texture will be slightly less tender. Another easy trick is to keep the cookies plain or use a very thin glaze instead of a thicker icing.

Conclusion

These Vegan Sugar Cookies are the kind of recipe you tuck into a recipe box and come back to year after year—soft, buttery-tasting, easy to decorate, and friendly to almost every guest at the table. Whether you’re baking vegan Christmas cookies for a big family gathering or just want a cozy vegan dessert recipe for a quiet weekend, this dough is ready to become your new tradition.

Give this Vegan Sugar Cookies Recipe a try, then let me know how it went—did you make holiday shapes, birthday stars, or simple circles with sprinkles? Leave a comment, share your tweaks, and if you’re craving more treats, look for my vegan chocolate chip cookies and plant-based brownies next.

Vegan Sugar Cookies

Soft, buttery-tasting vegan sugar cookies with crisp edges, tender centers, and simple dairy-free frosting. Perfect for holidays, parties, and decorating—no eggs or dairy needed.

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Prep Time 20

Cook Time 33

Chill & decorating time (approx.) 1

Total Time 1 40

Course Dessert

Cuisine American

Servings cookies

Calories 150 kcal

Ingredients

1 cup vegan butter 226 g, stick-style, softened
1 cup granulated sugar 200 g
2 tablespoons plant-based milk 30 ml; oat, soy, almond, or cashew
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract optional; omit if nut-free
2 3/4 cups all-purpose flour 344 g, spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups powdered sugar 240 g, sifted
2 tablespoons plant-based milk plus more as needed for frosting consistency
1 tablespoon vegan butter melted, for frosting
1 teaspoon pure vanilla extract for frosting
salt pinch, for frosting
natural food coloring optional, for tinting frosting
vegan sprinkles optional, for decorating

Instructions

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened vegan butter and granulated sugar on medium speed for 2–3 minutes, until pale and slightly fluffy.
1 cup vegan butter, 1 cup granulated sugar
Add 2 tablespoons plant-based milk, 2 teaspoons vanilla extract, and the almond extract (if using). Beat again until the mixture is smooth and creamy, scraping down the bowl as needed.
2 tablespoons plant-based milk, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt until evenly combined.
2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt

Add the dry ingredients to the butter mixture in two additions, mixing on low just until the dough comes together. If a few dry streaks remain, finish mixing gently with a spatula. The dough should be soft but not sticky, similar to play-dough.
2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
Divide the dough in half, shape each half into a 1-inch-thick disc, wrap tightly in plastic wrap or parchment, and chill for at least 1 hour and up to 48 hours.
About 10–15 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

On a lightly floured surface, roll one disc of dough to about 1/4 inch (6 mm) thick. Lightly flour your rolling pin as needed and press any cracked edges back together.
Use cookie cutters to cut out desired shapes (stars, trees, hearts, circles, etc.). Transfer cookies to the prepared baking sheets, leaving 1–2 inches between them. Gather and re-roll scraps as needed. If the dough becomes soft or sticky, chill it for 10 minutes before continuing.
Bake one sheet at a time for 8–11 minutes, depending on cookie size. The edges should look set and only very lightly golden while the centers remain pale. Do not overbake if you prefer soft cookies.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
In a medium bowl, whisk together powdered sugar, 2 tablespoons plant-based milk, melted vegan butter, vanilla extract, and a pinch of salt. Add more milk a teaspoon at a time until you reach your desired consistency—thicker for piping, thinner for glazing. Divide into bowls and tint with natural food coloring if desired.
2 cups powdered sugar, 2 tablespoons plant-based milk, 1 tablespoon vegan butter, 1 teaspoon pure vanilla extract, salt, natural food coloring
Spread or pipe frosting onto cooled cookies and decorate with vegan sprinkles. Allow the frosting to set for 30–60 minutes before stacking or storing.
natural food coloring, vegan sprinkles

Serve cookies at room temperature. Store in an airtight container at room temperature for 4–5 days, or refrigerate up to 7 days. Baked, unfrosted cookies and wrapped dough discs can be frozen for up to 2 months.

Notes

Chilling the dough is important for clean edges and good texture. Roll slightly thicker for extra-soft cookies, or thinner for crispier edges. To make gluten-free cookies, use a 1:1 gluten-free baking flour and add an extra tablespoon of plant-based milk if the dough seems dry. For less sweetness, reduce sugar in the dough to 3/4 cup or use a thinner glaze instead of thick frosting.