There’s something simply magical about sharing a plate of homemade sugar cookies. Whether it’s during the holidays, a birthday celebration, or just a cozy afternoon at home, sugar cookies are a sweet tradition that brings smiles to all ages.
But if you’re following a plant-based lifestyle or baking for vegan friends and family, traditional recipes often leave you searching for alternatives that taste just as classic and comforting.
Enter this Best Vegan Sugar Cookie Recipe! Perfectly soft on the inside with delicately crisp edges, these cookies deliver all the buttery, vanilla-scented nostalgia you crave—without a single animal product.
Using pantry-friendly vegan swaps, this dough rolls, cuts, and bakes up beautifully. You’ll be amazed at how easy and crowd-pleasing these cookies are, whether you’re a long-time vegan or just looking for a delicious, dairy-free dessert.
Let’s dive into the details so you can get baking!
Why You’ll Love This Recipe
- No-fuss, approachable ingredients: Everything you need is likely already in your kitchen or available at your local grocery store.
- Incredibly versatile: Decorate them for holidays, birthdays, or simply enjoy them plain with a cup of tea.
- Perfect texture: Soft and chewy centers with crisp edges—no one will guess they’re vegan!
- Allergy-friendly: Easily adaptable for nut-free or soy-free diets. See tips below!
- Make-ahead friendly: The dough can be chilled or frozen, making it ideal for busy schedules and spontaneous baking moments.
- Kid-approved: A fun baking project for little hands and a tasty reward for everyone.
- Customizable: Add sprinkles, citrus zest, or your favorite extracts to make these cookies truly your own.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 1/4 cups (281g) | Spoon & level for best accuracy |
| Baking powder | 1 1/2 teaspoons | Ensures a gentle rise |
| Salt | 1/2 teaspoon | Balances sweetness |
| Vegan butter | 3/4 cup (170g), room temperature | Stick-style works best |
| Organic cane sugar | 3/4 cup (150g) | Ensure it’s vegan (some sugars are processed with bone char) |
| Non-dairy milk | 2 tablespoons | Unsweetened almond, soy, or oat |
| Pure vanilla extract | 1 1/2 teaspoons | For classic flavor |
| Almond extract (optional) | 1/4 teaspoon | Adds a bakery-style flavor |
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie cutters (any shape you like!)
- Cooling rack
- Spatula or offset spatula
Instructions
-
Prepare your workspace.
Line two baking sheets with parchment paper or silicone baking mats. Gather all your ingredients and equipment so everything is within reach.
-
Whisk dry ingredients.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
-
Cream vegan butter and sugar.
In a large mixing bowl, beat the vegan butter and organic cane sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides as needed.
-
Add wet ingredients.
Mix in the non-dairy milk, vanilla extract, and almond extract (if using). Beat until everything is creamy and well combined.
-
Incorporate dry ingredients.
Gradually add the flour mixture to the wet mixture, about 1/3 at a time, mixing on low speed. Stop when just combined—don’t overmix.
-
Chill the dough.
Divide the dough in half. Shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 45–60 minutes.
This step is crucial for easy rolling and perfect cookies.
Tip: If you’re short on time, freeze the dough for 20 minutes instead.
-
Preheat oven and roll out dough.
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one dough disc to 1/4-inch thickness.
If the dough cracks, let it sit at room temperature for a few minutes to soften slightly.
-
Cut and arrange cookies.
Use cookie cutters to cut shapes. Transfer cookies to prepared baking sheets, leaving 2 inches between each.
Gather scraps, reroll, and repeat until all dough is used.
-
Bake.
Bake for 9–11 minutes, or until edges are set and just beginning to turn golden. For softer cookies, bake on the shorter end; for crispier, add an extra minute or two.
Tip: Rotate baking sheets halfway for even baking.
-
Cool and decorate.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Decorate with your favorite vegan icing, sprinkles, or enjoy them plain!
Tips & Variations
- Make-ahead friendly: The dough can be made up to 3 days ahead and stored in the fridge, or frozen for up to 2 months. Thaw overnight before using.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your blend includes xanthan gum for best texture.
- Soy-free adaptation: Use soy-free vegan butter (such as coconut oil-based spreads) and a non-soy milk like oat or almond.
- Add flavors: For a lemony twist, add 1 tablespoon of fresh lemon zest to the dough. You can also swap vanilla for orange or almond extract.
- Decorating ideas: Top with vegan royal icing, a simple powdered sugar glaze, or naturally colored sprinkles for festive flair. For inspiration, check out our Vegan Valentine Recipes for a Sweet and Healthy Celebration!
- Fun shapes: Use seasonal cookie cutters for holidays, or try circles, hearts, or stars for everyday treats.
- For crispier cookies: Roll the dough thinner (about 1/8 inch) and bake a minute or two longer.
- Thicker, chewier cookies: Roll to 1/3 inch and bake on the shorter end of the suggested time.
- Need more vegan baking inspiration? Explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try a loaf of our Vegan Bread Machine Recipe for Soft, Delicious Loaves!
Nutrition Facts
| Per Cookie (1 of 24) | Amount |
|---|---|
| Calories | 105 |
| Total Fat | 4g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 65mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 0.5g |
| Sugars | 6g |
| Protein | 1g |
Note: Nutrition estimates are based on standard ingredients; actual values may vary based on brands and decoration choices.
Serving Suggestions
- Classic style: Enjoy these cookies as-is with a hot cup of tea, coffee, or vegan hot chocolate. Their simple, sweet flavor shines on its own.
- Decorate for special occasions: Frost with vegan icing, dust with powdered sugar, or add naturally colored sprinkles for a festive touch.
- Cookie sandwiches: Spread a layer of vegan buttercream or jam between two cookies for an indulgent treat.
- Gift giving: Stack in clear bags and tie with ribbon for DIY gifts. Perfect for birthdays, holidays, or as a thoughtful thank you.
- Cookie platter: Pair with other vegan treats like Peanut Brittle Recipe Vegan and Crunchy Delight or our Vegetable Crackers Recipe for Healthy Homemade Snacking for a beautiful dessert spread.
- Ice cream topping: Crumble cookies over vegan ice cream for a crunchy, sweet finish.
- Lunchbox treat: Pop a cookie or two into packed lunches for a mid-day pick-me-up.
Conclusion
Baking the best vegan sugar cookies doesn’t have to be complicated or require obscure ingredients. This recipe delivers that classic sugar cookie experience—soft, buttery, and sweet—while remaining 100% plant-based.
Whether you’re baking for a special event, a holiday, or just to satisfy a cookie craving, these cookies are guaranteed to impress vegans and non-vegans alike.
With just a few easy swaps, you can enjoy a timeless treat that fits your lifestyle and dietary needs. Don’t forget to get creative with shapes, decorations, and flavors!
If you loved this recipe, be sure to explore our other plant-powered favorites like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy baking—and don’t forget to share your creations with friends and family!
📖 Recipe Card: Best Vegan Sugar Cookie Recipe
Description: These vegan sugar cookies are soft, chewy, and perfect for decorating. They are easy to make and require simple pantry ingredients.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegan butter, softened
- 1/4 cup unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together vegan butter and sugar until fluffy.
- Mix in non-dairy milk and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Flatten each ball slightly with your hand.
- Bake for 9-11 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 110 | Protein: 1g | Fat: 4g | Carbs: 17g
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