Who says you need dairy to enjoy rich, creamy buttercream cookies? If you’re craving soft, melt-in-your-mouth cookies topped with luscious vegan buttercream frosting, you’re in for a treat.
This vegan buttercream cookies recipe combines tender, flavorful cookies with a smooth, dairy-free frosting that’s perfect for any occasion—from birthdays to afternoon tea. Whether you’re vegan, lactose intolerant, or simply looking to try something new, these cookies deliver on taste and texture without compromising on your values or dietary needs.
Not only are these cookies incredibly delicious, but they’re also easy to make with accessible ingredients. You’ll love how the vegan buttercream frosting swirls atop the cookies, making them as beautiful as they are tasty.
Ready to impress your friends and family with a vegan dessert that’s both classic and innovative? Let’s dive into the recipe!
Why You’ll Love This Recipe
This vegan buttercream cookies recipe is designed to satisfy your sweet tooth while being completely plant-based. The cookie base is soft and tender, thanks to the use of vegan butter and plant-based milk, and the frosting is creamy and spreadable without any dairy.
Plus, it’s naturally customizable—perfect for adding your favorite flavors or colors.
Key reasons to love this recipe:
- Uses simple, everyday vegan ingredients
- Soft, chewy cookies with a perfect crumb
- Rich and creamy dairy-free buttercream frosting
- Easy to customize with natural flavor extracts and colors
- Great for special occasions or everyday treats
Ingredients
- For the Cookies:
- 1 cup (226g) vegan butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/4 cup (60ml) unsweetened plant-based milk (almond, soy, oat)
- 1 tsp pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Vegan Buttercream Frosting:
- 1/2 cup (113g) vegan butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2-3 tbsp unsweetened plant-based milk
- 1 tsp pure vanilla extract
- Pinch of salt
Equipment
- Mixing bowls (medium and large)
- Electric mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Piping bag and tip (optional, for frosting)
- Sifter (for powdered sugar)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the vegan butter and sugars: In a large bowl, use an electric mixer to beat the softened vegan butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Add wet ingredients: Pour in the plant-based milk and vanilla extract, mixing until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Shape the cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet about 2 inches apart. Flatten each slightly with the palm of your hand or the bottom of a glass.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look slightly underbaked, which is perfect for soft cookies.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare the vegan buttercream frosting: In a clean bowl, beat the softened vegan butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. Add the vanilla extract, salt, and 2 tablespoons of plant-based milk. Beat on medium-high speed for 2-3 minutes until fluffy. Add more milk if necessary to reach spreadable consistency.
- Frost the cookies: Once the cookies are completely cool, use a spatula or piping bag to frost each cookie with your vegan buttercream. Decorate as desired.
- Serve and enjoy! These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips & Variations
“For an extra burst of flavor, try adding a teaspoon of lemon zest or almond extract to the cookie dough.”
- Flavor variations: Swap vanilla extract in the frosting for peppermint, lemon, or maple extract for a different twist.
- Colorful frosting: Use natural food coloring from beet juice, spinach powder, or turmeric to make eye-catching frosting colors.
- Texture tweaks: Add chopped nuts, vegan chocolate chips, or dried fruit to the cookie dough for added texture and flavor.
- Storage: To keep frosting fresh, store cookies in a single layer or with parchment paper between layers.
- Make it gluten-free: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 180 kcal |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Sugar | 14 g |
| Protein | 1 g |
| Fiber | 0.5 g |
| Sodium | 70 mg |
Serving Suggestions
These vegan buttercream cookies pair beautifully with a hot cup of tea or a glass of cold almond milk. For special occasions, try stacking them to create mini cookie sandwiches or decorating the frosting with edible flowers or vegan sprinkles.
They also make excellent gifts—package them in a pretty box or wrap with a ribbon for a thoughtful homemade treat. If you’re looking for more delicious vegan dessert ideas, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe for a savory twist or the Lion’S Mane Mushroom Crumble Recipes to satisfy your comfort food cravings.
Conclusion
This vegan buttercream cookies recipe offers a delightful way to enjoy classic flavors in a plant-based form. With soft, tender cookies and a silky, rich frosting, it’s a perfect treat for anyone seeking dairy-free, vegan sweets.
The recipe is straightforward, making it ideal for bakers of all levels, and the customizable nature means you can experiment with flavors and colors to suit your style or occasion.
Whether you’re new to vegan baking or a seasoned pro, these cookies are sure to become a favorite go-to recipe. Don’t forget to explore more creative dishes like the Instant Pot Rabbit Recipe for hearty meals or the refreshing Lemon Straws Recipe for a zesty treat.
Happy baking!
📖 Recipe Card: Buttercream Cookies Recipe Vegan
Description: Delicious vegan buttercream cookies with a soft, tender texture and creamy frosting. Perfect for any occasion and easy to make.
Prep Time: PT20M
Cook Time: PT12M
Total Time: PT32M
Servings: 24 cookies
Ingredients
- 1 cup vegan butter, softened
- 1 cup granulated sugar
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for buttercream)
- 1/4 cup vegan butter (for buttercream)
- 2 tablespoons almond milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat oven to 350°F (175°C).
- Cream vegan butter and granulated sugar until fluffy.
- Add almond milk and vanilla extract, mix well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until combined.
- Roll dough into balls and place on baking sheet.
- Flatten slightly and bake for 10-12 minutes.
- Let cookies cool completely before frosting.
- Beat vegan butter, powdered sugar, almond milk, and vanilla for buttercream.
- Spread buttercream on cooled cookies.
Nutrition: Calories: 180 kcal | Protein: 1 g | Fat: 9 g | Carbs: 25 g
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