Vegan Sugar Cookies
These vegan sugar cookies are the perfect cookie for any occasion! They are soft, doughy, buttery and sweet. Top with frosting, icing, or decorations. No dough chilling required. These cookies come together in only 20 minutes. Great for Christmas, the holiday season, Valentine’s Day, birthdays and more!
Why You’ll Love This Recipe
- These vegan sugar cookies are soft and fluffy!
- They are quick and easy to make.
- No dough chilling needed.
- Only one mixing bowl.
- Pictured here with this delicious Vegan Buttercream Frosting!
- Despite being vegan, they are buttery.
- Add your favorite toppings, frosting or sprinkles.
- They are great for so many special occasions.
- This recipe is vegan, dairy free, egg free, and can be made gluten free and nut free.
- Check out these Vegan Snickerdoodles for another holiday classic!
Ingredients & Substitutions
These are the main ingredients and substitutions for vegan sugar cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold vegan butter right from the fridge. Do not use softened or melted butter. Earth Balance butter sticks are great.
Both light brown sugar and white sugar sweeten these cookies. I have not tried this recipe with a keto or low carb sweetener.
A little vanilla extract adds a classic cookie flavor.
Vegan milk helps thin out the dough slightly. For nut free, use oat milk or coconut milk.
Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use another flour.
Baking powder and baking soda help these cookies rise slightly.
Add in a pinch of sea salt if desired.
Lastly, top with frosting, icing or sprinkles. These cookies are a blank canvas for all your ideas!
Taste & Texture
These vegan sugar cookies are buttery and perfectly sweet. They taste like classic sugar cookies. You would not know they are made without dairy and without eggs.
They are soft, doughy and buttery. Any frosting or icing would add even more flavor!
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
To the bowl of a stand mixer, add vegan butter, brown sugar and white sugar. Beat for 2 to 3 minutes, until no clumps of butter remain.
Add in vanilla and milk. Stir to combine.
Then, add in flour, baking powder, baking soda and sea salt. Stir to combine.
Use a cookie scooper to scoop balls of dough onto lined pan. Gently press down each ball of dough into a cookie shape.
Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
Finally, remove from oven. Fully cool vegan sugar cookies before eating.
Expert Tips & Tricks
Carefully measure all ingredients.
Use cold vegan butter right from the fridge. Do not use softened or melted butter.
Cold butter helps prevent spreading. These soft vegan sugar cookies will spread slightly, but not too thin.
I recommend using Earth Balance vegan butter sticks. I have not tried this recipe using coconut oil or another vegan butter.
Mix the cold butter and sugars until completely creamy. This takes a stand mixer 2 to 3 minutes. Cream together until no clumps of butter remain.
The dough will be a little thick.
Use a cookie scooper or ice cream scooper to scoop dough. This yields perfectly round, evenly sized cookies. In addition, this allows the cookies to bake at the same rate.
Do not over bake. These cookies may look a little soft and gooey in the middle. They will set as they cool.
With that said, allow the cookies to cool before removing from pan. They are fragile.
Only add frosting or icing once cookies are totally cool. Adding frosting to warm cookies will melt the frosting.
How to Serve & Store
Serve vegan sugar cookies once fully cooled.
Serve with a glass of vegan milk, coffee, tea or hot chocolate.
Add frosting, icing or sprinkles on top.
Or, add in a drop of food coloring like these Pink Sugar Cookies!
Serve cookies with a scoop of ice cream if desired! Add a drizzle of hot fudge or caramel sauce.
Store cookies in an airtight container for up to 3 days.
If needed, freeze for 1 month.
To make ahead of time, make cookie dough. Then chill for up to 24 hours. Remove dough from fridge at least 20 minutes before baking.
Frequently Asked Questions
Use gluten free 1 to 1 flour to keep them gluten free. The cookies in these photos are gluten free.
Yes, as of the time of this blog post, the Betty Crocker sugar cookie mix is vegan.
No, Pillsbury sugar cookies are not vegan. They contain eggs.
Add your favorite frosting, buttercream, icing, or sprinkles on top.
No. This recipe is for drop cookies. Do not attempt to make cut out cookies.
You May Also Like
- Gluten Free Sugar Cookies
- Pumpkin Sugar Cookies
- Small Batch Sugar Cookies
- Sugar Cookies with Sprinkles
- Chocolate Chip Sugar Cookies
If you make this soft vegan sugar cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas and recipes, check out these Vegan Recipes.
Get the Recipe: Vegan Sugar Cookies
- ½ cup cold vegan butter
- 3 tbsp light brown sugar, tightly packed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 tbsp vegan milk
- 2 cups flour, all purpose or gluten free flour
- ½ tsp baking powder
- ½ tsp baking soda
- pinch sea salt, optional
- frosting, to decorate
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- To the bowl of a stand mixer, add vegan butter, brown sugar and white sugar. Beat for 2 to 3 minutes, until no clumps of butter remain.
- Add in vanilla and vegan milk. Stir to combine.
- Then, add in flour, baking powder, baking soda and sea salt. Stir to combine.
- Use a cookie scooper to scoop balls of dough onto lined pan. Gently press down each ball of dough into a cookie shape.
- Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
- Finally, remove from oven. Allow cookies to fully cool before eating. Once fully cooled, decorate or frost.
- Use cold vegan butter right from the fridge. This helps prevent the cookies from spreading too much.
- I love Earth Balance vegan butter sticks.
- Mix butter and sugars until completely creamy. This takes a stand mix or electric hand mixer 2 to 3 minutes.
- The dough will be somewhat thick.
- Use a cookie scooper to ensure evenly sized, round cookies.
- Do not bake too long. They will look a little soft in the middle. They will set up nicely as they cool.
- Only add frosting or icing once cookies are completely cooled.
- Store in an airtight container for up to 3 days.
- Freeze for 1 month if needed.
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6 Comments on “Vegan Sugar Cookies”
These are so good! I’ve been vegan for a while, but I still miss the things I used to love, like cookies. These are so tasty, and they make me feel like I’m eating something that’s not healthy for me when it’s actually really healthy.
Our cookies turned out perfectly and didn’t last long. The kids loved them.
Tried these with Miyokos butter and they came out great! Love how soft and chewy they are.
These vegan sugar cookies were amazing! The texture was perfect and the flavor was just the right amount of sweetness. I’ll definitely be making these again.
You would never guess that these are vegan! They are melt-in-your-mouth delicious!!
I was trying to find a good vegan version of classic sugar cookies to bake for a friend’s birthday box and so glad I found this. They were delicious! Had to make a second batch for myself 🙂