There’s nothing quite like biting into a soft sugar cookie — buttery, chewy in the middle, with a little golden edge. These vegan sugar cookies bring all the nostalgia of classic bakery cookies, but without the dairy or eggs. They roll out beautifully for cut-outs, hold their shape, and taste amazing plain or decorated with frosting and sprinkles.
Bake a batch for the holidays, gift them to friends, or whip them up on a rainy afternoon — they’re the kind of cookie that makes any day feel like a celebration.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Chill Time: 30 minutes (important for shape!)
- Bake Time: 8–10 minutes
- Total Time: 55 minutes
- Servings: ~24 cookies
- Difficulty: Easy + Fun
📝 INGREDIENTS
For the Cookie Dough
- 1 cup vegan butter, softened (not melted)
- 1 cup granulated sugar
- ¼ cup unsweetened plant milk (almond, soy, or oat)
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour (plus more for rolling)
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Toppings & Decorations
- Vegan royal icing or glaze
- Sprinkles (make sure they’re vegan-friendly!)
- Colored sugar
👩🍳 LET’S COOK!
Step 1. Cream the butter & sugar.
In a large bowl, beat vegan butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
Step 2. Add the wet ingredients.
Mix in plant milk and vanilla extract until combined.
Step 3. Add the dry ingredients.
In another bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture until dough comes together. If it’s too sticky, add 1–2 tablespoons flour.
Step 4. Chill the dough.
Form the dough into a disc, wrap in plastic or parchment, and chill in the fridge for 30 minutes. (This keeps the cookies from spreading too much.)
Step 5. Roll & cut.
Preheat oven to 350°F (175°C). Lightly flour a surface and roll dough to about ¼-inch thick. Use cookie cutters to cut shapes, and transfer to a lined baking sheet.
Step 6. Bake & cool.
Bake 8–10 minutes, until edges are just starting to turn golden (don’t overbake!). Let cool completely before decorating.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Chill the dough — don’t skip it! It makes rolling easier and prevents spreading.
- For soft cookies, pull them out when edges are pale — they’ll finish cooking on the sheet.
- For crispier cookies, roll thinner and bake 1–2 minutes longer.
- Use parchment paper, not a greased sheet — it keeps cookies from over-browning.
❓ READERS ASKED, WE ANSWERED
Q: Can I freeze the dough?
A: Yes! Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before rolling.
Q: Do they hold up to icing?
A: Perfectly! These cookies have a sturdy base but stay soft inside — ideal for decorated cookies.
Q: Can I make them gluten-free?
A: Yes, just swap in a 1:1 gluten-free flour blend.
🌟 VARIATIONS TO TRY
- Lemon Sugar Cookies: Add 1 tablespoon lemon zest to the dough.
- Almond Twist: Replace half the vanilla with almond extract.
- Holiday Spice: Mix in ½ teaspoon cinnamon + ¼ teaspoon nutmeg for a festive flavor.
🍽 STORAGE & MEAL PREP
- Counter: Keep in an airtight container up to 5 days.
- Freezer: Baked cookies freeze well up to 2 months.
- Make Ahead: Dough can chill in fridge for 2–3 days before baking.
✨ Soft, chewy, and perfectly sweet — these vegan sugar cookies are the kind of treat that turn an ordinary day into something special.
