This is the only recipe for Vegan Sugar Cookies you’ll ever need! Easy to make and with soft, melt-in-your-mouth bites, these perfect cookies are almost as much fun to eat as they are to decorate with vegan icing and sprinkles.
More sugar cookie-themed desserts you’ll love: Vegan Lofthouse Cookies, Vegan Sugar Cookie Bars and Chocolate Sugar Cookies!
My Vegan Sugar Cookies are a holiday staple and for good reason! These cookies are soft and buttery with delicate flavors and elaborate icing decoration. My family and I have a ton of fun every holiday season cutting them out with different cookie cutters and playing around with the easy vegan icing and sprinkles!
They’re truly the vegan Christmas cookies of my dreams not only because they’re too sweet and delicious to resist, but also because they’re easy to make. The cookie dough comes together in a pinch and stays soft from beginning to end. Say goodbye to dry and crumbly cookies!
Saving the best for last, the easy vegan icing in this vegan sugar cookie recipe is as shimmery and sweet as traditional royal icing. Customize it with as much food coloring as you like, then pipe it onto the cookies. Just like me and my family, I know you’ll have a ton of fun and make new memories with all of the fun decorations you like.
Why these are the best vegan frosted sugar cookies
- The ultimate vegan Christmas cookie recipe – Just like classic sugar cookies, my vegan sugar cookies are delicate, soft, and a must-have treat for the holiday season. Plus, they keep their shape in the oven.
- Fun to decorate with icing – Make the easy royal icing dupe, add food coloring, and pipe it onto the cookies to make each one more eye-catching than the last.
- Easy to make – This vegan sugar cookies recipe comes together easily using less than 10 ingredients!
- 200+ 5-star ratings! It’s official–these cookies are a hit! Here’s what my readers have been saying…
“I absolutely LOVE this recipe & have made it again & again & again. The cookies are so buttery & delicious, almost like a shortbread, but better!” – Julianne
“I’ve made this recipe now for two years – Holiday cookies, Halloween cookies, Easter cookies … you name it. Perfect. It’s the best Vegan sugar cookie adaptation I’ve found. THANK YOU NORA! Huge for us!” – Karin
”I’ve made these a few years in a row now and they’re so soft and delicious every time! Best sugar cookie ever!” – Sarah
How to make vegan sugar cookies
Find the complete recipe with measurements in the recipe card below.
Beat the butter in the bowl of a stand mixer until creamy and smooth. Beat in the sugar until the mixture is fluffy. Next, mix in the plant milk, cornstarch, vanilla, and almond extract until combined.
Slowly mix 1 cup of flour along with the baking powder and salt into the wet ingredients. Add 1 more cup of flour and continue to mix until the dough feels like play dough in your hands (it will still look crumbly).
If the dough feels too wet to roll, mix in another 1/4 cup of flour. I always end up using the full 2 1/4 cups of flour.
Scoop the dough out of the bowl and push it together with your hands. Divide it into two balls.
Place a sheet of parchment paper on a flat surface and sprinkle a little flour on top. Add one dough ball to the parchment paper, sprinkle some flour on top, and roll it out with a rolling pin to ¼-inch thickness. Cover with another sheet of parchment on top.
Repeat this step with the second ball of dough, then chill the flattened dough in the fridge.
After chilling, use your favorite cookie cutters to cut fun shapes out of the sugar cookie dough. Lay the cookies onto the lined baking sheets.
Continue re-rolling the scrap dough and cutting it into shapes! Nothing goes to waste here.
Bake the cookies until they’re just starting to turn golden.
Set them aside to cool on the baking sheets for a few minutes before transferring them to a wire rack. Make sure they’re completely cool before decorating with icing.
How to decorate sugar cookies
You can either get really fancy and pipe the icing onto the cookies with a piping bag and fine tip or keep things simple by spreading my Vegan Buttercream or another frosting on the cookies with a spatula! Below, I’ll show you how to decorate the prettiest sugar cookies:
- Make a thick batch of icing by only using 1 tablespoon of milk so the icing doesn’t spill over the cookie edges.
- Scoop the icing into several bowls and stir 1 to 3 drops of gel food coloring into each portion.
- Transfer the colorful sugar cookie icing to one or multiple piping bags (I used Wilton Bags) fitted with a fine tip.
- Trace the cookie edges with your icing, wait for it to set, then fill in the center with more icing. Add some sprinkles as well and have fun!
Check out this helpful video for more guidance and sugar cookie decorating tips.
They will look like this when they come out of the oven. See how they don’t puff up a bunch or spread like some sugar cookie recipes do? Cookie perfection.
Frequently asked questions
Yes, chilling is a must! If you skip this part, the sugar cookie dough will be too soft and sticky, which will make the cookies hard to work with and cause them to spread in the oven. Luckily, I found that rolling out the dough onto parchment paper is the secret to a quick chill time (about 1 hour) so you can cut the cookies and bake them as fast as possible!
Yes, I have had good results making these cookies with King Arthur’s measure for measure gluten-free flour. If you don’t use this brand, use another quality gluten-free baking flour.
My go-to food coloring brand is Watkins, which is vegan-friendly. Several Wilton brand gel food colorings are vegan, too. Always read the label carefully to ensure the brand you’re buying doesn’t contain any animal products. Or, you can try making your own vegan gel food coloring.
Absolutely! Once the dough has come together in a ball, wrap it in a layer of plastic and store it in the fridge for 2 to 3 days or in the freezer for up to 4 months. Thaw the dough in the fridge overnight and set it on the kitchen counter for a few minutes so it can soften before you roll it flat.
Place the leftover vegan sugar cookies in an airtight container (or gift bags if you’re gifting them for the holidays) and store them at room temperature for 2 or 3 days or in the fridge for 5 days. The baked and unfrosted cookies freeze well for about 3 months, too.
Want more vegan Christmas cookies?
- Ginger Crinkle Cookies or Vegan Ginger Cookies
- Vegan Peanut Butter Cookies
- Perfect Vegan Chocolate Chip Cookies
- Vegan Shortbread Cookies
- Vegan Chocolate Peppermint Cookies
- Vegan Snowball Cookies
The Best Vegan Sugar Cookies
Ingredients
Sugar Cookies
- 3/4 cup vegan butter, slightly softened
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened plant milk soy, almond or oat milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but good
- 2-2 1/4 cups all purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 tablespoon light corn syrup (can omit, but it makes the icing very shiny)
- 1-2 tablespoons unsweetened plant milk
Instructions
Sugar Cookies
- In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
- Now add in the milk, cornstarch, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
- Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add 1 more cup of the flour and continue to mix on low until just combined; don’t over mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. You want the dough to be thick, but not dry. I always use the full 2 1/4 cups of flour. If the dough is too wet, your cookies will spread.
- Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll into two balls.
- On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
- Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
- Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
Easy Icing
- Whisk all icing ingredients in a bowl. If it seems too thick, add a little more milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.
- *If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of plant milk. Using a decorating tip, outline the cookies with the thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.
- Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
Notes
- Try to get vegan butter sticks if you can; they are easier to bake with. I always use salted vegan butter; if you use unsalted, add a pinch more of salt. Any brand will work, though Miyoko’s is my favorite in terms of flavor.
- Almond extract is optional but it adds a very good flavor to both the cookies and the icing, so use it if you can.
- To correctly measure flour, make sure to spoon and level by scooping the flour into the measuring cup with a spoon and level it off with the back of a knife. If you don’t correctly measure the flour, you can end up with way too much flour and the dough will be dry!
- If you aren’t comfortable using corn syrup, you may omit it. I rarely use it, but it makes cookie icing pretty and shiny and it’s just 1 tablespoon.
- Baked sugar cookies freeze well. You can also freeze the dough.
Delicious!! Just pulled them out of the oven!
My dough was cracking and falling apart when I tried to roll it. I did finally get it rolled out but it was a pain trying to keep it together. Did I do something wrong? I measured everything exactly.
Hi there. It sounds like your cookie dough was too dry, causing it to crack and fall apart. If you even added a few tablespoons too much flour accidentally, or if your vegan butter was too cold to begin with, this could happen. If the dough seems dry like that, a quick fix is to add a tablespoon or two of plant milk until it’s easier to work with. Just don’t add too much, or the cookies will spread in the oven. Hope that helps.
It would be helpful if the recipe told how many cookies it makes.
It’s under servings, about 24 cookies depending on the size of your cookie cutters of course.
These were amazing! Thank you for your hard work discovering this recipe. I made these for a party. Everyone thinks I’m a baker now but I’d never baked before! 😀
Hi Linda. How fabulous the cookies were a hit! I appreciate your fabulous feedback and review! Thank you!
I’m going to try this recipe, I have one question please.
Does this dough freeze well?
I want to use half of dough to bake Thanksgiving cookies and the other half of dough for Christmas cookies.
Thank you so much.
Hi Elizabeth. Yes, you can freeze the cookie dough! Happy baking!
Hello! What can i use as a substitute for vegan butter please? Is vegan ghee ok? Or shortening?
Thanks a bunch
I haven’t tried it with anything else, but possibly vegan ghee or shortening. The flavor won’t be quite the same, but hopefully it will work.
Hello, do you know if tapioca starch will work instead of corn starch? Allergic to corn products. Also, do you know if cane syrup in the icing will work? Thanks
Yes, tapioca starch works just as well as cornstarch. I’m not sure about the cane syrup, but it’s worth a try to see if it will make the icing shiny.
Thank you. They turned out just like mine, but my recipe uses 2 flax meal eggs and 2 1/2 cups flour. A friend I’m making cookies for can not tolerate flax so this worked well. I used 2 Tbsp. tapioca and 4 Tbsp. water so in essence like my recipe. When using all purpose flour I don’t need to chill my dough, but certainly do chill it first when using gluten-free flour. …And these and mine are the best I’ve ever tasted!
Worked great
I baked these cookies today and they were great. Some of mine were on the thinner side so they ended up crunchy but were still delicious. I will definitely make this again. I used Trader Joe’s Vegan Buttery Spread.
I am glad you had great luck with the cookies! I appreciate your valuable feedback and review! Happy cooking!
This is my go-to sugar cookie recipe! I use it every year at least 2-3 times a year for Halloween cookies, Christmas cookies and as gifts for colleagues, friends or at other gatherings. EVERYONE loves them and asks for the recipe!! Thanks so much for sharing it with us all 🙂
Hi Hayley. Your fabulous feedback and review means a lot to me! Thank you for taking the time to share! Wishing you lots of happy cooking!
Quick question, can you use soy or coconut milk instead of almond?
Yes, that should work.
these look delicious! i plan on making these for a potluck with some coworkers and i’m so excited to get to try another one of your recipes, they’re always a hit 🙂 i was wondering, is it possible to mix by hand? i don’t have a mixer, but i am willing to put in some elbow grease to get the same results!
Hi Jenn. It is a bit difficult to mix this dough by hand with spoon, but it can be done! Have fun at your potluck and happy cooking! Thank you for your encouraging feedback, and for using my recipes!
Hi! I’m wondering if you’ve ever made these ‘spiced’ eg with cinnamon etc? Would that affect the consistency of the dough at all?
Thanks!
I haven’t, but it won’t affect the dough at all, other than flavor. I might use pumpkin pie spice for fall. 🙂
I need to make some vegan sugar cookies topped with fondant for a wedding. How far in advance can I make the cookies before applying the fondant. Once fondant added how long is cookie good for??
You can freeze the cookies without the fondant up to 3 months in advance. Once decorated, the cookies should keep well for about 5 days at room temp.
How do you make it high altitude cookies couldn’t find any on the internet I am looking for a vegan high altitude cookie😡
I’m not experienced with high altitude cooking but here is a guide to adjusting baking recipes that you might find helpful: Baking Cookies At High Altitude.
I have made these with both AP and GF flour, and both are so good! Thank you for this recipe!
You are welcome, Ann! Thanks for your wonderful review and feedback!
Hi! How much butter is needed for the icing? I don’t see it listed in the ingredients. Thank you!
That’s because there is no butter in the icing. 🙂
I have baked these cookies on several occasions and always get rave reviews. Why can’t these be frozen after iced?
I’m glad you are loving the cookies, Susan! You can freeze them with the icing. I think they hold up better, and look prettier, if you don’t freeze them with the icing. Hope that helps!
These are, in fact, the best vegan sugar cookies! I used Miyoko’s European Butter and they came out kind of short-bready (delicious), and I think next time I will try it with Earth Balance to see the difference. I baked these to practice decorating cookies and had a great experience with this recipe. I think they would also taste awesome with some lemon flavor.
Thank you so much, Nora!
You are welcome! I loved your feedback! Thank you for sharing your great review!
Hello Amber Cooks.
After much trial & error, I use Miyko’s “butter” for baking.(it makes the BEST vegan pie crust!)
You mentioned these cookies came out short bread-y.
Did they frost well?
Thank you for your reply.
Mb
These came out perfect without a fuss. I love that they completely held their shape during baking without needing to be refrigerated beforehand. i used lemon zest rather than vanilla and almond, and oat milk instead of almond milk due to personal preference. Thank you!
Hi Danny. How wonderful the cookies turned out great for you! Your flavorings sound delicious! Thanks for your fabulous feedback and review!
How long does the icing stay good for? We substituted with oat milk
Hi Sarah. The icing is best made and used the same day, fresh, as it hardens as it sits. Sometimes I make it a few hours ahead of time, then whisk it smooth and add more milk if needed. Hope this is the information you were seeking!
Amazing recipe! I used the metric measurements and found it then needed another quarter to half cup of flour to reach the right consistency. I also used naturli vegan block butter which seemed to work perfectly.
I used this recipe to make pink sakura cookies (using a mix of vanilla and sakura essence), and used sakura shaped cutters+ design imprints for the top of the cookies – and they all held their shape PERFECTLY while baking, even the details! I’ll definitely use this recipe again 🙂
Hi Jess! I’m thrilled about the great turnout on your sugar cookies! Thanks for your fabulous feedback and review!
Love this recipe for regular vegan sugar cookies! Wondering if you’ve ever tried making these with gf flour and how did that work out?
I have a friend that needs gf/vegan sugar cookies for a shower and I was hoping to use your recipe😊
Yes, I have had good results making these cookies with King Arthur’s measure for measure gluten free flour. Happy baking!
I used the sugar cookie recipe as a base for some fondant cookies for my son’s birthday and these were delicious! The vegan ingredients were great as my other son is allergic to dairy and eggs. I also subbed out the almond milk for oat milk as he’s also allergic to nuts 🙃
They turned out great and I was so pleased with the lovely texture! Just as good, if not better than my usual non-vegan recipe so will be sticking with this from now on!
How fantastic the cookies turned out great and both of your boys can enjoy them! Allergies can be quite challenging! Thanks for your great feedback and review! Wishing you happy cooking!
Can I make the dough in advance and bake them later ?
Sure! You can refrigerate the dough for probably 2-3 days before baking. You will need to let it warm up a little or it will be crumbly when you try to roll it out. I have found it is much easier to roll it out first, then refrigerate it. That way you can cut out the cookies when they’re cold and bake them before they have a chance to warm up. It makes for much better cookies that don’t spread or puff up. I hope this helps!
Made these for my friends on Valentines Day and they were a hit! They turned out so good. I am very impressed by this recipe. I used maple syrup instead of corn syrup and I think it worked out okay. I also used the natural grocers vegan stick butter and it worked great.
I will say that I used the metric measurements and I had to add probably another quarter cup or so of flour to roll them out properly.
Hiya. Can the dough be frozen?
Yes, you can freeze the cookie dough, no problem.