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.
I want to make chocolate cookies. Do you think I could substitute cocoa for some of the flour? If so, what amount would be appropriate – 1/4 cup?
I’ve never tried it so I’m not totally sure, but yes I think that’s a good idea. 1/4 cup may not be chocolatey enough, 1/2 cup might be better.
It might be a good idea to use Dutch process cocoa powder instead of natural, as not to interfere with the acidity of the dough.
Hi, what can I use to substitute the almond extract and milk?? I have a nut allergy. Also, would coconut sugar work, instead of the refined sugar?
Leave out the almond extract and use soy milk instead. I suppose you could try coconut sugar but the cookies will be more brown. Not really a problem, but they will taste different as well. Thanks!
Hi Nora, Question about the royal icing. Does it dry hard with the corn syrup? I’m looking for a vegan royal icing that dries hard. Thanks
Yes, the icing hardens once dry. Thanks!
Is there a difference between the vegan butter you mention here and regular margarine? I live in a country without earth balance and I’m wondering if it matters.
I am desperate for a gluten free sugar cookie for my daughter. What would you suggest for your recipe. Many of the GF, vegan recipes I have tried do not come close to tasting the same as the originals I so fondly remember as a kid. Thank You!
For best results I would try Bob’s Red Mill 1:1 Gluten Free Flour, but I honestly haven’t tested this yet. I can’t be sure they will taste the same, but that would probably be your best bet!
I’ve made these cookies with Bob’s Red Mill cup for cup flour and they are delicious! They are our new best favorite sugar cookie recipe! I love that it’s vegan! Seriously the best sugar cookie recipe we’ve ever made! I use the country crock plant butter sticks with it. We’ve been making Baby Yoda Cookies with this recipe with the angel cutter cookie hack. I’m currently making some right now. ?
My kids would love the Baby Yoda cookies!!!
I have used it in this recipe and they turned out perfectly, just omit the cornstarch.
could you use maple syrup instead of corn syrup for the icing
I would just leave it out instead.
Should any additional flour be considered for baking at 6300 feet?
I honestly am not sure! Sorry!
Seriously the BEST sugar cookies ever! Made a double batch for Christmas, which was a good thing because we probably ate half of it raw, coz that cookie dough was BOMB! After eating some cookie dough we thought adding some peppermint extract and crushed candy canes would be good, So we added that to half the dough, and it was EVEN MORE AMAZING! Definitely keeping this recipe and making it for every holiday, or just when I’m craving sugar cookies!
Also should say i used the plant based Country Crock butter and it worked great!
That’s a great idea adding the peppermint and candy canes! Glad you all enjoyed!
Just keep in mind that not all candy canes are vegan.
Made it today for Christmas with my kids. Turned out amazing. Even the icing. Did not use corn syrup and still looked good. Will use from now on all the time.
That’s fantastic! Glad they turned out amazing!
This is absolutely the best sugar cookie recipe! I used 1/2 the amount of sugar (by mistake) and the cookies were still amazing. Thank you!
You’re so welcome! Glad you loved them. 🙂
These taste just like the sugar cookies we used to make as I was growing up! ?
Wonderful, thank you so much!
My go to sugar cookie from now on! Honestly the best sugar cookie I’ve ever had, let alone made. Used the almond extract and it really added to it even more so I think. Pretty easy as well. Definitely will be doing more cookies for every holiday now.
I’m so glad you like these!
My go to sugar cookie from now on! Honestly the best sugar cookie I’ve ever had, let alone made. Used the almond extract and it really added to it even more so I think. Pretty easy as well. Definitely will be doing more cookies for every holiday now.
That’s fantastic! Thanks for the comment.
OMG! These ARE THE BEST vegan cookies I’ve ever eaten! These are better tasting than cookies from any vegan restaurant I’ve been to! I was a little leary about making vegan cookies with vegan butter but your instructions were perfect! It make sense to flatten out the dough when you refrigerate them! I brushed on the frosting them sprinkled toppings on them. Did I say they are so delicious?!
I’m so glad they came out great and that they’re delicious!
Everyone loves your recipe. I make these all the time and get so many compliments. I always point them to your blog. No one believes these cookies are vegan. Thanks for sharing this great recipe!
Thank you so much! I’m so glad you enjoy the cookies!
These are fantastic! I’ve been looking for a worthy vegan sugar cookie recipe for years!
I’m a long-time Earth Balance user, but my grocer was out. I’d like to report that melt brand worked out nicely. It uses coconut oil in its blend and it’s not noticeable in the cookie.
I’m so glad it worked out for you, yes I have been quite impressed with Melt and I’m using it tomorrow because it was on sale. Thanks!
Can I chill them overnight in a ball instead of flat?
You could, yes. They may be a bit difficult to roll though. I would let the dough sit at room temperature for 30 minutes before trying to roll it out if you do this. Thanks!
Thanks! My plan is to let them sit out.
So excited to make these today!! We usually purchase flax milk instead of almond milk, would that be okay to substitute or is the almond milk necessary? Thanks!
Yes, that would be fine. Hope you enjoy them!
Would arrowroot work if I don’t have cornstarch?
I think it should work just fine, yes.
Can I use hardened coconut oil instead of butter?
Unfortunately, I don’t think coconut oil would work very well. It may result in greasy cookies that spread too much in the oven.
I rolled out my dough and it’s chilling. It does not look like enough for 2 dozen and I followed the recipe. Do you really get 24 cookies?
It will depend on your cookie cutters. I used a mix of small and medium sized cutters, and got 2 dozen.
I ended up with 24 with two batches. My cutters were medium/large I guess. They are Wilton brand. It’s the first time I’ve used royal icing and we did the dip method. It was definitely easier for little hands with the bigger, sturdier cookies. I hear from the decorating team that they taste delicious! Thank you for an easy and fun recipe!
So glad you enjoyed the recipe, thank you so much!
These were the absolute best sugar cookies I’ve ever had; both vegan, nonvegan, homemade, and ready made. Directions were perfect and we had a lot of fun making them. They were delicious!!!
I’m so glad you loved the cookies! Thank you!
These Christmas decorated cookies are so gorgeous! You did a beautiful job! I’d like to try making them one year and make them as fancy as you did! 🙂 Merry Christmas and Happy New Year 20/20!
Thank you, and Merry Christmas to you too!
Great recipe! This is my first year making all vegan Christmas cookies and this one is a keeper! You can’t taste a difference.
I’m so glad you love them!
Curious, How early can I make the icing before actually decorating the cookies?
It can be made up to a week in advance. Make sure to keep it covered in the fridge, and when you are ready to use it, whisk it up and add a little non-dairy milk if needed to thin.