There’s something truly magical about a perfect sugar cookie. That soft, slightly crumbly texture. That sweet, buttery flavor that melts on your tongue. And the sheer, undiluted joy of decorating them with colorful icing and sprinkles! For a long time, achieving that classic bakery-style cookie without eggs or dairy seemed like a baker's daydream. But I'm here to tell you that not only is it possible, but these Vegan Sugar Cookies might just be the best you've ever had—vegan or not!
I remember trying vegan baking for the first time and feeling so discouraged by crumbly, dry cookies. It took a lot of experimentation, but the secret was in the balance of ingredients like cornstarch and vegan butter. This recipe is special because it’s incredibly simple, requires no chilling time (a huge win for impatient bakers like me!), and comes together in under 30 minutes. It’s the ultimate family-friendly activity; my kids love rolling out the dough and picking their favorite cookie cutter shapes. If you loved my Vegan Chocolate Chip Cookies for their ease and foolproof method, you are going to adore this recipe for its versatility and classic, nostalgic flavor. So, preheat your oven and get ready to fill your kitchen with the wonderful aroma of baking memories in the making!
What is a Vegan Sugar Cookie?
Ah, the humble sugar cookie. It’s a classic for a reason, but have you ever stopped to wonder why it’s called just that? Is it because it’s sweet as sugar? Or because it turns even the sourest of moods sweet? I like to think it’s a bit of both! This simple, delightful treat gets its name from its starring ingredient, which gives it that signature sweetness and tender crumb. My version proves that you don't need a dozen complex ingredients to create something spectacular. They say the way to a person’s heart is through their stomach, and let me tell you, a plate of these beautifully decorated, soft vegan cookies is a surefire path to success, whether you're wooing a sweetheart or winning over your in-laws. So, why not grab your rolling pin and see for yourself?
Why You’ll Love This Vegan Sugar Cookies Recipe
This isn’t just another cookie recipe; it’s your new go-to for every holiday, birthday, and "just because" celebration. Here’s why you’ll be obsessed:
Incredibly Soft & Perfect for Cutting: The combination of cornstarch and careful mixing creates a dough that’s a dream to roll out. It bakes up into a soft, tender cookie that holds its shape beautifully, whether you’re making simple circles or intricate holiday shapes. No more spreading or misshapen cookies!
Surprisingly Budget-Friendly: Making vegan sugar cookies at home is a fraction of the cost of buying specialty vegan baked goods from a store or bakery. A few simple pantry staples are all you need to create a huge batch of joy.
A Blank Canvas for Your Creativity: The real fun begins with the decorating! The simple vegan icing is smooth and hardens just enough for stacking, making it the perfect glue for a rainbow of sprinkles, edible glitter, and food coloring. They are as fun to make as they are to eat. If you enjoy the creative process of decorating, you'll have a blast with these, just like with my Vegan Gingerbread Cookies.
Ready to create cookies that are as beautiful as they are delicious? Let’s get baking!
How to Make Vegan Sugar Cookies
Quick Overview
These cookies are the perfect blend of simplicity and satisfaction. In just about 30 minutes, you can create a batch of soft, buttery, and perfectly sweet cookies that are ideal for decorating. The standout element is the dough—it comes together easily without needing to be chilled, and it bakes up with a lovely, smooth surface that's perfect for your royal icing or glaze.
Prep
Time: 20
minutes
Cook
Time: 8
minutes per batch
Total
Time: ~30
minutes + cooling
Yields: Approximately
24 cookies
Key Ingredients for Vegan Sugar Cookies
Image: A high-quality, well-lit photo showing all the ingredients listed below, arranged neatly on a countertop.
For the Cookies:
1 cup (226g) vegan butter, softened (like Miyoko's Kitchen or Earth Balance)
1 cup (200g) granulated sugar
2 teaspoons pure vanilla extract
3 cups (360g) all-purpose flour
2 tablespoons (24g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
For the Icing:
3 cups (360g) powdered sugar, sifted
3-6 tablespoons vegan milk (unsweetened almond, soy, or oat milk work well)
½ teaspoon vanilla extract
Food coloring and sprinkles for decorating
Step-by-Step Instructions
Preheat and Prep: Begin by preheating your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Cream Wet Ingredients: In a large mixing bowl, add the softened vegan butter, granulated sugar, and vanilla extract. Using a hand mixer, a stand mixer with the paddle attachment, or even a sturdy wooden spoon, cream them together until the mixture is light, fluffy, and well combined. This should take about 2-3 minutes with a mixer.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda. This ensures the leavening agents are evenly distributed throughout the flour.
Mix the Dough: Gradually add the dry ingredients to the wet butter-sugar mixture. Mix on low speed (or by hand) until just combined. The dough will first appear sandy and crumbly, but will soon begin to clump together.
Form the Dough: Once the mixture is too thick for the mixer, it’s time to use your hands. Squeeze and press the dough together in the bowl until it forms a cohesive, smooth ball. The dough should not be sticky. If it’s too dry and crumbly to form a ball, add a teaspoon of vegan milk and mix again.
Roll and Cut: Place the dough ball between two sheets of parchment paper. Roll it out to an even ¼-inch thickness. Using your favorite cookie cutters, cut out shapes and carefully transfer them to the prepared baking sheet, leaving about an inch between each cookie.
Bake to Perfection: Bake for 8 minutes. The cookies should not brown; they are done when they look "set" and perhaps have a few puffy bubbles on the surface.
Flatten Bubbles (Pro Tip!): As soon as you remove the cookies from the oven, gently press down on any bubbles that formed with the flat bottom of a spatula. This creates a perfectly smooth surface for icing.
Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Do not frost warm cookies!
Making the Icing & Decorating
Whisk Icing: In a medium bowl, combine the sifted powdered sugar, 3 tablespoons of vegan milk, and the ½ teaspoon of vanilla extract. Start with a whisk or mixer on low speed to avoid a powdered sugar cloud!
Adjust Consistency: The icing should be thick but pipeable. For flooding (filling in shapes), you'll want a slightly thinner consistency. Add more vegan milk, one tablespoon at a time, until you reach your desired thickness.
Color and Decorate: Divide the icing into separate bowls and add food coloring as desired. Pipe outlines and flood the cookies, or simply spread the icing with a knife. Immediately add sprinkles before the icing sets. Allow the icing to harden completely before storing.
What to Serve With Vegan Sugar Cookies
These cookies are a star on their own, but they're even better with a cozy drink!
A Cold Glass of Oat Milk: The creamy, neutral flavor of oat milk is a perfect pairing.
Hot Cocoa or Coffee: Dunking a soft cookie into a warm mug of Vegan Hot Chocolate or coffee is a quintessential joy.
A Festive Platter: Arrange them on a platter with other vegan treats like date balls, fruit, and nuts for a beautiful dessert spread.
Top Tips for Perfecting Vegan Sugar Cookies
Measure Flour Correctly: For accuracy, use a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off. Don't scoop directly from the bag, as this packs in too much flour and leads to dry cookies.
Don't Over-Bake: These cookies bake quickly! The 8-minute mark is a guide. You want them just set. Over-baking will make them crisp, not soft.
Troubleshooting the Dough: If your dough is too sticky after mixing, add a tablespoon of flour. If it's too crumbly, add a teaspoon of vegan milk. The texture should be like Play-Doh.
Get a Smooth Surface: Don't skip the step of gently pressing the bubbles with a spatula right out of the oven. It makes a huge difference for decorating.
Storing and Reheating Tips
Storing: Once the icing has fully set, store the decorated cookies in a single layer in an airtight container at room temperature. They will stay fresh and soft for up to 5 days. You can place parchment paper between layers if you need to stack them.
Freezing: The un-baked dough can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before rolling. You can also freeze the baked (and cooled) un-frosted cookies in an airtight container for up to 2 months. It's best to decorate them after they've been thawed.
Reheating: Cookies are best enjoyed at room temperature. If you desire a warm cookie, you can place one in the microwave for 5-10 seconds, but be careful as the icing may melt.
Nutrition
(Frosted):
Serving:
1cookie | Calories: 188kcal | Carbohydrates: 31g | Protein: 2g | Fat:
6g | Saturated Fat: 2g | Sodium: 85mg | Sugar: 18g
