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Vegan Sugar Cookies Recipe
This Vegan Sugar Cookies Recipe gives you soft, buttery-tasting, classic sugar cookies—without any eggs or dairy—and they bake up beautifully for holidays, birthdays, or a cozy Tuesday afternoon.
If you’ve been hunting for a truly reliable vegan sugar cookies recipe that tastes just like the traditional version you grew up with, you’re in the right place. These plant based sugar cookies hold their shape, stay tender in the center, and have just the right amount of sweet vanilla flavor. I lean on them every year for my vegan holiday cookies and vegan Christmas cookies, and there’s always someone who’s shocked when I say, “Yes, they’re completely dairy free and egg free sugar cookies!”
What Makes These Vegan Sugar Cookies Special
Sugar cookies are such a nostalgic treat. For many of us, they’re tied to rolling dough with our kids, cutting out crooked little snowmen, and covering the kitchen in sprinkles. This vegan cookie recipe keeps all of that joy—but leaves out the animal products.
Instead of butter, we use vegan butter that gives the cookies that familiar rich, bakery-style flavor. Instead of eggs, we use a simple combo of non-dairy milk and a tiny bit of cornstarch. The result? Soft vegan sugar cookies that don’t taste “healthy” or “alternative.” They just taste like really good homemade vegan cookies.
These cookies are:
- Completely dairy free and egg free
- Perfect for decorating with frosting, royal icing, or a simple sprinkle of sugar
- Ideal for mailing in holiday cookie boxes
- Easy to freeze (both the dough and the baked cookies)
I like to make a batch of dough on a Friday, chill it overnight, and then roll and bake on Saturday morning with a big mug of coffee. Around Christmas, this becomes my go-to vegan baking recipe for cookie exchanges, class parties, and “please bring a dessert” moments.
From a health angle, they’re a little lighter than traditional cookies simply because they avoid cholesterol from eggs and butter. You can also play with whole grain flour or less sugar if that suits your style. But honestly? My main goal here is flavor and texture—cookies that you truly crave and feel proud to share.
Why You’ll Love This Recipe
- Classic taste, fully vegan. All the flavor and texture of traditional sugar cookies, but completely dairy free and egg free.
- Soft centers with crisp edges. That perfect bakery-style bite: tender inside, lightly golden around the edges.
- Easy to roll and cut. The dough is sturdy enough for cookie cutters but still soft enough to handle without cracking.
- Simple pantry ingredients. Nothing fancy—just everyday vegan baking staples you probably already have.
- Great for decorating. These plant based sugar cookies hold their shape and provide a smooth surface for icing and sprinkles.
- Make-ahead friendly. Chill the dough for up to 3 days, or freeze it for later baking.
- Kid- and crowd-approved. Nobody guesses they’re a vegan dessert recipe unless you tell them.
- Perfect for any season. Hearts for Valentine’s Day, bunnies for spring, leaves for fall, and stars for vegan Christmas cookies.
Ingredients for the Softest Vegan Sugar Cookies
Let’s talk ingredients, because with vegan baking recipes, every choice pulls some weight. This list might look familiar if you’ve baked regular sugar cookies, which is exactly what we want.
Dry Ingredients
-
2 ¾ cups (345 g) all-purpose flour
Use a good-quality unbleached all-purpose flour. If you’re measuring with cups, spoon the flour into the cup and level it off (no packing), so the cookies don’t turn out dry. -
2 tablespoons cornstarch
This helps mimic the structure that eggs usually give and keeps the cookies soft. -
1 teaspoon baking powder
Just enough lift to keep them tender without puffing up too much. -
½ teaspoon baking soda
Works with the acid in the sugar and non-dairy milk to give a slight rise and a light texture. -
½ teaspoon fine sea salt
Balances the sweetness. If you’re using salted vegan butter, reduce this to ¼ teaspoon.
Wet Ingredients
-
1 cup (200 g) granulated sugar
Regular white sugar works best for that classic sugar cookie taste and pale color. Organic sugar is often naturally vegan (check the label). -
½ cup (112 g) vegan butter, softened
I like brands such as Earth Balance or Country Crock Plant Butter sticks. You want it slightly soft but not melty—about 20–30 minutes at room temperature. -
¼ cup (60 ml) neutral oil
Canola, grapeseed, or a light vegetable oil all work. This keeps the cookies extra soft and moist. -
¼ cup (60 ml) unsweetened non-dairy milk
Oat milk or soy milk both work beautifully; almond milk is fine too. Shake the carton first. -
2 teaspoons pure vanilla extract
For that classic sugar cookie aroma. Use real vanilla, not imitation, if you can. -
½ teaspoon almond extract (optional but lovely)
This adds a bakery-style flavor. Skip if you’re baking for someone with a nut allergy.
For Rolling and Decorating
-
Extra granulated sugar, for sprinkling or rolling
Gives a little sparkle and light crunch. -
Vegan frosting or icing, plus sprinkles (optional)
Look for dyes and sprinkles that are labeled vegan. Many basic colored sugars are naturally vegan, but always check.
You can absolutely tweak this base for your own plant based sugar cookies. For example, if you like a slightly less sweet cookie because you’re going heavy on the frosting, you can reduce the sugar by 2–3 tablespoons and the recipe will still behave nicely.
Step-by-Step Directions
Now let’s walk through how to make this Vegan Sugar Cookies Recipe from start to finish. Think of this like we’re baking together in my kitchen—I’ll point out what to look for in each step.
-
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. This helps everything distribute evenly so you don’t get random pockets of baking soda. -
Cream the sugar and vegan butter.
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the sugar and softened vegan butter on medium speed for 2–3 minutes, until the mixture looks light and slightly fluffy. Scrape down the sides once or twice. This step adds air and helps create tender, soft vegan sugar cookies. -
Add the oil and extracts.
Beat in the neutral oil, vanilla extract, and almond extract (if using). Mix on low at first so it doesn’t splatter, then increase to medium until the mixture looks smooth and glossy. -
Add the non-dairy milk.
Pour in the non-dairy milk and mix again until combined. The mixture might look a bit “split” at this stage, and that’s okay—once you add the dry ingredients, it will come together. -
Mix in the dry ingredients.
Add the dry ingredients in two batches, mixing on low speed just until no streaks of flour remain. Scrape down the bowl as needed. The dough should be soft but not sticky—similar to play dough. If it feels too sticky to handle, you can add 1–2 extra tablespoons of flour, but don’t go overboard. -
Chill the dough.
Divide the dough into two flat disks, wrap each in plastic wrap or parchment, and chill for at least 1–2 hours, or up to 3 days. Chilling helps the flour hydrate, the fat firm up, and the cookies hold their shape when baked. Honestly, overnight is my favorite—richer flavor, easier rolling. -
Preheat and prep.
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Let the dough sit at room temperature for 5–10 minutes if it’s very firm from the fridge. -
Roll out the dough.
Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼-inch (6 mm) thickness for softer, thicker cookies, or slightly thinner if you like a crisp edge. If the dough cracks a bit at the edges, press it back together with your fingers. -
Cut into shapes.
Use cookie cutters to cut out shapes, placing them about 1–2 inches apart on the prepared baking sheets. Gather the scraps, gently press them together, and re-roll once or twice. Try not to re-roll more than that, or the cookies can get a little tough. -
Add sugar or decorations (if baking plain).
If you’re not planning to frost them later, sprinkle a little granulated sugar on top before baking. For vegan holiday cookies, you can also add colored sugar at this stage. -
Bake.
Bake one sheet at a time for 8–11 minutes, depending on the size and thickness of your cookies. The edges should look set and very lightly golden, but the centers will still look pale. They will firm up as they cool, so don’t overbake. -
Cool completely.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you’re planning to decorate, make sure they are fully cooled before adding any icing or frosting.
If you like slightly softer vegan sugar cookies, lean toward the shorter baking time. If you like a little more snap, keep them in the oven for another minute or two, watching closely.
Servings & Timing
- Yield: About 30–36 medium cookies (depending on the size of your cutters)
- Prep Time: 20 minutes (plus decorating time, if frosting)
- Chill Time: Minimum 1–2 hours (up to overnight)
- Bake Time: 8–11 minutes per batch
- Total Time: About 2½ hours, including chilling (most of that is hands-off time while the dough rests in the fridge)
For a big cookie decorating party, I like to double this vegan sugar cookies recipe and chill the dough in four smaller disks so it’s easier to handle.
Easy Variations and Flavor Twists
Once you’ve got the base recipe down, you can play a little. Here are some fun twists I love:
- Lemon sugar cookies: Add 1 tablespoon fresh lemon zest and swap 1 teaspoon of the vanilla for lemon juice for bright, citrusy vegan sugar cookies.
- Cinnamon-sugar cookies: Roll balls of dough in cinnamon sugar instead of cutting shapes for soft, snickerdoodle-style vegan cookies.
- Confetti cookies: Fold ¼–⅓ cup vegan rainbow sprinkles into the dough for a birthday-party-ready vegan dessert recipe.
- Gluten-free version: Use a cup-for-cup gluten-free flour blend that’s meant for baking and add 1 extra tablespoon non-dairy milk if the dough seems dry.
- Chocolate-dipped cookies: Once cooled, dip half of each cookie in melted dairy-free chocolate and let it set on parchment for a pretty, bakery-style finish.
How to Store, Freeze, and Make Ahead
One of the reasons I lean on this recipe so often is that it behaves beautifully when made ahead.
Room Temperature Storage
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- If you’ve frosted them with a soft, buttercream-style vegan frosting, keep them in a single layer or between pieces of parchment so they don’t stick.
Refrigerator Storage
- For longer freshness, store baked cookies (especially frosted ones) in the fridge for up to 7–8 days.
- Let them sit at room temperature for about 15–20 minutes before serving so the texture softens and the flavors come through.
Freezing Baked Cookies
- Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container.
- They’ll keep well for up to 2 months.
- Thaw at room temperature for 20–30 minutes; frosted cookies may need a little longer.
Freezing the Dough
- You can freeze the dough as disks or as already cut shapes.
- For disks: Wrap each one well in plastic and then place in a freezer bag; freeze for up to 2 months. Thaw overnight in the fridge, then roll and bake as usual.
- For cut shapes: Freeze unbaked cookies on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
If you’re prepping for vegan Christmas cookies or a big event, you can bake a batch every weekend, freeze them, and then decorate everything the day before you need them. Your future self will be very grateful.
Notes from My Kitchen
After several rounds of testing (and plenty of “taste-testing” over coffee), here are a few tips that make a big difference:
- Chill time matters. Skipping the chill can give you cookies that spread too much and lose their shape. Even 1 hour in the fridge helps.
- Watch the baking time closely. Sugar cookies can go from soft to dry faster than you think. Pull them when the edges are just set and barely colored.
- Thickness changes texture. Thicker cookies (¼-inch) are softer and more tender; thinner cookies are crisper and great for dunking in tea or coffee.
- Almond extract is a little secret weapon. That tiny ½ teaspoon gives such a nostalgic, bakery flavor. People can’t quite place it, but they love it.
- Flour variance is real. Different brands absorb different amounts of moisture. If your dough feels too wet or sticky, chill it first before reaching for extra flour. Many times chilling solves the problem.
- Decorating is a project—plan for it. If you’re making fancy vegan holiday cookies with royal icing, treat that as its own fun activity and give yourself time. Put on a movie, make some tea, and enjoy the process.
And a small emotional note: I have family members who can’t have dairy, and years ago they were always stuck with “the fruit plate” at holiday parties. These cookies changed that. Now my vegan and dairy-free folks are the ones sharing their treats and saying, “Here, you’ve got to try these.”
Vegan Sugar Cookies Recipe FAQs
1. Do these really taste like traditional sugar cookies?
Yes—most people can’t tell the difference. The vegan butter and vanilla give that classic flavor, and the texture is soft and slightly crisp at the edges.
2. Can I make these gluten-free as well as vegan?
You can. Use a gluten-free flour blend that’s labeled as a 1:1 baking replacement and bake a test cookie first; if it spreads too much, chill the dough longer.
3. Why is my dough too sticky to roll?
It might be a little warm or your flour measured lighter. Chill the dough for another 30 minutes, then lightly flour your surface and rolling pin before adding more flour to the dough itself.
4. My cookies turned out dry—what happened?
Overbaking is usually the cause. Pull them while they’re still pale and just set at the edges, and make sure you’re not packing the flour when you measure.
5. Can I use coconut oil instead of vegan butter?
You can, but the texture and flavor change—cookies may be a bit more crumbly and have a light coconut note. If using coconut oil, keep it semi-solid, not melted.
6. Which non-dairy milk works best for this recipe?
I’ve had the best results with oat milk and soy milk, because they’re a little richer, but almond milk works as well if that’s what you prefer.
7. Can I make these as simple “drop” cookies instead of rolled and cut?
Yes. Scoop tablespoon-sized balls, roll in sugar, and bake for 9–11 minutes. They’ll be rustic little rounds, but still delicious vegan sugar cookies.
8. Are these cookies good for mailing in holiday boxes?
They’re great for shipping. Bake them fully, cool completely, pack snugly in a tin or container with parchment between layers, and they should arrive in good shape.
Final Thoughts
This Vegan Sugar Cookies Recipe has become a true staple in my kitchen—simple, reliable, and flexible enough for every season and celebration. Whether you’re baking vegan Christmas cookies, a birthday treat, or just a tray of homemade vegan cookies to brighten a rough week, these will serve you well.
If you try this recipe, I’d love to hear how it went—tell me your favorite variation, or what shapes you baked, in the comments. And if you’re in the mood for more vegan dessert recipes, check out my other vegan baking recipes on the blog next time you’re planning a sweet treat.
Vegan Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour about 345 g; unbleached, spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt reduce to 1/4 teaspoon if using salted vegan butter
- 1 cup granulated sugar about 200 g; use organic if you need it to be vegan
- 1/2 cup vegan butter about 112 g; softened but not melted
- 1/4 cup neutral oil such as canola, grapeseed, or light vegetable oil
- 1/4 cup unsweetened non-dairy milk such as oat, soy, or almond milk; shake before measuring
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional; omit for nut allergies
- extra granulated sugar for sprinkling or rolling cookies before baking
- vegan frosting or icing optional, for decorating cooled cookies
- vegan sprinkles or colored sugar optional, for decorating; ensure they are labeled vegan
Instructions
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt until well combined. Set aside.2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and softened vegan butter on medium speed for 2–3 minutes, until the mixture looks light and slightly fluffy. Scrape down the sides of the bowl as needed.1 cup granulated sugar, 1/2 cup vegan butter
- Add the neutral oil, vanilla extract, and almond extract (if using). Mix on low speed at first so it doesn’t splatter, then increase to medium and beat until the mixture is smooth and glossy.1/4 cup neutral oil, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- Pour in the non-dairy milk and mix again just until combined. The mixture may look slightly curdled or split at this stage; this is normal and will smooth out once the dry ingredients are added.1/4 cup unsweetened non-dairy milk
- Add the dry ingredient mixture to the bowl in two batches, mixing on low speed just until no visible streaks of flour remain. Scrape down the sides and bottom of the bowl to ensure everything is incorporated. The dough should be soft but not sticky, similar to play dough. If it feels very sticky, you can sprinkle in 1–2 extra tablespoons of flour, but avoid adding too much.2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap or parchment paper and chill in the refrigerator for at least 1–2 hours, or up to 3 days. Chilling allows the flour to hydrate, firms up the fat, and helps the cookies hold their shape.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If the dough is very firm, let it sit at room temperature for 5–10 minutes to soften slightly.
- Lightly flour your work surface and rolling pin. Working with one disk at a time, roll the dough out to about 1/4 inch (6 mm) thickness for softer cookies, or slightly thinner if you prefer crisper edges. If the dough cracks at the edges, gently press it back together with your fingers.
- Use cookie cutters to cut out shapes from the rolled dough. Transfer the cut cookies to the prepared baking sheets, spacing them about 1–2 inches apart. Gather the scraps, gently press them together, and re-roll once or twice to cut more cookies.
- If you are serving the cookies plain or only lightly decorated, sprinkle the tops with a little extra granulated sugar before baking. You can also add vegan colored sugar for a simple decoration at this stage.extra granulated sugar
- Bake one sheet at a time in the preheated oven for 8–11 minutes, depending on the size and thickness of your cookies. The edges should look set and just barely golden, while the centers remain pale. They will continue to firm up as they cool, so avoid overbaking.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them carefully to a wire rack to cool completely. Make sure they are fully cooled before adding any frosting or icing.
- Once the cookies are completely cool, decorate with vegan frosting or icing and vegan sprinkles or colored sugar as desired. Let any icing set before stacking or storing.vegan frosting or icing, vegan sprinkles or colored sugar
Notes
Make-ahead: The dough can be chilled for up to 3 days or frozen (wrapped well) for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling and baking. You can also freeze cut cookie shapes and bake from frozen, adding 1–2 minutes to the baking time.
Texture tips: For softer cookies, roll to 1/4 inch thickness and bake on the shorter end of the time range. For crisper cookies, roll slightly thinner and bake 1–2 minutes longer, watching closely.
Variations: Add 1 tablespoon lemon zest and swap 1 teaspoon vanilla for lemon juice for lemon sugar cookies; roll dough balls in cinnamon sugar for snickerdoodle-style cookies; fold 1/4–1/3 cup vegan rainbow sprinkles into the dough for confetti cookies; or dip cooled cookies in melted dairy-free chocolate for a chocolate-dipped finish.
