Vegan Sugar Cookies

These are the ultimate Vegan Sugar Cookies! With a crisp exterior and soft middle they hold their shape while baking so that they can be enjoyed plain, or with our go-to vegan buttercream icing. They’re perfect for any occasion from kids parties when you’re catering for an egg allergy to plant-based holiday cookie exchanges!

Why You’ll Love This Recipe

• These Vegan Sugar Cookies are super simple and don’t involve any hard to find ingredients. Just your favorite vegan milk and brand of butter bring this egg-free cookie mixture together into an easy bake everyone will love!
• Did we mention these cookies take just 1 hour to bake, including chilling time?
• While these plant-based sugar cookies are delicious plain, you can tailor them to the holidays with different combinations of frosting and sprinkles! Think pink frosting and rainbow sprinkles for parties, plain frosting and a mix of red and pink sprinkles for Valentines Day, and shades of red, white and green for Christmas! Orange, purple and black would be a great combo for Halloween, and you can even turn these into Hanukkah cookies by using blue and white.

Chef’s Tips

• Chilling the dough is an essential step in these sugar cookies so don’t skip it – without this stage, your cookies won’t hold their shape in the oven!
• You can make and chill the dough up to 3 days ahead of baking, or up to 3 months if you want to freeze it. Just remember to take it out for 20 minutes before rolling if it has been in the refrigerator for more than a couple of hours, or to thaw it overnight in the refrigerator.

More Easy Vegan Bakes

• Best Vegan Coffee Cake Recipe
• Vegan Pineapple Upside Down Cake Recipe
• Creamy Vegan Lemon Bars Recipe
• Vegan Chocolate Chip Oatmeal Cookies
• Easy Vegan Pound Cake
• Vegan Thin Mints

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Vegan Sugar Cookies

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Chilling time: 30 minutes minutes

Total: 1 hour hour

These easy Vegan Sugar Cookies are soft, sweet, and hold their shape when baked perfect for frosting!

Cheryl Malik

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Ingredients

• ▢ ½ cup vegan butter we used Miyoko’s
• ▢ ¾ cup white sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¾ cups all-purpose flour
• ▢ 2 tbsp vegan milk of choice
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt

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Instructions 

• Sift the flour, baking soda, and salt into a bowl, and set aside.
• Beat the sugar and vegan butter in a mixing bowl with an electric mixer until creamy, about 2 minutes. Mix in vanilla.
• Stir in the flour mixture until incorporated, then add the milk, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
• Bake in the preheated oven until just turning golden, about 10 minutes. Cool on a wire rack before enjoying or decorating.

Notes

Favorite Buttercream Icing

• 1/2 cup vegan butter, softened
• 1 (16-ounce) packaged powdered sugar
• 3 tablespoons vegan milk of choice
• 1 teaspoon vanilla extract
• Food coloring
• Colored granulated sugar or sprinkles, if desired, for topping

1. Gradually beat the powdered sugar into the butter until light and fluffy. Beat in the vanilla, and enough milk to achieve the desired consistency. 
2. Tint with food coloring before spreading onto completely cool cookies, and topping with sprinkles or colored sanding sugar, if desired. 

Nutrition Information

Calories: 85kcal | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.02g | Total Carbs: 13g | Fiber: 0.3g | Sugar: 6g | Net Carbs: 12.7g | Sodium: 102mg | Potassium: 11mg | Calcium: 3mg | Iron: 0.4mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik