The Best Easy Vegan Sugar Cookies: A Crispy, Chewy, and Perfectly Decoratable Recipe
Welcome to your new go-to recipe for the ultimate Vegan Sugar Cookies! Imagine biting into a cookie with a delightful crisp exterior, yielding to a wonderfully soft and chewy middle. These aren’t just any sugar cookies; they are meticulously crafted to hold their shape beautifully during baking, making them absolutely perfect for intricate decorating. Whether you prefer to enjoy them plain, with a dusting of sugar, or adorned with our incredibly smooth, go-to vegan buttercream icing, these cookies are a true crowd-pleaser.
Designed for versatility and accessibility, this recipe shines at any occasion. Hosting a child’s birthday party and need to cater to an egg allergy? These cookies are your answer. Participating in a plant-based holiday cookie exchange? Look no further for a recipe that will impress. From festive celebrations to everyday sweet cravings, these vegan sugar cookies offer a delightful, egg-free, and dairy-free treat that everyone can enjoy. They bring joy to every table and are surprisingly simple to make, proving that plant-based baking can be both effortless and incredibly delicious.
Why You’ll Fall in Love with This Vegan Sugar Cookie Recipe
- Effortless Simplicity & Readily Available Ingredients: You don’t need to be a seasoned baker or hunt for obscure specialty items to make these fantastic vegan sugar cookies. This recipe is designed to be incredibly straightforward, requiring only basic pantry staples. All you need are your favorite vegan milk (almond, soy, oat – any will do!) and a reliable brand of vegan butter to effortlessly bring this egg-free cookie mixture together. It’s a truly easy bake that anyone, regardless of their baking experience, will adore.
- Remarkably Quick from Start to Finish: In today’s busy world, who has hours to spend in the kitchen? You’ll be thrilled to know that these delectable plant-based sugar cookies take just 1 hour to prepare and bake, including the crucial chilling time. This makes them ideal for last-minute treats, spontaneous baking sessions, or when you need a delicious dessert without the long wait. Spend less time waiting and more time enjoying your freshly baked cookies!
- Endlessly Customizable for Every Occasion: While these plant-based sugar cookies are undeniably delicious enjoyed plain, their true magic lies in their incredible versatility for decorating. You can effortlessly tailor them to any holiday, theme, or personal preference with endless combinations of frosting colors and sprinkles.
- For vibrant kid’s parties, think cheerful pink frosting adorned with an explosion of rainbow sprinkles.
- Celebrate Valentine’s Day with simple white frosting and a romantic mix of red and pink sprinkles.
- Transform them into festive delights for Christmas using shades of red, white, and green frosting, perhaps with edible glitter or candy cane bits.
- Embrace the spooky spirit of Halloween with striking orange, purple, and black frostings, topped with candy eyeballs or ghost sprinkles.
- You can even create beautiful Hanukkah cookies by using blue and white frostings, perhaps with star-shaped sprinkles.
- Don’t limit yourself to holidays! Use school colors for graduation parties, pastel shades for baby showers, or specific team colors for game-day treats. The possibilities are truly limitless, allowing you to express your creativity and make every batch unique.
- Perfect for Allergy-Friendly Baking: One of the biggest advantages of this vegan sugar cookie recipe is its inherent suitability for those with dietary restrictions. Being entirely egg-free and dairy-free, these cookies are a safe and delicious option for individuals with egg allergies, lactose intolerance, or those following a vegan or plant-based diet. You can confidently serve these knowing that they cater to a wider range of guests, ensuring everyone can partake in the sweet joy.
- Irresistible Texture and Flavor: Beyond their allergy-friendly nature and ease of preparation, these cookies simply taste amazing. They strike the perfect balance between a crisp edge and a tender, melt-in-your-mouth center. The subtle sweetness is perfectly complemented by the warmth of vanilla, creating a comforting and satisfying treat that appeals to all ages.
Chef’s Tips for Achieving Perfect Vegan Sugar Cookies
Making excellent vegan sugar cookies is simple when you know a few key tricks. These expert tips will help ensure your cookies turn out perfectly crisp on the edges, soft in the center, and beautifully hold their shape for decorating.
- The Essential Role of Chilling the Dough: This is arguably the most critical step in making perfect cut-out sugar cookies, so do not skip it! Chilling the dough for the recommended 30 minutes (or longer) allows the vegan butter to solidify. Without this crucial stage, your cookie dough will be too soft and sticky, causing your cookies to spread excessively in the oven and lose their defined shapes. Cold dough bakes up beautifully, maintaining its form and resulting in that desirable crisp-yet-chewy texture.
- Preparation Ahead of Time & Smart Storage: Life gets busy, but your baking doesn’t have to be rushed! This dough is incredibly forgiving and can be prepared well in advance:
- Refrigeration: You can make the cookie dough and chill it in the refrigerator for up to 3 days before you plan to bake. Simply wrap it tightly in plastic wrap to prevent it from drying out.
- Freezing: For longer storage, the dough can be frozen for up to 3 months. Form it into a disc, wrap it tightly in plastic wrap, then place it in a freezer-safe bag.
- Thawing Frozen Dough: When you’re ready to bake, transfer the frozen dough to the refrigerator to thaw overnight.
- Bringing to Temperature: If your dough has been in the refrigerator for more than a couple of hours and feels too firm, let it sit out at room temperature for about 20 minutes before rolling. This makes it pliable enough to work with, but still cold enough to hold its shape during baking.
- Mindful Flour Use When Rolling: When rolling out your chilled dough, lightly flour your work surface and your rolling pin. The key word here is “lightly.” Adding too much flour can dry out the dough, making your cookies tough and crumbly. Use just enough to prevent sticking.
- Consistent Thickness for Even Baking: Aim for a uniform thickness of 1/4 to 1/2 inch when rolling out your dough. Cookies that are too thin might become overly crisp or burn easily, while those that are too thick may not bake through properly. Consistency ensures every cookie bakes evenly and has the same delightful texture.
- Flour Your Cookie Cutters: To prevent the dough from sticking to your cookie cutters and ensure clean, crisp edges, dip your cookie cutter in flour before each cut. This simple trick makes a huge difference in the appearance of your shaped cookies.
- Don’t Overbake: Sugar cookies bake relatively quickly. Keep a close eye on them, especially towards the end of the baking time. They are ready when the edges are just barely turning golden brown. Overbaking can lead to dry, hard cookies. Remember, they will continue to firm up slightly as they cool on the baking sheet.
- Cooling Rack is Your Friend: Once removed from the oven, allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire cooling rack. This allows air to circulate around the cookies, preventing them from becoming soggy on the bottom and ensuring they cool completely and evenly. Completely cooled cookies are essential before frosting.
Understanding the Ingredients for Perfect Vegan Sugar Cookies
Each ingredient in this recipe plays a vital role in creating the perfect vegan sugar cookie. Let’s delve into why each component is essential:
- Vegan Butter: This is the foundation of our cookies, providing richness, flavor, and tenderness. Vegan butter substitutes are typically made from a blend of plant oils (like coconut, shea, or avocado) and often contain a small amount of salt, which helps balance the sweetness. We highly recommend using a stick-form vegan butter, such as Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance sticks, as they tend to mimic dairy butter’s properties better for baking than tub-style margarines. The fat content is crucial for the cookie’s texture and ability to spread minimally.
- White Sugar: Granulated white sugar contributes to the cookies’ sweetness, helps with browning, and creates a crisp texture around the edges. It also plays a role in the creaming process with the vegan butter, incorporating air for a lighter cookie.
- Vanilla Extract: A classic in sugar cookies, vanilla extract adds a warm, aromatic depth of flavor that complements the sweetness beautifully. Use a good quality pure vanilla extract for the best results.
- All-Purpose Flour: This provides the primary structure for our cookies. Sifting the flour beforehand, along with the baking soda and salt, ensures a light, even texture and prevents lumps in your dough. For precise measurements, we recommend weighing your flour if possible, as scooping can pack it down and lead to too much flour.
- Vegan Milk of Choice: Just a couple of tablespoons of vegan milk (almond, soy, oat, or cashew milk all work well) bind the dough together, providing the necessary moisture without making the dough sticky or too wet. It helps achieve the perfect consistency for rolling and cutting.
- Baking Soda: This leavening agent gives the cookies a slight lift and contributes to their tender, soft interior. It reacts with other ingredients to produce carbon dioxide, creating that desired airy texture.
- Salt: A pinch of salt is crucial for balancing the sweetness of the cookies and enhancing all the other flavors. It prevents the cookies from tasting overly sugary and adds depth.
More Easy Vegan Bakes You’ll Adore
If you’ve loved these delightful vegan sugar cookies, you’re in for a treat! Our collection of plant-based recipes offers even more deliciousness that’s both easy to make and incredibly satisfying. Expand your vegan baking repertoire with these fantastic options:
- Best Vegan Coffee Cake Recipe – A moist, flavorful cake with a delicious streusel topping, perfect for breakfast or dessert.
- Vegan Pineapple Upside Down Cake Recipe – A stunning and sweet cake with caramelized pineapple slices, a true showstopper.
- Creamy Vegan Lemon Bars Recipe – Tangy, sweet, and wonderfully creamy lemon filling on a buttery shortbread crust.
- Vegan Chocolate Chip Oatmeal Cookies – A wholesome twist on a classic, packed with oats and rich chocolate chips.
- Easy Vegan Pound Cake – A dense, tender, and perfectly sweet pound cake that’s incredibly versatile.
- Vegan Thin Mints – A clever and delicious way to enjoy your favorite minty chocolate cookie, made vegan.
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Easy & Delicious Vegan Sugar Cookies
Cheryl Malik
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Ingredients
- ½ cup vegan butter we used Miyoko’s, softened at room temperature
- ¾ cup white sugar granulated
- 1 teaspoon vanilla extract pure, for best flavor
- 1 ¾ cups all-purpose flour sifted
- 2 tbsp vegan milk of choice such as almond, soy, or oat milk
- 1 teaspoon baking soda
- ¼ teaspoon salt fine sea salt or table salt
Instructions
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In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Whisk briefly to combine thoroughly and set this dry mixture aside. This step helps to aerate the flour and ensures even distribution of the leavening agents.
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In a large mixing bowl, using an electric mixer (either hand-held or stand mixer), beat the softened vegan butter and white sugar together. Start on low speed, then increase to medium-high, beating until the mixture is light, fluffy, and creamy, which usually takes about 2 minutes. Scrape down the sides of the bowl as needed. Next, mix in the vanilla extract until just combined.
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Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can develop the gluten and result in tough cookies. Once the flour is mostly incorporated, add the vegan milk, 1 tablespoon at a time, mixing until the dough comes together into a cohesive ball. The dough should be soft but not sticky. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes. This chilling step is essential for preventing the cookies from spreading.
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While the dough is chilling, preheat your oven to 350 degrees F (175 degrees C). Prepare two large baking sheets by lining them with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
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Once chilled, unwrap the dough and place it on a lightly floured surface. Using a rolling pin, roll the dough evenly to a thickness of approximately 1/4 to 1/2 inch. Dip your chosen cookie cutter in flour before each cut to prevent sticking and ensure clean edges. Cut out your desired shapes and carefully transfer them to the prepared baking sheets, leaving about 1 inch between cookies. Gather any dough scraps, gently re-roll, and cut out more cookies until all the dough is used.
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Bake the cookies in the preheated oven for about 8-12 minutes, or until the edges are just barely turning golden. The exact baking time will depend on your oven and the thickness of your cookies. Do not overbake! Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. This ensures they firm up before handling and keeps them crisp.
Notes
- ½ cup vegan butter, softened (use a stick butter for best results, like Miyoko’s or Earth Balance)
- 1 (16-ounce) package powdered sugar (about 3 ½ – 4 cups, sifted for smoothness)
- 3-4 tablespoons vegan milk of choice (adjust as needed for desired consistency)
- 1 teaspoon vanilla extract (or other flavorings like almond or peppermint)
- Food coloring, gel or liquid (optional, for vibrant colors)
- Colored granulated sugar or sprinkles, if desired, for topping and decoration
Icing Instructions:
- In a large mixing bowl with an electric mixer, gradually beat the softened vegan butter until light and fluffy, about 2 minutes.
- Slowly add the sifted powdered sugar, about half a cup at a time, beating on low speed until combined. Once all sugar is added, increase speed to medium and beat until smooth.
- Beat in the vanilla extract. Then, gradually add the vegan milk, one tablespoon at a time, until you achieve your desired consistency. For a thicker icing suitable for piping, use less milk. For a thinner glaze-like icing, use a bit more.
- If desired, add food coloring drop by drop, mixing until the desired hue is reached.
- Spread the frosting onto completely cool cookies using a knife, spatula, or piping bag. Immediately top with sprinkles or colored sanding sugar, if desired, before the frosting sets. Enjoy your beautifully decorated vegan sugar cookies!
Nutrition Information
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.
Vegan Sugar Cookie FAQs
Got questions about making these delicious plant-based sugar cookies? We’ve got answers!
- Can I make these cookies gluten-free?
While this recipe is written for all-purpose flour, you can often substitute with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) for a gluten-free version. Results may vary slightly in texture, so start with the recommended amount and add a tiny bit more if the dough feels too wet. Chilling time might also need to be slightly extended.
- How long do vegan sugar cookies last?
Once baked and cooled, these cookies will stay fresh in an airtight container at room temperature for up to 3-5 days. If frosted with vegan buttercream, they are best enjoyed within 2-3 days, or stored in the refrigerator for up to a week.
- Can I freeze baked vegan sugar cookies?
Absolutely! Baked and completely cooled cookies (frosted or unfrosted) freeze beautifully. For unfrosted cookies, arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe airtight container or bag, separating layers with parchment paper. They will last for up to 2-3 months. Thaw at room temperature before enjoying or frosting.
If frosting, freeze the decorated cookies on a tray until the frosting is solid, then carefully stack them in an airtight container with parchment paper between layers. This prevents the frosting from sticking together.
- Why did my cookies spread too much?
The most common reason for cookies spreading is insufficient chilling of the dough. Ensure your vegan butter is solid before rolling and baking. Other factors can include using too little flour during rolling, or an oven temperature that is too low. Always ensure your oven is preheated to the correct temperature.
- What’s the best vegan butter to use?
For best results in baking, especially with recipes requiring creaming, choose a high-quality stick-form vegan butter. Brands like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Butter Sticks are excellent choices as they have a similar fat content and texture to dairy butter.
- Can I use different extracts for flavor variations?
Yes! Vanilla is classic, but feel free to experiment. Almond extract can give a lovely marzipan-like flavor, peppermint extract is perfect for holiday cookies, or try lemon extract for a bright, citrusy twist. Start with half the amount of vanilla and adjust to taste.
Exciting Variations to Elevate Your Vegan Sugar Cookies
These vegan sugar cookies are a fantastic base, ready to be customized in countless ways. Here are some inspiring ideas to make them uniquely yours:
- Citrus Zest: Add 1-2 teaspoons of finely grated lemon, orange, or lime zest to the dough along with the vanilla extract. The citrus oils will infuse the cookies with a bright, refreshing flavor.
- Spice it Up: Introduce warming spices like 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, or a pinch of cardamom to the dry ingredients for a cozy, aromatic cookie. These are especially wonderful for fall and winter holidays.
- Different Extracts: Beyond vanilla, consider almond extract for a delicate, nutty flavor, or peppermint extract for a festive treat (especially good with chocolate icing!). Lavender extract can also create a unique floral note.
- Colorful Sprinkles Before Baking: For a simpler decorating approach, gently press colorful sprinkles onto the top of the unbaked cookies before placing them in the oven. This creates a cheerful, baked-in design without the need for frosting. Just ensure your sprinkles are vegan-friendly!
- Glazes Instead of Buttercream: If you prefer a lighter topping, a simple vegan glaze made from powdered sugar and a touch of lemon juice or vegan milk can be drizzled or spread over the cooled cookies. It dries firm, making them easy to stack.
- Chocolate Dipped: Once cooled, dip half of your unfrosted cookies into melted vegan chocolate (dark or “milk” chocolate chips work) and then sprinkle with sea salt, chopped nuts, or more sprinkles.
- Cookie Sandwiches: Make larger cookies and sandwich them together with a generous dollop of vegan buttercream, jam, or even vegan cream cheese frosting.
Storage and Freezing Instructions for Vegan Sugar Cookies
Proper storage ensures your delicious vegan sugar cookies stay fresh and enjoyable for as long as possible, whether you’re planning ahead or saving leftovers.
Storing Unbaked Dough:
- In the Refrigerator: Wrap the dough tightly in plastic wrap to prevent air exposure, then place it in an airtight container or zip-top bag. It can be stored in the refrigerator for up to 3 days.
- In the Freezer: For longer storage, form the dough into a disc, wrap it tightly in multiple layers of plastic wrap, and then place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Storing Baked Cookies:
- Room Temperature (Unfrosted): Once completely cooled, store unfrosted vegan sugar cookies in an airtight container at room temperature for up to 5-7 days. To maintain freshness, you can place a slice of bread in the container to help absorb excess moisture and keep them soft (replace the bread every day or two).
- Room Temperature (Frosted): If decorated with vegan buttercream, store the cookies in an airtight container at room temperature for 2-3 days. If your kitchen is particularly warm, or if the frosting contains perishable ingredients (like fresh fruit purees), consider refrigeration.
- In the Refrigerator (Frosted): Frosted cookies can be stored in an airtight container in the refrigerator for up to a week. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Freezing Baked Cookies:
- Unfrosted: Bake and cool the cookies completely. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. Thaw at room temperature for a few hours before serving.
- Frosted: If your cookies are already frosted, flash freeze them on a baking sheet until the frosting is completely solid (this prevents smudging). Then, carefully stack them in an airtight freezer-safe container, placing a piece of parchment paper between layers. They will keep for up to 2-3 months. Thaw in the refrigerator overnight, then bring to room temperature before enjoying.
With these storage tips, you can always have a delicious batch of vegan sugar cookies ready to enjoy or share!