Vegan Sugar Cookies
Who says sugar cookies are just for the holidays? These vegan sugar cookies are here to make life sweeter year-round. From heart-shaped treats for Valentine’s Day to spooky Halloween bats and birthday stars, this recipe is your all-purpose, all-season cookie hero. Soft, buttery, and easy to customize, they’re a little bite of joy no matter the occasion.
Break out the cookie cutters and let your inner artist run wild—icing, sprinkles, colors, and all. These cookies come together in just 25 minutes, making them perfect for impromptu baking sessions with friends, family, or just yourself! Whether you’re going for festive shapes or classic rounds, this recipe is as fun to make as it is to eat.
For even more pretty and delicious cookie recipes, try these jam-filled thumbprint cookies and these lovely edible flower cookies!
Why You’ll Love This Recipe
These vegan sugar cookies check all the boxes: they’re easy, versatile, and just the right amount of sweet. Whether you’re a baking newbie or a seasoned cookie connoisseur, this recipe brings joy to every bite (and every baking session). Perfect fresh from the cooling rack or dressed up for a holiday party, these cookies fit any occasion. Here’s why this recipe will win you over:
- Ready in a snap: No chill time, no over-complicated steps. With just 25 minutes from start to finish, so you can satisfy your cookie cravings in no time.
- Soft, buttery perfection: Think melt-in-your-mouth softness with just enough crisp at the edges to keep you coming back for more. Pair them with a mug of tea or hot cocoa for the coziest treat.
- A canvas for creativity: This recipe is your playground. Go wild with vegan sprinkles, get fancy with piping, or keep it classic with a drizzle of royal icing. Whatever you dream up, these cookies can handle it.
- Kid (and adult) approved fun: Rolling, cutting, decorating—this recipe turns your kitchen into a playground for creative baking. Plus, sneaking a little raw, eggless dough is totally part of the fun!
- Totally plant-based, endlessly delicious: No eggs, no dairy, no problem. These cookies prove that vegan baking can be just as rich, buttery, and satisfying as traditional recipes—only kinder to the planet (and animals). They even make the perfect edible vegan gift when packed in a cute box!
Key Ingredients
Every ingredient in these vegan sugar cookies has a job to do, working together to create that soft, buttery texture and irresistible flavor. These aren’t just pantry staples—they’re the secret to cookies that come out perfect every single time. Here’s how each ingredient pulls its weight:
- Coconut oil: The creamy cornerstone of this recipe, coconut oil gives these cookies their rich, buttery texture. Make sure it’s soft and scoopable (not rock-solid or too melty) so it creams beautifully with the sugar for that perfect dough consistency.
- Cane sugar: More than just sweetness, cane sugar helps these cookies bake up with a soft center and lightly golden edges.
- Plant-based milk: This little helper keeps the dough smooth, tender, and perfectly rollable. Important tip! Use unsweetened almond, soy, or oat milk—just make sure it’s at room temperature. Cold milk straight from the fridge can cause the coconut oil to solidify, which throws off the dough’s texture. Room-temperature ingredients make all the difference for a dough that’s silky-smooth and easy to work with.
- Vanilla extract: The secret weapon of flavor. A splash of pure vanilla gives these cookies their warm, aromatic undertones, taking them from basic to bakery-worthy.
- All-purpose flour: The sturdy framework of the recipe, this flour builds structure without weighing the cookies down.
- Baking powder and baking soda: The dream team of leavening agents. Together, they create just the right amount of lift while encouraging that perfect golden-brown finish. Make sure they’re fresh for the fluffiest results.
- Powdered sugar: The icing hero. Sifted powdered sugar creates a smooth, glossy glaze that’s ready for cookie-decorating magic. Add vegan food coloring or keep it classic—it’s your blank canvas for creativity!
How To Make
Making these cookies is as simple as it is satisfying—like a little baking therapy with a sweet payoff. The dough is forgiving, the icing is fun, and the results are guaranteed to impress. For full recipe details, scroll to the end of this post! Ready to roll?
First, line a baking sheet with parchment paper or a silicone mat.
Step 1: Whip It Good – Use a stand mixer or hand mixer to cream the coconut oil, cane sugar, room-temperature plant-based milk, and vanilla until smooth and fluffy. If you’re mixing by hand, you’ll get a workout, but the texture won’t be quite as dreamy—electric mixers are your best friend here for that perfect dough.
Step 2: Flour Power – Sift in the dry ingredients (flour, baking powder, baking soda) and mix until a soft dough starts to form. For best results, measure the flour correctly: spoon it into your measuring cup and level it off with a knife—this prevents the dough from turning dry and crumbly. If you find it to be a little crumbly, start with a few more kneads. If necessary, add a teaspoon of plant-based milk at a time until the dough comes together beautifully.
Step 3: Roll Call – Lightly flour your surface, then roll the dough to about ¼ inch thick. Thick dough = soft cookies; thin dough = crunchy cookies. Choose your own adventure.
Step 4: Shape Shift – Time for the fun part! Cut out shapes with your favorite cookie cutters, re-roll the scraps, and repeat. Stars, trees, dinosaurs—no shape is off-limits.
Step 5: Bake it ‘Til You Make It – Pop your cookies onto a lined baking sheet and bake at 350°F for 10–12 minutes. Keep an eye out for those golden bottoms—that’s the goal!
Step 6: Whip Up the Icing – While the cookies are baking, mix up your icing. Whisk together powdered sugar, vanilla extract, and water until it’s silky smooth and easy to spread. Want to add some flair? Stir in a few drops of vegan food coloring for a pop of color. Set it aside and get ready to decorate!
Step 7: Cool It Down – Let the cookies chill on a wire rack until completely cool. If they’re even slightly warm, the icing will melt and slide right off, leaving you with a sticky (and sad) mess. Patience is key here—your masterpiece deserves a solid canvas!
Icing Your Vegan Cookies Like A Pro
Once your cookies have cooled, it’s time to bring on the icing magic. Whether you’re keeping it low-key or channeling your inner pastry artist, there’s an approach for every level of baker:
- Keep It Simple: Use a silicone pastry brush to spread the icing evenly, or dunk the tops of your cookies into a shallow dish of icing for a quick, no-fuss coating. It might get a little messy (especially if kids are involved), but that’s half the fun!
- Go Pro: For more intricate designs, grab a piping bag and create beautiful outlines and borders.
Here’s how it works:
- Use a thicker icing for piping outlines (a frosting bag with a size 2 tip is ideal).
- Thin out the remaining icing with a tiny splash of water to create “flood icing,” which refers to a thinner consistency perfect for filling in the outlined areas smoothly.
- Pro tip: Add water slowly—one drop at a time—so you don’t accidentally end up with runny icing. A spray bottle works wonders for precision here.
Feeling inspired but unsure where to start? Check out this quick sugar cookie icing tutorial for extra tips and design ideas—it’s easier than you think, and the results are so worth it!
Topping Ideas For Your Vegan Sugar Cookies
Now that your cookies are baked, cooled, and maybe even iced, it’s time to let your creativity shine. Think of them as a blank canvas, ready for you to channel your inner pastry artist—or keep it simple with a no-fail classic. Here are some ideas to make those cookies pop (literally and figuratively):
- Royal Icing, But Make It Vegan: The OG of cookie toppings. Use it to pipe delicate borders, flood your cookies for that smooth glossy finish, or go full-on Van Gogh with intricate designs. Add natural food coloring to match your mood or theme—unicorn cookies, anyone?
- Sprinkle Situation: A handful of vegan sprinkles transforms your cookies into a party. Whether you’re into classic rainbow jimmies, festive stars, or that little jar of edible glitter you’ve been saving for “just the right time,” now’s the time.
- Nutella Vibes: Slather on some vegan Nutella for a rich, chocolate-hazelnut upgrade. Spread it thin for a hint of indulgence or go big with a thick layer and a sprinkle of chopped hazelnuts for crunch.
- Drizzle or Dip: Keep it chic with a powdered sugar icing drizzle, or dip half your cookie for that two-tone Pinterest-worthy aesthetic. Top with crushed pistachios, coconut flakes, or even freeze-dried raspberries for a fancy twist.
- Chocolate Heaven: Melt vegan chocolate and let it flow—drizzle, dip, or coat the whole cookie if you’re feeling extra. Add a pinch of flaky sea salt for a sweet-meets-savory moment you won’t regret.
- Keep It Simple: Let the cookies do the talking. A light dusting of powdered sugar is the minimalist’s dream, perfect for when you just want to enjoy that soft, buttery goodness without any distractions.
FAQs
Yes! To make these cookies gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for structure; if not, you can add about ½ teaspoon per cup of flour. Keep in mind that the texture may be slightly different, but they’ll still be delicious.
Nope! This recipe skips the chill time, which means you can roll, cut, and bake your cookies right away. The coconut oil in the dough helps them hold their shape, so there’s no need to refrigerate the dough unless your kitchen is particularly warm.
To keep the icing vegan, use plant-based food coloring. Liquid, gel, or powder options all work—just make sure to add a little at a time until you get the desired shade. For natural options, try beet powder for pink, turmeric for yellow, or spirulina for green.
More Vegan Cookie Recipes!
If you make this vegan sugar cookies recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Sugar Cookies (Easy)
Equipment
- Handheld Mixer or Stand Mixer
Ingredients
- ⅓ cup coconut oil, soft and scoopable (not solid or melted)
- ½ cup cane sugar, + 1 tablespoon
- ¼ cup plant-based milk, unsweetened at room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon water, + 1 teaspoon, add more water as needed to get your desired consistency
Instructions
- Add the coconut oil, cane sugar, milk, and vanilla extract to the bowl of a stand mixer (or mix with an electric hand mixer). Cream the ingredients together on medium/high speed for a few minutes until it’s well-combined.
- Sift the flour, baking powder, and baking soda into the mixer and beat until it forms a dough.
- Gently dust a clean work surface with flour. Transfer the dough to your work surface and knead it into a ball. Use a rolling pin to gently roll the dough out until it is around ¼ inch thick. Try not to roll the dough too thin because then the cookies will be more crunchy rather than soft and crispy.
- Preheat your oven to 350 degrees F. Line 2 baking trays with silicone mats or parchment paper.
- Use cookie cutters to cut cookies out and place them on the baking tray. Form any dough scraps into a ball and re-roll and cut more cookies, until all of the dough is gone.
- Bake the cookies on the center rack of your oven for around 10-12 minutes, or until they’re golden brown on the bottom.
- In the meantime, make the icing by whisking together the powdered sugar, vanilla extract, and water until smooth. Feel free to add vegan food coloring if desired. Set aside.
- When the cookies are finished, transfer them to a wire rack to cool. Once they’re cooled, apply the icing onto the cookies. Allow the icing to dry completely before serving or storing.
Notes
- Yields: This recipe makes about 35 to 45 cookies, depending on the size of your cookie cutters. If you’re using a mix of small and large cutters, you could end up with closer to 50 cookies.
- Storage: After baking and icing, store your vegan sugar cookies in an airtight container at room temperature to keep them fresh for up to a week. If you’re stacking them, layer a sheet of parchment paper between cookies to prevent sticking or icing smudges.
- Refrigeration: If your kitchen is warm or you’re storing them for longer, refrigerate the cookies to maintain their freshness. They’ll hold up beautifully in cooler conditions.
- Freezing Dough: Got leftover dough? Wrap it tightly in plastic wrap or stash it in a freezer bag, then freeze. When you’re ready to bake, let the dough thaw in the fridge, roll it out, and get cutting!
- Freezing Baked Cookies: Baked (and iced) cookies freeze like a dream. Freeze them in a single layer on a tray first, then transfer to an airtight container with parchment paper between layers. Thaw at room temperature for cookies that taste freshly made.
Nutrition
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Leave a Comment
Cookies look super delicious! And festive
These cookies are incredible. I’ve baked them so many times and they always come out perfect!
I’m a sucker for sugar cookies! Can’t wait to whip these up!
I make these every Easter and they’re so good! Thanks for the recipe.
Wow, these are beautiful and look sooo tasty! I need to add a hand mixer to my list of appliances!
Incredibly pretty and delicious! Although my design didn’t come out quite as beautiful as the one in the picture, I LOVED these cookies. My family (especially my kids) also loved them…and they were gone before the day was out! The texture is oh-so-amazing and the perfect amount of vanilla sweetness. The next time I need a birthday gift idea, I’m totally making these cookies to add to the package. Especially because you can create whichever color you like! Love!
Love making these sugar cookies! I like that they’re not too sweet and they hold together really well. I usually double the batch so I have plenty of dough for the bigger cookie-cutter shapes 🙂
Mmm… who doesn’t love sugar cookies?! These are delicious, sweet and crunchy. They freeze beautifully so you can make a large batch and have them whenever you get a craving for a delicious yet simple cookie. The ways to decorate are endless and fun to do with little ones.