Author: Soft, buttery, and and oh-so-delicious-these Easy Vegan Sugar Cookies are a long time fan-favorite recipe. With simple ingredients, this classic sugar cookie dough creates the best cookies for cut-out shapes that hold perfectly in the oven. Whether you're making Christmas cookies for decorating or just craving a sweet treat, this recipe will become your go-to for every occasion. 🎄💕✨
FEATURED COMMENT:
Look no further! It took years for us to find the best vegan sugar cookie and these are them! These taste delicious and the kids enjoy decorating them. - Jennifer ⭐⭐⭐⭐⭐
I just LOVE these cookies. Unlike many sugar cookie recipes that look great but taste bland, these vegan sugar cookies are full of flavor and melt-in-your-mouth delicious. The key is to balance the flour, vegan butter, and sugar just right in combination with both vanilla and almond extract. The result? A light, soft, sweet cookie that's so delicious you'll be reaching for seconds (or thirds!). With a 5-star rating from over 100 reviews, these cookies are tried, tested, and loved.
Why You'll Love This Recipe
- Perfect for Cut-Outs: The dough holds its shape beautifully, making it ideal for detailed cookie cutters.
- Tastes Amazing: Soft, buttery, and full of flavor, they're as good as they look.
- Easy to Make: Just 9 pantry ingredients and a straightforward method.
- Customizable: Perfect for any holiday or occasion-Christmas, Valentine's day, birthday parties, Halloween, or just because! Use your favorite cookie cutter shape and decorate however you like.
Common Questions
Can I Prepare the Cookie Dough Ahead of Time?
Yes! You can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to use. Let it soften slightly at room temperature before rolling it out.
Can I Freeze These Cookies?
Yes! These cookies freeze beautifully. You can freeze them plain or fully iced. Let them cool completely, then freeze in a single layer on a baking sheet or store them in an airtight container. They'll keep for up to 3 months.
Can These Be Made Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free flour 1-to-1 baking blend. Make sure to chill the dough well to help it hold its shape when rolling and cutting.
What Vegan Butter Should I Ues?
I like to use Earth Balance Original Buttery Spread (the kind in a tub) as it's reliable for baking. Other brands will also work well-just ensure that the butter is firm when cold (not super soft like margarine) for the best result.
What Vegan Food Coloring Should I Use?
Some food coloring includes ingredients such as carmine (which is crushed bugs! ew). Be sure to use vegan-friendly food coloring. I like this one or this one.
Can I Omit the Almond Extract?
Yes! If you prefer not to use almond extract, simply replace it with an equal amount of vanilla extract. The cookies will still be delicious but with a slightly different flavor profile. Alternatively, you can experiment with other extracts like lemon, orange, or peppermint for a unique twist!
Can I Make a Roll of Cookie Dough and Slice It?
Yes, this dough works well for slice-and-bake cookies! Form the dough into a log, wrap it tightly in plastic wrap, and refrigerate until firm (at least 2 hours). When ready, slice into rounds about ¼ inch thick and bake as directed.
How Do I Get Perfect-Looking Icing?
Ensure your icing is nice and thick. Adding too much plant-based milk will make the icing runny and fall off the cookie. Use piping bags or a zip-top bag with the corner snipped off for precise designs. For extra-white icing, I find using full-fat coconut milk as the plant-based milk makes it the brightest white (oat and soy milk tend to have a beige tone to them). Double the icing recipe if you plan to go all out with decorating and make several different colors to play with.
How To Make Vegan Sugar Cookies:
Preheat your oven: Preheat oven to 350°F (180°C).
Prepare the chia or flax egg: In a small bowl, mix together the ground chia or flax and warm water and set aside to thicken. Chia thickens almost instantly, while flax may take up to 10 minutes to thicken.
Mix the dry ingredients: In a large bowl, mix together the flour, baking powder, and salt. Set aside.
Mix the wet ingredients: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream the vegan butter and sugar together until fluffy, about 3 minutes. Add the vanilla extract, almond extract, and the thickened chia or flax egg, then mix again until well combined.
Form the dough: Add the butter mixture to the flour mixture and stir to form a dough. If the dough does not come together, add water 1 teaspoon at a time (up to 3 teaspoons total) until it just comes together.
Roll out the dough: Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to about ¼ inch (6 mm) thick. Transfer the parchment paper with the rolled dough onto a large baking sheet. Chill in the freezer for 15 minutes or in the fridge for 30 minutes, until firm.
Cut out shapes: Once chilled, use your favorite cookie cutters to cut out shapes. Place the cutouts on a parchment-lined baking sheet. Re-roll any remaining dough and repeat until all the dough is used, chilling as needed.
Bake the cookies: Bake for 8-11 minutes, or until the edges are just lightly golden. Let the cookies cool completely before decorating.
To make the icing: In a small bowl, mix together the powdered sugar and 2 teaspoons of plant-based milk and stir until smooth. You want the icing to be quite thick so that it holds it's shape well. If needed, add more plant-based milk 1 teaspoon at a time to reach the desired consistency.
For colored icing, divide the icing into separate bowls (if using multiple colors), and stir in a few drops of food coloring until desired colors are achieved.The icing recipe makes enough to lightly decorate the cookies. If you want to heavily decorate them (like I did), double the recipe.
Decorate the cookies: Once the cookies are completely cool, decorate as desired with the prepared icing.
Storage: Store your decorated vegan sugar cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 7 days. For longer storage, freeze the cookies (with or without icing) in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. Frozen cookies keep well for up to 3 months. Allow them to thaw at room temperature before enjoying.
Gifting: These cookies make perfect gifts! Once the icing is completely set (12-24 hours to harden fully), stack them carefully in a decorative tin or wrap them individually in cellophane bags tied with a ribbon. For a festive touch, add a personalized tag or card. Keep the cookies cool and dry during gifting to preserve their shape and freshness.
This Vegan Sugar Cookie Recipe is...
- easy to make
- oh-so-delicious
- perfect for cookie cutters
More Vegan Cookie Recipes to Try:
- Soft Frosted Sugar Cookies (Lofthouse inspired)
- Easy Vegan Gingersnap Cookies
- The BEST Vegan Chocolate Chip Cookies
- Easy Vegan Shortbread
- Chewy Vegan Molasses Cookies
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sugar Cookies
Servings: cookies (depending on the size of your cookie cutters)
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Ingredients
For the cookies:
- 1 tablespoons ground chia or ground flax
- 3 tablespoons warm water
- 2 ¼ cups all-purpose flour, (or sub gluten-free 1 to 1 baking flour blend to make them gluten-free)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup vegan butter, cold (I used Earth Balance)
- ¾ cup white sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
For the icing:
- 1 cup powdered sugar
- 2-4 teaspoons plant-based milk, (such as coconut, oat, or soy)
- vegan food coloring, (optional)
- vegan sprinkles, (optional for decorating)
Instructions
To make the cookies:
- Preheat your oven: Preheat oven to 350°F (180°C).
- Prepare the chia or flax egg: In a small bowl, mix together the ground chia or flax and warm water and set aside to thicken. Chia thickens almost instantly, while flax may take up to 10 minutes to thicken.
- Mix the dry ingredients: In a large bowl, mix together the flour, baking powder, and salt. Set aside.
- Mix the wet ingredients: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream the vegan butter and sugar together until fluffy, about 3 minutes. Add the vanilla extract, almond extract, and the thickened chia or flax egg, then mix again until well combined.
- Form the dough: Add the butter mixture to the flour mixture and stir to form a dough. If the dough does not come together, add water 1 teaspoon at a time (up to 3 teaspoons total) until it just comes together.
- Roll out the dough: Place the dough between two sheets of parchment paper and roll it out to about ¼ inch (6 mm) thick. Transfer the parchment paper with the rolled dough onto a large baking sheet. Chill in the freezer for 15 minutes or in the fridge for 30 minutes, until firm.
- Cut out shapes: Once chilled, use your favorite cookie cutters to cut out shapes. Place the cutouts on a parchment-lined baking sheet. Re-roll any remaining dough and repeat until all the dough is used, chilling as needed.
- Bake the cookies: Bake for 8-11 minutes, or until the edges are just lightly golden. Let the cookies cool completely before decorating.
To make the icing:
- Prepare the icing: In a small bowl, mix together the powdered sugar and 2 teaspoons of plant-based milk and stir until smooth. You want the icing to be quite thick so that it holds it's shape well. If needed, add more plant-based milk 1 teaspoon at a time to reach the desired consistency. For colored icing, divide the icing into separate bowls (if using multiple colors), and stir in a few drops of food coloring until desired colors are achieved.The icing recipe makes enough to lightly decorate the cookies. If you want to heavily decorate them (like I did), double the recipe.
- Decorate the cookies: Once the cookies are completely cool, decorate as desired with the prepared icing.
Becky says
I’ve found my new vegan sugar cookie recipe! These cookies were easy to make and delicious. Thanks for sharing.
Sam Turnbull says
Wonderful!!! Thrilled you loved them so much, Becky 🙂
Sam Davis says
I just made these tonight and plan to frost them tomorrow. But the unfrosted cookies taste great! I totally forgot to grind my chia seeds, so you can see them throughout the cookie, but that doesn’t bother me. I like the little crunchies and my 4 year old didn’t seem to mind either! They definitely don’t look as golden as non vegan sugar cookies, so i had to remind myself to pull them out even though My mind kept trying to keep them in longer.
Sam Turnbull says
That's awesome!! So very happy you love the recipe so much 🙂
Petra says
Hi! Can I use coconut oil instead of vegan butter?
Sam Turnbull says
Yes, but the cookies won't have that buttery taste. Enjoy!
Amber says
These were perfect to make with my two-year-old today. So quick and simple.
Sam Turnbull says
So happy you enjoyed them! 🙂
Kristin A. Crage says
Do I need to include the chia seeds and if I don't do I still need the water?
Sam Turnbull says
Yes, you need to include the chia seeds and water, they help bind the cookies together. Enjoy!
Mindy Clark says
Can I make the dough, keep it in a ball, put it in the fridge over night then the next day take it out to soften a bit then roll it out and cut my cookies?
Sam Turnbull says
Yep! That will work fine. Enjoy!
Jordan says
Should the butter be softened?
Sam Turnbull says
No need. Straight from the fridge is fine.
Emily says
Hi there! Can’t wait to try these!
Is ground chia literally just ground chia seeds? Or is it meant to be mixed with water? Just not sure because it’s listed under wet ingredient. ☺️
Thankyou so much!
Sam Turnbull says
Yes, just ground chia seeds. If you read step 3 you will see it is mixed with the water listed in the ingredients 🙂
Yash roy says
ummmm...nice ...yummy.....delicious....mouthwatering
Sam Turnbull says
Thanks!
Shayla says
Have you tried using aquafaba instead of flax or Chia for the egg replacement?
Sam Turnbull says
I haven't in cookies, no. I like the speed and simplicity of chia or flax.
Healthymomhappyfamily says
Hi! Thanks so much for your awesome site, I use the recipes a lot! Anyway, I'm baking these sugar cookies right now, and I'm debating using the icing. What I want from the icing is to be like royal icing (hard). Will this icing harden? Thanks!!
Yvette says
How would I make these gluten free?
Sam Turnbull says
I'm not gluten-free so I'm not knowledgeable in gluten-free baking. I have heard good things about Bob's Red Mill 1 to 1, but have never tried it myself. Hope that helps!
Melanie says
I have made them with GF all putpose flour and they work just fine.
Miriam says
Thank you so much for posting this, I have been looking for a recipe like this for ages! And all my previous tries with other recipes have ended in failure, but yours is all I wanted 🙂
Sam Turnbull says
Haha! Wonderful! You're most welcome, Miriam. 🙂
Frangelica says
Can I freeze these iced so I can make them ahead of time for my wedding favors?
Sam Turnbull says
Yes, they should freeze fine. Enjoy!
Marisa Berruecos says
I baked thesecookies for Christmas and LOVED THEM! Have you tried freezing them? I would love to know if I can make them, decorate them and freeze them!
Sam Turnbull says
Glad you enjoyed! They freeze very well with frosting and all 🙂
Kristina says
Hi, I came across your website while searching for vegan sugar cookies. Made these tonight and let me just say the cookies held out their shape. Usually with other non-vegan sugar cookies, the shape doesn't hold and I'm left with a blob 🙁 These cookies taste great and my girls love them! Once again, great recipe, which will now be my go to! Merry Christmas!
Sam Turnbull says
Yay! Thrilled you love the cookies so much, Kristina! Merry Christmas 🙂
Kate says
I made these for the first time last weekend and they were delicious! I was wondering how long they lasted if I wanted to make them in advance for Christmas
Sam Turnbull says
I would say about 3 - 4 days... but they never last that long in my house! Haha. Enjoy!
Suzanne says
And sorry, My rating didn’t go through the first time. Thanks!!
Suzanne says
Hi, great recipe. Thanks! I aspire to your brilliant colors. I made a bunch of icing but plan to decorate over the next couple of days. Should the icing be stored in the fridge? It’s in the sealed plastic piping bag. How long can the cookies be stored once iced? Can they be left out in Tupperware or similar container?
Sam Turnbull says
Hi Suzanne, the icing can be stored in the fridge and once warmed to room temperature should work just fine. If it does get a little firm, just mix in a tiny amount of water until desired consistency is reached. I would keep the cookies for 3-4 days in an airtight container. Enjoy!
Suzanne says
I see. So the cookies alone are good for 3-4 weeks, but once iced only 3-4 days. Thanks for clarifying! Can you freeze the cookies after they are iced?
Sam Turnbull says
Either or, I would say. But they never last that long in my house!
Kat says
Sam, these tasted great but mine came out really hard. I want to attempt to make them again but I’m not sure what I did wrong. I may have rolled them out a little too thin. I baked them an extra 2 minutes because when I checked on them at the 11 min mark they looked really gooey.
Sam Turnbull says
Hi Kat! The hardness could either be from overworking the dough, or more likely from baking them too long. The cookies will look underdone when you take them out of the oven but they will set as they cool. If you try the recipe again, be gentle with the dough, and try baking just one test cookie first to see how it bakes and sets. Hope that helps!
Jenn says
These are exactly what they claim to be: perfect! I have been searching for the best vegan sugar cookie for years. Came across these as I have only been following you for about a year. Had to try them out. Very easy to follow directions and the dough came together perfectly without me having to add more milk. (I used earth balance soy free in the red tub). The kids enjoyed decorating them with me and these also got their seal of approval! These will be added to my yearly Christmas cookie rotation!
Sam Turnbull says
Yay!! Wonderful! Thrilled you love them so much, Jenn 😀