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.
Lori O says
Just finished making these!
Thank you, thank you! Needed some cheery holiday cookies, and these are it!
Sam Turnbull says
Wonderful!
Kelly says
Hello! Do you offer a high-altitude adjustment? I live at 6k above sea level and I would love to be able to make these cookies! Thanks! 🙂
Nicole says
Terrible. Dough didn’t form at all and followed the recipe.
A says
Hi, Just a note. White granulated sugar is not considered vegan. To get it white, it is processed through bone char.
Courtenay says
Organic white cane sugar and white beet sugar are both vegan.
Elaine says
Could I add more vanilla extract and leave out the almond extract?
Lesly says
can I use bananas instead of sugar?
Francesca says
Do you have to use flax or chia? It’s not something easily available where I live!
Vienna says
Yes, I find it is necessary as it helps the cookies not fall apart and replaces the egg. I hear applesauce also works keeping things together in replace of eggs, flax, or chia as a binding agent. I've tried applesauce in other cookies and it works great but I never tried it in sugar cookies before! This is just my experience 🙂
Bet says
This was also my question! Lol can I just use egg replacer? I definitely have that lol
joe says
I found out that if the flax seeds and water are boiled for a few seconds they thicken more and instantly.
Nancy says
Hello! Making these tomorrow and wondered if I could just form these into a roll (like I do for many of my Christmas cookies that I don’t cut out) pop in the freezer and just slice and bake the next morning???
Thanks!
Nancy
Sam Turnbull says
Yep, that should work just fine 🙂
Suzanne says
Hi Sam,
I love your recipes!! I am going to make sugar cookies for my students at school and have them decorate them. I noticed you have 2 slightly different sugar cookie and frosting recipes. Which do you think would be better for the kids for decorating?
Thanks so much!
Suzanne
Sam Turnbull says
Hi Suzanne, this recipe is cut out cookies intended for decorating. The soft frosted sugar cookies are more of a cake texture and do not work for cut outs or decorating.
Will says
Hello! Is the calories listed per cookie, or per serving size of the recipe (24)?
Sam Turnbull says
1 cookie. THe recipe makes 24 cookies
Nguyen T. Diane says
Thank you Sam, the cookies look lovely and delicious ! Greetings from France 🙂
Sam Turnbull says
Awesome! Greetings from Canada 😉
Empty Cup says
These cookies are so delicious! We just made the recipe exactly how you posted with no mods. However, one batch isn't enough for us mad cookie lovers. I know we could just make another batch, but would it change the recipe to double it in one batch?
Sam Turnbull says
So thrilled you enjoyed! You can absolutely double the recipe, just make sure to double everything exactly. You can actually just change the serving size number in the recipe and it will adjust all the ingredients for you 🙂
Valeria Ruiz says
Do I use hand mixer to mix wet and dry ingredients to create the dough or do you suggest forming the dough with hands?
Sam Turnbull says
Either way would work but I find by hand easiest.
Alicia says
Hi Sam,
These look amazing.
Can I use a type of oil instead of vegan butter. We don’t get many vegan products here in Zimbabwe.
Sam Turnbull says
You could use solid coconut oil. 🙂
Shannon says
Do you use the Earth Balance that comes in a tub or do you use the sticks that come in a cardboard box?
Sam Turnbull says
Tub 🙂
Shannon says
Thanks!
Sarah says
My daughter and I made these this weekend as a trial run for Christmas. My husband and I wanted to find a great vegan recipe that we could use for our family tradition of baking and decorating cookies with our kids. We definitely found a winner. Thank you so much for sharing. The cookies are soft, chewy, and delicious!
Sam Turnbull says
Yay!!! SO happy to hear that 🙂
Kelly says
Hi Sam, I am thinking about using this recipe as a crust for pumpkin pie bars. Do you think these cookies would be too soft to use as a crust or base? would you recommend par baking the cookie crust before adding the filling? if this recipe is not the best fit, do you have a cookie crust recipe?
thanks!!
Jamie-lee says
Just after a tip, i have been asked to make vegan iced cookies for an 18th. After reading these comments i will deffinetly be using this recipe. How do you store them so they stay fresh.In the fridge or just a container?
Sam Turnbull says
Once the icing is set, you can store them in an air-tight container at room temperature for up to 4 days or they freeze well too. Enjoy!
Eve Juj says
These were great. My daughter is alergic to most dairy produts and has always wanted a sugar cookie. We love your recipies so much they sre delicious!
Sam Turnbull says
Wonderful!! Thrilled you love it so much, Eve 🙂
Emily says
I made these last weekend, except with hearts for Valentine’s Day. I’m usually not a sugar cookie person, but they were SO good. My non-vegan family loved them. My sister ate a total of 9 over the course of one day. I recommend these to anyone - will be making again!
Sam Turnbull says
Hahaha! Love it!!! So happy they were such a hit, Emily 🙂