Author: You know those pillowy soft, cakey, frosted cookies you can buy at grocery stores that are oh so good? They are almost like the top of a cupcake that got smushed into a cookie. They always come with a generous amount of frosting and sprinkles, because who doesn't love sprinkles. I had a sudden craving for these cookies, I wanted them, I needed them, I must have them, and so I veganized them. It took a lot of recipe testing, but I finally cracked the code and satisfied my craving with my new favourite treat: Vegan Soft Frosted Sugar Cookies.
...and now I almost regret it as my diet has suddenly consisted of four cookies a day. So soft, so sweet, so fluffy amazing!!!
These are so much more than just a plain old sugar cookie. They are like funfetti turned into a cookie. The cakey texture is amazing, but I also made sure they tasted great as well. The combo of lemon juice, vanilla extract, and almond extract make for the perfect subtle, sugar cookie flavour.
I think the classic pink frosting is my favourite, but you can always change the frosting and sprinkle colours...
- Orange for Halloween or autumn.
- Green or red for Christmas, you could even sprinkle on crushed candy canes!
- Pink, blue, or yellow for baby showers.
- Classic white for a wedding.
- Gold for New Years.
- Pink or red for valentines day.
You get the idea. These cookies are perfect all year round and for any occasion.
Vegan Soft Frosted Sugar Cookies do require a few steps to make them, but it's actually pretty easy. The fussiest part is spooning out the cookie dough which can be a little sticky. The cookies are of course, great fresh, but they also freeze well making them a great make-ahead treat. (I now have a freezer full of them).
To make Vegan Soft Frosted Sugar Cookies:
In a medium bowl whisk together the dry ingredients.
In a large bowl, use a stand mixer or hand mixer to beat the vegan butter and white sugar together until fluffy. Add the remaining wet ingredients and combine. The mixture won't combine well and will look curdled and that's totally fine. (I didn't show a picture of that because it's not pretty)!
Now add the dry ingredients into the bowl with the wet, and mix together. The dough will be very soft, like a thick cake batter.
You can either use the cookie batter right away or you can let it chill in the fridge for 1 hour. Chilling makes it a little easier to work with but does not affect the final cookie. Lightly spray a cookie scoop or large spoon with oil, and scoop 2 tablespoons of cookie dough and drop it onto the parchment paper lined baking sheet. Repeat to fill your tray, evenly spacing the cookies. Wet your fingers so they don't stick to the cookies, then lightly pat the balls down into flatter shapes.
Bake 11 - 14 minutes until lightly golden on the bottom. Let cool completely before frosting.
To Make the Frosting:
Using a stand mixer or hand mixer, beat together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract. If needed add 1 tablespoon of plant-based milk at a time until desired frosting consistency is reached. Mix in food colour if desired. I divided my frosting into two to make multiple colours.
I like the combination of vegetable shortening and vegan butter for the best frosting that holds well and tastes great. If you prefer you can use all vegan butter, but note that it will make the frosting softer, so you may need less plant-based milk, and be sure to store the cookies in a cool place.
To Assemble the Cookies:
Smear frosting on the cooled cookies then decorate with sprinkles if desired. Store cookies in an air-tight container at room temperature for up to 2 days, for about 1 week in the fridge, or they also freeze well.
And there you have it! Soft, fluffy, slightly chewy and cake-y, and oh-so-sweet! My Vegan Soft Frosted Sugar Cookies are the perfect vegan treat for whenever your sweet tooth comes calling. Be sure to share!
Common Questions:
Can I freeze sugar cookies?
These cookies freeze perfectly. Just be sure to wait until they have cooled and then place them in an air-tight container or wrap them tightly in plastic wrap. If stored properly, they should last for about 3 months in your freezer.
Do I need to refrigerate sugar cookies?
It is not recommended to refrigerate these cookies as it will dry them out fairly quickly. Instead, keep them out at room temperature in an air-tight container tightly wrapped in plastic wrap. If kept as such, they should last for about a week. If you want to keep them longer, follow the freezing instructions above.
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Vegan Soft Frosted Sugar Cookies
Servings: cookies (give or take)
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Ingredients
Dry ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients:
- 1 ¼ cups vegan butter, cold (I used Earth Balance Orignal Buttery Spread)
- 1 ½ cups white sugar
- 1 cup plant-based milk, (such as soy or almond)
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
For the frosting:
- ½ cup vegan butter, cold (I used Earth Balance Orignal Buttery Spread)
- ½ cup vegetable shortening, *see notes
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 4 tablespoons plant-based milk, (such as soy or almond)
- Vegan Food Coloring, (optional)
- sprinkles, (optional)
Instructions
- To make the cookies: preheat your oven to 350F (180C). Line two large baking sheets with parchment paper.
- In a medium bowl whisk together the dry ingredients. In a separate large bowl, use a stand mixer or hand mixer to beat the vegan butter and white sugar together until fluffy. Add the remaining wet ingredients and combine. The mixture won't combine well and will look curdled and that's totally fine. Now add the dry ingredients into the bowl with the wet, and mix together. The dough will be very soft, like a thick cake batter.
- You can either use the cookie batter right away or you can let it chill in the fridge for 1 hour. Chilling makes it a little easier to work with but does not affect the final cookie. Lightly spray a cookie scoop or large spoon with oil, and scoop 2 tablespoons of cookie dough and drop it onto the parchment paper lined baking sheet. Repeat to fill your tray, evenly spacing the cookies. Wet your fingers so they don't stick to the cookies, then lightly pat the balls down into flatter shapes.
- Bake 11 - 14 minutes until lightly golden on the bottom. Let cool completely before frosting.
- To make the frosting: using a stand mixer or hand mixer, beat together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract. If needed add 1 tablespoon of plant-based milk at a time until desired frosting consistency is reached. Mix in food colour if desired.
- To assemble the cookies: smear frosting on the cooled cookies then decorate with sprinkles if desired. Store cookies in an air-tight container at room temperature for up to 2 days, for about 1 week in the fridge, or they also freeze well.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon apptegan!
Sam.
LeeAnne Holloway says
These were really good tasting and easy to make, they were like little cakes
LeeAnne Holloway says
You can also use any type of frosting and it will still be really good, I used lemon frosting.
Sam Turnbull says
So happy you loved them, LeeAnne 🙂
Lauren says
Mine turned out quite flatter than yours, but the flavor was DELICIOUS. I ended up putting the dough balls on the trays into the freezer for 10+ minutes before putting them in the oven, which helped a little. But in the future what do you think could help? I definitely want to try them out again they were so good.
Sam Turnbull says
It could be different types of vegan butter. I always bake with Earth Balance, so if you were using something softer that could have caused them to get a little flat. Next time you could reduce the non-dairy milk slightly. ENjoy!
Brooke says
Does the frosting dry or at least crust? I’m only asking because I’m curious if these can be stacked- maybe separated by wax or parchment paper.
Sam Turnbull says
The frosting will get a bit hard on the outside layer. If you stack them it will get slightly crushed but otherwise should be fine. I would recommend standing them up on their edges in rows for the best result. Enjoy!
Brooke says
Thank you so much for the quick reply!! I want to make these for my sisters baby shower. She is vegan. I’m also making your cupcake recipe. I’ve made that a few times for her and her boyfriend and they love them.
Sam Turnbull says
Awesome 🙂
Jenny says
These look fabulous, how much time do you think they need to defrost from the freezer? over night in fridge or room temperature ?
Sam Turnbull says
Just about 15 minutes at room temperature, not long at all. I had a bag of them in the freezer and I would pretty much enjoy them straight from the freezer! Haha
Amanda says
Mine seem flatter than yours. 🙁 They spread out more. I was hoping they would stay rounded and puff up. I tried adding more batter to the second round (realized I was adding only 1TBS) to the first cookies. They taste great! Just not as firm as the ones you can get in the store. So a bit harder to hold. I haven't added the frosting yet...so that may be interesting! HA! Just trying to think how to make them a BIT more firm. I plan to buy a 2 TBS scoop so I can be more precise next time!
Sam Turnbull says
Hmmm sounds like something may have been a little off in that batch. It's difficult to know without being in the kitchen with you, but hopefully, they turn out better next time. 🙂
E says
Is there a substitute for the lemon juice that I could use instead? I have everything except lemon juice. Vinegar maybe?
Sam Turnbull says
Apple cider vinegar should do the trick. Enjoy!
Avery North says
Hi! Just wondering if the almond extract is needed, I have everything but that! 🙁
Sam Turnbull says
It just adds some extra flavour but the cookies will still be delicious without it. Enjoy!
Janice love says
Superb! The cookie is so pillowy and soft. It was really like biting into a cake.. but it was a cookie. I used all butter with no issue. It was just a little more moist like you said. Made these for valentines day and everyone loved them.
Sam Turnbull says
Wonderful! So happy you loved them so much, Janice 🙂
Amanda says
Hi! I'm wondering if you need a cookie scooper, or if I can just form them into balls with my hands. Another question - do you think I could use cookie cutters to cut the dough into different shapes, or do you think the circle shape is important for even baking? Can't wait to make them!
Sam Turnbull says
Hi Amanda, you can use a large spoon instead of a cookie scoop. The dough is extremely soft and won't be able to be rolled by hand or use with cookie cutters. If you want the more traditional firmer sugar cookies where cookie cutters can be used, try my Perfect Vegan Sugar Cookies recipe. Enjoy!
Amanda says
Thank you so much! I caved and bought a cookie scooper, and the cookies turned out PERFECTLY! I am so happy! New favorite!
Sam Turnbull says
Yay!! So happy to hear that 🙂
Courtney Caldwell says
OMG... these cookies are soooooo good! My second batch was thicker, I didn't scoop as much onto the pan the first go-round. And I subbed a bit of almond flour instead of the almond extract bc that's what I had in my pantry. These are a crowd pleaser and are so light and soft. Thank you. I found this recipe just in time for Christmas!
Sam Turnbull says
Oh that's so awesome, Courtney! So happy you loved them so much 🙂
Alexa says
So excited to try this recipe. Whenever I need something vegan and delicious I go directly to your site first!
Could I substitute coconut oil for the vegan butter in the cookie?
Thanks!
Sam Turnbull says
Aww thanks! Yes you could but of course, the cookies won't have that buttery taste. ENjoy!
Heather says
My son has severe food allergies (dairy, egg, peanut and almond). What can I use in substitution of the almond extract? Or can the almond extract be omitted altogether? Thanks!
Heather says
Oh, I see the food allergy question below regarding the almond extract and that my question was answered already. Thank you!!!!
Sam Turnbull says
Enjoy! 🙂
Kristin says
My cookies also turned out super, super thin and spread out a LOT,. I used softened Earth Balance (could the softening be a problem?). I chilled my dough as well but wow was it still sticky! I had to Pam (as little as I could manage but maybe this also contributed?) my disher with nearly each scoop or else the dough would.not.leave.the.disher. I used almond milk. Anyway, curious as to input. Maybe I over mixed my margarine and sugar? Lol sorry so long! Trying again tomorrow, but help!!!! I’ve got to get this right; they look soooo good.
Sam Turnbull says
Oh no! Yes, the butter shouldn't be softened, if it gets too melty the cookies will spread. The dough is quite sticky so I always spray the spoon with oil. If you haven't watched it yet, I recommend checking out my video so you can see what each step looks like. Hopefully, that will help. Enjoy!
Michelle says
My cookies turned out thin at the edge with a hard crust. Any idea what I did wrong?
Sam Turnbull says
It's hard to tell without being in the kitchen with you, but if you used a very thin non-dairy milk or a softer vegan butter, or you patted them down too much, this could all make the cookies thinner. The hard crust would just be from cooking a little too long. Hope that helps!
Michele says
Do you need the almond extract? My son is allergic to almond also.
Sam Turnbull says
It's just a flavor booster but you can skip it for sure 🙂
B says
Is it possible to replace the vegetable shortening in any way? It is impossible to buy it in my country.
B says
Ah, never mind. I should have read the notes before asking the question. Gonna bake now
Sam Turnbull says
Haha! I was just going to say that 🙂
Sam says
I am super thrilled with these! I've been eyeing them since Sam started showing the recipe testing and have spent the past week thinking about when I would have the chance to make them. Even though I knew it was supposed to be cakey, I had my doubts at first because I'm not used to cakey cookies. But they reminded me of a black and white cookie recipe that I love. The frosting and cookies complement each other beautifully and I can't wait to bring these in to work tomorrow to treat all my friends. I made my frosting purple, because why not. Thanks for another fun recipe, Sam!
Sam Turnbull says
Amazing!! So very happy you loved them so much, Sam. (Great name by the way 😉 )
nicolle says
hello can you use a gluten free flour for these?
Sam Turnbull says
I'm not an expert in gluten-free baking and I haven't tried it myself, so I'm not sure!
Lashley Allen says
I made them gluten free .. turned out great!
Emma O'Connor says
That's my Sunday planned 😀 can't wait!
Sam Turnbull says
Yay! I hope you love them 🙂
Joan says
I tried to follow the recipe as well as I could, and they turned out perfectly! I used miyokos butter, and I refrigerated the dough before baking. My partner likes these better than the actual cookies they are mimicking, and we agree that they are even better day two (stored in the fridge). I'm interested in experimenting with less sugar. The frosting recipe is so perfect and simple, it may become our go-to frosting base (the miyokos makes it taste like real buttercream). Wonderful recipe.
PATRICIA MORITZ says
Hi My Grandkid is a Vegan and I try every thing I can to her to try other foods than just vegetables& fruit
What is the recipe including how to make Vegan butter?
Never heard of Vegan butter befor!
Thank You Kylie’s Grandma or call me GT
PATRICIA F MORITZ ( zgrandama Trisha)
Goose Creek
South Carolina
29445
Sam Turnbull says
Hi Patricia, vegan butter is just margarine. Not all margarine is vegan, however, so you want to make sure to buy one that specifically says it's vegan. My favourite brand is Earth Balance. Hope that helps!
Tara L says
These look so delicious! I crave them from time to time, but hate the store brought sometimes ha ha fresh ones are better.
Sam Turnbull says
Homemade is always better!! I hope you love them, Tara 🙂
Winter says
Oh. Holy. Wow. These are my favorite type of cookies (between you and me, that IS saying something! I think cookies are the fifth food group) But I usually avoid eating them because the commercially available ones are soooo awful for you.
I’m not sure if this recipe is a gift or a curse. I’m off to the kitchen to bake these for . . . um . . . for my family! Yeah, that’s right. The family.
If I gain 50 pounds we will all know why.
Winter says
btw: we just made these and they are fabulous! I skipped the frosting because I prefer them without. I was so excited about this recipe I forgot to leave the review.
Sam Turnbull says
Oh just saw your review. Awesome! Thrilled you loved them! 🙂
Sam Turnbull says
Oh I'm with you, Winter, cookies are my weakness too! Haha, I hope you love them!
Stacie says
Which brand of butter did you use?
Sam Turnbull says
My go-to for baked goods is always Earth Balance.