These Vegan Sugar Cookies are the perfect sugar cookie that everyone in your home will love. They are everything the quintessential sugar cookie should be: buttery, moist and chewy! This recipe is super easy and can also be used to make gluten-free sugar cookies if needed.
This recipe is super easy because there is no refrigeration required. Simply mix the vegan or gluten-free sugar cookie dough, roll the dough into balls, and bake on prepared baking sheets. No need to separate the wet and dry ingredients, no need to use a standing mixer! Simply follow the instructions below for perfect sugar cookies every time!
Vegan Sugar Cookie Recipe Ingredients
- Butter: To make vegan sugar cookies, we use vegan butter in this recipe. If you are not vegan or dairy-free, feel free to use regular butter. Vegan butter gives cookies that chewy texture and buttery flavor we know and love. I like the brand Earth Balance for vegan butter. It is found at almost any grocery store.
- Sugar: These easy vegan sugar cookies require regular cane sugar. I prefer organic cane sugar.
- Vanilla: No sugar cookie is complete without a little vanilla to bring out that delicious cookie flavor.
- Baking Powder: Baking powder helps our vegan cookies expand.
- Milk: To keep this recipe vegan, we use unsweetened almond or oat milk. If you are not vegan or dairy-free, feel free to use regular milk.
- Salt: Salt helps to balance out the sweetness and bring out the buttery flavor of these vegan sugar cookies.
- Flour: We use regular all-purpose flour in these vegan sugar cookies. If you are gluten-free and would like to make gluten-free sugar cookies, swap the regular flour for a gluten-free all purpose flour such as King Arthur Measure for Measure.
- Flax Eggs: Since this recipe is egg-free, we use flax eggs help to bind the cookie dough. Instructions for making flax eggs are below.
How To Make Vegan Sugar Cookies
To make vegan sugar cookies, you just need a large mixing bowl, baking sheet and optional hand mixer for the frosting! Here's the simple process:
Preheat and Prep Flax Eggs: Preheat the oven. To prepare the flax eggs, mix the flax seed meal and hot water together and let sit for 2 minutes until a gel forms. If you are not vegan, you can use one egg to replace two flax eggs.
Mix Ingredients: In a mixing bowl, mix the melted butter, sugar, 2 flax eggs, vanilla, baking powder, milk, and salt. Then, add in the flour until a thick vegan sugar cookie dough forms.
Roll the Dough and Bake: Place parchment paper onto a baking sheet. Then, using your hands, roll about a tablespoon size amount of dough into balls. Set each ball onto the baking sheets with parchment paper. Then, bake for 10-12 minutes until the cookies are lightly golden on the bottom and around the edges.
Make the Frosting: Using a hand mixer, combine all of the frosting ingredients together in a bowl. Spread over the cookies once they have cooled completely. Sprinkles the tops with sprinkles if desired and enjoy!
Vegan Sugar Cookie Tips & Tricks
Swap butter for vegan alternative: For a vegan replacement of butter, you can use vegan butter or just use coconut oil! Most people have coconut oil on hand, so this is a great alternative. If you are using coconut oil, add a pinch more salt to the recipe to balance out the flavors.
Room Temperature Ingredients: Be sure to use room temperature milk, vegan butter, or coconut oil to ensure the cookie dough baked evenly.
Don't over bake: This tip goes for any type of cookie you ever bake. The cookies aren't going to look done when it is time to take them out of the oven. Take them out when you are set and are slightly colored around the edges. They will harden up as they cool.
Make them even more festive: If you would like, you can make these vegan sugar cookies even more festive by adding color to the frosting or topping them with sprinkles. Be sure that they have cooled completely before frosting and topping with sprinkles. Also, ensure the food coloring you choose is vegan if you want to keep this recipe all vegan.
Frequently Asked Questions
If your sugar cookies become flat, chances are that your cookie dough was too wet. Be sure to use the exact measurements in this recipe. If your cookie dough is too wet to form into a ball, sprinkle a little more flour into the bowl or let the dough rest in the fridge for 20 minutes to harden it.
Store them in a sealed container or plastic bag on the counter top for 3-5 days.
Other Vegan Cookie Recipes
- Perfect Vegan Chocolate Chip Cookies
- Vegan Christmas Sprinkle Sugar Cookies
- 20-Minute Vegan Oatmeal Raisin Cookies
- Healthy Pumpkin Snickerdoodle Cookies
- 15 Minute Vegan Pumpkin Chocolate Chip Cookies
Vegan Sugar Cookies with Vanilla Frosting
Vegan Sugar Cookies
- ½ cup melted vegan butter
- 1 cup cane sugar
- 2 tablespoon flax seed meal + 4 tablespoon warm water or one regular egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon unsweetened oat or almond milk
- ¼ teaspoon salt
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- vegan sprinkles
Vegan Vanilla Frosting (Optional)
- 1 ½ cup powdered sugar
- 2 tablespoon almond milk
- 1 tablespoon melted vegan butter
- 1 teaspoon vanilla
Vegan Sugar Cookies
- Preheat the oven to 425
- In a small mixing bowl, prepare the "flax eggs". Mix the flax seed meal with the warm water and set aside until a thick gel forms.
- In a mixing bowl, mix the melted vegan butter, cane sugar, 2 flax eggs, vanilla, baking powder, oat or almond milk, and salt. Then, add the flour and mix until a thick dough forms.
- Prepare a baking sheet with parchment paper. Use your hands to roll about a tablespoon of batter each into balls. Set each ball onto the baking sheet. Bake for 10-12 minutes until the cookies are lightly golden on the bottom and around the edges.
- Option to make the vegan vanilla frosting by using an electric hand mixer to mix the powdered sugar, almond milk, melted vegan butter, and vanilla together. Spread over the cookies once they've cooled.