Vegan Sugar Cookies

These simple Vegan Sugar Cookies have a tender middle and a bit of a crispy crust. You can decorate these sugar cookie with colorful icing and sprinkles for the holidays. Who knew vegan Christmas cookies could be so fun! Or you can make them any time of year for your favorite occasions.

For more festive vegan cookies, make these Christmas chocolate chip cookies!

A number of holiday themed Vegan Sugar Cookies are on a white counter top.
Sugar cookies decorated for the holidays with icing and sprinkles!

I know I’ve written about several vegan desserts, but this one is by far the sweetest. Not only because it’s sweet to the taste (it is), but also because it’s just so darn cute!

I can’t believe how much I enjoy making this vegan sugar cookies recipe! It may be bringing out the artistic side in me, but I love it!


You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Vegan butter — I used Earth Balance buttery sticks.
  • Granulated sugar — I use granulated sugar to make soft cookies and to keep them light in color. Learn more about the science behind cookie ingredients.
  • Plant-based milk — I prefer soy milk, but any plant-based milk will work.
  • Apple cider vinegar — Apple cider vinegar in cookies helps create a better crumb.
  • Vanilla extract — We’ll use just a bit to add flavor to the cookies
  • All-purpose flour — I prefer all-purpose flour for a light and tender cookie
  • Cornstarch — Cornstarch helps make these cookies tender but not crumbly.
  • Baking powder — This gives the cookie rise, making them nice and soft
  • Salt — We’ll add a bit of salt for more complexity of flavor
  • Vegan Royal Icing — I’ve formulated a great royal icing without eggs!

How to Make Vegan Sugar Cookies

It’s fun to make sugar cookies vegan with this fun and easy recipe! Here are the steps to make them:

  1. Make the cookie dough and chill it for about 30 minutes
  2. Roll out the dough and cut into shapes
  3. Bake them for 10 to 12 minutes, and then cool them on the pan for one minute before transferring to a wire rack to cool completely
  4. Decorate cookies with frosting and sprinkles.

Here are more detailed step-by-step instructions:

Step One: Prepare the Cookie Dough

  1. Use a hand-held mixer or stand mixer with the paddle attachment and cream the butter until it’s smooth.
  2. Add the sugar and beat on high until light and fluffy. Finally, add the milk, vinegar, and vanilla and beat again until light and fluffy.
  3. Whisk together the dry ingredients.
  4. Turn the mixer to low, pour in half of the dry ingredients, and beat until just combined.
  5. Add the rest of the flour mix and beat again on low until just combined.
  6. Assess the batter. If it’s too soft and sticky, add a tablespoon of flour. If it’s too stiff add a teaspoon more of plant-based milk.
  7. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. 

Marly’s Tips

If you can’t make the cookies right away, place the dough in an airtight container and refrigerate it for up to 3 days or freeze it for up to 2 months.

Step Two: Roll the Dough and Cut the Cookies

When the dough is chilled and you’re ready to begin baking, you have two choices for rolling the dough.

Option #1 — Flour Method: On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut it into desired shapes with cookie cutters. Place them about 1–2 inches apart on a cookie sheet.

Rolled cookie dough has been cut into shapes using Christmas cookie cutters.
Make vegan cut out cookies into your favorite shapes!

Option #2 — Waxed Paper Method: Lay out a sheet of waxed paper. Place the dough ball on top of that and cover it with another sheet of waxed paper. Use a rolling pin to roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters.

Marly’s Tips

This dough might be sticky which can make removing cut-out pieces difficult. If this is the case, place a cookie sheet under the rolled dough with cut-out shapes. Place that in the fridge for about 10 minutes of chilling. Then you can more easily remove the cut-out cookie dough.

Cookie dough with cutout shapes sits on a cookie tray.

Whichever rolling method you use, be sure to roll again any unused cookie dough and cut into desired shapes.

Baking Cookies

Bake the cookies for 10 to 12 minutes, until the bottoms and edges just start to get lightly browned. I like a softer cookie in the middle so I pull them out exactly at 10 minutes.

Allow the cookies to sit on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cookies in an airtight container for up to 5 days at room temperature or up to 10 days in the fridge. They can be frozen decorated or undecorated for up to 2 months.

Several unfrosted sugar cookies are sitting in a stack.
Sugar cookies create a blank slate for your decorating creativity!

Vegan Sugar Cookie Royal Frosting Recipe

Here’s where things get really, really interesting! Because you may be thinking that sugar cookies are just TOO MUCH WORK! And I would agree with you, however, I have a secret. Having the right icing makes all the difference!

I’ve created a vegan royal frosting for cookies that makes decorating these cookies so easy!

First, let’s make the frosting. Most royal frosting recipes call for eggs. How do we create an egg-free royal frosting? It’s easy!

Several unfrosted cookies sit in front of containers of colorful frosting and cookie decorations.
  1. In a medium bowl, stir together egg replacer, water, and a tiny bit of almond extract. Almond extract is the magic elixir for sugar cookie frosting. It tastes amazing!
  2. Add the powdered sugar and stir until smooth. At first, you will think it’s not enough water, but keep stirring and you’ll see it thin out.
  3. Add food coloring to achieve the desired color intensity.
  4. Once cookies have cooled, either dip them in desired icing colors, use a butter knife to spread icing around the edges of the cookies, or use a piping bag.
  5. Place decorated cookies on a sheet of waxed paper to allow the frosting to dry (this can take several hours up to overnight).

Marly’s Tips

This frosting will thicken as it sits, so have a water mister nearby to spritz the frosting from time-to-time to keep it at the perfect consistency.

How long can you freeze sugar cookies?

Go ahead and make these vegan sugar cookies ahead of time because you can freeze them. I prefer to freeze them unfrosted. They will keep 1–2 months in the freezer.

Can you make gluten-free vegan sugar cookies?

You can make gluten-free vegan sugar cookies by substituting an all-purpose gluten-free flour in place of all-purpose flour. I love using Bob’s Red Mills 1:1 gluten-free flour.

Several sugar cookies are stacked on top of each other with bowls of colorful frosting behind them.

You can make these easy vegan sugar cookies for any time of the year, whether it’s Christmas, Thanksgiving, Halloween, Valentine’s Day, birthday parties, and more! Just change out the cookie-cutter shapes or even simply cut them into circles.

Vegan Christmas Treats

Here’s more colorful and sparkly vegan cookies and Christmas treats:

A number of holiday themed Vegan Sugar Cookies are on a white counter top.

Vegan Sugar Cookies

These delicious vegan sugar cookies are perfect for parties, Christmas cookies, and more! Make these colorful and flavor cookies with friends!
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Total Time: 25 minutes
Servings: 36 cookies
Calories: 104kcal
Author: Marly


Vegan Sugar Cookies

  • ¾ cup vegan butter , softened
  • ¾ cup granulated sugar
  • 3 tablespoons plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Vegan Royal Icing


Sugar Cookies

  • In a large mixing bowl, use a hand-held mixer or stand mixer with the paddle attachment. Beat the butter until smooth, approximately 1 minute. Add the sugar and beat on high until light and fluffy, 3 to 4 minutes. Be sure to scrape down the sides of the bowl as needed. Add the milk, vinegar, and vanilla. and beat again until light and fluffy.
  •  In a small bowl whisk together the flour, baking powder, cornstarch, and salt. Turn the mixer down to low and pour in half of the dry ingredients, and beat until just combined. Add the rest of the flour mixture and beat again on low until just combined. Assess the batter. If it's too soft and sticky, add a tablespoon of flour. If it's too stiff add a teaspoon more of plant-based milk. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes. 
  • When ready to begin baking preheat the oven to 350°F. Line cookie sheets with a silicone mat or parchment paper.
  • Place the cookie dough ball on a sheet of waxed paper. Add another sheet of waxed paper over the top. Use a rolling pin and roll the cookie dough until about 1/4" thickness. If the cookie dough shifts around too much, add a non-stick matt or something underneath the bottom sheet of waxed paper. Cut the rolled dough into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
  • Bake for 10 to 12 minutes, until bottoms and edges just start to get light brown. Remove baking sheet from oven and allow cookies to cool on the pans before transferring to a wire rack to cool completely. Store in an airtight container until you're ready to ice the cookies.

Vegan Royal Icing

  • In a medium bowl, stir together the egg replacer, water, and almond extract. Stir until combined. Add powdered sugar. Stir until a spreadable consistency is achieved. If icing is too thick, add a smidge of water. However, if you add food coloring in drops, that will add moisture to the icing too.
  • Add food coloring to desired color intensity. Once cookies have cooled, either dip them in desired icing colors or fill squeeze bottles with colored icing. Decorate cookies and then allow them to sit for 2 to 3 hours up to overnight. Once the frosting sets, pack them in an airtight container. They will keep 4 to ⅛5 days at room temperature or up to 10 days in the fridge when stored correctly.

Recommended Equipment

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The frosting will thicken over time, so add little bits of water as needed to return it to a spreadable consistency. Having a spray bottle of water is very helpful for this purpose. Or a 1/8 teaspoon to make sure you’re adding only bits of water.
Nutrition Facts
Vegan Sugar Cookies
Amount Per Serving
Calories 104 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 83mg3%
Potassium 24mg1%
Carbohydrates 15g5%
Sugar 13g14%
Vitamin A 265IU5%
Vitamin C 0.4mg0%
Calcium 15mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


Colorful sugar cookies are on a plate. The text above it reads: Best Vegan Sugar Cookies.

This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.

29 Responses to Vegan Sugar Cookies

  1. Avatar thumbnail image for MarlyJennifer Reply

    What adorable sugar cookies!! Love them.

  2. Avatar thumbnail image for MarlyMonet Reply

    These are beautiful, and I would love to give the recipe a try. I have a favorite sugar cookie recipe already, but I need a good vegan adaptation. I love how these are decorated too…such sweet discs of spring and summer joy!

  3. Avatar thumbnail image for MarlyJessica Reply

    This is the easiest vegan recipe for sugar cookies I’ve seen. Thanks for sharing it with us.

    BTW – your cookie cutter is adorable…where did you get it?

    • Avatar thumbnail image for MarlyMarly

      I think it was a Wilson product. It was sold at our local Hyvee grocery store. So cute!

      It is an easy recipe and the dough will keep in the fridge for a few days so you can make that ahead of time.

  4. Avatar thumbnail image for Marlymindy@thesuburbanlife Reply

    Those are the cutest cookies I’ve ever seen! I have a love/hate relationship with sugar cookies. I love them more than is healthy…which led me to eat a dozen flag-shaped ones when I was about 7 months pregnant with my son. Which is why I also hate them. They’re my own personal kryptonite. They render me completely incapable of defending myself. Maybe vegan ones would treat me nicer? 🙂

    • Avatar thumbnail image for MarlyMarly

      Pregnancy can cause momentary lapses in judgment like that. I think I did that with mississippi mud cake…and ended up in labor the next day. Woooo-weee, what a tummy ache that was!

      Um, I think vegan cookies can be just as pain inflicting if you eat too many of them. But usually the ingredients are a tad bit more expensive than your more standard fare so sometimes that helps me eat less of them. The per cookie cost ratio is just a tad too high to eat too many. It’s the pragmatic in me coming out!

  5. Avatar thumbnail image for MarlyRyan Reply

    This is the perfect recipe to introduce the kids to cooking, my eldest would enjoy making these and I know they’d both love eating them. They look scrumptious.

    • Avatar thumbnail image for MarlyMarly

      Scrumptious is the perfect word!

  6. Avatar thumbnail image for MarlyFOODESSA Reply

    Marly…your daughter must be over the moon with these fantabulous looking cookies.
    The recipe is quite different, however, interesting enough for me to bookmark and experiment with later on.

    Thanks for sharing and flavourful wishes,

    • Avatar thumbnail image for MarlyMarly

      Thanks, Claudia. It is different. These were nice and soft on the inside but a little crusty on the outside. That’s how I like my sugar cookies. What I really like is the almond flavor in the icing. Oh, don’t get me started. Now I might have to make another batch!

  7. Avatar thumbnail image for MarlyPatty Price Reply

    Hi Marley, How sweet are these cookies! The recipe sounds delicious, a fun project for a family, your daughter must be your inspiration:-)

    • Avatar thumbnail image for MarlyMarly

      She is my inspiration. We’re like 2 peas in a pod! She actually did help me with these cookies and that made them all the more fun. I love little family projects like that.

  8. Avatar thumbnail image for MarlyStella Reply

    I was just craving a good buttery, sugar cookie and vegan is best! Ooh, but my one lonesome cookie cutter isn’t this cute…

    • Avatar thumbnail image for MarlyMarly

      Oh you know what? Those cookies look pretty and taste good whatever shape they’re in. I say get out the cookie cutter and giver it a try. I’m serious, you will not regret it. These are really tasty. And the cookie combined with the icing? Well, I tell you, it’s why I don’t make these cookies too often. I could probably eat the whole batch. But I don’t. But I want to. 😉

  9. Avatar thumbnail image for MarlyReeni Reply

    These are adorable Marly! You are such a talented decorator! Sugar cookies are pretty irresistible to me too…

    • Avatar thumbnail image for MarlyMarly

      Every now and then I get in the mood. Actually, I really love being creative and it’s fun exerting that in a way that is so incredibly temporary. Sort of like building sand castles. You know it won’t last, but there’s something special in the temporary nature of that creativity.

      I’m glad to learn I’m not the only one who succumbs to these tiny little delicacies. They’re small, but mighty… in flavor!

  10. Avatar thumbnail image for MarlyChef Dennis Reply

    what beautiful cookies!! I am always amazed at what wonderful things can be made vegan now a days….thanks again for sharing your talents with us!

  11. Avatar thumbnail image for MarlySMITH BITES Reply

    Marly ~ these are such cuties – oh my! I don’t have the patience to fiddle w/the detail work, but boy I’m sure happy you do – they just make me smile!

  12. Avatar thumbnail image for MarlyMagic of Spice Reply

    These are adorable, and what a great recipe:)

  13. Avatar thumbnail image for Marlylisa Reply

    These are beautiful! I love the cute decoration and design. Such artistry and so summery!

  14. Avatar thumbnail image for MarlyGrace Reply

    These are so adorable Marly. The perfect cookies to bake when I have my little great nieces visiting. The last time we baked we made butterfly and bug cupcakes, the kitchen was a disaster but we had so much fun!

  15. Avatar thumbnail image for MarlyJennifer Reply

    I just made a batch to take to my Homeschooler’s group (a dozen, hungry little kiddos will roll them, cut them into fun shapes, etc.) they are in the fridge now. Here’s the problem, I didn’t have egg replacer or all purpose flour! I had to use part of a mashed, ripe banana for the eggs and cake flour in place of regular flour. I have my fingers crossed that this turns out okay.

    What do you think? Cookies or weird dry clumps?

    • Avatar thumbnail image for MarlyMarly

      I completely know how you feel. I feel like I live by the seat of my “necessity is the mother of invention” pants! I bet it’s going to have an interesting flavor to it with the banana involved. Who knows, you might have just stumbled upon a great new invention. Please let me know how it goes!

  16. Avatar thumbnail image for MarlyJennifer Reply

    Well, I don’t have any cookies left and this is my first tango with vegan cookies. They turned out pretty good, you could definitely taste the bananas and they were kinda sticky, harder to roll out (I think I needed to add extra flour since I wasn’t using the right kind). But they tasted good and looked nice with pink and red sprinkles on top (not as nice as yours of course).

    Thanks for the easy and versatile recipe, Marly.

    • Avatar thumbnail image for MarlyMarly

      Sounds like I need to give that a try. I love experimenting with recipes too. Hmm, I wonder if there are other variations we could try. I love sprinkles. I wish you could take pics to show…but I bet your gang ate them all already! Maybe you could make another batch?

  17. Avatar thumbnail image for MarlyJennifer Reply

    Marly, I saved a little smidge of dough, thinking I could make a couple of cookies for my honey when he got home, but it was hot and I didn’t want to turn on the oven! Maybe tonight.
    The sprinkles were fun and I think the kids liked decorating them the best.

  18. Avatar thumbnail image for Marlykathy Reply

    Love these! Beautiful photos. I hope you will submit this recipe and more to my new “vegan finds” website:


  19. Avatar thumbnail image for MarlySandra Reply

    I thought I had read vegan cream cheese in the description but it’s not listed in the ingredients. Did I possibly miss something?

    • Avatar thumbnail image for MarlyMarly

      You are correct, Sandra. This was a really old recipe and I updated it to simplify the list of ingredients and in the process removed the vegan cream cheese. The reference to it in the post is now removed. Thanks for your comment! ❤️

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