Vegan Sugar Cookies: Sweets for the Sweet

For those of you who are just not that into sweets, all I want to say is, “What’s wrong with you!” No, I didn’t mean to say that. What I meant to say is that you may not be too interested in this post. I know I’ve written about several vegan desserts on this site, 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 love sugar cookies. As a result I try not to make them too often…because I eat them! But I had a hankering for sugar cookies and found the perfect recipe. Seriously, the recipe is called “Perfect Vegan Sugar Cookies.” All that was needed next was the right cookie cutter. I mean, I have plenty of holiday cookie cutters, but none for this time of year. Until one day when I was casually walking through my favorite grocery store and saw that they had a new display of cake decorating tools. And that’s when I saw what I thought was probably the cutest (and sweetest) cookie cutters I’ve ever seen. I had to buy them and scratch my summer sugar cookie itch.

I don’t know how to follow a recipe without making at least one change, so this is slightly adapted, but not much. It is difficult to improve on perfection!

Perfect Vegan Sugar Cookies

1 cup (dairy free) margarine
1 cup white sugar
½ cup Soy buttermilk, Soy milk combined with 1 tablespoon apple cider vinegar
1/4 cup vegan cream cheese (I use Tofutti’s)
1 teaspoon vanilla extract
3 ¾ cups flour
1 tsp baking powder
1 tsp salt

1. Mix the soymilk with the apple cider vinegar and set aside. In a large bowl, cream together the margarine and sugar. Stir in the soy buttermilk. Add the softened vegan cream cheese. In a small bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet and mix well. You may have to use your hands at this point to finish the mixing. Form the dough into a ball and wrap in plastic wrap. Refrigerate for a couple of hours.

2. Heat your oven to 350 degrees F. Grease your cookie sheets or use a non-stick foil.

3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.

4. Bake for 12 to 14 minutes, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Sugar Cookie Icing

2 cups powdered sugar
6 – 8 tablespoon soymilk
4 teaspoons corn syrup
½ teaspoon almond extract
food coloring
1. In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. To make that springy green color I used 1 drop of green and 2 drops of yellow.

2. Add food coloring to desired intensity. Use icing to decorate cookies. Allow to dry overnight. Try not to eat them all the next morning.

Updated by Marly · Permalink

27 Responses to Vegan Sugar Cookies: Sweets for the Sweet

  1. What adorable summer cookies!! Love them.

  2. 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. 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?

    • 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. 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? 🙂

    • 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. 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.

  6. 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,

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

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

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

    • 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. 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. 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. These are adorable, and what a great recipe:)

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

  14. 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. 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?

    • 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. 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.

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



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