Vegan Sugar Cookies

Vegan Sugar Cookies have a nice crispy cookie crunch with a tender middle. Enjoy them with a glossy frosting.

A colorful sugar cookie looks like a pink flour with a bumble bee on it.

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!

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How to Make Vegan Sugar Cookies

It’s fun to make Vegan Sugar Cookies! In a large bowl, cream together the butter and sugar using an electric mixer on medium speed. Add in the plant-based milk and apple cider vinegar and beat again until light and fluffy. Add the softened vegan cream cheese and continue beating until light and fluffy.

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 at least 30 minutes. 

When ready to begin baking preheat oven to 350°F. Line cookie sheets with silpat or parchment paper.

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.

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

In medium bowl, stir together powdered 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.

Add food coloring to desired intensity. Once cookies have cooled, dip them in desired icing colors. Set aside to allow frosting to dry (this can take several hours to overnight).

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!

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 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Sugar Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Total Time: 25 minutes
Servings: 36
Calories: 104kcal
Author: Marly

Ingredients

Sugar Cookies

  • 1 cup vegan butter , softened
  • 1 cup granulated sugar
  • 1/2 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup vegan cream cheese
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Sugar Cookie Icing

  • 2 cups powdered sugar
  • 7 tablespoons plant-based milk
  • 4 teaspoons corn syrup
  • 1/2 teaspoon almond extract
  • organic food coloring

Instructions

Sugar Cookies

  • In a large bowl, cream together the butter and sugar using an electric mixer on medium speed. add in the plant-based milk and apple cider vinegar and beat again until light and fluffy. Add the softened vegan cream cheese and continue beating until light and fluffy.
  •  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 at least 30 minutes. 
  • When ready to begin baking preheat oven to 350°F. Line cookie sheets with silpat or parchment paper.
  • 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.
  • 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

  • In medium bowl, stir together powdered 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.
  • Add food coloring to desired intensity. Once cookies have cooled, dip them in desired icing colors. Set aside to allow frosting to dry (this can take several hours to overnight).

Enjoy!

Updated by Marly · Permalink