Vegan Sugar Cookies
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These Vegan Sugar Cookies are the most perfect vegan roll out cookies that are frosted with a simple icing and decorated with your favorite sprinkles. These cookies hold their form so well and seriously taste amazing! BONUS: they’re super easy to make! A fun and classic cookie that’s perfect for the holidays or any occasion!
It’s FINALLY here- this PERFECT Vegan Sugar Cookies recipe. This is one of the recipes that I worked with Courtney to create and I LOVE how they turned out. Courtney is a blogger at Courtney Made and works at one of my favorite bakeries in Nashville, Baked on 8th. I’m super excited to have her helping me out with some of my vegan baked goods and know that you’re going to love all of them as much as I already do.
Courtney made the most delicious sugar cookies for Jemma’s birthday and I told her that I wanted these cookies to be as close to those as possible. One of the keys to this recipe that makes it so delicious: almond extract. I am obsessed with how delicious almond extract is in cookies and highly recommend adding it to these cookies.
Easy sugar cookies
One of the other things that I love about this recipe: it’s surprisingly easy. Yes, it does require that you roll it out which always feels a little bit extra to me. However, the rolling and cutting process can be done quickly with little effort.
These cookies taste AMAZING on their own but they’re always fun iced, especially for the holidays.
I haven’t had time to make a video for this recipe yet, but that will be coming very soon, so that you can see exactly how to make these vegan sugar cookies. I always find it helpful to see how to whip together any baked good! This is my absolute favorite go-to vegan sugar cookie recipe, I’ve made these cookies many times and they always come out perfect!
Ingredients for vegan sugar cookies
This is a classic sugar cookie recipe. The ingredients are simple and easy to find. It’s the ratio of ingredients that make these cookies perfectly soft and tender.
- Vegan butter. Adds flavor, structure, and buttery goodness in each bite. Make sure it’s softened to room temperature before beginning. See tips, below, for more info on my favorite vegan butter.
- Sugar. Granulated sugar is the traditional sweetener for sugar cookies.
- Milk. A small amount of milk is needed and you can use any variety. I typically use almond milk.
- Extracts. We’re using almond and vanilla extract to give these cookies the most wonderful sweet flavor.
- Flour. Use all-purpose flour for the best results. I have not tried other flours for this cookie recipe.
- Cornstarch. Helps create a softer, thicker cookie.
- Baking powder. To help these gems bake up properly.
The best vegan butter for sugar cookies:
I’ve been experimenting a lot lately with vegan butters and I must say: the options have gotten SO MUCH better over the past couple years! Not only are there so many different vegan butters on the market, now, but the formulas of the ones available are so good.
Here are the vegan butters that I’ve been working with for baking lately:
- Country Crock Plant Butter (I’ve been using the avocado oil one mostly) this is BY FAR my favorite vegan butter!
- Miyokos Classic French Butter Sticks (love these but they’re quite salty and not my favorite for baking)
- Earth Balance Vegan Butter Sticks (not as bad as Miyokos but still quite salty)
- Melt Organic Butter (these are new to me and I’ve only used it a few times but I really like them!)
How to make Easy Vegan Sugar Cookies:
I highly suggest using a standmixer for these cookies but it’s not absolutely necessary. If you don’t have one, you can cream together the butter and sugar using a hand mixer for the same amount of time.
- To start out, mix together the dry ingredients and set aside.
- In a large bowl or stand mixer, cream together the vegan butter and sugar. You’ll want to do this for about 2 minutes, so that the mixture is fully combined and has turned a lighter creamy color.
- Mix in the almond milk and the extracts and then slowly mix in the dry ingredients. Do NOT overmix! Once the dough comes together, it’s ready.
- Now, roll the dough out on a floured surface and cut into your desired shapes.
- Place the cookies onto your prepared baking sheet and place them in the fridge for 10 minutes. This step is ABSOLUTELY necessary in order for the cookies to hold their form and not spread. This is especially important when cutting them into fun shapes besides just circles.
- After they’re chilled, simply pop them in the oven to bake for about 10 minutes and ENJOY!
Tips
There are so many tips and tricks when it comes to making sugar cookies, but follow the suggestions below and you’re sure to have the BEST vegan sugar cookies of your life!
- Chill the cookie dough. It’s SUPER important to chill the cookies before you bake them, so you’ll end up with perfect cut-out shapes.
- You can make these cookies your own by using fun cookie cutters and you can even use gel food coloring to tint the frosting. Don’t forget the sprinkles!
- Add the sprinkles to your cookies just after frosting them, so the sprinkles will stick before the frosting has time to dry.
- We made a simple royal icing for these cookies but a buttercream would be great as well!
- To keep sugar cookies soft it is important to not over-bake them. The cookies are done baking when just slightly golden brown around the edges. Don’t bake them any longer than that, or they’ll get crispy. Also, be sure to store the cookies in a covered container to keep a soft texture.
Storage and freezing
- Freezing cookie dough. This cookie dough recipe freezes beautifully. I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. You can freeze the entire portion of the cookie dough or freeze in small portions. Place the cookie dough in a freezer-safe baggie and freeze for up to 3 months.
- Thawing dough. When you’re ready to bake cookies, remove the dough from the freezer and let it thaw in the refrigerator or at room temperature until it’s soft enough to roll out, then follow the recipe as directed.
- Bake from frozen. Baking from frozen will work just fine. After cutting the sugar cookies into shapes, place them on a cookie sheet lined with parchment paper and chill in the freezer for 30 minutes. When the cookies are firm, transfer them to a freezer-safe baggie or container for up to 3 months. When you’re ready to bake, you don’t need to thaw cookies, just follow baking instructions. You may need to add a minute or two of cook time.
- Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 5 days.
- Freezing baked cookies. Baked sugar cookies freeze very well. Once cookies have cooled completely, store them in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
- Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie, at room temperature, for about 1 week, but I can’t imagine them lasting that long! If cookies are iced, place them in an airtight container with parchment paper between layers so the icing will stay intact.
More vegan cookies to try
This is the only vegan sugar cookie recipe you need! The cookies are tender and flavorful, and they hold their shape perfectly. Sugar cookies are so easy to dress up for the holidays and make a festive and delicious addition to any cookie plate.
I’m so excited to see you all making this vegan sugar cookie recipe. If you do make them, PLEASE PLEASE snap a photo and tag me on instagram @foodwithfeeling!
Vegan Sugar Cookies
Ingredients
Cookie Ingredients:
- ½ cup 1 stick vegan butter, room temperature
- ½ cup granulated sugar
- 3 tablespoons almond milk or any milk alternative
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour + more for rolling out.
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ tsp salt
Icing Ingredients:
- 1 cup vegan powdered sugar
- 1 tbsp + 1 tsp almond milk or any milk alternative
- 1 tsp vanilla extract
- Optional: vegan gel food dye
Instructions
- Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
- Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
- Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the almond milk and extracts and mix until combined.
- Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. Do not overmix – once the dough comes together, it’s ready.
- Move the dough to a floured surface. Roll the dough out to ¼ inch in thickness. Use a cookie cutter to cut out your cookies and carefully transfer them to a parchment lined cookie sheet, 1 inch between each cookie. Continue to re-roll the dough and cut out cookies until you have used all the dough.
- Place the sheet in the fridge for 10 minutes. This step is crucial for the cookies to maintain their shape or design. Bake straight from the fridge for 10-12 minutes, until slightly golden around the edges. Remove and allow to cool.
- Whisk together the ingredients for the icing and dip the cooled sugar cookies in the icing. Top with vegan sprinkles if desired!
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