Easy Vegan Sugar Cookies

 

No eggs, no dairy, no chill time required, and absolutely no compromise on flavour or texture. These easy vegan sugar cookies are soft and tender in the centre with perfectly crisp golden edges, and they hold their shape beautifully when cut with cookie cutters — making them the single most perfect holiday cookie recipe for Christmas, Valentine's Day, Easter, or any occasion that calls for beautifully decorated, delicious homemade cookies. Made with just 7 simple ingredients you almost certainly already have in your kitchen, they come together in one bowl in under 30 minutes and are completely customisable with any frosting, icing, or sprinkles you can imagine.

Prep Time: 15 mins  |  Cook Time: 8–10 mins  |  Total Time: 30 mins  |  

Servings: 24–30 cookies (depending on cutter size)   

 

Ingredients

Sugar Cookies:

• 1 cup (225g) vegan butter sticks, softened to room temperature (Earth Balance Buttery Sticks highly recommended)
• 1 cup (200g) granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon almond extract (optional — adds a classic bakery flavour)
• 3 tablespoons plant-based milk (oat, soy, or almond)
• 3 cups (375g) all-purpose flour, spooned and levelled
• 1 tablespoon cornstarch (creates a tender, slightly chewy texture)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Simple Vegan Royal Icing (for decorating):

• 2 cups (240g) powdered sugar, sifted
• 2–3 tablespoons plant-based milk (add slowly until desired consistency)
• ½ teaspoon vanilla extract
• Gel food colouring (check that it is vegan)
• Sprinkles, for decorating

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Instructions

1. Preheat oven to 180°C (350°F). Line two large baking sheets with parchment paper.
2. In a large bowl, use a hand or stand mixer to cream the softened vegan butter and sugar together on medium speed for 2–3 minutes until pale, light, and fluffy.
3. Add the vanilla extract, almond extract (if using), and plant-based milk. Mix on medium speed for another minute until well combined.
4. Sift the flour, cornstarch, baking powder, baking soda, and salt directly into the bowl. Mix on low speed until a soft, pliable dough forms. The dough should be smooth and hold together firmly when pressed — not sticky and not crumbly. If it is too dry, add 1 teaspoon of plant milk at a time. If too sticky, add 1 tablespoon of flour at a time.
5. Turn the dough out onto a lightly floured surface or a sheet of parchment paper. Lightly flour the top of the dough and roll out to approximately 6mm (¼ inch) thickness using a rolling pin. For the cleanest, sharpest edges on your cut-out shapes, roll the dough between two sheets of parchment paper.
6. Cut out shapes using floured cookie cutters and transfer to the prepared baking sheets, placing them about 2.5 cm (1 inch) apart. Re-roll the scraps and continue cutting until all dough is used.
7. Bake for 8–10 minutes until the edges are just barely golden and the centres look just set and slightly underdone. They will firm up as they cool — do not overbake or they will become dry and crumbly.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Only decorate once fully cool.
9. Make the icing: whisk sifted powdered sugar, plant milk, and vanilla together until smooth. Divide into small bowls and tint with food colouring. Use a piping bag, a zip-lock bag with a tiny corner snipped, or a small spoon to decorate.

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Notes

• Room temperature butter is essential: Cold butter will not cream properly with the sugar, resulting in a denser dough that spreads unevenly. Take the butter out of the fridge 30–60 minutes before starting.
• Do not overbake: Sugar cookies should look slightly underdone in the centre when they come out of the oven. Perfectly baked vegan sugar cookies will look pale on top with just lightly golden edges. They firm up to the ideal soft texture as they cool.
• No chill time required: This recipe is specifically designed to be rolled out and baked immediately without chilling. If your kitchen is very warm and the dough is too soft to cut cleanly, refrigerate for 20–30 minutes before rolling.
• For crispier cookies: Roll the dough slightly thinner (about 4mm) and bake for 10–11 minutes.
• Storage: Store unfrosted cookies in an airtight container at room temperature for up to 1 week. Frosted cookies keep for 3–5 days. Both freeze beautifully for up to 3 months (freeze unfrosted and decorate after thawing).

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook

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