These easy vegan sugar cookies have no weird ingredients, are super simple, and one of the best things is that you don’t have to chill the dough. These best sugar cookies are perfect for cut-out cookies.
Let’s talk sugar cookies for a minute.
In our family, there are specific feelings on sugar cookies and how they should taste.
I typically don’t even make roll-out sugar cookies because my husband is such a critic.
He only likes a good sugar cookie
But what defines a good sugar cookie?
I have tried too many different sugar cookie recipes and for me what it comes down to is going back to the basics.
This is a very basic sugar cookie recipe but is bursting in flavor.
And my husband even approved this vegan sugar cookie.
He thought they tasted just like regular sugar cookies.
What I love about this vegan sugar cookie recipe is not only the flavor but how easy they are.
SO many recipes call for you chilling the dough, ( I hate chilling dough) I tend to lean towards instant gratification.
I want to get the show on the road. So, these are perfect for that.
These roll out so nicely at room temp.
I do like to roll my sugar cookies out with saran wrap on the top and Silpat on the bottom, just for the ease of rolling.
I like to roll my sugar cookies out a little on the thicker side, but you could do thin or thick, just watch your baking time.
These will trick you and not look done when they are in fact done, but be careful not to overbake, unless however- you like your sugar cookie on the crispy side but I prefer soft cookies.
These are tasty by themselves or with frosting.
My sister loves plain sugar cookies, but I feel like the majority of people like them frosted, which camp are you in, frosted or plain?
Let me know in the comments!
I love simple recipes for Christmas cookies.
But the nice thing about sugar cookies is they don’t have to be saved for holiday cookies only.
You could use them for any holiday season, birthday parties, I almost always make these for valentine’s day
Any time of the year is perfect for these vegan cookies.
Can I make these delicious cookies gluten-free?
Yes, you can. If you sub a good all-purpose gluten-free flour it should do the trick.
How do you store these?
If you’re going to serve them right after they are made you can store these either in a large zip lock bag or even better some kind of tight container.
That way the air won’t get to them and dry them out.
If you are storing them frosted you’ll want to take pieces of parchment paper and separate the frosted cookies before layering them. These will last for about 5 days outside of the freezer.
See the freezing directions below.
Can you freeze these simple vegan sugar cookies?
Yes, I have frozen them frosted and unfrosted, both work out just fine. If they are frosted first freeze them in a single layer, then once they are frozen you can stack them in a sealed container or a gallon freezer bag.
These will freeze well for about 3 months.
The best part about my Christmas baking is that it can be done ahead of time just freeze them (I always do) and they always turn out great when dethawed.
That time of year is busy enough without having the make cookies during the hustle and bustle.
How do you dethaw the vegan cookies?
Easy, just put them on a plate uncovered and let them come to room temperature. Once they are to room temperature go ahead and cover them if you won’t be eating them for a while.
What do you need for the perfect vegan sugar cookies?
Here’s the ingredient list;
- vegan butter softened (at room temperature) country crock or earth balance, whatever your favorite it.
- white sugar
- oat, soy, almond milk, whichever non-dairy milk you prefer
- pure vanilla extract or imitation vanilla
- baking powder
- all-purpose flour
How do you make the best vegan sugar cookie?
Preheat your oven to 350 degrees.
Get your stand mixer or electric hand mixer ready.
In a large bowl or mixer bowl cream your sugar and butter until smooth.
Add the remaining wet ingredients vanilla, and milk, stir.
Next, add your dry ingredients- add in the baking powder stir, and then add the 3 cups of flour and mix until smooth.
Take a Silpat or lightly flour your flat surface area to work in.
You can also use a piece of parchment paper for a work surface.
Take a chunk of the cookie dough and place it on the prepared surface.
Take a decent-sized piece of plastic wrap and place it over your dough, now you’re ready to roll dough.
Grab your rolling pin and roll the dough out to your desired thickness, I like my sugar cookies a little bit thicker.
Cut them out with your desired cookie cutters and use a metal spatula to move them to a Silpat or greased prepared baking sheet.
Be careful when moving them, you don’t want to lose shape. The thicker they are the easier they will be to move.
Repeat the steps with the remaining dough
Cook for 6-9 minutes depending on the size of your cookie.
The tops of the cookies may not look completely done but the bottom will be.
Do not overbake.
These should be a soft sugar cookie.
Let sit on the cookie sheet for 5 minutes before removing it to a cooling rack to cool.
If you try to move them too quickly they will break.
Cool these completely before storing them.
Also, if you roll them too thin they won’t transfer very well.
Because these are such soft delicious sugar cookies they are a bit delicate. but not so much that you can’t decorate them.
Just be sure to wait until they cool completely.
Want more vegan recipes?
Check these awesome vegan Christmas cookies;
- The best vegan snowball cookies
- Delicious vegan ginger molasses cookies
- Easy vegan magic bars
- Vegan double chocolate cookies
- 2 sticks (227 grams) Vegan butter softened
- 1 cup white sugar (201 grams)
- 4 tablespoons Oatmilk (56.7 grams) ( almond, soy, whatever alternative milk)
- 1 tablespoons (3 grams) vanilla extract
- 2 teaspoons (10 grams) baking powder
- 3 cups (426 grams) all purpose flour
- Preheat your oven to 350 degrees.
- Get your stand mixer or hand mixer. Cream your sugar and butter until smooth. Add the vanilla, and milk, stir. Next, add your baking powder stir, add the 3 cups of flour and mix until smooth.
- Take a Silpat or lightly flour your work surface. Take a chunk of dough and place it on the prepared surface. Take a decent-sized piece of plastic wrap and place it over your dough, now you're ready to roll. Roll the dough out to your desired thickness, I like my sugar cookies a little bit thicker. Cut them out with your desired cookie cutter and use a metal spatula to move them to a Silpat or greased cookie sheet.
- Cook for 6-9 minutes depending on the size of your cookie. Do not overbake. These should be soft. Let sit on the cookie sheet for 5 minutes before removing it to a wire rack to cool. Repeat step 3 to finish the remaining dough.
See recipe Q&A
Nutrition Information:Yield: 32 Serving Size: 1 cookie
Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 37mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 1g
*without frosting The calories are computer generated and may not be 100% accurate.
- 3 cups powdered sugar, sifted
- 1-4 TB non-dairy milk
- 1/4 tsp vanilla extract
- food coloring of choice
- Take the sifted powder 1 TB of non-dairy milk, vanilla, and mix until smooth add food coloring, and stir. You can add more liquid 1 TB at a time to determine how thick you want your royal icing to be. If you want multiple colors separate in bowls before adding the food coloring. Pipe onto your cookie, this will take a while to fully dry and be stackable.
If you’re looking for the original photos from this post it’s here below. I know sometimes it’s hard to find a recipe after they have updated the photos. Photos updated 12/17/2021