This is the only Vegan Sugar Cookies recipe you’ll ever need. Easy to make with soft, melt-in-your-mouth bites, these cookies are a joy to bake and decorate with vegan icing and sprinkles.
More sugar cookie–inspired recipes you might enjoy: Vegan Lofthouse Cookies, Vegan Sugar Cookie Bars, Chocolate Sugar Cookies.
These Vegan Sugar Cookies are a holiday favorite for good reason. They are soft and buttery with a delicate flavor that pairs beautifully with a glossy vegan icing. The dough is forgiving, stays soft, and holds its shape in the oven, which makes it perfect for cutting into festive shapes. Decorating the finished cookies with colorful icing and sprinkles is half the fun—ideal for family baking sessions and seasonal gatherings.
The dough comes together quickly and reliably; you won’t end up with dry, crumbly cookies. The icing is an easy royal-icing alternative that dries with a nice sheen and can be colored to match any holiday palette. Whether you prefer simple swirls or elaborate piping, these cookies decorate well and keep their texture after icing.
Why these are the best vegan frosted sugar cookies
- Classic texture and flavor – Light, tender, and buttery, these cookies taste like a traditional sugar cookie but are entirely plant-based.
- Great for decorating – The icing pairs well with piping or flooding techniques, letting you get creative with colors and finishes.
- Simple ingredients – Fewer than ten common ingredients make this a straightforward, accessible recipe.
- Highly rated by readers – Home bakers repeatedly praise the soft texture and reliable results.
“I absolutely LOVE this recipe & have made it again & again. The cookies are so buttery & delicious, almost like a shortbread, but better!” – Julianne
“I’ve made this recipe now for two years—Holiday cookies, Halloween cookies, Easter cookies … you name it. Perfect.” – Karin
“They’re so soft and delicious every time! Best sugar cookie ever!” – Sarah
How to make vegan sugar cookies
Full ingredient amounts and the recipe card appear below.
Start by creaming the vegan butter in a mixing bowl until smooth. Add granulated sugar and beat until light and fluffy. Mix in the plant milk, cornstarch, vanilla extract, and a touch of almond extract if using. Combine until smooth.
Gradually add 1 cup of the all-purpose flour along with baking powder and salt. Mix briefly on low speed to combine. Add another cup of flour and continue mixing until the dough comes together and feels like soft play dough; it will still appear slightly crumbly in the bowl. If the dough feels too wet to roll, add an additional 1/4 cup flour—most bakers will use the full 2 1/4 cups.
Scoop the dough from the bowl, press it together with your hands, and divide it into two equal balls. On a floured sheet of parchment, roll one dough ball to about 1/4-inch thickness, cover with another sheet of parchment, and repeat with the second ball. Stack the rolled dough sheets and chill in the refrigerator for at least one hour to firm up.
After chilling, let the dough sit at room temperature for about 10 minutes so it’s easier to cut. Use cookie cutters to cut shapes and arrange them on parchment-lined baking sheets. Re-roll scraps and cut additional cookies—minimal waste and maximum yield.
Bake at 350°F (175°C) until the cookies are just beginning to show a light golden edge, about 8–10 minutes depending on size. They will look slightly underbaked when removed but will firm up as they cool. Let them cool briefly on the baking sheet, then transfer to a wire rack to cool completely before decorating.
How to decorate sugar cookies
You can pipe the icing with a fine tip for detailed designs or spread a vegan buttercream with a small spatula for a simpler finish. For the glossy icing:
- Make a thicker base by using only 1 tablespoon of plant milk so the icing holds an outline.
- Divide the icing into small bowls and tint each with a few drops of gel food coloring.
- Fill piping bags fitted with small tips and outline each cookie. Allow the outline to set, then thin the remaining icing slightly and flood the centers.
- Add sprinkles immediately if desired. The icing will take several hours to fully harden.
If you prefer a simpler option, a creamy vegan buttercream can be spread on cooled cookies instead of the glossy icing for a softer, more indulgent finish.
When properly baked, these cookies retain their shape without puffing or spreading excessively—ideal for consistent, attractive results.
Frequently asked questions
Yes. Chilling firms the dough so it’s easy to roll and cut, and it prevents excessive spreading while baking. Rolling the dough between parchment sheets shortens chill time and makes handling faster.
Yes. Use a reliable measure-for-measure gluten-free flour blend for best results. Results may vary by brand, so opt for a quality baking blend.
Some food colorings are vegan and others are not. Check labels to confirm ingredients. You can also use natural dyes made from fruits and vegetables if you prefer.
Yes. Wrapped tightly, dough keeps in the refrigerator for 2–3 days or in the freezer for up to 4 months. Thaw in the fridge overnight and let soften slightly before rolling.
Store cooled, decorated cookies in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days. Baked, unfrosted cookies freeze well for about 3 months.
Want more vegan Christmas cookies?
- Ginger Crinkle Cookies or Vegan Ginger Cookies
- Vegan Peanut Butter Cookies
- Perfect Vegan Chocolate Chip Cookies
- Vegan Shortbread Cookies
- Vegan Chocolate Peppermint Cookies
- Vegan Snowball Cookies
The Best Vegan Sugar Cookies
Ingredients
Sugar Cookies
- 3/4 cup vegan butter, slightly softened
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened plant milk (soy, almond, or oat)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2–2 1/4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 tablespoon light corn syrup (optional for shine)
- 1–2 tablespoons unsweetened plant milk
Instructions
Sugar Cookies
- In a large bowl, beat the vegan butter until creamy. Add the sugar and beat until light and fluffy, about 2–3 minutes.
- Add the plant milk, cornstarch, vanilla, and almond extract (if using). Beat until well combined, scraping the bowl as needed.
- Add 1 cup of flour, then sprinkle the baking powder and salt over the flour. Mix on low until just combined. Add another cup of flour and mix until the dough starts to come together. If it feels too wet to roll, add up to 1/4 cup more flour. The dough should be thick but not dry; it should feel like play dough when handled.
- Scoop the dough, press it together, and divide into two balls. Roll each ball between parchment sheets to about 1/4-inch thickness, stack, and chill for at least 1 hour or overnight.
- Preheat the oven to 350°F (175°C). Cut shapes from the chilled dough and place on parchment-lined baking sheets. Re-roll scraps and continue cutting.
- Bake 8–10 minutes on the middle rack, until the edges are very lightly colored. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Easy Icing
- Whisk the powdered sugar, vanilla, almond extract (if using), corn syrup (optional), and 1 tablespoon plant milk. Add more milk a little at a time until the icing is smooth and glossy but not runny. Add more powdered sugar if it becomes too thin.
- For detailed decorating, use a thicker consistency to outline each cookie, let it set, then thin additional icing slightly to flood the centers. Use piping bags, squeeze bottles, or small spoons as preferred.
- Decorate with sprinkles while the icing is wet. Allow several hours for the icing to harden; cookies will stay soft for about five days at room temperature.
Notes
- Use vegan butter sticks when possible; they handle like dairy butter in baking. If using unsalted butter, add a pinch more salt to the dough.
- Almond extract is optional but enhances both cookies and icing with a pleasant flavor note.
- Measure flour correctly by spooning into the measuring cup and leveling with a knife to avoid dry, over-floured dough.
- Corn syrup is optional; it adds shine to icing but can be omitted if preferred.
- Baked cookies and dough both freeze well for convenient make-ahead baking.
Nutrition
| Calories: 149 kcal
| Carbohydrates: 24 g
| Protein: 1 g
| Fat: 5 g
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