Perfect vegan sugar cookies that are extra soft, fluffy, and melt-in-your-mouth delicious!
No Butter
No Eggs
No Dairy
And yes, the recipe totally works with cookie cutters!
Also Try These Vegan Chocolate Chip Cookies
Vegan Lofthouse Sugar Cookies
Have you ever tried a Lofthouse sugar cookie?
These homemade chewy vegan sugar cookies are sure to remind you of the cake-like decorated sugar cookies you can find at the grocery store.
They’re perfect for Valentine’s Day, Christmas, birthday parties, or simply just because.
You Might Also Like: Vegan Cheesecake – NO Cashews!
Frosted Sugar Cookies
If you want to cut out the sugar cookies and add icing, feel free to use your favorite buttercream or vanilla frosting recipe.
Below is the one I used, adapted from my Easy Cinnamon Rolls Recipe.
Beat room temperature 8oz store-bought or homemade vegan cream cheese with 4oz vegan butter spread, 2 cups powdered sugar, and 1 tsp pure vanilla extract.
Add a little milk of choice as needed.
Or for a healthier option, you can frost the sugar cookies with melted coconut butter and add sweetener of choice as desired or even mashed banana. I opted to garnish the finished cookies with rainbow sprinkles for presentation.
(Note: the cookies can also be rolled into balls an flattened a little before baking if you want thicker cookies instead of cut outs.)
These sugar cookies can be oil free or made without vegan butter.
The oil version (using melted coconut oil or vegetable oil) will have more of a crispy, shortbread-like texture, while the vegan butter version is softer.
Both ways are really good, so it’s entirely your choice.
Use the oat flour for gluten free sugar cookies – Or if you’d prefer a grain free paleo option, just use the base of my Healthy Girl Scout Cookies instead of the recipe below.
Trending Right Now: Vegan Brownies
Above – Watch the video of how to make vegan sugar cookies!
Ingredients
- 1 1/2 cups spelt white, or oat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar unrefined if desired
- 6 tbsp oil or melted vegan butter
- 1 1/2 tbsp milk of choice
- 1 tsp pure vanilla extract
Instructions
- *If you want to frost the cookies, feel free to use your favorite icing – the frosting recipe I used is written out earlier in this post. And if you’re a visual person, be sure to watch the video above that shows how to make the cookies! Combine dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry at first but should turn into cookie dough within a minute of stirring. Either smush dough into a big ball and then roll into cookie balls, or transfer to a gallon-sized ziploc and smush into a ball from inside the bag. If desired, you can refrigerate the dough overnight or even for a few days. When ready to bake, preheat the oven to 325 F. Fold the bag in half, then roll the dough out from inside the bag until it takes up the one half of the bag (as shown in the third photo in this post). Cut open the bag, cut out shapes, and place on a baking tray. Bake 11 minutes – they’ll look a little underdone, so let them cool and do not touch them for at least 10 minutes. Be sure the cookies are completely cooled before frosting them, or the frosting will melt. View Nutrition Facts
Notes
Have you made this recipe?
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MORE VEGAN COOKIE RECIPES
Snowball Cookies – 60 calories each
Healthy Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Lydia Huerta says
These cookies look beautiful & Yummy! How did you get such a bright pink frosting/ I see you used your cream cheese frosting recipe, but how did you get such a bold color?
Thank you!
Jason Sanford says
Hi Lydia, there are different options you can use, including beet juice, freeze dried strawberry powder, or natural food coloring. Katie used a little food coloring for these 🙂
Cassie Thuvan Tran says
These look AMAZING–especially with the icing! I make sugar cookies all the time–okay, it’s been a while, but I used to make them frequently! The recipe would be very similar–sometimes I’d use coconut oil and sometimes I’d use vegan butter. It really depends on the quality of the cookie I’m aiming for and what we have in the house! Usually, my batch is extra large to last us longer for dessert–yum!
Paige Cassandra Flamm says
These cookies look amazing! I need to try them!
Lawrence A. Ross says
Cookies look amazing!
Plant Based Rohit says
I am going to try this recipe today. I just hope I can make the icing look as good as you did. Fingers Crossed ?
twinkle kumawat says
A party without cake is just a meeting. so I think feel-good day make it, A slice of heaven.
mary says
What a lovely Valentine’s Day treat! and simple to make which is a HUGE bonus! So pretty:)
Bryan Carpenter says
Wow! Looks delicious and yummy. I loved to eat cookies. I will try to make this recipe for my brother and also itself. I looking forward to here for more posts. Thank you so much for shared such a good post.
LiZ says
I made a small batch and they are delicious!
If I want to make a big batch, say 5x the recipe, should I multiply even the baking soda and baking powder?
Jason Sanford says
Hmm, never tried 5x-ing it! Be sure to report back if you experiment!
Jason
Irene Binyon says
My cookies did not turn out well at all. I tried twice. Just way to dry.
Jason Sanford says
Can you tell me more about the ingredients you used? And if you’re using a calibrated oven and live in high elevation? Otherwise it’s impossible to guess!
Jason
Beth says
Would this work ok with regular white flour?
Jason Sanford says
Yes 🙂
Chef Cart says
Now a time vegan recipe is most popular with changing the alarming climate change. I appreciate your great writing. thanks for share.
shapelessjourneys says
Easy to make and delicious
Kristen Andersson says
Hi Katie! I would like to use your Vegan Sugar Cookie recipe to make cookies for my son’s class (we are in Sweden and schools are still open) for the end of the school year. The kids have multiple allergies, so I need to make the cookies gluten egg and dairy free. Vegan is great too. I see that it calls for vegan butter. Can regular margarine be substituted for that (we don’t have many vegan butter options here)? Also, would a regular gluten free flour work? Last, how have you found the recipe works with oat milk (Oatley for example). Sorry for all the questions! Thanks for your help. Kind regards, Kristen Andersson
Jason Sanford says
Oat milk is fine, as is margarine. The only gf flour that’s been tested has been oat flour (if you use certified gf then oat flour is gf), so unfortunately there’s no way to know what the results would be using another gf flour without trying it, but be sure to report back if you experiment!
Jason
Kristine says
These turned out fantastic and the taste was excellent. Didn’t even make it to frosting because they ate them so fast. Whole family loved them. Will definitely make again.
Nicole says
For the sugar should it be Liquid or just regular granulated? I have the option between honey, swerve, brown, and white sugar. Also for the oil does melted coconut oil work?