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Vegan Sugar Cookies

Perfect vegan sugar cookies that are extra soft, fluffy, and melt-in-your-mouth delicious!

The Best Vegan Sugar Cookies

No Butter

No Eggs

No Dairy

And yes, the recipe totally works with cookie cutters!

Also Try These Vegan Chocolate Chip Cookies

Frosted Vegan Sugar 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

Homemade Soft Vegan Sugar Cookies
Cut Out Vegan Sugar Cookie Recipe

Frosted Sugar Cookie Recipe

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.)

*Here’s a recipe for Vegan Snickerdoodles

Easy Vegan Sugar Cookie Recipe

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

The Best SOFT Vegan Sugar Cookies!
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Vegan Sugar Cookies

A recipe for easy vegan sugar cookies that are soft, fluffy, and delicious.
 4.79/5 (29)
Cook Time 11 minutes
Total Time 11 minutes
Yield 15 -20 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

*For a version made with almond flour, try these Keto Cookies.
 

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 4.79/5 (29)

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Published on February 6, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

53 Comments

Leave a comment or reviewLeave a rating
  1. 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 🙂

      • Gran says

        This recipe is amazing! We used them to make cut outs for our holiday cookie tray and you would never guess they are vegan!

        We used canned frosting to save time, but on some of them we just added a few sprinkles, and they are still delicious without frosting at all.

  2. 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!

    • Sam says

      You do!
      I made them for a Christmas cookie exchange a few days ago and have already made a second batch this morning because my family couldn’t get enough!

  3. 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.

  4. 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?

    • 🍪 says

      I would, because technically you are making 5 batches of the cookies and you wouldn’t use less baking powder/ soda if you were making 5 individual batches

    • Holly says

      I made these for the holidays and they were the best sugar cookies I’ve ever tried, vegan or not vegan. I have been a vegan for two years, but the rest of my family loved them also!

      I followed the recipe to a T, but next time I’m doubling it for sure, because they went FAST! 🙂 🙂

  5. 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.

  6. 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

  7. 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.

  8. 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?

    • CCK Media Team says

      Hi, use granulated sugar (such as regular white sugar or evaporated cane sugar for unrefined). Melted coconut oil works; just make sure the rest of your ingredients aren’t cold when you add the oil.

  9. Eric Solis says

    The cookies are pretty good however it took me a while to get to a workable consistency.It was VERY crumbly dough , I managed to cut out some out and they were very tasty !

  10. Alicia O says

    I tried this recipe and the cookies turned out well! However there are two things to note for future bakers: I suggest baking the cookies for longer than 11 minutes. I found that this is not long enough and although the recipe says to take them out even when they look a bit underdone, they came out too floppy. So I suggest baking them for a couple minutes longer and monitoring their colour at the bottom to make sure they aren’t too soft and have more structure (Unless you like soft and flimsy cookies).
    Second, for those who refrigerate their dough for a few days, I suggest warming up the dough in your hands for a bit to make it less hard and more pliable. Once you work with the dough for a bit you will find it to be very easy to roll out.
    Overall great recipe and I will definitely try it again but just bake them a bit longer.

  11. Christina says

    Hello! Very excited to try out your recipe! My daughter is allergic to dairy and nuts, so she was so excited to hear I found a cookie cutout recipe she can enjoy!

    I was wondering if you have ever tried turning these cookies into chocolate sugar cookies? Any suggestions on how much cocoa powder and/or how to modify the flour ratio?

    Thank you!

    • CCK Media Team says

      Hmm maybe replace 1/4 cup of the flour with cocoa and try that? If you experiment before we do, definitely let us know how it goes!

  12. Heather Breckenridge says

    Made mine today, for Christmas with the kiddos! OMW! I can’t believe they are healthy!!! I used the monk fruit sugar and coconut oil, and everybody loves them! Perfect for decorating too!!

  13. Carly says

    Hi! It says this recipe can be made without oil or vegan butter, what would you use instead to replace that liquid? Thanks!

  14. Sam says

    I made these vegan cookies for a Christmas cookie exchange a few days ago and have already made a second batch this morning because my family couldn’t get enough.

    Thank you for such a good recipe! We’d tried a different vegan sugar cookie last year and much prefer this one. 🙂

  15. Marie says

    These are so tasty, finally found holiday cookies I can eat with my particular diet restrictions and the whole family loves them too!

  16. Katie Poag says

    These cookies are the first cookies I’ve ever made that actually held their shape. I used store bought icing because I was lazy but these were awesome. I made mine a little too thick so I baked them for 14 minutes and that was good.

  17. Katie Poag says

    I used white flour, brown sugar, and melted vegan earth balance spread for the butter. I only used a pinch of salt since that’s always enough for me. I made it with kiddos so nothing was measured perfectly. I mixed the dough with my hands and added just a tiny bit of olive oil to my hands to incorporate the crumbs. After I made it into a ball it was the right consistency. After we made shapes and put it onto the greased pan I stuck them in the freezer for 10 min before baking since that was another tip I read to help them hold shape.

  18. Tessa says

    I used Bobs Red Mill 1-1 Baking Flour (blue bag) to make this and the cookies turned out delicious! I did have to add another tablespoon of milk and added 2 more tablespoons of melted earth balance because the dough was too dry and crumbly – I assume the gf flour just needed a little more liquid? Either way, they turned out perfectly after 11 minutes in the oven. My husband is so happy to get some Christmas cookies!

  19. Stephanie says

    I’ve always had good luck with CCK recipes, but this one was just meh for me. I used oat flour and melted vegan butter. The cookies spread quite a bit and puffed up a lot during baking, but then settled after baking to be relatively thin. They tasted really good, but the appearance and texture was much more like a traditional round sugar cookie rather than the fluffy texture of a Lofthouse cookie (which is what I was going for).
    I’m curious about the rationale behind rolling the dough in the zippered plastic bag. I rolled mine between two pieces of parchment paper to a thickness of 1/4″ using pastry rulers, which is how I typically do my cut-outs. Is the plastic bag method integral to getting better results?

  20. Sheryl says

    So good! Love these! Definitely 5-stars! Used oat flour! I am allergic to backing powder so used 1/4 t. ascorbic acid (Vit C) instead for soda activation….and turned out great. I also used less salt as the ascorbic acid provides a bit of salty flavor. I used 1/3 c. monkfruit sugar instead of 1/2 c. granulated sugar. With the frosting, they were plenty sweet. Such a good basic recipe without eggs! Thank you for sharing this! Will definitely make again!

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