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 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
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
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 🙂
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.
CCK Media Team says
Thank you so much for making them 🙂
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!
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!
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
🍪 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! 🙂 🙂
Beth says
Would this work ok with regular white flour?
Jason Sanford says
Yes 🙂
Holly says
I used regular white flour in mine and they were perfect.
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.
Sam says
My family loved them too! The kids of course, but also my husband 😂
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.
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 !
alisa waldron says
Mine are very crumbly also. I can’t use it. What did you do to get It to a workable dough?
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.
Gia says
Hi! Thank you so much these turned out amazing! I baked them for exactly 11 minutes and they turned out perfect 🙂
isabella klochoritis says
amazing!!!!!!!!!!!!!!! you have to do this
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!
Ellie says
Can these be made with any oil? Thank you!
CCK Media Team says
Use something neutral, like canola, vegetable, or sunflower oil 🙂
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!!
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!
D says
I was wondering the same thing!
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. 🙂
B says
This is a great recipe. We aren’t vegan but don’t do eggs. You don’t miss them in this recipe!
Jamie says
These are so delicious! I had to stop myself from eating too many!
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!
CCK Media Team says
Thank you so much for making them 🙂
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.
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.
CCK Media Team says
Thank you for trying them 🙂
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!
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?
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!
CCK Media Team says
❤❤
Toby says
Omg these are delish!!!
CCK Media Team says
Thank you so much for trying them 🙂
Jane says
I wonder if anyone has tried this recipe with using any oil/butter…?
I cannot eat fats/oils.