These Vegan Sugar Cookies are the kind you make on a cozy afternoon, then nibble warm with a cup of tea. They bake up soft and chewy with crisp edges, pure vanilla flavor, and that classic sparkle of sugar on top. Simple, nostalgic, and delightfully plant-based.
Vegan Sugar Cookies (Soft, Chewy, One Bowl)
Equipment
- 2 Baking Sheet lined with parchment
- 2 Parchment Paper
- 1 hand mixer or stand mixer
- 1 Whisk
- 2 Mixing Bowl one large, one medium
- 1 Measuring cups and spoons for accurate measurements
- 1 Cookie scoop 1 1/2 tbsp size
- 1 Cooling rack
Ingredients
Dry Ingredients
- 2.25 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 0.5 tsp fine sea salt
Wet Ingredients
- 0.75 cup vegan butter softened but cool; stick-style recommended
- 0.75 cup granulated sugar choose organic for vegan
- 0.25 cup powdered sugar
- 2 tsp vanilla extract
- 0.25 tsp almond extract optional
- 2 tbsp plant milk oat, soy, or almond
For Rolling
- 3 tbsp coarse or granulated sugar for rolling; use 2 to 3 tbsp
Optional Glaze
- 1 cup powdered sugar
- 1 tbsp plant milk add 1 to 2 tbsp as needed for consistency
- 0.5 tsp vanilla extract
- 1 pinch fine sea salt
Instructions
Preheat and Prepare the Pans
- Heat oven to 350°F (175°C). Line 2 baking sheets with parchment for even baking and easy release.
Make the Dough
- In a bowl, whisk flour, cornstarch, baking powder, and salt until well combined.
- In a large bowl, beat vegan butter, granulated sugar, and powdered sugar on medium speed 2 to 3 minutes until pale and fluffy.
- Beat in vanilla and almond extract, then the plant milk until smooth. Scrape the bowl.
- Add dry ingredients to the bowl and mix on low just until the dough comes together with no dry streaks. If dough seems very soft, chill 15 to 20 minutes.
Bake and Finish
- Scoop 1 1/2 tbsp portions, roll into balls, then roll in sugar. Arrange 2 inches apart. Bake 8 to 10 minutes until edges look set and centers are pale and puffy.
- Cool on the sheet 5 minutes, then transfer to a rack. For glazed cookies, whisk glaze ingredients and drizzle over cooled cookies. Add vegan sprinkles if desired.
Notes
Nutrition
Why You’ll Love This Vegan Sugar Cookies
- Soft and chewy centers with lightly crisp edges.
- One-bowl dough that mixes up fast.
- Easy pantry ingredients, fully dairy-free and egg-free.
- Perfect for sprinkles, frosting, or a simple sugar roll.
- Reliable results with bakery-style flavor.
Vegan Sugar Cookies Ingredients & Substitutions
- All-purpose flour: 2 1/4 cups (270 g). Swap a quality 1-to-1 gluten-free baking blend if needed.
- Cornstarch: 2 tsp. Helps tenderness. Arrowroot works too.
- Baking powder: 1 tsp for lift.
- Fine sea salt: 1/2 tsp to balance sweetness.
- Vegan butter: 3/4 cup (170 g), softened but cool. Use stick-style for best texture. Coconut oil works, but cookies spread more.
- Granulated sugar: 3/4 cup (150 g). Choose organic to ensure vegan.
- Powdered sugar: 1/4 cup (30 g) for a fine, tender crumb. Can replace with more granulated sugar if needed.
- Plant milk: 2 tbsp (30 ml). Any neutral milk like oat, soy, or almond.
- Vanilla extract: 2 tsp for classic flavor.
- Almond extract: 1/4 tsp, optional but lovely.
- For rolling: 2 to 3 tbsp coarse sugar or regular sugar.
- Optional simple glaze: 1 cup powdered sugar, 1 to 2 tbsp plant milk, 1/2 tsp vanilla, tiny pinch of salt.
Step-by-Step Instructions to Make Vegan Sugar Cookies
Preheat and Prepare the Pans
Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. This helps even baking and easy release.
Whisk the Dry Ingredients
In a bowl, whisk flour, cornstarch, baking powder, and salt until well combined. Set aside.
Cream the Butter and Sugars
In a large bowl, beat vegan butter, granulated sugar, and powdered sugar on medium speed 2 to 3 minutes until pale and fluffy. Proper creaming adds air and improves texture.
Add the Vanilla and Plant Milk
Beat in vanilla and almond extract, then the plant milk until smooth. Scrape the bowl.
Combine and Chill Briefly
Add dry ingredients to the bowl. Mix on low just until the dough comes together with no dry streaks. If dough seems very soft, chill 15 to 20 minutes to prevent excess spread.
Scoop, Roll, and Bake
Scoop 1 1/2 tbsp portions, roll into balls, then roll in sugar. Arrange 2 inches apart. Bake 8 to 10 minutes until edges look set and centers are pale and puffy. They will finish setting as they cool.
Cool and Optional Glaze
Cool on the sheet 5 minutes, then move to a rack. For glazed cookies, whisk the glaze ingredients and drizzle over cooled cookies. Add vegan sprinkles if you like.
Tips for Success
- Weigh your flour for accuracy. Too much flour makes dry cookies.
- Use softened, not melted, vegan butter for proper structure.
- Underbake slightly for a soft center. Look for set edges and pale tops.
- Chill the dough if your kitchen is warm or dough is sticky.
- Use parchment-lined light-colored sheets to prevent over-browning.
- For thicker cookies, bake as chilled dough and do not flatten.
Variations of Vegan Sugar Cookies
- Lemon Sugar Cookies: Add 1 tbsp lemon zest and swap 1 tbsp plant milk for lemon juice.
- Confetti Cookies: Fold in 1/3 cup vegan rainbow sprinkles.
- Chai-Spiced: Add 1 tsp chai spice or 1/2 tsp cinnamon plus 1/4 tsp cardamom.
- Frosted Bakery-Style: Swirl on vegan buttercream and top with sprinkles.
- Cut-Out Version: Add 2 to 3 tbsp extra flour to make a rollable dough, chill 1 hour, roll 1/4 inch thick, cut shapes, and bake 8 to 9 minutes.
Serving Suggestions: What to Pair with Vegan Sugar Cookies
- Almond milk lattes or hot coffee for a cozy afternoon treat.
- Vegan hot cocoa with a pinch of cinnamon.
- Fresh berries for a bright, fruity contrast.
- Ice cream sandwiches using two cookies and your favorite vegan vanilla.
- Holiday cookie platters with chocolate crinkle and ginger cookies.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 4 to 5 days with a slice of bread in the container to maintain softness.
- Freeze dough: Scoop into balls, freeze on a tray, then bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
- Freeze baked cookies: Layer between parchment and freeze up to 2 months. Thaw at room temp or refresh at 300°F for 3 to 4 minutes.
Memories Made Around the Table
These cookies remind me of rainy-day baking with my grandma, carefully rolling dough in sugar and sneaking a warm cookie the minute it cooled enough to hold. Simple, sweet moments that taste like home.
FAQs
Can I make these gluten-free?
Yes. Use a quality 1-to-1 gluten-free baking flour with xanthan gum. Bake the first tray as a test and adjust time by 1 minute if needed.
Why did my cookies spread too much?
The butter may have been too soft or the flour under-measured. Chill the dough 20 minutes and ensure you are measuring flour accurately.
Can I reduce the sugar?
You can reduce total sugar by about 2 tbsp without major texture changes. More than that can affect spread and tenderness.
How do I make cut-out vegan sugar cookies?
Add 2 to 3 tbsp flour, chill 1 hour, roll to 1/4 inch, cut shapes, and bake 8 to 9 minutes. Cool fully before decorating.
Which vegan butter works best?
Stick-style vegan butter with at least 75 to 80 percent fat yields the best structure and flavor. Tub butters can make the dough softer.
Final Thoughts
With a few pantry staples and a gentle bake, these Vegan Sugar Cookies deliver classic flavor and dreamy texture every time. Happy baking.