These Vegan Sugar Cookies are soft, lightly crisp on the edges, and perfectly sweet the kind of classic cookie everyone loves, without eggs or dairy. They’re easy to make, roll out beautifully, and hold their shape, making them perfect for everyday treats or festive decorating.
Ingredients
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/4 cup unsweetened plant-based milk (almond or soy work best)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional: extra sugar for rolling or vegan sprinkles for decorating
Steps
- Cream the butter and sugar. Beat until light and fluffy this gives the cookies their soft texture.
- Add wet ingredients. Mix in plant milk and vanilla until smooth.
- Combine dry ingredients. In a separate bowl, whisk flour, baking powder, and salt.
- Make the dough. Add dry ingredients to the wet and mix just until a soft dough forms. Don’t worry if it feels slightly sticky that’s perfect.
- Chill briefly. Refrigerate the dough for 20–30 minutes so it’s easy to handle.
- Shape and bake. Roll into tablespoon-sized balls, roll in sugar if desired, and place on a baking sheet.
- Bake at 350°F for 10–12 minutes, until edges are just set and tops look pale.
- Cool gently. Let cookies rest on the pan for a few minutes before transferring.
Chef’s Tips
- Don’t overbake: Sugar cookies should stay light in color for the softest bite.
- Chill for clean shapes: Especially helpful if you plan to roll and cut the dough.
- Even sizing matters: It helps all the cookies bake perfectly together.
Variations
- Cut-out cookies: Roll chilled dough to 1/4-inch thick and cut into shapes.
- Lemon sugar cookies: Add 1 tsp lemon zest to the dough.
- Vanilla almond: Replace 1/4 tsp vanilla with almond extract for a bakery-style twist.