Sugar cookies are a timeless classic—crisp yet tender, sweet yet simple, and endlessly customizable. Whether you’re baking for a holiday, a party, or just a cozy night in, these treats have a way of bringing joy to any occasion. But what if you’re vegan or simply looking to cut back on animal products? The good news is that you don’t have to miss out.
This easy vegan sugar cookie recipe delivers all the flavor and texture you love, without eggs, butter, or dairy. Plus, it’s beginner-friendly, uses pantry staples, and can be whipped up in under an hour. Let’s explore how to make these delightful cookies, step by step, and uncover some tips and tricks to ensure they turn out perfectly every time.
Why Vegan Sugar Cookies?
Vegan baking has surged in popularity in recent years, and for good reason. It’s kinder to animals, often more sustainable, and can be just as delicious as traditional recipes. Sugar cookies, with their straightforward ingredient list, are an ideal candidate for a vegan makeover. Traditional recipes rely on butter for richness and eggs for structure, but plant-based substitutes like vegan butter and flax eggs work just as well—if not better. The result? Cookies that are light, crisp, and packed with that signature sugary sweetness, all while aligning with a compassionate lifestyle.
If you’re new to vegan baking, don’t worry—this recipe is designed to be approachable. You won’t need fancy equipment or hard-to-find ingredients. In fact, you might already have everything you need in your kitchen. Ready to get started? Let’s break it down.
Easy Vegan Sugar Cookie Recipe
Ingredients (Makes About 24 Cookies)
- 2 ¾ cups (345g) all-purpose flour – The foundation of the cookie, providing structure and a tender crumb.
- 1 tsp baking soda – Helps the cookies rise slightly and stay soft.
- ½ tsp baking powder – Adds a touch of lift for the perfect texture.
- ½ tsp salt – Enhances the flavors and balances the sweetness.
- 1 cup (2 sticks or 225g) vegan butter, softened – Look for brands like Earth Balance or Miyoko’s for a rich, buttery taste without dairy.
- 1 ½ cups (300g) granulated sugar – The star of the show, giving these cookies their classic sweetness. (Ensure it’s vegan—some sugars are processed with bone char.)
- 1 tbsp ground flaxseed + 3 tbsp water – This “flax egg” replaces traditional eggs as a binder.
- 1 tsp vanilla extract – For that warm, aromatic flavor we all love in sugar cookies.
- Optional: 1-2 tbsp plant-based milk (e.g., almond, oat, or soy) – Only if the dough needs a little extra moisture.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- Electric mixer (optional, but helpful)
- Rolling pin
- Cookie cutters (optional)
- Baking sheets
- Parchment paper or silicone baking mats
Step-by-Step Instructions
Step 1: Prepare the Flax Egg
Start by making your flax egg, which will act as the binding agent in place of a traditional egg. In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and set it aside for about 5-10 minutes. It’ll thicken into a gel-like consistency, mimicking the texture of an egg. This simple swap is a vegan baking staple and works wonders in cookies.
Step 2: Cream the Vegan Butter and Sugar
In a large mixing bowl, add the softened vegan butter and granulated sugar. Using an electric mixer (or a wooden spoon if you’re going old-school), beat them together until light and fluffy. This should take about 2-3 minutes with a mixer or 5 minutes by hand. Creaming incorporates air into the mixture, which helps the cookies achieve that perfect tender-crisp texture. Once it’s smooth and pale, add the vanilla extract and the thickened flax egg. Mix until fully combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, so every bite of your cookie is consistent. Gradually add the dry mixture to the wet ingredients, stirring with a spoon or using your mixer on low speed. Mix just until a dough forms—overmixing can make the cookies tough, so stop as soon as everything comes together.
If the dough feels too dry or crumbly, add 1-2 tablespoons of plant-based milk, a little at a time, until it holds together. The dough should be soft and slightly sticky but manageable. If it’s too wet, sprinkle in a bit more flour.
Step 4: Chill the Dough (Optional but Recommended)
For the best results, wrap the dough in plastic wrap or place it in an airtight container and refrigerate it for 30 minutes to 1 hour. Chilling firms up the vegan butter, making the dough easier to roll out and cut into shapes. It also helps the cookies hold their form while baking, preventing them from spreading too much. If you’re short on time, you can skip this step, but the cookies might be a little less defined.
Step 5: Preheat and Prep
While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. This is also a good time to gather your rolling pin and cookie cutters if you’re shaping the dough.
Step 6: Roll and Cut the Dough
Lightly flour a clean surface and your rolling pin to prevent sticking. Divide the dough in half (this makes it easier to work with) and roll it out to about ¼-inch thickness. Too thin, and the cookies will be overly crisp; too thick, and they’ll be doughy. Use cookie cutters to create your desired shapes—stars, hearts, circles, or whatever suits your mood. If you don’t have cutters, simply use a glass to make round cookies.
Gather any scraps, re-roll the dough, and cut out more shapes until it’s all used up. Place the cutouts on the prepared baking sheets, leaving about 1-2 inches of space between them.
Step 7: Bake to Perfection
Pop the baking sheets into the preheated oven and bake for 8-12 minutes, depending on the size of your cookies. The edges should be lightly golden, but the centers will still look soft—that’s okay! They’ll firm up as they cool. Keep a close eye on them to avoid overbaking, as vegan sugar cookies can go from perfect to crunchy quickly.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to eat as-is or decorate with your favorite vegan icing (more on that below). Store any leftovers in an airtight container at room temperature for up to a week—or freeze them for up to a month.
Tips for Vegan Sugar Cookie Success
- Use Room-Temperature Vegan Butter: If it’s too cold, it won’t cream properly; if it’s melted, the cookies will spread too much. Let it sit out for 30-60 minutes before starting.
- Check Your Sugar: Not all granulated sugar is vegan. Look for brands labeled “organic” or “unrefined,” as they’re typically free of bone char processing.
- Don’t Skip the Flax Egg: It’s crucial for binding. If you don’t have flaxseed, a tablespoon of applesauce or mashed banana can work in a pinch, though it might slightly alter the flavor.
- Adjust for Altitude: If you’re baking at high elevation, you might need to increase the liquid slightly or reduce the baking soda to prevent the cookies from spreading too much.
- Experiment with Thickness: Play with the dough thickness to find your ideal texture—thinner for crispier cookies, thicker for softer ones.
Creative Variations
One of the best things about sugar cookies is their versatility. Here are some fun ways to switch up this recipe:
- Lemon Zest Cookies: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy twist.
- Spiced Sugar Cookies: Mix in ½ teaspoon of cinnamon and a pinch of nutmeg for a warm, cozy flavor.
- Chocolate-Dipped: Melt vegan chocolate and dip half of each cooled cookie for a decadent treat.
- Sprinkle Party: Roll the edges of the dough balls in vegan sprinkles before baking for a pop of color and crunch.
Vegan Icing Option
For a simple icing, whisk together 1 cup of powdered sugar, 1-2 tablespoons of plant-based milk, and a drop of vanilla extract. Adjust the milk to get your desired consistency—thicker for piping, thinner for drizzling. Add natural food coloring (like beet juice or turmeric) if you want a festive hue.
Why This Recipe Works
This vegan sugar cookie recipe succeeds because it balances simplicity with flavor and texture. The flax egg keeps the dough cohesive without eggs, while vegan butter provides that rich, buttery taste we associate with classic sugar cookies. The result is a cookie that’s crisp on the edges, tender in the middle, and endlessly adaptable. Whether you’re vegan or not, these cookies are sure to impress.
Nutritional Breakdown (Per Cookie, Approximate)
- Calories: 130
- Fat: 6g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 1g
(Note: Values vary based on exact ingredients and cookie size.)
Final Thoughts
Baking vegan sugar cookies doesn’t have to be complicated or intimidating. With just a handful of ingredients and a little time, you can create a batch of treats that rival any traditional recipe. Whether you’re cutting them into festive shapes for a holiday or keeping it simple with a round cutter, these cookies are a delicious way to enjoy a plant-based lifestyle—or just try something new. So grab your mixing bowl, crank up the oven, and let the sweet aroma of freshly baked cookies fill your kitchen.
