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Vegan sugar cookies are soft, chewy, buttery, and sweet! The easy recipe is made with one bowl and ready in 20 minutes. It’s dairy-free, gluten-free friendly, and made with no eggs. This classic Christmas cookie recipe is not only perfect for the holiday season, but also enjoyed all year round! They’re great for birthday parties, potlucks, and gifting.
I’m pretty sure I’ve always been a foodie. As a little girl, I used to love grocery shopping with my mom. We’d browse the aisles together, picking out fresh produce and yummy snacks for our large family of 8. When I think back to those grocery trips together, one thing always comes to mind: soft, chewy, sugar cookies!
Oftentimes, once we’d reach the bakery section of the store, the generous baker would offer me a free kid’s cookie. Truthfully, I’m not sure why it was labeled as a kid’s cookie, since it was nearly the size of my face! She’d ask, “Sugar or chocolate chip?” with a big smile every time. After consistently choosing chocolate chip, I decided to take a chance on sugar… and I was so happy I did! It was love at first bite.
While preparing this classic sugar cookie recipe, I aimed to recreate the soft-baked, melt-in-your-mouth texture of my beloved “Very Generous Baker at the Grocery Store” sugar cookies. The crispy and crackly exterior perfectly complements the soft, tender interior.
These vegan sugar cookies are a classic Christmas cookie recipe, but they can also be enjoyed all year long. You can share them with friends this holiday season, or bring them along to birthday parties and potlucks. If desired, you can even add vanilla frosting and sprinkles on top!
PS: If you love sugar cookie desserts, you’ll also want to try my Edible Sugar Cookie Dough and Sugar Cookie Truffles.
These sugar cookies are:
- Vegan, dairy-free, egg-free, and gluten-free friendly
- Soft, chewy, buttery, and tender
- Perfectly sweet & rolled in granulated sugar
- Made with pantry staples // no weird ingredients
- A quick, easy, one bowl cookie recipe
- Ready in 20 minutes with a no chill cookie dough
- Great for Christmas, gifting, and holiday parties!
What are vegan sugar cookies made of?
- Flour: All-purpose flour, also known as plain flour, is used for these classic sugar cookies. If you follow a gluten-free diet, you can simply use a 1:1 gluten-free all-purpose baking flour. I recommend the Bob’s Red Mill brand.
- Vegan butter: Vegan butter keeps this recipe dairy-free while providing a buttery flavor.
- Granulated sugar: Granulated sugar or cane sugar is the primary sweetener for this vegan sugar cookie recipe.
- Light brown sugar: A touch of light brown sugar adds moisture and gives the cookies a chewier texture.
- Almond milk: You can use any almond milk, but I typically stick with an unsweetened plain or vanilla variety.
- Vanilla extract: Vanilla extract is essential! It adds a sweet, warm flavor and aroma.
- Cornstarch: Cornstarch helps create an overall tender texture and slightly gooey interior.
- Baking powder and baking soda: These leavening agents help the cookies rise while baking.
- Salt: A pinch of salt is needed to enhance the sweet ingredients.
How to make soft and chewy vegan sugar cookies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl, add vegan butter, granulated sugar, and light brown sugar. Using a handheld electric mixer or a stand mixer, cream together until light and fluffy (about 2-3 minutes on medium speed). Add the almond milk and vanilla extract, then cream together once more just to combine.
Next, add the all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Mix together just until the flour is evenly incorporated.
Scoop the cookie dough and roll into 12 balls. Add the extra ⅓ cup granulated sugar to a bowl. Generously roll each ball of cookie dough in the sugar, then transfer to the baking sheets.
Bake the cookies on the middle rack in the oven, one tray at a time, for 10-12 minutes. Remove cookies from the oven when the edges are beginning to firm but the center appears slightly underbaked. The cookies will be extremely puffy, which is totally normal!
Lift the baking sheet 2 feet about the countertop, and drop onto the counter. Repeat 6-7 times. This will force the cookie tops to slightly crack and de-puff while cooling, creating a perfect soft and chewy texture. Allow the vegan sugar cookies to cool before enjoying!
Tips for making the best dairy-free sugar cookies
Measure the flour correctly. Proper flour measurement is an often overlooked aspect of baking. In fact, measuring it incorrectly can result in using way too much. Flour should never be scooped or packed into the measuring cup. Instead, you should spoon it into the cup until your desired measurement is reached. After, level off the top with a flat surface (such as the back of a knife).
Use slightly softened butter. Slightly softened butter will take a subtle imprint when gently pressed with your finger.
Don’t forget to roll the dough in sugar. This step is easy to forget, but it’s very important. You’ll notice the actual cookies themselves contain less sugar than your typical chocolate chip cookie recipe. Well, that’s because the sugar cookie dough will be rolled in extra sugar just before baking. This means your cookies will not be sweet enough if you forget this part. (I know, the horror!) So, don’t forget it. These are sugar cookies, after all!
Bake on the middle rack in your oven. I highly recommend baking the cookies one tray at a time on the middle rack in your oven. This leads to even baking. If you choose to bake two sheets at a time (one in the middle and one on the lower rack), you will notice the middle sheet always has better results.
Drop the pan, repeatedly. Wait, what? Let me explain. 🙂 When you remove the cookies from the oven, they should appear slightly underbaked in the center and extremely puffy. Like, to the point where you think, “Oh no, these need more time baking and why on earth do they look like literal clouds?”
Firstly, they do not need more time in the oven – don’t worry! Secondly, we’ll counter that puffiness with a few pan drops. Lift the baking sheet about 2 feet above the countertop and drop it onto the counter. Repeat this action 6-7 times, then let the cookies cool. This will force the cookies to lightly crack on top and de-puff, while keeping a super soft and chewy interior.
Can I frost these sugar cookies?
Yes, absolutely! Although frosting is not necessary, you can spread Vegan Vanilla Frosting over the cookies if you’d like to. This is a fun idea if you’re baking these cookies for a birthday party or a special occasion. I recommend adding rainbow sprinkles or holiday-themed sprinkles as well! Be sure to add the frosting after your cookies cool completely.
How to store them
Once the vegan sugar cookies cool, you can store leftovers in a sealed container on the countertop. The cookies will keep fresh for 3-4 days. For longterm storage, place them in a ziplock bag inside the freezer for up to 3 months. I suggest placing a strip of parchment paper between each cookie to prevent them from sticking together once frozen.
If you try these Vegan Sugar Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan Sugar Cookies (Soft & Chewy!)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Vegan sugar cookies are soft, chewy, buttery, and sweet! The easy recipe is made with one bowl and ready in 20 minutes. It’s dairy-free, gluten-free friendly, and made with no eggs. This classic Christmas cookie recipe is not only perfect for the holiday season, but also enjoyed all year round! They’re great for birthday parties, potlucks, and gifting. #vegancookies #cookies #cookierecipes #christmasdesserts #holidaybaking #holidaydesserts #vegandessert
- ½ cup vegan butter, slightly softened
- ¾ cup granulated sugar
- 2 tbsp light brown sugar, tightly packed
- ¼ cup almond milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour (or GF all-purpose flour), measured correctly*
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup granulated sugar, for rolling
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a large bowl, add vegan butter, granulated sugar, and light brown sugar. Using a handheld electric mixer or a stand mixer, cream together until light and fluffy (typically 2-3 minutes on medium speed). Add almond milk and vanilla extract, then cream together once more just to combine.
- Add all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Mix together until the flour is evenly incorporated.
- Scoop the cookie dough and roll into 12 balls. Add the extra ⅓ cup granulated sugar to a bowl. Generously roll each ball of cookie dough in the granulated sugar, then transfer to the baking sheets.
- Bake cookies on the middle rack in the oven, one tray at a time, for 10-12 minutes. Remove cookies from the oven when their edges are beginning to firm but the center still looks underbaked. The cookies will be very puffy! This is totally normal. Lift the baking sheet 2 feet above the countertop and drop it. Repeat this action 6-7 times. This will force the cookies to slightly crack and de-puff while cooling, creating a delicious soft and chewy texture. Let the cookies cool before devouring. Enjoy!
- *Be sure to measure the flour correctly. Flour should never be scooped or packed into a measuring cup, as that will result in way too much flour. Instead, add spoonfuls of flour into the measuring cup until you reach the amount needed. Level off the top with a flat surface, such as the back of a knife.
- I recommend baking the cookies one tray at a time on the middle rack in your oven. This allows the cookies to bake evenly and helps you achieve the best results.
- For a soft and chewy texture, be sure to remove the cookies from the oven while the center still appears slightly underbaked. Don’t forget to drop the baking sheet against the countertop 6-7 times before cooling.
- Do not skip rolling the cookie dough in extra granulated sugar. This is essential for a sweet and authentic sugar cookie flavor.
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 2.5g
Keywords: vegan sugar cookies, dairy-free sugar cookies, vegan christmas cookies
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This is my favorite vegan cookie, so thank you! I have a question though since they are so soft do you think it would hold up well if I made it as a fruit pizza (so basically one giant cookie instead of regular sized cookies). And if not any recommendations for a vegan cookie that would work well for that?
Thank you so much, Kasi! I’m so glad these vegan sugar cookies are your favorite 🙂 I have not tested this dough as one giant cookie, so I cannot guarantee it will hold up well. You can certainly give it a try though. I have done this with other recipes in the past and it usually works!
Can I make the dough a day ahead of time?
Hi Callie! Yes, you can. Cover it tightly with cling wrap and place in the refrigerator for up to 24 hours beforehand. Make sure the dough comes to room temperature before baking, or they won’t spread. Enjoy! 🙂
Oooops…forgot to rate the recipe. Hands down 5 stars!!
Thanks for the 5 star rating!! 🙂
Thank you so much for this wonderful (and adaptive) recipe! I baked the dough in a shallow 11″ cookie pan as the base of a fruit tart. Additional bake time, about 25 minutes total, was needed to create a sturdier structure to stand up to a filling and a cornucopia of assorted fruit. Worked beautifully and was delicious! I’ll absolutely make this again.
Aw thank you, Netty!! I am so glad you enjoyed these vegan sugar cookies 🙂 How wonderful that forming it into a cookie pan worked well for you!
Can i replace granulated sugar with more brown sugar?
Hi, Zay! I do not recommend replacing the granulated sugar with all brown sugar. Sugar cookies must be primarily made with sugar. Otherwise, they will not taste or look like sugar cookies!
I’m cutting back on saturated fat and carbs so it was great when this recipe went well with mostly almond flour (no carbs), 1/2 fake sugar (monk fruit powder), and canola oil instead of butter. I refrigerated them because I wasn’t sure if canola would spread out too much. They stayed in lumps until the pan drops, and then they were the perfect shape. A real highlight because you just can’t get something that sweet and healthy in the stores. Like others here, I rolled some in cinnamon sugar and they were good too.
Wow! Thank you so much for sharing, Maureen! I am surprised it worked so well with those changes. Great to hear & glad you enjoyed these sugar cookies 🙂
Love these cookies! I used King Arthur Gluten Free flour because that is what I had on hand and followed your recipe and helpful tips. Our family needs gluten free, nut free and egg free so this recipe is perfect. I’ve made them three times now and they are always a big hit with everyone! Thank you!!
Amazing to hear, Claudia! I am so glad you’re enjoying these vegan sugar cookies time and time again 🙂 Thanks so much for sharing!!
Can i use more brown sugar instead of granulated sugar?
I wonder if almond flour would work.
Hi, Maureen! Almond flour contains more moisture than regular flour. I wouldn’t recommend using it for this recipe. Instead, if you need them to be gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Baking Flour! 🙂
These cookies made at home gluten free: 4 for $1.00 Made at store; 1 for $1. Thank you!! I’m still working out following the directions carefully and figuring out which gluten free flour is to my taste, but even little pan drops did help crinkle the cookies for wonderful texture. I made the balls two times too large, which is not good because then they are harder to handle, take twice as long, and might not be thoroughly cooked but in any case they are more delicious as the super expensive store brands and just as delicious as Loren’s gluten free, egg free pre-made cookie dough balls. These are wonderful! Thank you fo making allergen-free food affordable! *** Made them with sugar substitute Monk Fruit (No maltodextrin) ***
Thank you so much for sharing your positive experience, Maureen!! I am so happy to hear that you enjoyed these vegan sugar cookies 🙂
My child is on a low iodine diet so we were looking for some good vegan recipes. Really glad I found this one, these are delicious! I made a couple substitutions using what I had on hand, coconut oil and plant based half and half, but they still turned out really yummy!
Thank you, Candice! So glad you enjoyed these vegan sugar cookies & that those substitutions worked well for you 🙂
Do these cookies freeze well?
Hi, Adrian! You can either freeze the dough or the baked cookies. If freezing the cookie dough, store the balls of dough inside a sealed ziplock bag with all of the air sucked out of it (you can use a straw for this!). Let the dough thaw before baking them. If freezing the baked cookies, store in a tightly sealed ziplock bag with parchment paper between them so they don’t stick together. Enjoy! 🙂
Excellent cookie, I have been buying something similar, very expensive and not as good.
I love the outside crunch and the gooey middle.
Thank you, Robin! I am so happy to hear you love these vegan sugar cookies 🙂
These were excellent!! We added a bit of cinnamon to the sugar we rolled them in, and we made it a fun New Year’s Eve project by piping/shaping them into letters/numbers that spelled out F*CK 2022!
It has been a terrible year and that was quite a cathartic way to end it. We have been enjoying them and also shared with some family who had an equally crappy 2022, who appreciated the tasty cookies and the sentiment!
We bookmarked this recipe in the DEFINITELY MAKE AGAIN folder!!
Lol, what a way to bake these sugar cookies!! I love how you added cinnamon and shaped them 🙂 I hope you have a wonderful 2023, Kelly!! xo
This recipe was honestly amazing and perfect for the holidays I used all brown sugar which gave them a nice caramel like taste and added a pinch of sea salt on top and they came together amazingly well!!
Thanks so much, Miles! Happy holidays 🙂
LOVED IT! So chewy and yummy, goes well with coffee or milk! cookie monsters showed up and the cookies were all gone in just one day😵💫
I used soy milk but turned out just as well! Thank you!💕
Aw thank you, Joy!! I am so happy you loved these vegan sugar cookies 🙂 Happy holidays!!