Vegan Sugar Cookies (Soft & Chewy!)
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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 1/3 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!
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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
Description
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
Ingredients
- 1/2 cup vegan butter, slightly softened
- 3/4 cup granulated sugar
- 2 tbsp light brown sugar, tightly packed
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (or GF all-purpose flour), measured correctly*
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup granulated sugar, for rolling
Instructions
- 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 1/3 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!
Notes
- *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.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 2.5g
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I made these cookies and doubled up the recipe, as I felt that 12 cookies wouldn’t be enough to share at work. I mixed all the ingredients as directed and the dough ended up too wet, so I added flour bit by bit until it was a more usual cookie dough texture. I then diverted from the recipe and mixed some sprinkles into the dough. I somehow ended up with 40 large cookies!
Turned out very well, though, and delicious. Not too sweet either.
Wonderful to hear, Lee! Thank you so much for sharing! Happy holidays! 🙂
These are fabulous! The only thing I changed was the vanilla extract…I used almond. Then I made a simple powdered sugar icing with almond extract and hot water. I drizzled this on the cookies and added holiday sprinkles. This is a great gift for my vegan and vegetarian friends.
Mmmmm, that sounds delicious! Thank you for sharing, Jennifer! I hope you have a wonderful, happy, and healthy holiday 🙂 Enjoy! xo
Ok so i usually never comment on recipes. But i made these and OH. MY. GOD. THEY WERE SCRUMPTIOUS. like actually i felt like i took a bite out of heaven. they came out perfectly soft and round (i rolled them into balls and used oatmilk for anyone wondering) I’m using this for a christmas party and this is the best recipe i’ve ever ever tried for sugar cookies. I RECOMMEND
AWW what a fantastic review, Jaz!! Thank you so much for sharing 🙂 I am so so happy you loved these vegan sugar cookies. Happy holidays!! 🙂
Hi Kaylie,
These cookies look delicious. I plan on making them for the upcoming holidays. I have a quick question about the vegan butter. Should I use salted or unsalted? Is there a particular brand that you recommend?
Thanks!
Hi Audrey! I recommend using the Earth Balance vegan butter sticks. It is salted! Happy baking! 🙂
Thank you for the recommendation! I look forward to making this recipe.
Of cours! Enjoy, and happy holidays! 🙂 xo
Love this recipe! I made these probably 15 times last year for the holidays. However, this year I’m having an issue with the cookies flattening. I measured everything out with a food scale so I know I used the right amount of flour and I didn’t over mix the butter and sugar. The dough was sticky and hard to roll. Then they puffed up in the oven and then they get super thin and flat once they cool. I tried chilling the dough in the fridge for 45 minutes before baking when I tried again, and same thing. What am I doing wrong? The only thing I can think I did differently this year than last year is using almond milk instead of soy milk. Is the milk essential to use? Can I just omit it or use less?
Hi Katie! I’m so happy to hear you made these vegan sugar cookies so often last year 🙂 Thank you! I have not changed the recipe, so I would love to help you figure out what’s going wrong this year. I’m sorry to hear they haven’t work the same as last year’s successes. Have you changed ANY of the brands you used compared to last year, especially the flour or the butter? Sometimes, certain brands will produce different results… especially when it comes to flour and butter. Since your cookies are spreading too thin, it sounds like you need MORE flour. Check the label on your flour’s packaging. Some brands are 30g per 1/4 cup while others are 34-36g per 1/4 cup. Follow the package weight instead of the recipe weight (if it differs). Regardless, though, it sounds like you need more flour. I’d add 1/4 cup at a minimum since they’re spreading so much. Also, butter STICKS will always spread less than butter from a tub. If you used tub butter, switch to sticks. Lastly… did you move? You’d be surprised to learn how inaccurate oven temperatures can be. Your oven may be running far hotter or cooler than it claims. An easy way to check this is to place a little oven thermometer inside after it preheats! Please let me know if you test it again, and if either of these issues fix it. Happy holidays! xo
These cookies look so perfect and delicious.
Can I freeze the dough a week in advance?
Hi, Janet! Yes, you can freeze the dough ahead of time. I recommend scooping it into balls of dough, then storing in a tightly sealed ziplock bag. Here’s a little trick: seal the bag completely, then open it just a little bit and stick a straw through it. Suck out as much air as possible. This will “vacuum seal” the dough to keep it extra fresh! 🙂 Before baking, let the cookie dough come to room temperature before baking. Enjoy! xo
Hello, I made this today but the dough was very wet and hard to handle with my hands. Any idea what I did wrong or make it better next time? Thanks!
Hi, Alejandra! I am sorry that happened for you. If your dough is too wet, you likely didn’t use enough flour. Did you make sure to weigh it using a food scale? That will give you the best accuracy. Alternatively, you may have used too much almond milk OR the butter was way too soft. One easy way to fix cookie dough that is too wet is to chill it in the refrigerator. Give it 1 hour to chill, then roll it into balls of dough. Please let me know if you have any other questions. Happy baking! 🙂
These are fantastic. Great light flavor, not too much sugar. I’ve tried a few sugar cookie recipes (Vegan), and these are my top choice.
I like to separate the dough, once done, and add coloring. The kids don’t even ask for frosting, they love the variety. And they look so fetching.
Well done Kaylie!
Aw what a great comment! Thank you, Evan! Happy baking 🙂
Mine did not look like the picture and ended up really flat -still delicious but not exactly what I was expected or wanted. Any tips?
Hi there! If yours ended up flat, there are two possible things that may have gone wrong. First, the sugar and butter was creamed together for too long. This means the sugar was too dissolved and too much air got into the dough. This can lead to flat cookies that spread quite a bit. Secondly, not enough flour was used! Did you make sure to weigh your flour using a food scale? More flour = thicker, cakier cookies. Using too little flour will lead to cookies spreading and flattening in the oven.
Just made these! They are the best sugar cookie I have ever had and so easy to make! Thank you!!!!
Aw YAY! What a great comment. Thank you, Jaime! Happy baking and enjoy 🙂
Using to make vegan ice cream sandwiches, very excited!
Do you allow to cool on the sheet after the drops or remove to cooling rack?
Yum! These will be fantastic with ice cream 🙂 Yes, let them cool on the baking sheet! Enjoy!
Can I replace the baking powder with more baking soda or will that change the end result?
Hi Daniel! 🙂 No, I do not recommend changing anything in regard to the baking soda or baking powder. They serve different purposes, so I can’t guarantee it would work the same!
I made these without baking powder for someone who can’t have potato starch. I used baking soda and tapioca starch. Texture was divine! I bet you could do it with just baking soda and they’d come it pretty good.
Such a helpful comment, Carissa! Thank you for sharing! 🙂
Kaylie these were delicious! They are perfect. Thank you for the recipe! I am not vegan but trying to eat more healthy and still have a little dessert..:)
Can’t wait to try your peanut butter blosssoms and chocolate chip….
Aw thank you so much, Lor! I hope you enjoy all of my cookie recipes 🙂 Happy baking! xo
Amazing recipe! Made them for a vegan christmas party and they’re also a hit with my non-vegan family. On that topic, could this same recipe be used for non-vegan cookies using regular dairy butter? They’re so good so i’m curious for future baking.
Thanks so much, Rebecca! I’m so glad everyone enjoyed these vegan sugar cookies – even the non-vegans! 🙂 Yes, you can replace the vegan butter for regular butter instead.
These were so easy to make and is the perfect sugar cookie! 5/5!
(I never leave comments on recipes but this changes that!)
I am so happy to see this comment, Tay! Thank you for sharing 🙂 Enjoy your vegan sugar cookies! xo
So tasty, the only thing is mine came out huge, thin and almost undercooked in the middle? Or is that the gooey level wanted lol maybe I dropped the tray too hard/much? Still very tasty though
Hi Jess! So glad you still enjoyed these sugar cookies. It sounds like not enough flour was used when you made them. That typically leads to thin cookies that spread a ton. Did you weigh your flour? Another possibility is that the butter was way too soft and warm.
I need to use gluten free all purpose flour…… that tends to make baked items drier, I feel….. so if I measured in grams equal to regular all purpose flour,would that be correct, you think?
Hi Evelyn! What brand of gluten-free all-purpose flour do you use? I highly recommend the Bob’s Red Mill 1 to 1 GF Baking Flour. That typically always works as a replacement using the same amount. However, if the brand you usually use makes baked goods a bit drier, then yes I suggest using a little bit less 🙂
I am going to try this recipe this week! For nut allergies, what do you recommend as a replacement for the almond milk?
Thanks!
Hi Sarah! You can use any type of plant-based milk, such as oat milk or soy milk. Happy baking & enjoy this vegan sugar cookies recipe! 🙂