Easy Vegan Sugar Cookies

I grew up thinking vegan cookies were just sad, crumbly substitutes for the real thing. That’s what happened when my sister first tried making them – they fell apart faster than a sandcastle at high tide. Everyone at the bake sale just smiled politely and reached for the regular cookies instead.

But here’s the thing – those cookies weren’t bad because they were vegan, they were bad because we didn’t know the right tricks. These sugar cookies prove that plant-based baking can be just as good as traditional recipes. Even my kids, who usually turn their noses up at anything labeled “vegan,” ask for seconds when these come out of the oven.

What Kind of Plant-Based Butter Should I Use?

Not all plant-based butters are created equal when it comes to baking cookies. Stick-style vegan butters (like Earth Balance or Country Crock Plant Butter sticks) tend to work better than tub varieties since they have a more consistent fat content that’s similar to regular butter. For best results, let your plant-based butter sit at room temperature for about 30 minutes before using – you want it soft enough to cream but not so warm that it’s melting. If you’re having trouble finding stick versions, tub-style vegan butter will still work, but you might need to chill your dough a bit longer before baking to prevent spreading.

Options for Substitutions

These cookies are super adaptable – here’s what you can swap if needed:

• Plant-based butter: Any vegan butter brand works here, or try coconut oil (make sure it’s slightly softened). Just keep in mind that coconut oil might give a slight coconut taste.
• Almond milk: Any plant milk will do! Try soy milk, oat milk, or cashew milk – they all work great in this recipe.
• Regular flour: For gluten-free cookies, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum, or add 1/4 teaspoon if it doesn’t.
• Cornstarch: You can use arrowroot powder or potato starch as a 1:1 replacement. These help keep the cookies soft and chewy.
• White sugar coating: This is optional – you can skip it entirely, or try rolling the cookies in cinnamon sugar or colored sugar for fun variations.
• Brown sugar: Out of brown sugar? Mix white sugar with a tiny splash of molasses, or just use all white sugar (though you might lose some chewiness).

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan sugar cookies is getting the butter temperature just right – too soft and your cookies will spread too much, too hard and they won’t cream properly, so aim for butter that’s cool but pliable enough to leave an indent when pressed. A common mistake is incorrectly measuring the flour, which can make your cookies either too dry or too cakey – always use the spoon-and-level method rather than scooping directly with the measuring cup. When it comes to chilling the dough, don’t skip this crucial step – at least 2 hours in the fridge helps prevent spreading and creates that perfect chewy center with slightly crisp edges. For the best texture, avoid overbaking these cookies – they should look slightly underdone when you take them out (the centers will appear puffy and soft) as they’ll continue to set while cooling on the baking sheet.

What to Serve With Sugar Cookies?

These vegan sugar cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of almond milk or oat milk makes for a classic after-school snack feel, while a hot cup of coffee or tea creates a cozy afternoon treat. For a fun dessert spread, serve these cookies alongside some dairy-free ice cream – they’re great for making little ice cream sandwiches. You can also set up a cookie decorating station with different colored vegan frostings and sprinkles, letting everyone get creative with their treats.

Storage Instructions

Keep Fresh: These vegan sugar cookies stay perfectly sweet when kept in an airtight container at room temperature. They’ll maintain their texture and taste for up to 5 days – if they last that long! I like to place a piece of bread in the container to help keep them soft.

Freeze: Want to save some for later? Place the cooled cookies in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 months. You can also freeze the raw cookie dough balls for up to 2 months – just add an extra minute to the baking time when cooking from frozen.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes so it’s easier to work with.

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 10-12 g
• Fat: 55-60 g
• Carbohydrates: 180-190 g

Ingredients

• 1/2 cup plant-based butter, semi-softened
• 3/4 cup white sugar
• 2 tablespoons packed light brown sugar
• 1/4 cup almond milk
• 2 teaspoons vanilla essence
• 1 3/4 cups regular flour (or gluten-free option), accurately measured
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup white sugar, for coating

Step 1: Prepare the Baking Sheets and Preheat the Oven

Start by preheating your oven to 350 degrees F (175 degrees C).

Line two large baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.

Step 2: Cream the Butter and Sugars

In a large bowl, combine vegan butter, granulated sugar, and light brown sugar.

Use a handheld electric mixer or a stand mixer to cream the ingredients together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

Add almond milk and vanilla extract to the creamed mixture and mix just until combined.

Step 3: Incorporate the Dry Ingredients

To the creamed mixture, add all-purpose flour, cornstarch, baking soda, baking powder, and salt.

Mix everything together until the flour is fully incorporated and you have a smooth cookie dough.

Step 4: Shape and Coat the Cookie Dough

Scoop the cookie dough and shape it into 12 evenly sized balls.

Pour the extra 1/3 cup of granulated sugar into a separate bowl.

Generously roll each cookie dough ball in the sugar to coat it, then place the sugar-coated balls onto the prepared baking sheets.

Step 5: Bake the Cookies

Bake the cookies in the preheated oven, using the middle rack, one tray at a time.

Allow them to bake for 10-12 minutes until their edges are starting to firm while the centers still appear slightly underbaked.

Don’t worry if the cookies are very puffy at this stage; this is normal.

Step 6: Cool and Finish the Cookies

Once the cookies are baked, remove them from the oven.

Carefully lift each baking sheet about 2 feet above the countertop and drop it 6-7 times.

This action helps the cookies deflate slightly and create a desirable soft and chewy texture.

Allow the cookies to cool before serving.

Enjoy your delicious homemade cookies!