Vegan Sugar Cookies

Classic Turned Vegan

Sugar cookies are a must during the holiday season. I love making a big batch of these and decorating them with my family. This recipe works as a base for any add-ins or toppings. You can add M&Ms to the batter, sprinkles, nuts, etc. You can top with whatever frosting or melted chocolate you want.

The options I went with were:

Chocolate frosting + crushed candy canes

Vanilla frosting + sprinkles

Vanilla frosting + crushed candy cane

Half chocolate frosting + half vanilla frosting

I’d love to hear any of the combinations you come up with! Please DM, tag me on Instagram, or email me pictures of your cookies!

If you wanted to make these sugar cookies chocolate flavored, you could add 1-2 tablespoons of cacao powder. This might make the dough a little dry. If so, add 1-4 tablespoons of nondairy milk. 

This recipe is insanely easy, and you don’t have to worry about chilling the dough. The cookies only take 10 minutes to bake and are ready to start decorating super quickly! This recipe can also be made into sugar cookie bars by adding the dough to a baking pan.

Sugar: any granulated sugar will work. Be sure it is granulated and not a liquid sweetener such as maple syrup.

Vegan butter: any vegan butter will work. You can also substitute for oil. If you aren’t vegan normal butter works too.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.

Vanilla extract: if you don’t have this you can omit. Almond extract can also be used.

All-purpose flour: I haven’t tested any other flours. The closest option would be a 1:1 gluten-free flour.

Ingredients:

• Sugar

• Vegan butter

• Nondairy milk

• Vanilla extract

• Baking powder

• All-purpose flour

Recipe:

Makes SIX cookies (double for a dozen)

• 1/3 cup sugar

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.     In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla extract. Stir to combine.

4.    Add in the flour and stir until a dough is formed.

5.    Use a cookie scoop to scoop all the dough and place on cookie sheet. Roll the dough into balls and press flat.

6.    Bake for 10 minutes. Allow to completely cool before adding frosting or any toppings.

Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!