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    Home » Cookies

    Vegan Chocolate Sugar Cookies

    Published: Jul 20, 2017 Updated: Dec 4, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Chocolate Sugar Cookies

    These vegan chocolate sugar cookies are soft and delicious and frosted with a gorgeous pink frosting. Super easy and fun to make.

    Vegan chocolate sugar cookies topped with pink frosting and sprinkles.

    When I was getting ready to make these vegan chocolate sugar cookies I went for a casual browse in google images to see what some other chocolate sugar cookies looked like.

    Well…. I don’t know what kind of magic these folks are wielding. How do people get the most perfectly frosted, stunningly decorated (not a sprinkle out of place) symmetrical cookies the world has ever seen?

    They’re definitely not using a butter knife to put on the frosting, that is for sure.

    But I wasn’t daunted. I went right ahead with my version of chocolate sugar cookies, because looks is not everything. Taste is what counts!

    So even though my cookies are definitely not perfectly symmetrical, perfectly decorated pieces of art, they are tasty as all heck and they look quite pretty too.

    This chocolate sugar cookie recipe is adapted from my recipe: the easiest vegan sugar cookies. And really, it’s just as easy!

    No chilling of dough required so there’s no waiting around. Just a simple 8-ingredient recipe for the cookies and if you want to frost them (you should definitely frost them), then that is a simple 5-ingredient recipe that you can whip up in minutes.

    Vegan chocolate sugar cookies with pink frosting and sprinkles.

    Recipe Tips

    I used a rolling pin to roll out the cookie dough and then cut it out into shapes. However, if you want an even simpler version you can make round cookies.

    You skip the rolling out part and just roll the dough into balls and then dip the bottom of a glass into some cocoa powder (to stop it sticking) and then press it down onto the balls to make the cookies flat.

    Vegan chocolate sugar cookie dough cut into shapes and ready to go into the oven to bake.

    As far as food coloring goes, I used a drop of liquid red food coloring to get to a lovely pink color and a few more drops to get to the darker pink color. You can use any colors that you like.

    You can also skip the food coloring altogether and just have a white frosting.

    Vegan chocolate sugar cookies with pink frosting and sprinkles in a blue box.

    Storing and Freezing

    Keep them in airtight container at room temperature or in the fridge where they will stay fresh for at least a week.

    They are also freezer friendly for up to 3 months.

    Vegan chocolate sugar cookies with pink frosting and sprinkles.

    More Delicious Vegan Cookies

    1. Vegan Oatmeal Cookies
    2. Vegan Chocolate Cookies
    3. Vegan Frosted Sugar Cookies
    4. Vegan Chocolate Chip Cookies
    5. Vegan Peanut Butter Cookies
    6. Vegan Snickerdoodles
    Vegan chocolate sugar cookies with pink frosting and sprinkles.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate sugar cookies topped with frosting and sprinkles.

    Vegan Chocolate Sugar Cookies

    These vegan chocolate sugar cookies are soft and delicious and frosted with a gorgeous pink frosting. Super easy and fun to make.
    5 from 8 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 40 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 36
    Calories: 105kcal
    Author: Alison Andrews

    Ingredients

    Chocolate Sugar Cookies:

    • ¾ cup Vegan Butter (170g)
    • 1 cup White Granulated Sugar (200g)
    • 1 tsp Vanilla Extract
    • 2 cups All Purpose Flour (250g)
    • ¾ cup Cocoa Powder (63g) Unsweetened
    • ½ tsp Baking Soda
    • ¼ tsp Salt
    • 5 Tbsp Soy Milk 1 at a time, only as much as needed

    Frosting:

    • 2 cups Powdered Sugar (240g)
    • 2 Tbsp Vegan Butter
    • 2 Tbsp Soy Milk
    • 1 tsp Vanilla Extract
    • Red Food Coloring Optional

    Decoration:

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Add the vegan butter and sugar to the bowl of your stand mixer and cream them together until smooth. Add vanilla extract and mix it in.
    • Sift the flour and cocoa into a mixing bowl and add baking soda and salt. Mix together.
    • Add dry ingredients to the wet and mix in with a spoon until crumbly. Add soy milk (or other non dairy milk) 1 Tbsp at a time until it forms a big ball of cookie dough that will stick together if you roll some of it into a ball. You may not need all 5 Tbsp of soy milk, this will entirely depend on the brand of vegan butter that you use.
    • Dust a baking mat with cocoa powder and transfer the ball of cookie dough onto the mat. Roll out with a rolling pin to around ¼ inch thick and cut out your cookies. If you just want round cookies, you can skip this step and just roll them into balls, using the bottom of a glass dipped in cocoa powder to press down on them to flatten into neat round shapes.
    • Place the cut out cookies onto a parchment lined baking tray.
    • Bake in the oven for 10 minutes.
    • Allow the cookies to cool completely before frosting.
    • Add all frosting ingredients except for the red food coloring into the bowl of your stand mixer and starting at slow speed gradually increase speed until perfectly smooth. Your frosting should be quite thick, yet still spreadable. If it's too thick add a drop or two more soy milk, if it's too thin, add some more powdered sugar.
    • Separate the frosting into two bowls. Add a drop of red food coloring to the one bowl and mix it in, which will create a pink color. Add a few more drops to the second bowl creating a darker pink or red.
    • Spread the frosting on the cookies and then top with vegan sprinkles or other decorations.

    Video

    Notes

    1. The number of cookies you’ll get will depend on the size of the cookie cutters that you’re using. We were using quite small cookie cutters (various shapes) and got 36 cookies from our batch. 
    2. Keep the cookies stored in an airtight container at room temperature or in the fridge for up to a week. 
    3. They are freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 18.9g | Protein: 1.1g | Fat: 3.2g | Saturated Fat: 0.6g | Sodium: 89mg | Fiber: 0.8g | Sugar: 12.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Coda says

      December 20, 2021 at 6:54 am

      I love these! I dusted them with icing sugar instead of icing them, and they came out great 🙂5 stars

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:21 am

        So happy to hear that! Thanks for the great review!

        Reply
    2. Joanne says

      August 19, 2021 at 7:19 pm

      Another delicious cookie recipe from you! This is the perfect chocolate sugar cookie. They won’t last long enough to frost them. They are perfect on their own.5 stars

      Reply
      • Alison Andrews says

        August 20, 2021 at 10:02 am

        Awesome! Thanks so much Joanne!

        Reply
    3. Evonne Walsh says

      May 15, 2019 at 3:01 pm

      Question: What is the binder in this recipe? Obviously no eggs, usually there is ground flax seed/water to act as the egg. Is it not needed?
      Has anyone tried this recipe?
      Thanks!
      evonne

      Reply
      • Alison Andrews says

        May 15, 2019 at 6:20 pm

        Hi Evonne, it’s not needed on this recipe! There are few reviews for these cookies, but they are adapted from our vegan sugar cookies which have a lot of 5* reviews, they definitely do work. 🙂

        Reply
        • Ama says

          December 20, 2020 at 3:59 pm

          Hi, I want to make these for the holiday season but I’m allergic to soy milk. Can I sub out another non dairy milk without ruining the cookies? Thanks!

          Reply
          • Alison Andrews says

            December 21, 2020 at 12:07 pm

            Any non-dairy milk will work fine.

    4. Katie says

      December 17, 2018 at 5:50 pm

      These were so delicious and easy! They kind of taste like an Oreo. I had a two year old helper and two timer malfunctions, and somehow they came out perfect! Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        December 18, 2018 at 9:32 am

        So glad to hear that Katie! Thanks so much for the awesome comment and rating. 🙂

        Reply
    5. JMAE says

      October 09, 2017 at 9:27 pm

      Absolutely fantastic! Light, chewy, and a blast of chocolate flavor. EASY to bake. I’m home from work with my boys today and I really wanted to bake with them. I had cocoa, flour, and sugar so I tried to find a recipe that met what I had. YOURS WAS PERFECT! We made cut outs and round drop ones too. Once cooled they fell into their shape nicely.
      I’m hooked on your site now. Always looking for new vegan recipes.
      GO VEGAN!5 stars

      Reply
      • Alison Andrews says

        October 10, 2017 at 7:09 am

        Awesome! So glad to hear! Thanks for sharing! 🙂

        Reply
    6. Anna Andrews says

      July 21, 2017 at 4:54 am

      Lol! Shes’s funny and the cookies are just great! Make a super addition to a child’s party too.5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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