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    Home » Cookies

    Vegan Frosted Sugar Cookies

    Published: Dec 23, 2021 Updated: Dec 23, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Frosted Sugar Cookies

    These vegan frosted sugar cookies are so soft and puffy! They are similar to ‘lofthouse cookies’ and topped with a gorgeous pink buttercream frosting. They are super easy to make, with no chilling, rolling pins or cookie cutters required!

    Frosted vegan sugar cookies stacked up on a plate.

    These vegan frosted sugar cookies are very similar to lofthouse cookies. They are super soft and pillowy.

    Our neighbor said they’re kind of a mix between a cake and a cookie. And yes, that’s exactly right.

    It is so soft and fluffy that it’s almost like cake, but there is just enough of a cookie texture in there too to be a perfect mix between the two. And topped with a fluffy buttercream frosting, pink of course, and sprinkles, it makes a beautiful holiday cookie.

    We do also have a more classic recipe for vegan sugar cookies where you roll out the dough and cut out the cookies. So these soft frosted vegan sugar cookies are a bit different. Firstly, you don’t need to roll out the dough and cut out the cookies, we just break off pieces of the dough and roll it into balls.

    Secondly, the frosting is a soft buttercream that is easily spreadable, whereas our other sugar cookies use a simple decorating frosting.

    Of course if you love these gorgeous holiday cookies, then you’ll also love our vegan butter cookies, vegan snowball cookies and vegan gingerbread cookies.

    Ingredients You’ll Need For The Cookies:

    Photo of the ingredients needed to make soft sugar cookies.

    Ingredient Notes

    • Vegan yogurt – should be plain vegan yogurt. You can also use vegan sour cream.
    • Soy milk – can be replaced with a different non-dairy milk.
    • Baking powder and baking soda – are both used in this recipe to create the super soft, puffy texture.

    Ingredients You’ll Need For The Frosting:

    Photo of the ingredients needed to make frosting.

    Frosting Ingredient Notes

    • Soy milk – can be switched for any non-dairy milk.
    • Pink food coloring – we used liquid pink food coloring, but gel would also work great. If you’re using a gel just use a drop or two until you get to the right color. You can of course use whatever color you like or omit it completely.
    • Sprinkles – are for decorating the tops of the cookies.
    Vegan frosted sugar cookies on a plate.

    How To Make Vegan Frosted Sugar Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    Collage of two photos showing vegan butter and sugar added to bowl of stand mixer and creamed together.
    • Add plain vegan yogurt, soy milk and vanilla extract and mix in.
    Collage of two photos showing vegan yogurt and soy milk added to mixing bowl and mixed in.
    • In a separate bowl add all purpose flour, baking powder, baking soda and salt and mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed.
    • Add the dry ingredients in with the wet and mix in with a spoon.
    Two photo collage showing dry ingredients added to wet and mixed into a thick cookie dough.
    • Break off pieces of the dough and roll them into balls and place them evenly onto parchment lined baking sheets (we used two baking sheets).
    • Flatten the balls gently with your fingers. If your fingers stick to the dough, wet them with cold water.
    Two photo collage showing cookies rolled into balls and then flattened by hand.
    • Place into the oven and bake at 375°F for 8-10 minutes until pale on top but lightly golden brown on the bottoms.
    Two photo collage showing cookies on a baking sheet before and after baking.
    • If they puff up while baking, use the base of a glass to flatten them gently as soon as they come out of the oven warm and soft.
    Pressing down on cookies with the base of a glass.
    • Prepare the buttercream frosting by adding the vegan butter, powdered sugar, vanilla extract, soy milk and food coloring to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    Two photo collage showing ingredients for frosting added to stand mixer and mixed together.
    • When the cookies are completely cooled, generously spread on the frosting and top with sprinkles.
    Frosted and decorated sugar cookies on a parchment lined baking sheet.
    • Serve the cookies and enjoy!
    Frosted sugar cookies on a plate.

    Baker’s Tips

    Flatten the dough with your fingers. This recipe doesn’t work well for rolling out the dough and cutting out cookies with cookie cutters as the dough is too wet. If you want to use cookie cutters then please try our classic vegan sugar cookies instead. You can frost those cookies with this buttercream frosting if you like.

    If the dough sticks to your fingers when you’re trying to flatten them, then wet your fingers with cold water first before pressing down on the cookies to flatten.

    Gluten free. If you need to make these cookies gluten free then I recommend trying a gluten free all purpose flour blend. We like Bob’s Red Mill brand.

    Stack of three frosted sugar cookies.

    Storing and Freezing

    Keep your cookies stored in an airtight container at room temperature for a few days or for up to a week in the fridge.

    They can also be frozen for up to 3 months.

    Frosted sugar cookie leaning against a stack of cookies.

    More Vegan Cookie Recipes

    1. Vegan Chocolate Peanut Butter Cookies
    2. Vegan Chocolate Chip Cookies
    3. Vegan Snickerdoodles
    4. Vegan Chocolate Cookies
    5. Vegan Oatmeal Chocolate Chip Cookies
    6. Vegan Biscotti
    Frosted sugar cookie broken in half.

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

    Stack of vegan frosted sugar cookies.

    Vegan Frosted Sugar Cookies

    These vegan frosted sugar cookies are so soft and puffy! They are similar to 'lofthouse cookies' and topped with a gorgeous pink buttercream frosting. They are super easy to make, with no chilling, rolling pins or cookie cutters required!
    5 from 9 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Total Time: 28 minutes
    Servings: 20 cookies
    Calories: 222kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (113g)
    • 1 cup White Granulated Sugar (200g)
    • ⅓ cup Plain Vegan Yogurt (80g) or Vegan Sour Cream
    • ¼ cup Soy Milk (60ml) or other non-dairy milk
    • 1 teaspoon Vanilla Extract
    • 3 cups All Purpose Flour (375g)
    • ¾ teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ½ teaspoon Salt

    Buttercream Frosting:

    • ⅓ cup Vegan Butter (75g)
    • 2 cups Powdered Sugar (240g)
    • 1 teaspoon Vanilla Extract
    • 1 Tablespoon Soy Milk or other non-dairy milk
    • ⅛ teaspoon Liquid Pink Food Coloring Optional

    Decorating:

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add plain vegan yogurt, soy milk and vanilla extract and mix in.
    • In a separate bowl add all purpose flour, baking powder, baking soda and salt and mix together.
    • Add the dry ingredients in with the wet and mix in with a spoon.
    • Break off pieces of the dough and roll them into balls and place them evenly onto the parchment lined baking sheets.
    • Flatten the balls gently with your fingers. If your fingers stick to the dough, wet them with cold water.
    • Place into the oven and bake for 8-10 minutes until pale on top but lightly golden brown on the bottoms.
    • If they puff up while baking, use the base of a glass to flatten them gently as soon as they come out of the oven warm and soft.
    • Prepare your buttercream frosting by adding the vegan butter, powdered sugar, vanilla extract, soy milk and food coloring to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    • When the cookies are completely cooled, generously spread on the frosting and top with sprinkles.

    Notes

    1. Pink food coloring – we used liquid pink food coloring, but gel would also work great. If you’re using a gel just use a drop or two . You can of course use whatever color you like, or omit it entirely. 
    2. Gluten free. If you need to make these cookies gluten free then I recommend trying a gluten free all purpose flour blend. 
    3. Storing: Keep your cookies stored in an airtight container at room temperature for a few days or for up to a week in the fridge.
    4. Freezing: They can be frozen for up to 3 months.

    Nutrition

    Serving: 1Cookie | Calories: 222kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 170mg | Potassium: 29mg | Fiber: 1g | Sugar: 22g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    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. Lily says

      July 03, 2022 at 10:45 pm

      These cookies were so delicious! I used Bob’s Red Mill GF 1 to 1 flour and it worked wonderfully! The only adjustment needed was to bake them for an additional 2 minutes. I made them for a get-together and everyone was so surprised when I told them that it was GF/Vegan! I will definitely be making these again! Thank you!5 stars

      Reply
      • Alison Andrews says

        July 04, 2022 at 11:16 am

        Awesome Lily, thanks so much for the great review!

        Reply
    2. Emily says

      January 31, 2022 at 9:58 pm

      These cookies are sooo good!!! People seem to either love or hate lofthouse cookies but I love them and I’m so glad I can finally eat a vegan version of them. I think I made my cookies a bit too thick though. Next time I’ll flatten them more because I had to keep them in the oven for nearly 14 minutes. They came out a bit crispy because of that. BUT I put them in a glass container on my counter overnight and they softened to the perfect texture!5 stars

      Reply
      • Alison Andrews says

        February 01, 2022 at 9:15 am

        So happy they turned out great Emily! Thanks so much for sharing and the awesome review!

        Reply
    3. Kristina says

      December 23, 2021 at 8:28 pm

      Hi Alison,
      These look amazing and I’d love to make them. Can I swap the vegan yogurt with Greek yogurt? It just agrees with me more. Thanks!

      Reply
      • Alison Andrews says

        December 24, 2021 at 10:40 am

        Oh yes definitely! Any yogurt will do great! It should just be plain (no flavorings) but Greek yogurt will definitely work.

        Reply

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