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Vegan butter cookies in a stack.
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5 from 9 votes

Vegan Butter Cookies

These vegan butter cookies are a classic holiday cookie, but you'll love them so much you'll make them year-round. They are soft and buttery and melt-in-your-mouth!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Cookies, Dessert
Cuisine: American
Diet: Vegan
Servings: 20
Calories: 193kcal

Ingredients

  • 1 cup Vegan Butter (225g)
  • ¾ cup White Granulated Sugar (150g)
  • 5 Tablespoons Soy Milk or other non-dairy milk
  • 2 teaspoons Vanilla Extract
  • 2 ¼ cups All Purpose Flour (281g)
  • ½ teaspoon Salt

Decorating (Optional):

  • 6 ounces Vegan Chocolate (170g) or 1 cup Vegan Chocolate Chips
  • 1 teaspoon Coconut Oil
  • Vegan Sprinkles Nonpareil

Instructions

  • Preheat oven to 375°F (190°C). 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 soy milk and vanilla extract and mix them in.
  • Add all purpose flour and salt and mix in with a spoon into a cookie dough.
  • Place half of the cookie dough into a piping bag with a large piping tip (ideally an Ateco 826, 827 or 849 piping tip) and pipe swirl shaped cookies onto a parchment lined baking sheet.
  • Repeat with the second half of the cookie dough and pipe the cookies onto a second parchment lined baking sheet.
  • Bake the cookies at 375°F for 10-12 minutes until lightly golden on top.
  • Let the cookies cool down and firm up directly on the baking trays and when completely cool, add the chocolate topping.
  • Add vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
  • Dip the cookies in the melted chocolate and then place them back onto the parchment lined baking tray.
  • Decorate with sprinkles.
  • Place the cookies into the fridge for around 15 minutes for the chocolate to set.

Notes

  1. All purpose flour - should be measured correctly. If you accidentally over-measure your flour in this recipe, the dough will be too thick to pipe. So either weigh it out on a food scale, or use the spoon and level method. Spoon it into your measuring cup (don't scoop it, and don't pack it into the cup) and then level it off with a knife.
  2. Piping tip. If your piping tip is too small, it will make piping this thick cookie dough difficult if not impossible. So it's really important to use a large piping tip. The Ateco 826 or 827 will work great. We used the Ateco 849 which is the largest one we have on hand, and it worked really well.
  3. Pipe half the cookie dough at a time. Add roughly half the cookie dough to your piping bag at a time. If you add it all, you will put too much strain on your piping bag.
  4. If you don't have any suitable piping tips then the best method would be to scoop the cookie dough using a small cookie scoop (roughly 1 ½ tablespoons per cookie) onto your baking sheets and then flatten with a fork before baking. 
  5. Spread the cookies over two baking trays. It's ideal to spread the cookies over two parchment lined baking sheets. The cookies don't spread much, but you still want them to be well spaced so that they don't bump into each other while baking. I prefer to bake one tray of cookies and then bake the next tray, rather than baking both trays at the same time. 
  6. Decorating. We love dipping them in chocolate and topping with sprinkles, but you can of course do different things. Leave them plain or dip them in chocolate and then sprinkle with chopped nuts, or simply decorate them by adding maraschino cherries to the middle of the cookies.
  7. Make Ahead: If you'd like to make these cookies ahead of time, then you can make them up to the point that you pipe the dough onto your baking sheets, then simply cover and refrigerate them on the baking sheets for up to 2 days. Then bake as usual. Alternatively, pipe the cookies onto the baking sheet and then freeze them for 2-3 months. You can bake directly from frozen, just allow an extra couple of minutes of baking time.
  8. Storing: Keep your cookies stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
  9. Freezing: Baked cookies (with or without chocolate) freeze very well for up to 3 months.
  10. Nutritional information includes chocolate and sprinkles. 

Nutrition

Serving: 1Cookie | Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 133mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg