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Stack of vegan frosted sugar cookies.
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5 from 11 votes

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!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Cookies, Dessert
Cuisine: American
Diet: Vegan
Servings: 20 cookies
Calories: 222kcal

Ingredients

  • ½ cup Vegan Butter (113g)
  • 1 cup White Granulated Sugar (200g)
  • 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:

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

Decorating:

  • Sprinkles

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