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Vegan sugar cookies stacked up in a white bowl.
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4.68 from 78 votes

The Easiest Vegan Sugar Cookies

Colorful and fun vegan sugar cookies. These soft and chewy sugar cookies are super easy and perfect for any occasion.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Baking, Cookies, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 30
Calories: 89kcal


For the Cookies:

  • ½ cup Vegan Butter (112g)
  • ¾ cups White Granulated Sugar (150g)
  • 1 tsp Vanilla Extract
  • ¼ tsp Almond Extract
  • 2 cups All Purpose Flour (250g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 2 Tbsp Soy Milk or other non-dairy milk

For the Decorating Frosting:

  • 1 cup Powdered Sugar (120g)
  • ½ tsp Vanilla Extract
  • 1 Tbsp Soy Milk or other non-dairy milk


  • Preheat the oven to 350°F (180°C)
  • Cream the vegan butter and sugar together and then add the vanilla extract and almond extract.
  • Sift the flour into a mixing bowl and add the baking soda and salt.
  • Add the dry ingredients to the wet and mix in by hand until crumbly. Add soy milk and mix in to create a big ball of dough. If your mix is too crumbly to form a ball of dough, add in a little more soy milk until it does.
  • Flour your hands and a baking mat and transfer the ball of dough to the baking mat.
  • Use a rolling pin to roll out the dough to around ¼ to ½ inch thick, dip a cookie cutter into flour so it doesn't stick and cut out your cookies. Transfer the cookies to a parchment lined baking tray. With the remaining dough, form it into a ball and then roll it out again and repeat.
  • If you want round cookies and don't want to make shapes, then you don't need to roll out the dough, you can simply tear off pieces of the dough and roll into balls and place the balls onto a parchment lined baking tray. Flour the bottom of a glass and use that to press down on the balls to flatten them neatly before baking.
  • Bake in the oven for 10 minutes.
  • Remove from the oven and allow to cool completely before decorating.
  • Prepare your decorating frosting by adding the powdered sugar, vanilla and soy milk to an electric mixing bowl. Start on low speed and gradually increase speed until smooth. If you need a little more soy milk then add it a drop at a time so that you don't use too much. The consistency will be very sticky, almost gluey. Separate into 2 bowls. Add a drop of food coloring into each bowl and mix in.
  • Decorate the cookies and allow to set before serving.



  1. Almond extract - can be omitted if you prefer. 
  2. Flour - should be measured correctly, either by weighing it on a food scale or using the 'spoon and level' method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. 
  3. Frosting - the decorating frosting can also just be mixed up by hand in a bowl, you don't have to use the stand mixer. 
  4. Storing: Keep your cookies stored in a sealed container at room temperature for up to a week. They can also be stored in the fridge.
  5. Freezing: They are freezer friendly for up to 3 months. The cookies can be frozen with or without decorating frosting.


Serving: 1Cookie | Calories: 89kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 63mg | Potassium: 13mg | Fiber: 1g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg