I still remember the first time I tried a "vegan" sugar cookie from a bakery — it was flat, dry, and tasted more like cardboard than the buttery treats I grew up with. I thought, "There has to be a better way!" So I spent weeks in my kitchen, testing batch after batch until Logan and Ellie gave me the thumbs-up. These vegan sugar cookies are everything a sugar cookie should be: soft, chewy, and loaded with that classic sweet flavor. No one will guess they're dairy-free and egg-free!
The secret? A few simple ingredient swaps and a unique technique I call the "drop-and-slam" method that creates the perfect texture every single time. Whether you're vegan, have a dairy allergy, or just want to try something new, these cookies are about to become your new favorite. Let's bake together!
Jump To
- Why You'll Love These Vegan Sugar Cookies
- Ingredients for Vegan Sugar Cookies
- Best Vegan Butter Brands for Sugar Cookies (Tested & Ranked)
- How to Make Vegan Sugar Cookies (Step-by-Step)
- Why Are My Vegan Sugar Cookies Flat? (Troubleshooting Guide)
- Pro Tips for Perfect Vegan Sugar Cookies
- Variations & Customizations
- Storing, Freezing & Gifting
- Common Questions About Vegan Sugar Cookies
- Serving Suggestions
- Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
- 📖 The Complete Recipe
- Vegan Sugar Cookies (Soft & Chewy!)
- 💬 Reviews
Why You'll Love These Vegan Sugar Cookies
Soft, Chewy, and Buttery
These cookies have that melt-in-your-mouth texture with slightly crispy edges and a soft, tender center. The cornstarch works like magic to replace eggs, giving you that perfect chewy bite without any binding agents.
Ready in 20 Minutes
No chilling required! From mixing bowl to warm cookies in your hand, you're looking at about 20 minutes total. Perfect for when the kids come home asking for something sweet or you need a last-minute dessert for a gathering.
Perfect for Any Occasion
These vegan sugar cookies shine at Christmas cookie exchanges, birthday parties, Valentine's Day celebrations, or just a cozy Tuesday afternoon. Roll them in colored sugar for holidays, keep them plain and simple, or add sprinkles for a fun touch.
Beginner-Friendly
If you can cream butter and sugar together, you can make these cookies. Just one bowl, simple pantry ingredients, and straightforward steps mean even first-time bakers will succeed. I promise!
Ingredients for Vegan Sugar Cookies
Pantry Staples You'll Need
For the Cookies:
- ½ cup (113g) vegan butter, slightly softened (stick format only)
- ¾ cup (150g) granulated sugar, plus extra for rolling
- 2 tablespoons (25g) light brown sugar
- ¼ cup (60ml) unsweetened almond milk (or any plant-based milk)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (220g) all-purpose flour (spoon and level method)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
The Vegan Swaps That Work
Let me share what I've learned through lots of testing about making these cookies perfectly plant-based.
Vegan Butter: This is where things get interesting. Not all vegan butter is created equal, and choosing the right one makes all the difference between cookies that taste amazing and cookies that taste, well, weird.
Best Vegan Butter Brands for Sugar Cookies (Tested & Ranked)
BEST: Miyoko's Cultured Vegan Butter (Sticks)
Why it works: Highest fat content (80%), clean butter flavor, no savory aftertaste
Best for: Cut-out cookies, decorated cookies, when butter flavor should shine
Price: $$$ (Premium)
½ EXCELLENT: Country Crock Plant Butter Sticks (Avocado or Olive Oil)
Why it works: High fat content (78%), neutral flavor, widely available
Best for: Drop-style cookies, everyday baking, budget-friendly option
Price: $ (Budget-friendly)
GOOD: Violife Vegan Block Butter
Why it works: Good consistency, mild flavor, holds shape well
Best for: Cut-out cookies that need to hold shape
Price: $$ (Mid-range)
½ AVOID FOR SUGAR COOKIES: Earth Balance (Tub or Sticks)
Why it fails: Creates overpowering savory or meaty flavor, higher water content in tubs
Note: Great for toast and savory cooking, but not ideal for delicate sugar cookies
Common complaint: Drowns out vanilla and almond extract
🔑 Key Rule
Always use STICK format, never tub. Sticks have lower water content and higher fat percentage, which prevents spreading and creates better texture.
After testing six vegan butter brands, Miyoko's Cultured Vegan Butter delivers the closest flavor to traditional dairy butter with zero savory aftertaste. Country Crock Plant Butter Sticks are an excellent budget-friendly alternative with high fat content (78% versus Miyoko's 80%). The most important rule: always use stick format vegan butter, never tubs. Tub varieties contain more water and less fat, causing cookies to spread flat and develop an unpleasant texture.
Plant-Based Milk: Any unsweetened plant milk works beautifully here. I usually reach for almond milk, but oat milk, soy milk, and cashew milk all work great too. Just avoid sweetened versions or your cookies will be too sweet.
Cornstarch: This is your egg replacement! It helps bind everything together and creates that tender, soft texture we're after. Don't skip it.
Secret Ingredients for Best Results
Vanilla Extract: Use pure vanilla extract, not imitation. The flavor really shines through in these simple cookies, so quality matters here.
Light Brown Sugar: Just two tablespoons adds moisture and gives the cookies that slightly chewy texture. It's the secret to keeping them soft for days.
How to Make Vegan Sugar Cookies (Step-by-Step)
- Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2
In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. Beat for about 2 minutes until light and fluffy. You'll see the mixture get paler and increase in volume slightly.
- Step 3
Add the almond milk and vanilla extract, then mix until everything is well combined and smooth. The mixture might look a little grainy, and that's perfectly okay!
- Step 4
In the same bowl, add the flour, cornstarch, baking soda, baking powder, and salt all at once. Mix on low speed just until the flour disappears into the dough. Don't overmix or your cookies will turn out tough. The dough should feel soft but not sticky.
- Step 5
Here's where my special technique comes in! Pour about ¼ cup of granulated sugar into a small bowl. Using a cookie scoop or tablespoon, scoop out dough portions about 1 ½ tablespoons each. Roll each portion into a smooth ball between your palms, then roll it in the sugar until completely coated.
Place the sugar-coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. They'll spread a bit while baking, so give them room.
- Step 6
Bake for 10 to 12 minutes. The edges should look set and just starting to turn golden, but the centers will still look slightly underdone. This is exactly what you want!
Here comes the magic: As soon as you remove the baking sheet from the oven, lift it about 4 inches above your counter and drop it flat onto the surface. Do this 5 to 7 times. You'll see the cookies deflate slightly and develop those beautiful crackled tops. This technique creates the perfect soft and chewy texture!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They'll firm up as they cool but stay wonderfully soft inside.
Why Are My Vegan Sugar Cookies Flat? (Troubleshooting Guide)
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too flat | Wrong vegan butter type (tub versus stick) | Use stick vegan butter only; tub has higher water content |
| Cookies spread too flat | Butter too warm or melted | Use slightly softened butter (should hold fingerprint but not melt) |
| Cookies spread too flat | Not enough flour | Measure flour correctly using spoon-and-level method; may need extra 2 tablespoons |
| Cookies spread too flat | Dough too warm | Chill rolled dough balls 10 to 15 minutes before baking |
| Overpowering savory or meaty flavor | Wrong vegan butter brand | Avoid Earth Balance; use Miyoko's or Country Crock Plant Butter sticks |
| Cookies too hard or crispy | Overbaked | Remove when edges just set but center looks underdone (they firm while cooling) |
| Cookies puff up then deflate | Missing the drop-slam technique | Drop baking sheet 5 to 7 times after removing from oven |
| Cookies lack structure | Missing binding agent | Cornstarch acts as egg replacer; don't skip it |
Vegan sugar cookies can be tricky to perfect. The most common issue is flat, spreading cookies caused by using the wrong type of vegan butter. Always use stick vegan butter (not tub) for proper structure. Earth Balance, while popular, often creates an overpowering savory flavor that drowns out vanilla. For best results, use Miyoko's or Country Crock Plant Butter sticks. The second most common mistake is over-softened butter — it should be slightly softened (able to hold a fingerprint) but never melted. Finally, don't skip the counter-drop technique after baking; this creates the perfect soft-chewy texture.
Pro Tips for Perfect Vegan Sugar Cookies
5 Ways to Prevent Vegan Sugar Cookies From Spreading
- Use stick vegan butter only (not tub - higher water content causes spreading)
- Chill dough balls 10 to 15 minutes before baking
- Don't overmix once flour is added
- Measure flour correctly using spoon-and-level method (not scooping)
- Use the counter-drop technique immediately after baking to set shape
Measuring Flour Correctly
This might seem picky, but it really matters! Scooping flour directly from the bag packs it down and you'll end up with too much flour, making dry cookies. Instead, fluff the flour with a spoon, gently spoon it into your measuring cup, then level it off with a knife. This gives you the right amount every time.
Don't Skip the Sugar Roll
Rolling the dough balls in granulated sugar before baking creates that beautiful sparkly exterior and adds a slight crunch that contrasts perfectly with the soft interior. Plus, it makes them look so pretty!
The Counter-Drop Secret
I know it sounds strange to slam your cookies, but trust me on this one! The drop-and-slam technique after baking is what creates those gorgeous crackled tops and ensures the centers stay soft and chewy while the edges get that slight crisp. It's pure cookie magic.
Butter Temperature Matters
Your vegan butter should be slightly softened, meaning it holds a fingerprint when you press it but doesn't melt or feel greasy. If your butter is too soft or melted, pop it in the fridge for 10 minutes. If it's too cold and hard, let it sit at room temperature for about 15 minutes.
Variations & Customizations
Flavor Variations
Almond Sugar Cookies: Replace the vanilla extract with 1 teaspoon almond extract for that classic bakery flavor.
Lemon Sugar Cookies: Add 1 tablespoon fresh lemon zest and replace 1 teaspoon vanilla with 1 teaspoon lemon extract.
Peppermint Sugar Cookies: Add ½ teaspoon peppermint extract along with the vanilla. Perfect for Christmas!
Chocolate Chip Sugar Cookies: Fold in ½ cup dairy-free chocolate chips after mixing the dough.
Dietary Modifications
Gluten-Free Option: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. I've had good results with Bob's Red Mill 1-to-1 Baking Flour. The cookies may be slightly more delicate, so handle them gently.
Reduced Sugar: You can reduce the granulated sugar by up to ¼ cup, though the cookies will be less sweet and slightly less tender.
Shape & Size Options
Cut-Out Cookies: If you want to use cookie cutters, add an extra 2 to 3 tablespoons of flour to the dough, chill it for 30 minutes, then roll it out between two pieces of parchment paper. Cut into shapes and bake for 8 to 10 minutes.
Larger Cookies: Use a larger cookie scoop (about 3 tablespoons of dough) and increase baking time to 12 to 14 minutes.
Mini Cookies: Use a small cookie scoop (about 1 tablespoon) and reduce baking time to 8 to 9 minutes. Perfect for parties!
Storing, Freezing & Gifting
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. They'll stay wonderfully soft!
Refrigerator: Keep them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezer (Baked Cookies): Once completely cooled, layer cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature for about 30 minutes.
Freezer (Cookie Dough): Roll the dough into balls, place them on a baking sheet, and freeze until solid (about 1 hour). Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Gifting Ideas: These cookies look beautiful layered in a clear cellophane bag tied with ribbon. You can also stack them in a pretty tin or mason jar. Include a little note with the ingredient list in case anyone has allergies.
Common Questions About Vegan Sugar Cookies
The most common reason is using tub-style vegan butter instead of stick butter. Tub butter has more water content, which causes excessive spreading. Make sure you're using stick vegan butter and that it's only slightly softened, not melted. If your dough feels too soft, chill the rolled balls for 10 to 15 minutes before baking.
Absolutely! You can prepare the dough, roll it into balls, and refrigerate them covered for up to 24 hours before baking. You can also freeze the dough balls for up to 3 months. Just bake them straight from the freezer, adding a minute or two to the baking time.
After testing multiple brands, Miyoko's Cultured Vegan Butter gives the most authentic butter flavor without any savory aftertaste. If you're on a budget, Country Crock Plant Butter Sticks work wonderfully and are widely available. Avoid Earth Balance for sugar cookies as it can create an overpowering savory flavor.
The key is taking them out of the oven when the edges look set but the centers still appear slightly underdone. They'll continue cooking on the hot baking sheet as they cool. Also, don't skip the counter-drop technique — this helps create that perfect chewy texture. Store them in an airtight container to keep them soft.
Yes, but you'll need to adjust the dough slightly. Add 2 to 3 tablespoons more flour to make the dough less soft, then chill it for 30 minutes. Roll it out between two sheets of parchment paper to about ¼ inch thickness, cut your shapes, and bake for 8 to 10 minutes. These work beautifully for decorated holiday cookies!
Serving Suggestions
These vegan sugar cookies are perfect with a tall glass of cold plant-based milk after school — Logan and Ellie race to the kitchen for this combo! They're also wonderful alongside a cup of hot tea or coffee during afternoon breaks. For special occasions, serve them on a pretty platter with fresh berries and a small bowl of dairy-free frosting for dipping.
I love making these for holiday cookie exchanges because they look so festive rolled in colored sugar. For birthdays, add rainbow sprinkles before baking. They also make thoughtful gifts when packaged in clear bags with a handwritten recipe card attached.
These cookies pair beautifully with other plant-based treats. Try serving them alongside vegan matcha cookies for a colorful dessert spread, or with vegan oatmeal cookies for a variety pack.
Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
These soft and chewy vegan matcha cookies feature a vibrant natural green color from high-quality matcha powder and are loaded with chocolate chips. They're dairy-free, egg-free, with an easy gluten-free option, and they stay perfectly soft for days. The earthy matcha flavor pairs beautifully with sweet chocolate for a unique cookie that's as delicious as it is pretty.
There's something special about pulling a tray of warm cookies from the oven and watching them transform with that simple counter-drop technique. These vegan sugar cookies prove that you don't need eggs or dairy to create something truly delicious. Whether you're vegan, dairy-free, or just curious about plant-based baking, I hope these become a regular in your cookie rotation.
The best part? Watching someone take a bite and say, "Wait, these are vegan?" That never gets old! According to Britannica, more people are embracing plant-based eating every year, and recipes like this make the transition so much easier. Sugar cookies have been a beloved treat for generations, and now everyone can enjoy them regardless of dietary choices.
Grab your mixing bowl and give these a try — I can't wait to hear what you think! If you make them, I'd love to see your photos. Happy baking!
Print📖 The Complete Recipe
Vegan Sugar Cookies (Soft & Chewy!)
These soft and chewy vegan sugar cookies are everything a sugar cookie should be — buttery, tender, and perfectly sweet. Made without eggs or dairy, they're ready in just 20 minutes with no chilling required. The secret drop-and-slam technique creates beautiful crackled tops and that ideal soft center with slightly crispy edges. Perfect for holidays, gifting, or anytime you crave a classic cookie!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- ½ cup (113g) vegan butter (stick format only), slightly softened
- ¾ cup (150g) granulated sugar, plus ¼ cup for rolling
- 2 tablespoons (25g) light brown sugar
- ¼ cup (60ml) unsweetened almond milk (or any plant-based milk)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the vegan butter, ¾ cup granulated sugar, and brown sugar with a hand mixer on medium speed for 2 minutes until light and fluffy.
- Add wet ingredients: Mix in the almond milk and vanilla extract until well combined.
- Add dry ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt to the same bowl. Mix on low speed just until the flour disappears. Don't overmix.
- Form cookie balls: Pour ¼ cup granulated sugar into a small bowl. Scoop 1 ½ tablespoons of dough, roll into a smooth ball, then roll in sugar until completely coated.
- Arrange on baking sheets: Place sugar-coated balls 2 inches apart on prepared baking sheets.
- Bake: Bake for 10-12 minutes until edges are set and just starting to turn golden. Centers will look slightly underdone.
- Drop-and-slam technique: Immediately lift the hot baking sheet 4 inches above the counter and drop it flat onto the surface. Repeat 5-7 times. The cookies will deflate slightly and develop crackled tops.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Vegan Butter: Use stick format only (Miyoko's or Country Crock Plant Butter recommended). Avoid tub butter as it has higher water content and causes spreading.
- Butter Temperature: Should be slightly softened (holds a fingerprint but doesn't melt).
- Flour Measuring: Use the spoon-and-level method. Scoop directly from the bag and you'll add too much flour.
- Don't Skip the Drop: The counter-drop technique is essential for the perfect texture!
- Gluten-Free Option: Use 1-to-1 gluten-free baking flour blend.
- Storage: Store in an airtight container at room temperature for 3 days, refrigerate for 5 days, or freeze for 3 months.
- Make-Ahead: Roll dough into balls and refrigerate up to 24 hours or freeze up to 3 months. Bake from frozen, adding 1-2 minutes.
Nutrition
- Serving Size: 1 cookies
- Calories: 95
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 0mg
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