These vegan sugar cookies are egg-free and dairy-free and so easy to whip up for decorating! They make perfect cutout cookies for Christmas.
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Making sugar cookies is an essential activity around Christmas or just throughout the winter. You can make the designs anywhere from simple to intricate, and they are delicious either way! They’re great on your vegan Christmas cookie table, as a host gift, or simply for snacking.
Pack them up in a seasonal tin, tie a bow around it, and you’re ready for a holiday party. While sugar cookies or cutout cookies do require some planning ahead, these vegan sugar cookies are super simple to make.
Cookie tips & troubleshooting
These vegan sugar cookies are soft, pillowy, and lightly sweet. Here’s how to make sure they turn out perfect every time.
Replacing the butter
My favorite vegan butter/margarine is Earth Balance (either the sticks or in the tub). I’ve tried making these cookies with some of the new “plant butter” brands, but keep going back to EB.
Replacing the egg
This recipe is a simplified version of the Amazingly Soft Sugar Cookies in The Vegan Cookie Connoisseur. That recipe calls for a soy milk and cornstarch concoction as a sort of yogurt to replace eggs. I replaced the soy milk mixture that replaces yogurt that replaces eggs with aquafaba, the liquid from a can of chickpeas.
Aquafaba as egg replacer did not exist when I published that book. I’m glad it does today so I can simplify one of my favorite cookie recipes! I also omitted the agave and adjusted the sugar and non-dairy milk ratios just to simplify things further. We like simple, and making vegan desserts easy and approachable.
Replacing the milk
I’d recommend oat or almond milk for these cookies, either plain or vanilla. I’d advise against soy milk so the beany flavor doesn’t overtake the delicate flavor of the cookies.
Use parchment paper
No one likes a burnt sugar cookie! Make sure to line your baking sheet with parchment before baking so they bake evenly and lift right off the sheet.
Also, keep an eye on them in the oven. Even slightly burned sugar cookies are no good since the flavors are so subtle.
I like to roll the dough out about 1/4 inch thick and underbake them slightly. That way, they’ll have a delicate crumb and melt in your mouth.
Decorating your cookies
I would recommend using vegan royal icing to decorate your cookies. The recipe calls for just a few ingredients: aquafaba, powdered sugar, vanilla, and water. You can also use buttercream frosting if you prefer.
Either way, make sure to let your cookies cool completely before icing them.
- 3/4 cup vegan butter
- 1 1/2 cups sugar
- 3 tablespoons aquafaba, liquid from a can of chickpeas
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 4 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Cream together the vegan butter and sugar in a stand mixer or by hand.
- Add the aquafaba and vanilla extract and continue beating until smooth.
- Continue mixing and slowly pour in the non-dairy milk until incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing after each addition.
- Once all of the flour is mixed in, form the dough into a ball.
- Place the dough in a reusable container or wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
- Preheat oven to 350°F, and line 2-3 cookie sheets with a silicone mat or parchment paper.
- Divide the dough into 3-4 pieces.
- Sprinkle your counter with flour, and roll out a piece of dough with a floured rolling pin to about 1/4-inch thick.
- Cut your cookies out with cookie cutters and place your cookies on the prepared baking sheets, leaving at least 1/2 inch of space between cookies.
- Bake for 7-10 minutes, depending on size.
- Let cool, then decorate as desired.
Nutrition Information:Yield: 36 Serving Size: 1 grams
Amount Per Serving: Calories: 119Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 88mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Looking for other vegan Christmas recipes?
Use this egg-free royal icing to decorate your sugar cookies!
These double chocolate cookies are infused with peppermint extract and studded with chocolate chips and crushed candy canes.
These three layer bars are made up of a dense brownie layer, peppermint buttercream, and chocolate ganache. I make them every year!