There’s something absolutely magical about a vegan sugar cookie that tastes just as buttery, tender, and delicious as the traditional version. After years of perfecting this recipe, I’m thrilled to share my foolproof method for creating sugar cookies that will have everyone asking for your secret ingredient—spoiler alert, there’s no butter required!
These vegan sugar cookies are perfectly soft in the center with just the right amount of structure to hold their shape. They’re ideal for decorating, dunking in your favorite plant-based milk, or simply enjoying as-is. The secret lies in using a combination of vegan butter and coconut oil, which creates that coveted tender crumb while maintaining the classic sugar cookie texture we all love.
What makes this recipe truly special is how forgiving it is. Whether you’re a seasoned baker or just starting your vegan baking journey, these cookies come together beautifully every single time. The dough is easy to work with, doesn’t require chilling (though you can if you prefer), and bakes up golden and gorgeous in just 10-12 minutes.
I’ve tested this recipe with various brands of vegan butter, and it works wonderfully across the board. The key is ensuring your butter and coconut oil are at room temperature before mixing. This helps create proper emulsification, which leads to that tender, almost melt-in-your-mouth texture that makes these cookies absolutely irresistible.
These cookies pair beautifully with a cup of coffee or tea, and they store wonderfully in an airtight container for up to five days. You can also freeze the dough for up to three months, making these perfect for impromptu baking sessions. Whether you’re making them for a special occasion or just because, this vegan sugar cookie recipe is guaranteed to become your go-to.
For more baking inspiration, check out our Best Heavy Cream Alfredo Sauce Recipe and Delicious Heavy Cream Pasta Recipe for savory options. If you’re looking to expand your vegan baking repertoire, you might also enjoy our Easy Chicken Alfredo Recipe and Best Pickled Red Onion Recipe for unique flavor combinations.
For additional vegan baking tips and techniques, I recommend checking out Bon Appétit’s Vegan Collection and Serious Eats’ Vegan Recipes. You can also find great inspiration on New York Times Cooking’s Vegan Cookie Selection.
Ingredients
- 1 cup (226g) vegan butter, softened to room temperature
- 3/4 cup (150g) coconut oil, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons (30ml) unsweetened almond milk
- 2 1/2 teaspoons (12.5ml) vanilla extract
- 2 3/4 cups (330g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) sea salt
- Extra granulated sugar for rolling, approximately 1/4 cup (50g)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the softened vegan butter and coconut oil. Beat together on medium speed for approximately 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air into the dough, creating a tender texture.
- Add the granulated sugar to the butter mixture and continue beating on medium speed for another 3-4 minutes until the mixture is light and creamy. You should see the color lighten noticeably and the texture become almost cloud-like.
- In a small bowl, whisk together the unsweetened almond milk and vanilla extract. Slowly add this mixture to the butter and sugar mixture while beating on low speed. Continue beating until the mixture is well combined and smooth, approximately 1-2 minutes.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Make sure to break up any lumps in the baking powder so it’s evenly distributed throughout the flour mixture.
- Add the dry ingredients to the wet ingredients in three separate additions, beating on low speed after each addition. Mix just until combined after each addition—don’t overmix, as this can result in tough cookies. The final dough should come together into a cohesive mass.
- Place the extra granulated sugar in a shallow bowl or plate. Using a cookie scoop (approximately 2 tablespoons or 30g), scoop out dough balls and roll them in the sugar until fully coated on all sides.
- Place the sugar-coated dough balls onto the prepared baking sheets, spacing them approximately 2 inches (5cm) apart. You should have about 24 cookies total.
- Gently flatten each dough ball slightly with the bottom of a glass or the palm of your hand. Don’t press too hard—you want them to remain relatively thick so they stay soft inside.
- Place the baking sheets into the preheated oven and bake for 10-12 minutes, until the edges are just beginning to turn light golden brown but the centers still appear slightly underdone. This is the key to perfectly soft cookies.
- Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes. This resting period allows them to set without becoming too hard.
- Transfer the cookies to a wire cooling rack and allow them to cool completely before serving or storing. As they cool, they will continue to firm up slightly but should remain tender throughout.
Pro Tips
Flour Variations: While all-purpose flour works wonderfully, you can substitute with a 1:1 gluten-free flour blend if needed. The results will be equally delicious, though the texture may be slightly more delicate.
Butter Substitutes: This recipe has been tested with multiple vegan butter brands including Earth Balance, Miyoko’s, and Naturli. Each produces excellent results, though baking times may vary slightly depending on the brand’s moisture content.
Sugar Options: You can use organic cane sugar or coconut sugar as alternatives to granulated sugar. Note that coconut sugar will give the cookies a slightly darker appearance and a subtle caramel note.
Flavoring Variations: Feel free to add 1 teaspoon of lemon zest, almond extract, or peppermint extract to customize these cookies. You can also add sprinkles or decorative sugar before baking for extra festive flair.
Baking Temperature: If your oven runs hot, you may need to reduce the temperature to 325°F (163°C) or watch the cookies carefully to prevent over-browning. Every oven is different, so adjust accordingly on your first batch.
Dough Consistency: The dough should be slightly sticky but still hold its shape. If it’s too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of almond milk.
Cooking Times: Don’t skip the resting period on the baking sheet—this is what creates that perfect texture with soft centers and slightly crisp edges.
Mixing Method: Avoid overmixing the dough once the flour is added, as this can result in dense, tough cookies. Mix just until the dry ingredients are incorporated.
Room Temperature Ingredients: This is crucial for achieving the best texture. Cold ingredients won’t cream together properly, resulting in dense cookies.
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