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vegan sugar cookies on parchment paper
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5 from 1 vote

Vegan Sugar Cookies

The best vegan sugar cookies recipe for Christmas! Those Christmas cookies are super easy to make, have a crispy edge, and the most delicious flavor!
Course Sweets
Cuisine American
Keyword vegan christmas cookies, vegan sugar cookies
Prep Time 1 hour
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings 40 -50 Cookies
Calories 78kcal
Author Aline Cueni




  • Mix vegan butter, sugar, vanilla and almond extract until creamy (2-3 minutes) in a bowl using a stand or hand mixer.
  • Whisk the flour, baking powder, and salt in a bowl. Add it to the wet ingredients and mix for another minute until you have a smooth dough.
  • Form it into a ball or disc, cover with plastic wrap, and refrigerate for 30 minutes. → The dough can be refrigerated for up to two days. If so, let it sit for 15 minutes at room temperature before rolling it out.
  • Preheat your oven to 355°F (180°C).
  • Place the dough on a floured surface and roll it out, using a rolling pin, to about ¼-inch (½ cm) thickness.
  • Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.
  • Transfer the cookies to a parchment paper-lined baking sheet.
  • Bake for 10-12 minutes in the preheated oven. → You know they are done when the edges start turning into a light golden brown.
  • Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely before decorating.


  • Whisk powdered sugar, dairy-free milk, and vanilla extract in a small bowl. → It should be quite thick! Add more powdered sugar if it’s too thin or more dairy-free milk if it’s too thick.
  • Transfer in a piping bag and decorate the cookies to your liking.
  • Let the icing dry for a few hours before storing the cookies in a cookie tin.


Do you love colorful cookies? Divide the icing between different small bowls and add to each a different food coloring.
Don't have a piping bag? Use a Ziploc bag and snip a small corner of the bag off. It's not ideal but works just fine.
Store them in a cookie tin at room temperature.
Keeps fresh for one week.
Make-Ahead: You can store the cookie dough after step 3 for up to 2 days in the refrigerator. Let it sit for 15 minutes at room temperature, then continue with step 4. 
Freeze cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.


Calories: 78kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 13mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg