Vegan Sugar Cookies: The Recipe That Actually Works

You’ve tried vegan baking before. It turned into a crumbly, flavorless mess, didn’t it? These vegan sugar cookies won’t betray you.

They’re soft, buttery (without the butter), and hold their shape like they’ve got something to prove. Perfect for holidays, meltdowns, or just pretending you’re a Pinterest mom. And yes, they’re stupidly easy.

Let’s fix your cookie game.

Why This Recipe Slaps

Most vegan sugar cookies taste like sweetened cardboard. These don’t. The secret? Cornstarch for tenderness, apple cider vinegar for lift, and just the right amount of vanilla to make you forget they’re dairy-free.

They roll out like a dream, bake evenly, and stay soft for days. Even non-vegans will steal them.

Ingredients You’ll Need

• 2 ½ cups all-purpose flour (spooned and leveled, unless you enjoy dense hockey pucks)
• 1 cup vegan butter (cold, not melted—this isn’t a soup)
• ¾ cup granulated sugar (organic if you’re fancy)
• 2 tbsp cornstarch (the texture wizard)
• 1 tsp apple cider vinegar (trust the process)
• 1 tbsp vanilla extract (none of that “imitation” nonsense)
• ¼ cup almond milk (or any plant milk, but almond works best)
• ½ tsp salt (because life’s bland enough)

Step-by-Step Instructions

1. Chill your butter. If it’s soft, your cookies will spread like gossip. Cut it into small cubes and toss it back in the fridge while you prep other ingredients.
2. Mix dry ingredients. Whisk flour, sugar, cornstarch, and salt in a bowl.

   Pretend you’re a scientist. It helps.

3. Cut in the butter. Use a pastry cutter or fork to blend the butter into the flour until it looks like coarse sand. Lumps are fine—overmixing is the enemy.
4. Add wet ingredients. Pour in vanilla, apple cider vinegar, and almond milk.

   Stir just until the dough comes together. It should feel like Play-Doh, not glue.

5. Roll it out. Flatten the dough between two sheets of parchment paper to ¼-inch thickness. Chill for 30 minutes—this prevents spreading.
6. Cut shapes. Use cookie cutters or a knife if you’re rebellious.

   Re-roll scraps once; after that, the dough gets tough.

7. Bake at 350°F (175°C) for 10–12 minutes. They’re done when the edges are barely golden. Overbaking = sadness.

How to Store These Like a Pro

Room temperature: Keep in an airtight container for up to 5 days. Freezing: Layer unbaked dough or baked cookies between parchment paper and freeze for up to 3 months. Thaw dough in the fridge before baking.

FYI, they’ll disappear before then anyway.

Why These Cookies Are a Flex

They’re accidentally vegan, meaning no one will side-eye them at potlucks. No cholesterol, no dairy, and still better than your aunt’s butter-laden version. Plus, they’re customizable—add lemon zest, cinnamon, or even matcha if you’re feeling extra.

Common Mistakes to Avoid

• Using melted butter. Your cookies will spread into one giant blob.

  Cold butter = structure.

• Overworking the dough. Tough cookies are for tough conversations, not dessert.
• Skipping the chill time. Patience is a virtue, especially in baking.
• Baking on a hot sheet. Always use a cool pan for each batch.

Swaps and Subs

No vegan butter? Coconut oil works, but your cookies will be crispier. Allergic to nuts? Use soy or oat milk. Gluten-free? Swap in a 1:1 GF flour blend, but add 1 extra tbsp of milk. IMO, these tweaks still deliver.

FAQs

Can I use coconut sugar instead?

Yes, but your cookies will be darker and have a caramel flavor. If you’re into that, go wild.

Why apple cider vinegar?

It reacts with the baking agents to create lift.

No, you can’t taste it. Yes, you can sub white vinegar in a pinch.

Can I decorate these?

Absolutely. Use vegan royal icing or dust them with powdered sugar.

Just don’t go overboard—these cookies are already stars.

Why did my cookies turn out hard?

You overbaked them or measured flour wrong. Next time, weigh it or fluff it before spooning.

Final Thoughts

These vegan sugar cookies are the ultimate proof that plant-based doesn’t mean punishment. They’re simple, foolproof, and actually taste good.

Bake them, share them (or don’t), and watch even the skeptics reach for seconds. Now go preheat your oven—you’ve got cookies to conquer.