Go Back
+ servings
sugar cookies on a plate

Vegan Sugar Cookies

Soft sugar cookies decorated with vegan royal icing.

Course Dessert
Cuisine vegan
Keyword vegan sugar cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Servings 25 cookies
Calories 144 kcal


  • 150 g Vegan butter (½ cup + 2 tablespoons)
  • 150 g Caster sugar (¾ cup)
  • 2 Teaspoons Vanilla extract
  • 290 g All-purpose flour (2+¼ cups)
  • ½ Teaspoon Baking soda
  • 2 Tablespoons Soy milk

For the icing:

  • 400 g Icing sugar
  • 6 tablespoons Cold water
  • Food colouring of choice (make sure it's vegan-friendly)



  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line a baking sheet with baking paper.

  2. In a large bowl, mix together the vegan butter and sugar until combined. Add the vanilla and mix again.

  3. Add in the flour, baking soda and soy milk. Mix everything together with your spoon and when it starts to stick, use your hands to form a dough. It may feel a bit crumbly at this point but don't worry as it will hold together once chilled.

  4. Wrap the dough in cling film or tinfoil and place it in the fridge for 30 minutes.

  5. Once chilled, unwrap the dough and use your hands to soften it slightly.

  6. Roll it out on a floured surface until it's around ¼ of an inch thick. Dip your cookie cutter in flour to prevent sticking and cut out your shapes.

  7. Transfer them to your baking sheet and bake for 10 minutes. Larger cookies may take a few minutes longer. You'll know they're ready when they become firmer and have tiny cracks all over them. Don't let them brown otherwise they will be too crunchy.

  8. Let them cool completely on the tray.

  9. Prepare the icing by mixing the icing sugar and water together in a bowl. Add more water or icing sugar as required.*

  10. Divide the icing up into bowls and add your desired colour to each bowl. Transfer into piping bags and decorate the cookies. Let each layer of icing set before adding the next.

Recipe Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • If the dough is too crumbly after being refrigerated, add an extra splash of soy milk. If it's too wet, add more flour.
  • *To test if it's the correct consistency for piping, run a toothpick through the centre of the icing in the bowl. You want the line to disappear slowly. If it doesn't disappear or disappears too slowly, add more water. If it disappears too quickly, add more icing sugar.
Nutrition Facts
Vegan Sugar Cookies
Amount Per Serving (1 cookie with icing)
Calories 144 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 53mg2%
Carbohydrates 27g9%
Sugar 22g24%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.