These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!


Recipe Summary

15 mins
10 mins
30 mins
55 mins
30 cookies


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • Sift flour, baking soda, and salt into a bowl.

  • Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.

  • Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.

  • Bake in the preheated oven until lightly golden, about 10 minutes.

Nutrition Facts

71 calories; protein 0.9g 2% DV; carbohydrates 11.4g 4% DV; fat 2.5g 4% DV; cholesterolmg; sodium 85.5mg 3% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
needed 4 tbs of coconut milk to get the right consistency. Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
needed 4 tbs of coconut milk to get the right consistency. Read More
Rating: 5 stars
I made these today and they re definitely a keeper! I had to make some vegan royal icing to go on top because I didn t think the cookies were sweet enough; my father liked them as they were - he said they weren t overly sweet and he liked that. I think you can use different flavored vegan creamers to alter the flavor of the batter. I used a almond milk-based vanilla-flavored creamer instead of the coconut milk. I think it would be fun to try different flavors like gingerbread peppermint etc. All in all this is a great recipe! Read More
Rating: 5 stars
Very good. I added divided the dough in half and added peppermint extract to half almond extract to the other rolled them together and cut them into spirals. Delicious. A million times better if you can them until they're just a bit crispy. Yum yum yum. Read More
Rating: 5 stars
I made these with monk fruit sugar instead of white sugar. All the texture and sweetness without the calories and tooth decay. Read More
Rating: 5 stars
These are great! I have been vegan for a year and craving sugar cookies for just as long and I finally decided to try a recipe. This one was so easy and delicious. We did use 4 tbs of milk and less of the flour mixture by about 1/4-1/2 cup. We didnt use cookie cutters but made our own shapes Read More
Rating: 5 stars
My kids said they were really good! I couldn t try them because of medical reasons so this is my kid s review. I did have to tell them to stop eating so many though! I also did not roll them out. Just flattened the dough with my hand as I didn t want to put the effort into them if they turned out not tasty. I will try them again when I m able to eat them and roll them out and cut with cutters next time. Read More
Rating: 5 stars
These tasted crunchy on the outside and chewy on the inside. I used Silk Almond Creamer (vanilla) because I didn't have coconut milk and didn't want to use the pea protein milk I had for fear that it would change the taste for the worst. I halved everything to avoid making too many. I made 5 and still was able to refrigerate a wad for another day. I'll definitely make these as a go-to sugar cookie when I want something sweet. Read More
Rating: 5 stars
I made these and they were delicious fast and easy. They re extra crispy too perfect for dipping in coffee or tea. I might sprinkle sugar on them next time. A new favorite.?? Read More
Rating: 4 stars
I made them and used sodium free sugar free soy milk instead and I used a little less sugar than recommended because I prefer a mild sweetness. They were a huge hit. Half of them got eaten by the family before I managed to decorate them! They did come out a bit thick though almost like biscuits. I don't mind actually. It made them mildly crunchy but soft in the middle and I can decorate the sides like little cakes now which is fun. Let's call it a happy accident. Read More