Vegan Sugar Cookies (Roll & Cut) with Vanilla Frosting
Prep time
Cook time
Total time
If you don't have cookie cutters handy, you can roll the dough into 1-inch to 1½-inch balls and flatten with your hand or the bottom of a glass on the parchment paper on your baking sheet. Please note that the Prep time is hands-on time only. Allow at least and hour for refrigerating the dough, or make it ahead.
Recipe type: Dessert
Cuisine: American
Serves: about 32 cookies
Roll & Cut Vegan Sugar Cookies
  • ¾ cup dairy-free buttery sticks, room temperature (see post above for brand tips)
  • 1 cup sugar
  • ¼ cup aquafaba (see Note below)
  • 1 teaspoon vanilla extract
  • 2½ cups + 2 tablespoons all-purpose flour (scant 2⅔ cups)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted buttery sticks and unsalted aquafaba)
Dairy-Free Vanilla Frosting
  • 1½ cups powdered sugar
  • 3 tablespoons dairy-free buttery sticks
  • ½ teaspoon vanilla extract
  • Pinch salt
  • Unsweetened dairy-free milk beverage or water, as needed
Roll & Cut Vegan Sugar Cookies
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a mixing bowl, cream the buttery sticks and sugar with a whisk or hand mixer. Whisk or beat in the aquafaba and vanilla. Stir in the flour mixture until it comes together into a dough. It should be a little soft and sticky, but not so much that you can't loosely shape it with your hands.
  3. Form the dough into a disk and wrap it in plastic wrap. Refrigerate it for at least an hour.
  4. Preheat your oven to 350F and line a baking sheet with parchment paper.
  5. Unwrap the chilled dough, and roll it out to ¼-inch thickness on a lightly floured surface. If it's too firm, let it warm for a few minutes before rolling. Use cutters to cut cookie shapes, and transfer them to your prepared baking sheet. Bring the scraps together, reroll, and recut, until the dough is used up.
  6. Bake the cookies for 8 to 10 minutes or until just starting to turn golden on the edges.
  7. Remove the cookies to a plate to cool completely before frosting.
Dairy-Free Vanilla Frosting
  1. While the cookies cool, sift the powdered sugar into a mixing bowl.
  2. Add the dairy-free butter, vanilla, salt, and 2 teaspoons dairy-free milk beverage or water. Whisk or mix with a hand mixer on low speed until smooth.
  3. Mix in more milk beverage or water, 1 teaspoon at a time, until it reaches a spreadable consistency.
Note: Aquafaba is just the liquid in canned chickpeas. It doesn't taste the least bit beany in this recipe! You can substitute two prepared powdered egg replacers (made with ¼ cup water), like Ener-G, but might need to adjust the flour a little. Start with 2½ cups, and add more as needed. If you want to use eggs, see this dairy-free sugar cookies recipe.
Recipe by Go Dairy Free at