Basic Vegan Sugar Cookies with this Easy Roll & Cut Recipe

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Sarah makes some amazing dairy-free sugar cookies, but I know many of you need egg-free, too! So I whipped up this recipe for vegan sugar cookies over the holidays. It’s a delicious, simple, versatile formula that takes minutes to make, and even less time to devour. Seriously! There were Pillsbury sugar cookies and these vegan sugar cookies at our house Christmas dinner, and these were the ones that everyone went back for. After we ate, my cookie plate had nary a crumb left.

Basic Vegan Sugar Cookies

Basic Vegan Sugar Cookies with this Easy Roll & Cut Recipe

We had a vegan sugar cookies recipe up that was good, but it needed just a couple of modifications. It was too salty (IMO), and spread just a little too much. I decided to work on this recipe since I had a lot of leftover buttery sticks and spreads from our Dairy-Free Butter Comparison Tests with Dairy-Free Shortbread Cookies. And I love baking on Christmas day!

Choosing Your Dairy-Free Butter Alternative

I used the Flora (salted) buttery sticks in this recipe, which spread a wee bit more than some of the others, but not too much. Each brand of buttery sticks (or spread) can produce different results (taste, texture, and spread), as you can see from our comparison tests. So make sure to use one that performs well in baking.

Egg Options

Some recipes for vegan sugar cookies use applesauce or banana for egg replacer, which makes them a bit pancake-y. Others use chia or flax “eggs,” which makes them a little rustic. Some use just water or milk beverage and omit the eggs, which can dry the cookies out. I chose aquafaba (liquid from canned chickpeas), because it helps to retain moisture in the cookie, without making it muffin-life. If you want to use eggs, see our Classic Dairy-Free Sugar Cookies Recipe.

Soft & Lightly Chewy or Crispy

When baked as directed, these vegan sugar cookies have a soft, tender bite with a light chew. Cover them in an airtight container, and they’ll keep their texture for at least a few days. If you want a crispier cookie, you can bake them a couple minutes longer.

Free Form Option

The dough works well as a roll and cut recipe, but you can also hand shape the dough, if preferred. Just roll it into small balls and flatten on your parchment. I didn’t have cookie cutters or a rolling pin, so I flattened the dough by hand and used a small glass to cut rounds. It worked great! As mentioned, everyone enjoyed the taste and texture of these vegan sugar cookies. The sweet vanilla buttercream on top was also well received!

Basic Vegan Sugar Cookies

Special Diet Notes: Roll & Cut Vegan Sugar Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Be sure to choose the buttery sticks that suit your dietary needs.

4.0 from 1 reviews
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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 32 cookies
Ingredients
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
Instructions
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.
Notes
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.

More Classic Vegan Cookie Recipes

Imperfect Mommy Vegan Chocolate Chip Cookies

Imperfect Mommy Original Vegan Chocolate Chip Cookies Recipe (dairy-free, egg-free and nut-free!)

Classic Dairy-Free Shortbread Cookies

Classic Dairy-Free Shortbread Cookies Recipe with the Perfect Buttery Finish. Also happen to be vegan, nut-free, and optionally soy-free.

Wedding / Snowball / Russian Tea Cookies

Vegan Snowball Cookies Recipe - dairy-free, egg-free, kids can cook treats (also known as Russian tea cakes)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

11 Comments

  1. 2 questions
    1) can these cookies be frozen and for how long (without frosting)
    2) if I use conv baking how will it effect the baking time of the cookies and do I need to adjust the cooking temp?
    Thanking you in advance for your help.

    Also, any other cookie recipes that can be frozen after being cooked

    • Hi Wendy, if you typically freeze cookies, then these should work the same. I mainly freeze leftover cookies (haven’t had a problem with any of the cookie recipes I’ve made – on this site – in terms of freezing), but haven’t frozen them for gift giving or parties.
      I couldn’t tell you on convection. Most convection ovens automatically adjust to the right temperature, but you may need to bake them longer.

  2. I love these cookies! I have to use gluten-free flour since I’m gluten and dairy free, and this recipe actually works! So many cookies fall apart with gluten-free flour. I do use real eggs, though.

  3. I don’t have egg substitute. Can I use apple sauce instead? Or is there something else I can use to sub the eggs? Thank you.

  4. I need the cookies to be gluten and dairy free. Can I substitute white flour for gf flour, (ie almond flour) equally ?

    Is there a difference between Vegan margarine and DF butter.

    • Hi Trish, You may be able to use a gluten-free flour blend with a binder, but I haven’t tested it. Almond flour does not swap equally for wheat flour, so I would not recommend that swap. I usually call it dairy-free buttery spread or sticks, but some do call it vegan margarine or dairy-free butter – it is all the same!

  5. Thanks for this I’m having a baking party with my friends and one of them is lactose intolerant, so this is gonna help her from feeling left out! ?

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