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Vegan sugar cookies
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5 from 9 votes

The best vegan sugar cookies

These vegan sugar cookies are light, tender, with crispy edges, and they melt in your mouth.
Prep Time15 mins
Cook Time10 mins
Chilling the dough1 hr
Total Time1 hr 25 mins
Course: Cookies
Cuisine: Vegan
Diet: Dairy Free, Vegan, Vegetarian
Keyword: sugar cookies, vegan sugar cookies
Servings: 40 cookies (approx, of varying sizes)
Calories: 75kcal



  • 16 tablespoon vegan butter (2 sticks or 1 cup, softened, at room temperature)
  • cup sugar
  • 2 teaspoon pure vanilla extract
  • ¼ cup aquafaba (chickpea brine, preferably at room temperature)
  • cups all purpose flour
  • ½ teaspoon salt (optional, not necessary if the aquafaba is already salty)
  • ½ teaspoon baking powder


  • In a large bowl using a whisk, or in the bowl of a stand mixer with the paddle attached, whisk together the sugar and butter until quite creamy and fluffy, about a minute.
  • Add the vanilla extract and aquafaba and beat them in until well incorporated, about 45 seconds to a minute. Scrape down the sides of the bowl once to make sure everything is mixing properly.
  • Add in the flour, salt if using, and baking powder. Use a spatula to first mix them a bit before you start the stand mixer so the flour doesn't fly all over the place.
  • Stop mixing as soon as the dough comes together. Turn it out and shape into a disc. Cut into three pieces and quickly, without handling the dough too much, shape each portion into a disc. Wrap each disc in cling wrap and refrigerate for at least an hour.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Roll out one of the discs into a circle about ¼th inch thick. If the dough is slightly sticky, dust it and the surface with powdered sugar, which will make rolling easier.
  • Cut out cookies using a cookie cutter and place them on a parchment-lined baking sheet. Gather up any scraps, form them into a disc, and roll out for more cookies. Continue making cookies with the rest of the sugar cookie dough.
  • Bake each cookie sheet for 9-12 minutes. Rotate the baking sheet around halfway through. The cookies should be very lightly colored on top with golden edges. Nine minutes will give you soft cookies, 12 will give you crispy cookies. I like baking for 10 minutes for the perfect texture.
  • Let the cookies cool on the sheet for 10 minutes before transferring them to a cooling rack where they can continue to cool. If icing, do so only after the cookies have cooled thoroughly.



Serving: 1cookie | Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 214IU | Calcium: 4mg | Iron: 1mg