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Unbaked cookie shapes are neatly arranged on a parchment-lined baking sheet resting on the white marble cooktop. The tray is ready to be transferred into a preheated oven for baking

Perfect Vegan Sugar Cookies Recipe

These perfect vegan sugar cookies are soft, lightly sweetened, and easy to make. Customize their shapes for any occasion, and enjoy their buttery flavor without dairy or eggs!
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Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 30
Calories 71 kcal

Equipment

  • Large mixing bowl
  • Electric mixer
  • Sieve
  • Plastic Wrap
  • Rolling Pin
  • Cookie cutters
  • Parchment paper
  • Baking sheets

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • ½ cup vegan margarine such as Earth Balance
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut milk

Instructions
 

  • Sift together flour, baking soda, and salt into a large bowl.
    A large glass mixing bowl sits on a white marble cooktop. Flour, baking soda, and salt are being sifted into the bowl using a metal sifter, with a fine powder falling through and forming a light, airy pile inside the bowl.
  • In another bowl, beat sugar and vegan margarine with an electric mixer until creamy, about 2 minutes.
    A glass mixing bowl on a white marble cooktop contains white sugar and vegan margarine being creamed together with an electric mixer. The mixture has a light and creamy texture, indicating it’s well-blended
  • Mix in vanilla extract. Gradually stir in the flour mixture until incorporated, adding coconut milk 1 tablespoon at a time, until the dough forms.
    The creamed sugar and margarine mixture is being gradually mixed with the sifted flour mixture in a glass bowl on the white marble cooktop. A spatula folds in coconut milk, blending the ingredients into a smooth, cohesive dough
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes.
    The prepared dough is wrapped neatly in plastic wrap and placed on the white marble cooktop. Nearby, a small dusting of flour and a rolling pin indicate the workspace is ready for the next step after chilling
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll the dough on a floured surface to 1/4 to 1/2 inch thickness. Use floured cookie cutters to shape the cookies and place them on the prepared baking sheets.
    The chilled dough is rolled out evenly on a floured surface on the white marble cooktop, flattened to a thickness of 1/4 to 1/2 inch. Floured cookie cutters are actively being used to create various shapes from the dough.
  • Bake for about 10 minutes, until the edges start to turn golden.
    Unbaked cookie shapes are neatly arranged on a parchment-lined baking sheet resting on the white marble cooktop. The tray is ready to be transferred into a preheated oven for baking
  • Allow cookies to cool slightly on the baking sheets before transferring to a wire rack.