I’ve been craving a classic, soft-baked sugar cookie for weeks now – months actually – and I finally decided to do something about it. Hoping the heavy lifting would already be done for me, I scoured the internet for vegan sugar cookie recipes. I wasn’t looking to do a blog post, I just wanted a damn cookie! Unfortunately – or fortunately as it turns out – I didn’t find much – at least not much in the way of soft-baked cookies. We’re talking crispy edged, light and fluffy centers with a nice chew. You know, that perfectly sweet soul satisfying cookie, still warm from the oven with just a bit of crunch from a hearty amount of sprinkles. Nothing I found looked just right and all of them seemed overly complicated in the ingredient department. I mean, we’re talking basic sugar cookies here guys. How tough can it be to make them vegan?
Not all that tough at all it turns out. These Soft-Baked Vegan Sugar Cookies are ridiculously simple to make and don’t contain any weird or hard to come by ingredients. It’s not often a recipe turns out just right on the first attempt, but these cookies sure did. I used my Ultimate Vegan Chocolate Chip Cookies as inspiration, swapping out the brown sugar for more white, easing up on the vanilla extract, adding a dash of apple cider vinegar (to react with the baking soda and give these cookies a little extra puff), adding sprinkles (duh!), and cutting down the baking time to just about 10 minutes to keep these babies soft and chewy. The result? Vegan sugar cookie perfection. Ahem, you can even cut the “vegan.” These are just perfect sugar cookies. Period.
I could quite literally eat half a dozen of these cookies in one sitting. I haven’t (or maybe I have), but I could (or I will, again). Let’s just say they go down real easy. They’re dangerous to have in the house, especially because they stay perfectly soft days after baking. They’d make a great addition to a Mother’s Day celebration or you know, just to celebrate a Tuesday, because it’s Tuesday and you need a cookie. No justification needed.
- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt*
- 3 tablespoons sprinkles
- 1 cup organic cane sugar
- ½ cup neutral vegetable oil such as Sun Coco
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat.
- In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated.
- Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. (You can skip this step, but it keeps the cookies from spreading too much when baked.)
- Preheat the oven to 375 F. Line two rimmed cookie sheets (one half sheet if you have it) with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.)
- Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet.
- Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days.
Well aren’t these just the happiest little rainbow morsels! Love this recipe! <3 unicorn approved!
LOL, I totally didn’t think about the whole unicorn trend happening right now! Good to know I’m keeping up with the times. 🙂
Can you freeze these cookies for a few days?
Hi Kat, I honestly don’t know. I’ve only frozen the portioned out raw dough but I’m sure they’d be fine.
yes. I froze mine for about a week and they were still delicious
I dont know what happend but my cookies tasted like cornbread and smelled like goats?????😩🐃🌽
Any advice, this is urgent
Looking forward to your reply!?
your oil was rancid
yeah I used #double of all of the Ingeants lol it smelled like olive oil so I put extra slugger and flower till it tasted about right
made these yesterday–they are easy, beautiful and delicious. my kids tried to bribe me to let them eat five.
thanks for the recipe!
Yay! So glad you and your kids loved the cookies. Five sounds like a perfectly reasonable serving size to me. 🙂
Have you made these with gluten-free flour? I’m just wondering if they’d turn out the same?
I haven’t, but please share your experience if you give gluten free flour a try!
I made them with gf self raising flour, raw sugar and I used coconut oil and they turned out brilliant! Cooked them for 11minutes 🙂
My mom is GF and we tried it and it worked out great! My dough was a little crumbly as well, but a little extra water did the trick!
It works perfectly fine if you use Bob’s Red Mill Gluten-Free All Purpose flour. I have found that flour to be the most versatile. It has worked for everything except tortillas. But I recommend mini chocolate chips instead of sprinkles. I’m not actually interested in Vegan, just egg-free. 😉
Super yummy cookies! They were all finished in one evening:) Out of all the vegan cookie recipes I’ve made so far, these are the best! The only change I made to the recipe was adding cinnamon.
I was looking for a quick cookie recipe and came across this and whipped up a batch in no time. My husband said they were the best sugar cookies he’s ever eaten and polished off 2 dozen in 4 days!! We were impressed with the soft to crunch ratio and not so sweet vanilla flavor. Thanks – I’ll be making them often and next time maybe hiding a couple.
Hi Diane, your comment made my day! So glad you and your husband liked the cookies.
Hello,
This recipe looks great! Will be my first time baking vegan cookies, and looking for something kid friendly. This def fits the bill! I was wondering about substituting coconut oil or maybe vegan butttery spread for veg oil. Has anyone tried this? Thank you!
I did use actually both of those instead of the oil . Turnt out great.
Can I double the recipe, or should I make 2 batches?
Hi Lindsey, you should be able to double the recipe with no problems.
I will be cutting the recipe in half because they are so dangerous. Hehe!
I plan on trying this recipe. Is canola oil okay to use? Will apple cider vinegar affect the taste?
Hi Daffodil, I would not have included the apple cider vinegar in the recipe if it left a taste. 🙂 It’s in there to react with the baking soda and is undetectable at 1 teaspoon. I haven’t used pure canola oil in these before, but I imagine it would be fine. Happy baking!
OMG! We bought some from WF and they were WONDERFUL! However at that price, not reasonable. So, I went online (just as you did) & you’re right! I’m sooo glad you did the heavy lifting for me. I’m new to vega-ism, and want to get a positive start. Which, of course means desert. Thank you so much!
Happy to help, Yvonne! 🙂
Very tasty. I added chopped almonds instead of sprinkles (didnt have any on hand). They were good with nuts, but I know the sprinkles would’ve made the cookie! Again, delicious.
Ooooh, I actually love the idea of adding nuts, and maybe some almond extract instead of vanilla!
Just wondering can I substitute coconut oil instead of vegetable oil? And wouldvratio be the same?
I haven’t tried it. You’d probably want to use a refined coconut oil though, one that’s liquid at room temperature. Regular coconut oil, because it hardens up so easily, would definitely affect the texture of the cookies and you would have to skip the step of setting the batter in the fridge.
I made these recently in hopes to impress my flatmates. I didn’t have sprinkles so I omitted them, but the end cookies ended up being a little too salty for my liking. I’m about to remake these because they were such a fan favorite in my household, with 1/2 a teaspoon of salt instead!
We found them too salty as well. Remaking. Otherwise good. 🙏🏻
Omg I love this recipe!!!! They taste like store bought cookies😍😁😀
So happy you loved them!
Awesome and great for a soft cookie.. they are just reallllllyyyy salty. I would recommend cutting down by like half!! Also, I could definitely taste the vanilla extract.. I would suggest cutting down on that and just relying on the sprinkles (or add nuts or chocolate chips) for flavor!
Thank you for the recipe though!!
Glad you settled on ratios you liked, Brooke. One note, depending on the type of sea salt you used, the coarseness of the grind can vary widely, resulting in a saltier cookie. The recipe as written is what works with my pantry items and I’m super sensitive to too salty foods.
I love the saltiness, but I used roughly 3/4 teaspoon of pink Himalayan salt. 🙂 I also used about 2 tsp maple syrup instead of vanilla (I used what I had in the house) as well as coconut sugar and they came out great
My cookies didn’t turn out this way at all. They came out flat, grainy and crumbly. 😕
Hmmm, I have no idea why that happened. This is a very straight forward recipe so unless you were making major substitutions, I can’t help you pinpoint what went wrong. A couple starting points, check your oven temp with an oven thermometer and check that your baking soda and baking powder are not expired.
My dough turned out crumbly too, but I added a tablespoon of applesauce and it didn’t her trick! JUst made these and rolled them in cinnamon sugar to make snickerdoodles 😍
My dough was super crumbly also. Not sure what we did wrong…? I’m a seasoned baker so very perplexed! I added 1 tsp lemon juice and 1/2 tsp almond extract to the vanilla extract to give them a bit more flavor. Crossing fingers they turn out good! The dough flavor is tasty, though 🙂
Do you know if I can replace the water by soy milk? I tried vegetal milk for the first time and I liked it only in sugary treats and I have some left in the fridge so… 🙂
Hi Citrus Lover, it should be fine.
Can I substitute brown sugar instead of white?
Hi Skippy, it would likely change the flavor of these cookies quite a bit.
hi. I use coconut sugar and spelt flour and our cookies are totally delectable! I make a double recipe and it only lasts 1 day for our family of 9😊 totally the best cookies I’ve ever made.
going to try some different flavors too.
These are the absolute best sugar cookies I’ve made vegan or not. Thanks for the recipe!
Yay! You’re so sweet, Maritza!
These are amazing and my allergy kids loved them but the dough came out really crumbling after refrigerating. It was hard to make them into balls. What did I do wrong or how can I fix? Thank you so much for sharing these!
I just added a little more water to the dough and turned out perfect never mind. It was my error 😉 Thank you SO much!
This is the recipe i’ve been looking for! Can’t wait to make these tonight 🙂
Have you tried these with icing on top? Im thinking to use a pumkin cookie cutter and orange icing on top for Halloween! Thoughts?
Sounds yummy!
These sound great. Can I use coconut oil instead?
Hi Cheryl, the oil I use is a combo of refined coconut oil and sunflower oil. You’ll probably want to use something that’s liquid at room temperature or when it’s in the fridge since I advise chilling the dough for a bit before baking. Regular coconut oil will harden when chilled and likely affect how the cookies bake up.
Ok thank you!
can i refrigerate these over night or will it affect the rise due to the baking powder needing to rise with heat shortly after it gives the first rise?
Hi Connor, I think they should be ok. I refrigerate my classic chocolate chip cookies for 24 hours and they still bake up fluffy. Let me know how it turns out.
These were perfect!!! I was planning a Halloween party and a couple days before I was pulling everything together I was informed that a kid was vegan. I was in a crunch to make her something quick. I just substituted the rainbow sprinkled for purple, orange, green and black and it was fine. This was awesome and so easy to make!!
Yay, I’ve been wanting to whip up a Halloween inspired batch myself! Thanks for commenting, Hannah.
My first time baking vegan cookies and I absolutely love these. Thank you so much!
Could I use white vinegar or skip the vinegar altogether?
Hi Paige, white vinegar should work, or you could try lemon juice. You want to use something that will react with the baking powder to cause a little puff in the cookies.
Made these but a chai spiced version! Instead of water I used (spicy, not sweet) chai concentrate, added chai tea powder, and a bunch of spice (cardamom, nutmeg, cloves, and cinnamon) and they turned out super well. Thank you!
Love your chai variation, Elinor!
Would these work if I rolled out the dough to make different shaped cookies? We do a cookie decorating party with friends for the holiday season and I’m looking for a vegan recipe due to my 19 month olds food allergies. Would I omit the apple cidar vinegar?
Hi Nicole, I’m not sure, I’ve never tried these using a cookie cutter. Something tells me they would just spread and the shapes would be pretty blobby looking since the finished cookies are soft.
I added 2 tbsp. of earth balance and rolled them out to use cookie cutters. Worked great.
Just made these and they are very good. The raw dough is very dangerous! Almost didn’t make it into the oven… (0;
LOL! That’s a good problem to have I suppose! Hope you enjoyed the final product, Kelly.
Just made these adorable and delicious cookies! Best part this recipe is vegan! The whole family loved them!
You’re so sweet, Olga. Glad your family liked them so much!
Hey! I wanted to make these for a Christmas party I have in a couple weeks, but I was wondering if I made them now would they be okay stored in the freezer? I know most cookies are but I haven’t tried with sugar cookies yet.
Hi Megan, I’m not sure how they freeze once baked. I’ve only portioned out the raw dough and frozen, then baked from frozen.
Can these be made without sprinkles or will that change the consistency of the dough too much?
Hi Pamela, leaving out the sprinkles shouldn’t cause any difference in the final baked cookies.
Superb!! I’ve made these cookies three times now, and have to leave a comment expressing my happiness! I’ve used softened vegan butter in place of the oil, and they turn out just as great! I’m gonna keep this recipe in my books for years! :~)
Awww, you made my day, Jennifer! Thank you for commenting.
How much softened vegan butter did you use?
My cookies turned out more crispy than soft… think I need to lower my oven temp or any idea what went wrong? I tried lowering the temp but the center was raw so not sure what weren’t wrong.
Hi Melissa, sounds like you might need to invest in an oven thermometer. When I bought one, I found out that my oven takes a full 20 minutes after it indicates to actually preheat to the temperature I set it for. Many ovens can run 50 degrees cooler or warmer than the gauge reads.
Hi! I have coconut, grape seed, and olive oil on hand. Would either of these work for this recipe? Just trying to avoid an extra grocery trip since I just there yesterday :/
I tried these with coconut oil and found the dough a bit dry so I added about 2 tbsp of apple sauce and they turned out lovely!
Cut the salt to 1/4tsp and the sprinkles in half (didn’t have that much) but it’s a personal preference too, i like my sprinkles subtle. used soft tub vegan margarine and rolled them into 1inch balls out of the fridge, used a cookie stamp to smooch them down….. Yum yum, these are great, will make again. Thanks for the recipe, would never know it doesn’t have eggs, etc.. 🙂
So glad you liked them, Steph!
Can I roll these out for x mas cutout cookies?
Hi Rhonda, I’m not sure since I’ve never tried it. Someone below suggested reducing the flout by a 1/4 cup for a crispier cookie. You might want to try that method for cutting out.
Hi! My best friend is vegan and I never know what to cook for her. I came across this recipe online and they are AMAZING! Thank you for this awesome recipe.
You’re so welcome, Rachel!
I made two batches of these and they turned out fantastically! The first batch had the amount of flour you recommended and were soft inside, whereas the second had about 1/4 cup more flour. These were a little crispier. Both batches were delicious and I totally agree that they dont need to be called “vegan” because they toast like any other sugar cookies I’ve made with butter.
Love that you made a crispier version, Irina! I’ll have to give that a try.
I decided to make these using….holiday sprinkles…..oh my not a good idea… the green from the red, white, green sprinkles….turned the dough a grayish green….lol.
LOL! Maybe try scooping out the dough into balls next time and then rolling in red and green sprinkles?
Made for a friend who is on a vegan diet for medical reasons… and made per directions except used extra virgin olive oil (first cold press) which I use in all my baking/cooking. I used a medium cookie scoop and got 23 cookies — next time I’m going to try adding some melted earth balance for a better consistency and maybe “vegan” friendly applesauce to replace the oil to make them healthier, in my humble opinion. Thanks for the recipe!
ooops — cookies ~3″ in diameter
I tried to make these twice. Both times the same result: crunchy to the point that not even milk could make them soft. My dog liked them and my wife who’s totally not picky thought they were good but I had my appetite and eyes set on a soft cookie. I followed the recipe. It’s totally possible the oven is to blame. Crappy landlords.
Yup, sounds like you need to invest in an oven thermometer. It changed the way I bake!
I was wondering if you could substitute organic apple sauce for the oil? Please advise, thanks.
Hi Michelle, I wouldn’t advise it. The texture of the cookie would be completely different. In my experience applesauce is only a good substitute for a portion of oil in baked goods like muffins and quick breads.
A perfect, moist and chewy cookie. I made them into lemon cookies by adding lemon zest, a few drops of essential oil, then sprinkling with homemade lemon sugar. So yummy! Seems like a versatile recipe that I will hold onto. Even grandma likes them!
Thank you!
Yay, so happy grandma liked them too! Love your lemon twist.
I made these and they turned out so delicious. I left out the sprinkles and I used canola oil instead. Worked with what I did and didn’t have on hand. I was also in a rush so I didn’t refrigerate mine and used a cookie cutter. I made trees, stockings and ginger bread man shaped cookies and they came out perfect! Thank you!
You’re very welcome, Elisha! And so good to know these work with cookie cutters.
Hi, is the timing any different in a convection oven?
Hi Terpsi, I haven’t tried baking these in a convection oven. I’d start off with half the suggested baking time and then check for doneness.
These are the best cookies I have ever made! Better than the vegan store bought ones they make at my local co-ops! I added 1/4 tsp of almond extract and used lemon juice instead of ACV bc that’s what I had on hand and they were amazing! And to the canola oil question, I used that as my oil and it worked great!
Awww, you’re comment is so sweet. Thanks, Amanda.
These cookies have become my go-to! I add a little nutmeg as well as almond extract, and everyone asks for “my” recipe. Thank you!
Ya, Randie! And I’ll have to try your almond and nutmeg swaps, sounds tasty!
I was wondering if you’ve ever added cocoa powder to these to make a chocolate cookie?
Hi Kate, I haven’t tried it yet but please let us know if you give it a try and how it works out.
I wish I could post a picture because today I used your recipe to make rolled cookies. I made them as unicorns and animals like the pink and white animal cookies. They turned out amazing. As long as I kept the dough cold, they held their shapes! They were delicious. Thank you so much!!
Oh, that’s so good to know! Thank you for sharing Peggie and I’m so glad you liked the cookies.
Hi!
Is there a way to use this recipe with cookie cutters, to roll out and make shapes? Or is it the kind of dough where rolling isnt really possible? Looks like a great recipe, and I am looking to make cut out shapes for Valentines day.
Hi Julia, take a look at another blog reader, Peggie’s, comment a bit above. It looks like she used the dough to make rolled cookies with success.
How many calories are in each cookie?
Also, these cookies are amazing!!!!!
Hi Isabella, I’m not sure about the calorie count. You’d have to input the ingredients into one of those online calorie count tools or an app. I don’t include nutrition info just because I personally don’t count calories because it makes me to obsessive about what I’m eating.
Hi! Can I use regular sugar instead of cane sugar?
Hi Jenny, yes, of course!
Hey perfect cookies loved them
Thanks for the recipe, these cookies were great! I had a vegan family coming over for a playdate and these were perfect for not only them, but for all of us. I will make these again even for my non-vegan family. I used half the amount of salt based on some of the comments, and I used a combination of coconut oil and canola oil and they turned out great!
Hi!
Can these be stored for more than 5 days? My cousin lives in other state and she asked me to send these to her.
I would think so, they just won’t be as crisp on the edges. Maybe suggest that your sister freshen them up in the toaster oven once she gets them.
These were great for baking with my 3-year-old, as it’s pretty forgiving for sprinkle usage (usually with cookies I limit how many sprinkles he can put in!). We used canola oil and it turned out fine, although we were trying to roll them out and make cookie cutter shapes and the dough was a bit crumbly (yet, still it worked—we just had to compact it and be careful when transferring the cookies to the cookie sheet)! We didn’t have any vanilla so substituted maple essence and it was SUPER YUMMY.
So glad you and your 3 year old had fun making the cookies, Xiggy. Love the idea of subbing maple extract!
My five-year-old’s best pal has dairy and egg allergies. Your cookies were a HUGE hit at a playdate with him this afternoon! Shared the recipe with his very thankful mama, too. Thank you so much for doing the legwork!
Hi
I do not like this recipe at all. I made it 3 times hoping I had done something wrong and I would get it right the next time. All three times they tasted like baking soda. And they were pretty flat unless I refrigerated the dough. The last time I added 2 flax eggs and that kept them from running but didn’t alleviate the baking soda taste.
Hi Edward, sorry you didn’t like the recipe. I love it and as you can see from previous comments, a lot of other people do too. Sounds like you might need to buy new baking soda and/or baking powder as they do go bad and would leave your cookies flat and yield a strong metallic flavor.
I just made these, so delish! I opt out of the salt because baking soda is salty and it required 3/4 tsp for those who don’t know that is 1tsp+ 1/2tsp +1/4 tsp and that is a lot. I also made homemade lemon icing and poured some on top after the cookies cooled, it was on point! I am saving this and making again! Thanks!
Hi Crystal, just to clarify for you, 3/4tsp is not 1tsp + 1/2tsp+ 1/4tsp. It’s 3/4 of 1 tsp (so from your way of looking at it, 1/4tsp + 1/4tsp + 1/4 tsp), which is the average amount for a cookie recipe. Glad you liked the cookies and nice addition with the lemon icing.
Made these for a Thanksgiving dessert and put vegan m and m type candies in them. I also used “Melt” instead of the oil and oat milk instead of the water. (Just because I had extra oat milk). They were sooooo good and chewy and everyone loved them! Going to make them again for some Christmas parties. Thanks for the recipe!
So glad they turned out and with some clever substitutes too, Melissa!
This is a great, great recipe!! I have made it twice already. Today, I subbed out 1/4 cup of the flour with cocoa powder and added 4 oz of melted bittersweet chocolate and made amazing chocolate cookies! I think that you could also modify it by subbing out poppy seeds for the sprinkles and adding lemon zest.
Thank you for posting!
Your chocolate cookies sound awesome, Matthew! I’ll have to try this version.
These are awesome! So easy to make, allergen free for my son, and around Christmas, I use green and red sprinkles!
Love me some green and red sprinkles! Glad your son can enjoy them too, April!
I made these cookies and I added a little bit more vanilla extract and they tasted great!
However, I did have issues with the texture of the final cookie. Once my cookies cooled completely, they were rock solid 🙁 they tasted great but biting into them was awful. Is there anything I can add to make them softer? Should I take them out before 8 minutes?
Hi Anne, I honestly don’t know. This is not an issue I’ve ever had or any other commenters have had. They’re called “soft” baked for a reason. 🙂 Maybe check all of your ingredients for expiration dates and make sure you’re using a vegetable oil that is always liquid, never solid at room temp like most pure coconut oils.
I just wanted to say thank you! My four year old daughter has a very severe allergy to dairy and egg so I’m always looking for good vegan recipes. Most of what I make is “good for being vegan”. I took these to a family event on Sunday and everyone loved them! No one even missed the egg and dairy! It just means a lot to me to have something yummy for my daughter to eat so she doesn’t feel left out when everyone else is eating delicious desserts! Not to mention, these were so easy to make and used normal ingredients!
Hi Vicki, so glad your daughter can enjoy these cookies along with the rest of your family! Thanks so much for sharing!
My 4 year old daughter is in the same boat! Exactly the reason I searched for this recipe. It’s such an awesome feeling to see our babies enjoy foods as everyone else in the family isnt it?!
Hi! What brand is the sea salt you use please?
Hi Gretchen, I use the Hain brand.
Ultimately, the cookies were wonderful, but on my first batch we used 1 tsp of coarse sea salt which produced a very salty aftertaste. On the second trial, I used about 1/3 tsp of regular Morton’s iodized table salt and the cookies were delicious. This is a keeper recipe.
Not going to lie, I was a bit skeptical about making cookes with oil instead of butter but i read all of the reviews so i decided to give it a try. I’m so glad i did! These are the best vegan sugar cookies I’ve made from scratch.
I followed this recipe to a T and found that I needed to bake both batches for about 3 minutes longer. They were very cracked so I wish I had added more water. I also wish I had smushed them down a bit more because they aren’t very flat. Otherwise, they are delicious. Just the right amount of salt and sugar!
Great recipe! I made these into snickerdoodles by omitting the sprinkles and rolling the dough balls in cinnamon and sugar before flattening them slightly on the pan. I’m not vegan, and have never baked anything vegan before, but I wanted to send treats to my daughter and her best friend who is vegan. I think they will both love these! Thanks for the recipe!
I’ve made these as snickerdoodles too, Mary Beth! So glad you found the recipe and I hope your daughter and her friend enjoyed the cookies.
My daughter and I just made these…they are DELICIOUS!!! Bravo! Thanks for giving me a new easy go to vegan recipe. Also, we were out of vanilla so we used syrup. 🙂 Figured is add that Incase someone else finds themselves in the same boat.
I changed the recipe a little and it made it even better!!! First off I added oat milk in substitute for water, and I left out the sprinkles. I also rolled them in cinamin sugar and cardimum before I baked them! Also put them in for 12 minuets!!
I have turned these into…snickerdoodles, lemon cookies, coconut-lime cookies, and even a chocolate chip cookie using carob chips. My next attempt is going to be a peanutbutter cookie with this recipe. I will let you know how they turn out. So far, all of my vegan and non-vegan friends love these. The baked cookies actually freeze quite well.
For those who have asked, regular white sugar may not be vegan as it is sometimes bleached by using bone char. Just an FYI.
Ooooh, coconut lime! I’ll have to give those a try, Jamie.
Hi. I followed every step and every ingredient step to a T. The cookies came out mostly hard, barely soft in the middle, which could’ve been negated by baking for a shorter time, I suppose. They tasted strongly of baking soda, and was barely sweet.
I followed the recipe exactly and they didn’t work out! 💀
This has been my go to recipe for the past year! It’s flexible as well, I add zest from oranges, lemons, limes, and the juice instead of water or you can make it into a snickerdoodle or just leave it as is. Super simple, and so tasty however you eat it. Thanks! 🙂
I’ve been vegan for over a year now and these were one of the first and best recipes I’ve come across! It now a staple ~ thank you 🙏🏼 🤗
Awe, you’re very welcome Lisa!!!
Did you use Sprinkles? If so, what kind did you buy? I’m vegan, and can’t find any vegan sprinkles anywhere 🤔
Hello! Thanks for this recipe. Made it once and they turned out great. I plan to make them again with kids. Do you think I could roll out the dough and cut them with cookie cutters? Thinking about making Christmas sugar cookies. Thanks!
I’ve made 4 batches of these in the past three weeks! My vegan family loves them! I follow your recipe to a “T” except I haven’t included sprinkles. The cookies turn out soft, “buttery”, and perfect each time. Thank you so much for sharing this recipe with the world! 🙂
So, I think these are the best cookies I’ve ever had. I love them so much. Thanks for sharing them!
That’s high praise, thank you so much Victoria! My favorite cookies ever are my Ultimate Vegan Chocolate Chip Cookies (also on the blog), I highly recommend giving those a try if you like a lil’ chocolate in your cookies too.
These cookies are excellent! I made a double batch and used canola oil. I also tripled the ratio of sprinkles so that they looked extra festive for the holidays.
Thank you so much!
We made these today….delicious!!
I just baked this today. They came out very nicely. I used the version making them into Snickerdoodles and they are very good. I had a work team here re-doong my bathroom and today is there last day, One of them is vegan. I wanted to do something for them as they were a wonderful team. I searched many recipes but found I did not have the requisite vegan based ingredients and was uncertain about other ingredients I did have on hand. I do use beet sugar, so this recipe is perfect as it uses things found in just about any kitchen. I am passing this onto my sisters and nieces as a good sugar cookie recipe. I used 1/2 the amount of salt, but everything else to the recipe. The dough was nice and “pliable”and I am confident that I could roll it to make shapes with my granddaughter, I did use organic corn oil as that was what I had available. Great recipe and super easy!!!
May I use almond milk instead of the water? Also, what is the point of ACV? if there another substitute?
My husband and I recently switched to a vegan diet so I found your recipe when looking for a sugar cookie recipe to try. I made some modifications to make these taste like the sugar cookies my husband’s grandma made and they are really good. I just used fresh lemon zest and fresh grated nutmeg in place of the vanilla and sprinkles in the cookie dough. I added some colored sugar on top of the cookies. Thanks for a fantastic, super easy cookie recipe. I know I will make these again and again. I plan to make your sprinkle version soon and bring them to share with my friends at my local knit shop.
These were great.. I tried making these cookies exactly as written twice in the past week. First time dough was very crumbly after 1 hr. refrigeration but they still tasted good. Second time, by accident, I left out the ACV and I let them refrigerate for at least two hours. The dough was much less crumbly. Either way they were good but maybe longer refrigerating resulted in better looking and improved texture cookies.
Thank you for this recipe. I had all the ingredients in my pantry and my (late notice) visiting vegan friend loved them and was impressed I had gone to the effort for him. I sent some home with him and his partner still sends me thank you notes! Haha
Hello! Thank you so much for the recipe! I was wondering, can I use coconut flour for this cookies?
Hi Vasilisa, you’d probably need to alter the recipe a great deal if you substituted coconut flour since it’s gluten free. Sorry, but I haven’t tried any gluten free flours with this recipe.
Love them!! I replaced the oil with butter and instead of sprinkles, blended together Oreos and white chocolate, then topped with white chocolate. Wow!!
My family of three said these are the BEST SUGAR COOKIES THEY’VE EVER EATEN! Thanks so much for the recipe!
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
just pulled these from the oven and omggg my childhood dreams have come true!! these are exactly like the box sugar cookie mixes i used to make all the time! i think next time i’d cut back a little bit on the sugar (just a tad too sweet for my tastes) & i didn’t have sprinkles this go around but next time i’m 100% adding them. i also might cut the oil by a few teaspoons, they became pretty greasy on the pan & took a tad longer to bake (in fact i think i mightve underbaked them, but the dough is soooo delicious i dont mind at all). thank you!!
These were seriously SO good! I didn’t have sprinkles, so I opted for chocolate chips and lemme just tell ya they taste amazing!! This recipe is a life saver!! Thank you so much 🙂
You’re very welcome, Maggie! Love that you subbed in chocolate chips.
So I tried another blogger’s soft sugar cookie recipe yesterday and they were awful, lol! I was hesitant to try this recipe, but am soooooo glad I did! The dough went together quickly and easily. The cookies turned out to be a nice combo of crispy chewy. I ended up frosting them with a bit of leftover vanilla frosting I had and added more sprinkles on top, Can’t have too many sprinkles, right? lol! Anyway, this will be my go-to for sugar cookies. I love how easy it will be to change them up by switching out the sprinkles for different holidays. Thank you for the great recipe! 🙂
Glad you tried the recipe before giving up on vegan cookie recipes, Aimee! This is my go to for holidays as well. I most recently rolled the balls of dough in green sprinkles before putting them on the cookie sheet to make St. Paddy’s Day cookies for my son’s school.
I found the mixture to be very dry….you couldn’t take the scoop and have balls to flatten, they just broke apart.
Hi, I typed the ingredients into myfitnesspal based on a serving size of 1 cookie out of a batch of 22 and it came out to be around 125 calories per cookie.
Sorry this was supposed to be a reply to another comment
Hey! Just wanted to say this recipe is my go-to now!! its so simple and delicious! For my gluten free bakers, I use gluten free flour mixes instead of normal flour and I use almond milk (or any plant based milk) instead of water, and it comes out phenomenally fluffy and fantastic!!!
These are so amazing!!! Followed recipe to a T and got cute delicious cookies!! Exactly the recipe I was looking for!! Thanks so much!
How many calories is in one cookie?
Hello! Totally not vegan but I have a client who is vegan and so I wanted to make him a special treat and to be honest I wasn’t sure where to start with making vegan cookies and so I went to the googles and saw this recipe and I absolutely love these cookies!! 💚 they were so delicious and even my husband who is incredibly picky loved them! Thank you for such an awesome recipe I will definitely use again and share!
Awesome, glad you and your husband loved them! You had me cracking up at “went to the googles.” I’m totally using that from now on. 🙂
Someone else used that and I totally thought it was funny and have used it since then
I was jonesing for a sweet treat but I don’t have any chocolate in the pantry. I found your recipe and I can’t even wait for them to be done in the oven to write this review because the dough was so good I don’t even care if the cookies don’t come out. I could have eaten the whole bowl!! — okay I waited till they came out for an update. SO GOOD. I made them with Kroger brand Pure Coconut Oil and they are amaaaaazing. I immediately ate two. I’m in for a stomach ache tonight, happily! 🙂
Haha! Some stomach aches are worth it! Thanks for commenting, Sarah.
These are the best Christmas sugar cookies!! My girls will love these sugar cookies. A great way to keep the weekend cravings ready. Thanks for such an amazing recipe plus the fewer the ingredients married is the making.
Larry Sclafani
http://nextbestreview.com/
What a winner! I’m on a dairy-free diet so I went looking for a Christmas cookie without butter. I used a scant 1/2 tsp of kosher salt since other reviewers said they found it a little salty, and it was perfect for me. I don’t like my cookies to be underbaked so for the first tray, I kept them in for longer than the recipe recommends because they didn’t seem done enough for me. Mistake! Listen to the recipe: 10 minutes is perfect. I did deviate on the flavor. Instead of sprinkles, I used 1.5 tbs of ground anise seeds. Delicious!
Anise seeds, how interesting! Glad you could make the recipe your own, Allie.
I dont know what happend but my cookies tasted like cornbread and smelled like goats?????😩🐃🌽
Any advice, this is urgent
Looking forward to your reply!?
Absolutely hands down my favorite sugar cookie recipe EVER!! Thank you so much!! They come together so quickly!! And I love that I don’t have to use any of my precious dairy free butter or take the time to mix up an egg substitute! Can’t say thank you enough!! Can’t wait to check out your other recipes!!
Awww, that’s so great to hear Courtney! Made my day!
This has become one of my favorite go to recipes! I’ve made them as is, added lemon zest and extract for lemon cookies or added crushed Oreos for cookies and cream cookies. Actually have some cookies and cream cookies in the oven right now!
These are my go to cookies! So delicious. This time I tried something new and baked the cookies in mini cupcake pans. Baked for ten minutes and it was amazing. Crunchy on the outside and soft in the inside. I added about a 1/4 a cup of extra water just to make them a bit more batter like. So much fun
I absolutely love these cookies. I have made them so many times now that I know this recipe by heart. <3
Can I use extra virgin olive oil instead of vegetable oil? Will it affect the taste? Is extra virgin olive oil a neutral flavor for baking? Can I leave out the salt? Will it affect the texture of the cookie?
These turned out great! Thank you for sharing this recipe 🙂
You have given a proper measurement for each an every ingredients. Waiting to make this pretty soon .
Thankyou for awesome recipe.
Hand down, the best sugar cookie I’ve ever had. Vegan or not. My husband agrees and requests them all of the time! Thanks for this one!
So glad you like them Elle! Thanks for commenting!
Delicious and so easy! Crunchy, soft, chewy, sweet, colorful, all the good things!