18 Delicious Vegan Sugar Cookies Recipes for Every Occasion

Nothing says ‘I care’ quite like a homemade cookie, especially when it’s vegan and just as delectable as its traditional counterpart. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, our roundup of 18 Delicious Vegan Sugar Cookies Recipes has something for every moment. Dive in to discover your next favorite recipe that promises to delight your taste buds and impress your loved ones!

Classic Vegan Sugar Cookies with Vanilla Glaze

Make these classic vegan sugar cookies with vanilla glaze for a sweet treat that’s simple yet satisfying. Perfect for any occasion, they’re crispy on the edges, soft in the middle, and topped with a smooth, fragrant glaze.

Ingredients

• 1 cup vegan butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 2 tbsp almond milk, unsweetened and creamy
• 1 tsp pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted and light
• 1/2 tsp baking powder, fresh and aluminum-free
• 1/4 tsp salt, fine and sea-derived
• 1 cup powdered sugar, finely sifted
• 2-3 tsp almond milk, for glaze consistency
• 1/2 tsp pure vanilla extract, for glaze aroma

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together vegan butter and granulated sugar until light and fluffy, about 2 minutes.
3. Add 2 tbsp almond milk and 1 tsp vanilla extract to the butter mixture. Mix until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Tip: Do not overmix to keep cookies tender.
6. Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass. Tip: Dip glass in sugar to prevent sticking.
8. Bake for 10-12 minutes, until edges are lightly golden. Tip: Rotate pans halfway for even baking.
9. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, 2-3 tsp almond milk, and 1/2 tsp vanilla extract until smooth.
11. Drizzle glaze over cooled cookies. Let set for 15 minutes before serving.

Golden edges give way to a chewy center, while the vanilla glaze adds a sweet, glossy finish. Serve these cookies with a sprinkle of colored sugar for a festive touch or alongside a cold glass of almond milk for dunking.

Soft and Chewy Vegan Sugar Cookies

Never underestimate the power of a simple vegan sugar cookie. These soft, chewy delights prove that plant-based treats can rival their traditional counterparts in flavor and texture. Perfect for any occasion, they’re a hit with vegans and non-vegans alike.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup vegan butter, creamy and at room temperature
– 3/4 cup granulated sugar, fine and sparkling
– 1/4 cup almond milk, unsweetened and smooth
– 1 tsp pure vanilla extract, aromatic and rich
– 1/2 tsp baking powder, fresh and potent
– 1/4 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (177°C) to ensure even baking.
2. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Scrape the bowl’s sides to incorporate all ingredients evenly.
3. Mix in the almond milk and vanilla extract until fully combined. The mixture should look smooth and slightly glossy.
4. Gradually add the sifted flour, baking powder, and salt to the wet ingredients, stirring until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Tip: Flatten each ball slightly with the back of a spoon for even thickness.
6. Bake for 10-12 minutes, or until the edges are just golden. The centers should remain soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly soft with a slight chew, these vegan sugar cookies are a dream. Their vanilla-kissed flavor pairs wonderfully with a drizzle of melted dark chocolate or a sprinkle of coarse sugar for extra crunch.

Vegan Lemon Sugar Cookies with Zesty Frosting

Baking these Vegan Lemon Sugar Cookies with Zesty Frosting is a breeze, and they’re perfect for any occasion. Bright, tangy, and sweet, they’ll satisfy any craving.

Ingredients

• 1 cup vegan butter, creamy and at room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 3 tbsp fresh lemon juice, vibrant and tangy
• 1 tbsp lemon zest, finely grated for intense flavor
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for a slight rise
• 1/4 tsp salt, to balance sweetness
• 1 cup powdered sugar, for smooth frosting
• 2 tbsp almond milk, unsweetened and creamy

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream vegan butter and granulated sugar until fluffy, about 3 minutes. Tip: Scrape bowl sides for even mixing.
3. Mix in lemon juice and zest until combined.
4. Gradually add flour, baking powder, and salt, mixing just until dough forms. Tip: Don’t overmix to keep cookies tender.
5. Roll dough into 1-inch balls, place on sheets 2 inches apart. Flatten slightly with a glass.
6. Bake for 10-12 minutes until edges are golden. Tip: Cookies will firm up as they cool.
7. Cool on sheets for 5 minutes, then transfer to wire racks.
8. For frosting, whisk powdered sugar and almond milk until smooth. Drizzle over cooled cookies.

You’ll love the crisp edges and chewy centers of these cookies. The zesty frosting adds a refreshing contrast. Serve them stacked high on a vintage plate for a charming touch.

Gluten-Free Vegan Sugar Cookies

Nothing beats the joy of biting into a sweet, tender cookie that’s both gluten-free and vegan. These sugar cookies are simple to make and irresistibly delicious.

Ingredients

• 1 cup almond flour, finely ground for a smooth texture
• 1/4 cup coconut oil, solid but scoopable
• 1/4 cup maple syrup, pure and robust
• 1 tsp vanilla extract, pure and fragrant
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix almond flour, baking soda, and sea salt until well combined.
3. Add coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with your palm. Tip: For uniform cookies, use a measuring spoon to scoop the dough.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Cookies will firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Buttery and crisp on the edges, these cookies have a soft center with a hint of vanilla. Serve them with a drizzle of melted dark chocolate for an extra indulgent treat.

Vegan Chocolate Chip Sugar Cookies

Holiday baking just got easier with these vegan chocolate chip sugar cookies. They’re soft, chewy, and packed with chocolatey goodness, perfect for any occasion.

Ingredients

– 1 cup creamy almond butter, smooth and unsweetened
– 3/4 cup coconut sugar, fine and lightly packed
– 1/4 cup pure maple syrup, dark and robust
– 1 tsp vanilla extract, pure and aromatic
– 1/2 tsp baking soda, fresh and clump-free
– 1/4 tsp sea salt, fine and unrefined
– 1/2 cup vegan chocolate chips, mini and semi-sweet

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, coconut sugar, maple syrup, and vanilla extract until smooth.
3. Tip: For easier mixing, warm the almond butter slightly if it’s too thick.
4. Add baking soda and sea salt to the wet ingredients, stirring until just combined.
5. Fold in the vegan chocolate chips evenly throughout the dough.
6. Tip: Reserve a few chocolate chips to press on top of each cookie for a bakery-style look.
7. Scoop 1 tbsp of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart.
8. Flatten each cookie slightly with the back of a spoon or your fingers.
9. Tip: Wet your fingers lightly to prevent the dough from sticking.
10. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Unbelievably soft and rich, these cookies have a melt-in-your-mouth texture with bursts of chocolate. Serve them slightly warm with a glass of almond milk for the ultimate treat.

Vegan Almond Sugar Cookies with Royal Icing

Simple yet satisfying, these vegan almond sugar cookies are a delightful treat that pairs perfectly with your favorite cup of tea or coffee. Soft, buttery, and subtly nutty, they’re a crowd-pleaser for any occasion.

Ingredients

• 1 cup refined coconut oil, solid but scoopable
• 1 cup granulated sugar, fine and sparkling
• 1/4 cup unsweetened almond milk, cold
• 1 tsp pure almond extract, fragrant and potent
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, fresh and clump-free
• 1/4 tsp fine sea salt, for balance
• 2 cups powdered sugar, for the royal icing
• 2 tbsp aquafaba (chickpea brine), whipped to stiff peaks
• 1 tsp fresh lemon juice, bright and tangy

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together coconut oil and granulated sugar until light and fluffy, about 3 minutes.
3. Add almond milk and almond extract; mix until just combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet, mixing until a soft dough forms. Tip: Don’t overmix to keep cookies tender.
6. Roll dough into 1-inch balls, place on prepared sheets, and flatten slightly with your palm.
7. Bake for 10-12 minutes, until edges are just golden. Tip: Rotate sheets halfway for even baking.
8. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. For icing, whisk powdered sugar, aquafaba, and lemon juice until smooth and glossy. Tip: Add more aquafaba if too thick.
10. Decorate cooled cookies with icing as desired. Let set before serving.

Light and crisp with a melt-in-your-mouth texture, these cookies are a vegan dream. Serve them stacked high on a vintage plate for a charming dessert display.

Vegan Pumpkin Spice Sugar Cookies

Perfect for fall, these Vegan Pumpkin Spice Sugar Cookies blend warm spices with sweet pumpkin for a treat that’s both comforting and indulgent.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1/4 cup canned pumpkin puree
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp pumpkin pie spice
• 1/4 cup coconut sugar

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond butter, maple syrup, pumpkin puree, and vanilla extract until smooth.
3. Add almond flour, baking soda, sea salt, and pumpkin pie spice to the wet ingredients. Mix until a dough forms.
4. Roll dough into 1-inch balls, then roll each ball in coconut sugar to coat.
5. Place balls on the prepared baking sheet, flattening slightly with the back of a spoon.
6. Bake for 10-12 minutes, until edges are lightly golden. Tip: Cookies will firm up as they cool, so don’t overbake.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For extra spice, sprinkle with additional pumpkin pie spice while still warm.
8. Cool completely before serving. Tip: Store in an airtight container to keep them soft and chewy.

These cookies offer a soft, chewy texture with a crisp sugar coating. The pumpkin spice flavor shines, making them a perfect pair with a hot cup of coffee or tea.

Vegan Coconut Sugar Cookies with Lime Drizzle

Never underestimate the power of a simple cookie. These Vegan Coconut Sugar Cookies with Lime Drizzle are a game-changer, blending sweet and tangy flavors in every bite.

Ingredients

– 1 cup organic coconut sugar, granulated and lightly packed
– 1/2 cup virgin coconut oil, solid but scoopable
– 1/4 cup unsweetened almond milk, chilled
– 2 cups all-purpose flour, sifted
– 1 tsp pure vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp sea salt, finely ground
– 1 tbsp lime zest, freshly grated
– 1/2 cup powdered sugar, for drizzle
– 1 tbsp fresh lime juice, for drizzle

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together coconut sugar and coconut oil until light and fluffy. Tip: Ensure coconut oil is at room temperature for easier mixing.
3. Add almond milk and vanilla extract to the bowl. Mix until combined.
4. In a separate bowl, whisk together flour, baking powder, and sea salt.
5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Tip: Do not overmix to keep cookies tender.
6. Fold in lime zest evenly throughout the dough.
7. Scoop dough by tablespoonfuls onto prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will firm up as they cool, so don’t overbake.
9. While cookies cool, whisk together powdered sugar and lime juice until smooth for the drizzle.
10. Drizzle lime glaze over cooled cookies.
Kick back and enjoy these cookies with their crisp edges and chewy centers. The lime drizzle adds a refreshing zing, perfect with a cup of herbal tea.

Vegan Peanut Butter Sugar Cookies

Perfect for satisfying your sweet tooth, these vegan peanut butter sugar cookies are irresistibly soft and packed with flavor.

Ingredients

• 1 cup creamy, natural peanut butter
• 1 cup granulated sugar, plus extra for rolling
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened almond milk
• 1 cup all-purpose flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, and 1 tsp vanilla extract until smooth.
3. Gradually stir in 1/4 cup almond milk until the mixture is well combined.
4. In a separate bowl, whisk together 1 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt.
5. Fold the dry ingredients into the wet ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar for a sparkling finish.
7. Place the balls on the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with a fork in a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re fragile when warm, so handle with care.

Delightfully chewy with a crisp sugar coating, these cookies pair wonderfully with a cold glass of almond milk. For an extra touch, drizzle with melted dark chocolate before serving.

Vegan Matcha Sugar Cookies with White Chocolate Drizzle

Unveil the perfect blend of earthy matcha and sweet white chocolate in these vegan cookies. They’re crisp, subtly sweet, and utterly irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup vegan butter, softened to room temperature
• 3/4 cup granulated sugar, fine-textured
• 2 tbsp matcha powder, vibrant green and aromatic
• 1 tbsp almond milk, unsweetened and creamy
• 1 tsp vanilla extract, pure and fragrant
• 1/2 tsp baking powder, aluminum-free
• 1/4 tsp salt, finely ground
• 1/2 cup vegan white chocolate chips, melt-in-your-mouth quality

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugar until fluffy, about 2 minutes.
3. Add almond milk and vanilla extract to the butter mixture. Mix until combined.
4. In a separate bowl, whisk together sifted flour, matcha powder, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients. Mix until a dough forms.
6. Roll dough into 1-inch balls. Place on prepared baking sheet, spacing 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass.
8. Bake for 10-12 minutes, until edges are lightly golden. Cool on sheet for 5 minutes.
9. Transfer cookies to a wire rack to cool completely.
10. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
11. Drizzle melted white chocolate over cooled cookies. Let set before serving.

Outstandingly crisp with a tender center, these cookies offer a delightful contrast. Serve them alongside a cup of hot green tea for a harmonious flavor pairing.

Vegan Gingerbread Sugar Cookies

Satisfy your sweet tooth with these vegan gingerbread sugar cookies, perfect for holiday baking or anytime treats. They’re spiced, sweet, and utterly irresistible.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1 tsp ground ginger, for warm spice
– 1/2 tsp ground cinnamon, for sweet depth
– 1/4 tsp ground cloves, for a hint of sharpness
– 1/2 cup vegan butter, softened to room temperature
– 3/4 cup granulated sugar, for crisp sweetness
– 1/4 cup molasses, rich and dark
– 1 tsp pure vanilla extract, for aromatic warmth
– 1 tbsp plant-based milk, for binding

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened vegan butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Beat in the molasses and vanilla extract until the mixture is smooth.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Add the plant-based milk to bring the dough together if it’s too crumbly.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass. Tip: Dip the glass in sugar to prevent sticking and add a sparkly finish.
9. Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: For softer cookies, remove them when they’re still slightly underdone in the center.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fragrant with spices and perfectly chewy, these cookies are a delight. Serve them with a dusting of powdered sugar or alongside a cold glass of almond milk for a cozy treat.

Vegan Red Velvet Sugar Cookies

Holiday baking just got a colorful twist with these vegan red velvet sugar cookies. They’re soft, vibrant, and irresistibly sweet, perfect for any celebration.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup vegan butter, creamy and at room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 1 tbsp unsweetened cocoa powder, rich and dark
• 1 tsp vanilla extract, pure and aromatic
• 1 tbsp red food coloring, vibrant and liquid
• 1/2 tsp baking powder, fresh and aluminum-free
• 1/4 tsp salt, fine and sea-sourced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Ensure the butter is at room temperature for smoother mixing.
3. Beat in the vanilla extract and red food coloring until the mixture is uniformly red and smooth.
4. Whisk together the sifted flour, cocoa powder, baking powder, and salt in a separate bowl to ensure even distribution of dry ingredients.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, until the edges are just set but the centers are still soft. Tip: Cookies will continue to firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft with a slight chew, these cookies boast a deep red hue and a hint of cocoa. Serve them stacked high on a vintage plate for a stunning dessert table centerpiece.

Vegan Cinnamon Roll Sugar Cookies

Oozing with warmth and spice, these Vegan Cinnamon Roll Sugar Cookies blend the cozy flavors of cinnamon rolls with the crisp texture of sugar cookies. Perfect for holiday gatherings or a sweet afternoon treat, they’re irresistibly soft inside with a slight crunch on the edges.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup coconut oil, solid but scoopable
– 3/4 cup granulated sugar, fine and sparkling
– 1/4 cup almond milk, unsweetened and creamy
– 1 tbsp ground cinnamon, fragrant and warm
– 1 tsp vanilla extract, pure and aromatic
– 1/2 tsp baking powder, fresh and active
– 1/4 tsp salt, fine and sea-derived

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the coconut oil and granulated sugar until light and fluffy, about 2 minutes.
3. Stir in the almond milk and vanilla extract until fully incorporated.
4. Gradually add the sifted flour, baking powder, salt, and cinnamon, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tip: For extra cinnamon flavor, roll the dough balls in a mixture of sugar and cinnamon before baking.
Tip: Ensure your coconut oil is the right consistency—too melted, and the cookies will spread too much.
Tip: Don’t overbake; the cookies will firm up as they cool.

Zesty with cinnamon and sweet with sugar, these cookies offer a delightful contrast between their crispy edges and tender centers. Serve them warm with a drizzle of almond butter for an extra indulgent twist.

Vegan Funfetti Sugar Cookies

Outrageously colorful and delightfully sweet, these Vegan Funfetti Sugar Cookies are a festive treat. Perfect for celebrations or a cheerful snack, they’re easy to make and even easier to love.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cups finely ground almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup vibrant rainbow sprinkles

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth.
3. Add almond flour, baking soda, and sea salt to the wet ingredients. Stir until a dough forms.
4. Gently fold in rainbow sprinkles until evenly distributed throughout the dough.
5. Scoop dough by the tablespoon and roll into balls. Place on prepared baking sheet, spacing 2 inches apart.
6. Flatten each ball slightly with the back of a spoon or your fingers.
7. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Golden edges give way to a soft, chewy center packed with bursts of color. Serve these cookies with a cold glass of almond milk for a delightful contrast.

Vegan Snickerdoodle Sugar Cookies

You won’t believe how easy it is to whip up these Vegan Snickerdoodle Sugar Cookies. They’re the perfect blend of sweet, spicy, and everything nice, without any animal products.

Ingredients

– 1 cup creamy almond butter
– 1 cup coconut sugar, fine and golden
– 1/4 cup unsweetened almond milk, chilled
– 1 tsp pure vanilla extract, aromatic
– 1 tbsp ground cinnamon, freshly ground
– 1/2 tsp baking soda, aluminum-free
– 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and coconut sugar until smooth.
3. Add the chilled unsweetened almond milk and aromatic pure vanilla extract to the bowl, mixing well.
4. Sprinkle in the freshly ground cinnamon, aluminum-free baking soda, and finely ground sea salt, stirring until fully incorporated.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon to create a cookie shape.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Warm from the oven, these cookies boast a chewy center with a slightly crisp edge. The cinnamon spice shines through, making them irresistible with a glass of cold almond milk.

Vegan Maple Sugar Cookies with Pecan Crumbles

Outstandingly simple yet irresistibly delicious, these vegan maple sugar cookies with pecan crumbles are a must-try for anyone craving a sweet, nutty treat.

Ingredients

• 1 cup smooth almond butter
• 1/2 cup pure maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond butter, maple syrup, coconut sugar, and vanilla extract until smooth.
3. Tip: Ensure all ingredients are at room temperature for easier mixing.
4. Add flour, baking soda, and sea salt to the wet ingredients. Stir until just combined.
5. Fold in chopped pecans gently to avoid overmixing.
6. Tip: For extra crunch, toast the pecans before adding them to the dough.
7. Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart.
8. Flatten each cookie slightly with the back of a spoon.
9. Bake for 10-12 minutes, or until edges are golden brown.
10. Tip: Cookies will firm up as they cool, so don’t overbake.
11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with a hint of maple, these cookies boast a chewy center and crispy edges. Serve them warm with a drizzle of maple syrup for an extra indulgent touch.

Vegan Lavender Sugar Cookies with Lemon Glaze

Fragrant lavender and zesty lemon come together in these delightful vegan sugar cookies. Perfect for afternoon tea or a sweet treat any time of day.

Ingredients

• 1 cup vegan butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 tbsp dried culinary lavender, finely crushed
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea
• 1/4 cup almond milk, unsweetened and creamy
• 1 tsp vanilla extract, pure and aromatic
• 1 cup powdered sugar, finely sifted
• 2 tbsp fresh lemon juice, bright and tangy
• 1 tsp lemon zest, finely grated

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together vegan butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add crushed lavender, flour, baking powder, and salt. Mix until just combined.
4. Gradually add almond milk and vanilla extract, stirring until a soft dough forms.
5. Roll dough into 1-inch balls. Place on prepared baking sheets, spacing 2 inches apart.
6. Flatten each ball slightly with the bottom of a glass.
7. Bake for 10-12 minutes, or until edges are lightly golden. Cool on sheets for 5 minutes.
8. Transfer cookies to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth.
10. Drizzle glaze over cooled cookies. Let set for 10 minutes before serving.

Unbelievably tender with a crisp edge, these cookies offer a floral aroma balanced by the sharpness of lemon. Serve them stacked high on a vintage plate for a charming presentation.

Vegan Thumbprint Sugar Cookies with Raspberry Jam

Must-try vegan thumbprint sugar cookies with raspberry jam are a delightful treat. They’re easy to make and perfect for any occasion.

Ingredients

• 1 cup vegan butter, creamy and at room temperature
• 3/4 cup granulated sugar, fine and white
• 2 tsp pure vanilla extract, aromatic and smooth
• 2 1/2 cups all-purpose flour, unbleached and sifted
• 1/2 tsp salt, finely ground
• 1/2 cup raspberry jam, seedless and vibrant

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together vegan butter and sugar until light and fluffy, about 3 minutes.
3. Add vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing until a dough forms.
5. Roll dough into 1-inch balls. Place on prepared baking sheets, spacing 2 inches apart.
6. Using your thumb, press a deep well into the center of each dough ball. Fill each well with 1/2 tsp raspberry jam.
7. Bake for 12-14 minutes, or until edges are lightly golden. Tip: Rotate baking sheets halfway through for even baking.
8. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: Jam will be hot; let cookies cool before serving.

Fresh from the oven, these cookies have a tender crumb and a sweet-tart jam center. Serve them alongside a cup of tea or as a festive holiday cookie.

Summary

Outstanding! This roundup offers a treasure trove of vegan sugar cookie recipes perfect for any event. Whether you’re a seasoned baker or new to vegan treats, there’s something here to delight your taste buds. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the sweet inspiration on Pinterest for fellow cookie lovers to enjoy. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.