A Week of Vegan Holiday Treats – Vegan Sugar Cookies

Vegan Sugar Cookies

A simple yet delicious creamy vegan fudge. A great gift idea...if it can last long enough to be wrapped.

The Recipe


  • 1 1/2 cups sugar
  • 1 cup vegan butter, softened
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda

For the Icing

  • 4 cups powdered sugar
  • 4 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla


  1. In large bowl beat sugar, vegan butter, non-dairy milk, vanilla and almond extract with electric mixer on medium speed. Stir in flour, cornstarch, and baking soda until blended. Cover and refrigerate at least 2 hours to overnight.
  2. Pre-heat oven to 375 degrees.
  3. Lightly grease cookie sheet or line sheet with parchment paper. Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface. Cut into desired shapes with cookie cutters. Place cutouts on cookie sheet about 2 inches apart.
  4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
  5. In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon non-dairy milk.
  6. Frost cookies. Sprinkle with colored sugar or other toppings if desired.

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