These vegan sugar cookies are soft, buttery, and topped with a naturally pink homemade frosting that's bursting with real strawberry flavor! Decorated with colorful sprinkles, these dairy and egg-free cookies are perfect for any occasion.
These are my absolute favorite cookies of all time! I could make the strawberry frosting and eat it all on its own! -Emily
Sugar cookies are one of the best cookies for several reasons - a taste that everyone can get behind, perfect texture and recipe versatility! Have you ever met a person who didn't like sugar cookies? Never!
These vegan sugar cookies truly check every box. They achieve the perfect chewy texture and the tangy strawberry frosting is absolutely to die for. This recipe creates a much better version of those pink grocery store cookies we all loved!
Want to make vegan cut out sugar cookies? Check out this recipe on our site. Want more tips on how to make vegan cookies? Check out our compilation post!
Jump to:
- ingredients
- why you'll love these vegan sugar cookies
- how to make vegan sugar cookies (with pictures!)
- strawberry powder vs pink vegan food coloring
- tips for making these cookies
- what is the secret to a perfect sugar cookie?
- frequently asked questions
- recipe variations
- storage
- vegan sugar cookies
- more vegan cookie recipes
ingredients
Here is everything you'll need to make these cookies:
- vegan butter: Provides fat for texture and flavor, creating a tender and buttery cookie. Also serves as the base for the cookie frosting!
- granulated sugar: Sweetens the cookies and also helps with their texture, contributing to their chewiness.
- baking soda and powder: Act as leavening agents, helping the cookies rise and giving them a lighter texture.
- salt: Balances the sweetness and enhances the flavor of the cookies.
- vanilla extract: Adds flavor and aroma to the cookies, enhancing their overall taste.
- almond extract: Provides a subtle almond flavor that complements sweetness and adds depth of flavor.
- nondairy milk: Adds moisture to the dough and frosting, helping bind the ingredients together and creating a softer texture.
- all-purpose flour: Provides structure to the cookies, giving them their shape and texture. Do not substitute another flour.
- powdered sugar: Sweetens the icing and helps thicken it to a spreadable consistency.
- strawberry powder: Adds natural strawberry flavor and color to the icing. This is optional and can be omitted or replaced with vegan food coloring if desired.
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why you'll love these vegan sugar cookies
- Made with only 1 bowl!
- No fancy methods or equipment necessary
- Nostalgia, nostalgia, nostalgia
- Soft, sweet AND chewy
- Gorgeous, tangy strawberry frosting
- Super colorful and fun
- Come together in under 1 hour
*Looking for gluten free? Check out these fluffy sugar cookies from minimalist baker!
how to make vegan sugar cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and sugar together in a large bowl using an electric hand mixer. Add leaveners, salt, nondairy milk and extracts to the bowl and beat again until ingredients are evenly distributed. Beat in the flour until just combined. Chill for 30 minutes.
Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet that has been lined with parchment paper. Space them out by about 2 inches. Bake cookies in an oven that has been preheated to 350 degrees F (175 C) for 12-13 minutes.
Allow cookie to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the frosting while the cookies cool. Whisk together all of the frosting ingredients together in a medium-sized mixing bowl until smooth.
Spread the frosting onto the cooled cookies using an offset spatula. Top with multicolored vegan sprinkles if desired.
strawberry powder vs pink vegan food coloring
Both strawberry powder and pink vegan food coloring can be used to add a pink hue to cookie icing but they have some key differences. Choose whichever ingredients makes the most sense for your recipe.
strawberry powder
- Natural Flavor: Strawberry powder is made from dried strawberries and provides a natural strawberry flavor to the icing.
- Natural Color: Strawberry powder imparts a pale pink color to the icing. You can easily make it more vibrant by upping the amount you use.
- Nutritional Benefits: Since it's made from real strawberries, strawberry powder may offer some nutritional benefits, such as vitamins, minerals, and antioxidants.
food coloring
- Artificial Color: Vegan food coloring is typically synthetic and provides a wide range of vibrant colors.
- No Flavor: Vegan food coloring typically does not add any flavor to the icing. It only provides color without altering the taste of the icing.
- Consistency: Vegan food coloring offers consistent color intensity and can be adjusted easily by controlling the amount added to achieve the desired shade of pink.
tips for making these cookies
Here are a few tips to help make sure your cookies turn out perfectly:
- Measure the flour correctly: Spoon the flour into your measuring cup and level it off. Too much flour can make the cookies dry or cakey.
- Don't over-mix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Chill the dough: Refrigerate dough for at least 30 minutes before baking.
- Don't over-bake: Sugar cookies should be just set with lightly golden edges. They'll continue to firm up as they cool, staying soft in the center.
- Cool the cookies completely: Frosting warm cookies will cause the frosting to melt and slide off, so be patient before decorating.
- Adjust the frosting consistency: If it's too thick, add a splash of nondairy milk. If it's too thin, mix in a little more powdered sugar until it's spreadable.
- Decorate with sprinkles right away: Add sprinkles immediately after frosting each cookie so they stick before the frosting begins to set.
- Make-ahead tip: Bake the cookies 1-2 days ahead and store them unfrosted in an airtight container. Frost and decorate the day you plan to serve them for the freshest look.
- For picture-perfect cookies: Use a small offset spatula or butter knife to spread the frosting in an even layer, leaving a small border around the edge for a clean, bakery-style finish.
- Let the frosting set: Allow the frosted cookies to sit for 20-30 minutes before stacking or storing to prevent smudging.
what is the secret to a perfect sugar cookie?
There are a few things you can do that will help you achieve perfect sugar cookies:
- Chill the dough! After the cookie dough is prepared you must chill it in the refrigerator. Overnight is best but 30 minutes at the least will suffice.
- Use almond extract in addition to vanilla extract. These two flavors together bring about the ultimate sugar cookie.
- Do not over-mix the dough! I know it can be difficult to hold yourself back sometimes but stop mixing as soon as the dough comes together. Failing to do so will result in tough, dense cookies.
- Bake sugar cookies on parchment paper. The parchment ensures the bottoms of the cookies will not burn or darken in the oven and it soaks up excess oil.
- Serve with dairy-free milk! Pour a glass of nondairy milk to serve with your cookies or make your own homemade oat milk.
frequently asked questions
Fresh strawberries contain a lot of moisture, which can make the frosting too thin. Freeze-dried strawberries are the best choice because they provide concentrated strawberry flavor without watering down the frosting.
Yes! The dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator until you're ready to bake.
This can happen if the butter was too warm or the dough wasn't chilled. If your dough feels very soft, refrigerate it for 20-30 minutes before baking.
Absolutely! Homemade strawberry frosting has the best flavor, but store-bought vegan vanilla frosting mixed with freeze-dried strawberry powder is a great shortcut.
Decorate the cookies immediately after frosting each one so the sprinkles stick before the frosting begins to set.
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recipe variations
- Lemon Strawberry Cookies: Add fresh lemon zest to the cookie dough or frosting for a bright citrus flavor that pairs perfectly with strawberries.
- Raspberry Frosting: Swap the freeze-dried strawberries for freeze-dried raspberries for a tangy berry twist.
- Blueberry Frosting: Swap the freeze-dried strawberries for freeze-dried blueberries.
- Funfetti Sugar Cookies: Fold vegan rainbow sprinkles into the cookie dough for colorful birthday-style cookies.
- Strawberry Shortcake Cookies: Top the frosted cookies with crushed vegan vanilla cookies or shortbread crumbs for a strawberry shortcake-inspired finish.
- Sandwich Cookies: Spread the strawberry frosting between two sugar cookies instead of on top for soft, bakery-style cookie sandwiches.
storage
To keep your vegan sugar cookies fresh and delicious, here's how to store them properly:
- Cool Completely: Allow the cookies to cool completely on a wire rack before storing them. If they're even slightly warm, condensation can form inside the storage container, leading to soggy cookies.
- Room Temperature: For short-term storage (2-3 days), store the container of cookies at room temperature in a cool, dry place, away from direct sunlight and heat sources.
- Refrigeration: If you need to store the cookies for up to a week, or if your kitchen is particularly warm and humid, you can store them in the refrigerator.
- Freezing: They can be stored in the freezer for up to a month. Thaw the cookies at room temperature before serving.
By following these storage tips, you can keep your vegan sugar cookies fresh and enjoyable for as long as possible. You can also check out this post on how to keep your cookies fresh!
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
Printvegan sugar cookies
Soft, chewy vegan sugar cookies spread with pink strawberry frosting and topped with multicolored sprinkles. Super easy and made with only 1 bowl.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
1 cup vegan butter
1 ¼ cup granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons nondairy milk
2 ½ cups all purpose flour
For the Frosting
½ cup vegan butter, softened
2 ½ cups powdered sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract
pinch of salt
2 tablespoons strawberry powder*, optional
a couple drops vegan food coloring (if not using strawberry powder)
vegan sprinkles, optional
Instructions
- Mix: Cream together vegan butter and sugar in a large bowl using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Add baking soda, baking powder, salt, vanilla extract, almond extract and nondairy milk to the bowl and beat until ingredients are well-distributed throughout. Beat in the flour until just combined. Do not over-mix.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 30 minutes. Cookie dough can keep like this for up to 48 hours.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Drop 2-3 tablespoon balls of dough on the baking sheet about 2 inches apart. Bake on center rack of preheated oven for 12-13 minutes or until cookies begin to appear slightly golden around the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Frosting: If you plan to frost your cookies, prepare the frosting while they cool. Add softened vegan butter and powdered sugar to a bowl. Whisk together by hand until smooth. Add nondairy milk, vanilla extract, and salt to the bowl. Whisk again to distribute ingredients. If you would like to add color to the icing, add in the strawberry powder or pink vegan food coloring and whisk.
- Assemble: Once cookies are completely cool, spread a thick layer of icing over the top of each. Sprinkle with multicolored vegan sprinkles if desired.
Notes
*Frosted cookies will keep in an airtight container at room temperature for 2-3 days. Unfrosted sugar cookies can be frozen for up to 1 month.
*If you can't find strawberry powder, it's very simple to make your own. Place freeze dried strawberries into a food processor and pulse until a pink powder forms. I like to run it through a fine mesh sieve before adding it to the icing to catch any seeds are larger clumps. This ingredient is optional here.
*If you want to roll out the dough and use cookie cutters you absolutely can! Prepare cookie dough and chill as recipe directs. Generously sprinkle flour over a clean surface and roll out the dough about ¼ inch thick using a rolling pin. Cut out shapes with your cookie cutters and transfer cookies to lined baking sheet using a spatula. Chill again for about 15 minutes. Bake as directed above. If you notice the dough starting to become too malleable during the rolling process place it back in the fridge to chill until firm. Repeat process until all dough is used.
more vegan cookie recipes
- Vegan Oatmeal Raisin Cookies
- Vegan Double Chocolate Cookies
- Vegan Lemon White Chocolate Cookies
- Vegan Banana Chocolate Chip Cookies
These are my absolute favorite cookies of all time! I could make the strawberry frosting and eat it all on its own!
The frosting might be my favorite food, lol.