Sugar Cookies
Prep time
Cook time
Total time
Not overly sweet, light, and delicate these sugar cookies are a staple on any holiday cookie platter. Make classic cut outs, roll the scooped dough into balls and dip the tops of these little sugar cookie clouds in vibrantly colored frostings.
Recipe type: Dessert, Cookies, Snacks, Holiday
Cuisine: Vegan
Serves: Makes about 2 ½ dozen cookies
  • ½ cup (1 stick) vegan butter, such as Earth Balance, at room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon ground flax seeds, mixed with 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened almond milk, or other non-dairy milk
  • ¼ cup applesauce
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2⅓ cups all-purpose flour
  • ⅓ cup cornstarch
  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoon unsweetened almond milk, or other non-dairy milk
  • Food coloring (optional)
  • Candies or Sprinkles (optional)
To make the cookies:
  1. Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl or mug, mix together the flax seeds and water, and set aside to thicken.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the vegan butter and sugar until light and fluffy.
  4. Add in the flax seed mixture, vanilla, applesauce, and almond milk and mix until smooth. Scraping down the sides of the bowl with a spatula as required.
  5. With the mixer on low speed, mix in the flour, salt, baking powder, and cornstarch until just combined. Taking care not to over mix.
  6. If scooping into balls you can use the dough right away. If rolling and cutting into shapes chill the dough for 1 hour.
  7. To make cut outs, roll out the dough on a well floured surface to approximately ¼-inch thick. Cut out shapes as desired and transfer to the prepared baking sheets.
  8. Alternatively scoop the dough using a small cookie scoop and roll into balls. Place them on the prepared baking sheets and flatten slightly with the palm of your hand.
  9. Bake for 12 minutes until lightly golden around the edges and slightly puffed.
  10. Allow cookies to cool for 5 minutes before transferring to a cookie rack to cool completely.
To make the frosting:
  1. In a small bowl whisk together the confectioners’ sugar and almond milk until smooth. Add food coloring if using. Adjust the thickness by adding confectioners’ sugar, 1 tablespoon at a time. If spooning over or dipping the cookies you’ll want a softer frosting. If using a piping bag, add a little more sugar for a firmer frosting. If drizzled on a piece of wax or parchment paper, the frosting should hold its shape without running. You may also wish to add ¼ teaspoon of cream of tartar.
  2. Frost the cookies as desired and decorate with candies or sprinkles if using.
  3. Allow the frosting to set completely before transferring to an airtight container.
Recipe by David D at