Vegan Olive Oil Sugar Cookies
Prep time
Cook time
Total time
These olive oil sugar cookies are light and buttery without being overly sweet. Dress them up in holiday-colored sprinkles, sugar crystals, or keep them plain. Either way, you'll find countless reasons to mix up a batch.
Recipe type: Cookie
Cuisine: Vegan
Serves: 32 cookies
For the Cookies:
  • ¼ cup olive oil
  • ¼ cup vegan butter or margarine (such as Becel Baking Sticks)
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch kosher salt
  • 1½ cups + 2 tablespoons all-purpose flour
For Rolling:
  • ⅓ cup nonpareils or sugar
  1. Preheat oven to 350“F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl cream together the vegan margarine, olive oil, and sugar.
  3. Add the water and vanilla and mix until smooth.
  4. Beat in the baking soda, baking powder, and salt until completely incorporated.
  5. Stir in the flour until just combined, scraping down the bottom and sides of the bowl as required. Being careful not to overmix the dough.
  6. Using a small cookie scoop (2 teaspoon capacity), scoop out mounds of dough and place them on the prepared baking sheets.
  7. Roll each mound of dough into a ball (roughly 1 inch in diameter) between the palms of your hands. Roll lightly in nonpareils or sugar and place on the baking sheets spacing the cookies at least two inches apart. Don't worry if there are bald spots on the balls that aren't covered in nonpareils, it's part of their rustic charm.
  8. Bake the cookies in the center of the oven for 12 minutes until puffed and lightly golden underneath. Allow to cool on the baking sheet for a few minutes before transferring to a baking sheet to cool completely.
  9. Store cookies in an airtight container for up to a week or in the freezer for up to a month.
Recipe by David James Di Pardo at