Vegan Classic Sugar Cookies with Buttercream Frosting
Get ready to indulge in these soft, melt-in-your-mouth Vegan Classic Sugar Cookies with Buttercream Frosting! Perfectly sweet and buttery, these plant-based cookies are a delightful spin on the timeless favorite, made with simple pantry staples like vegan butter, almond milk, and a touch of vanilla. The cookies bake up crisp on the edges and tender in the center, providing the perfect canvas for the rich, creamy vegan buttercream frosting, which can be tinted with food coloring for festive flair. From birthdays to holidays, these easy-to-make cookies are a crowd-pleasing treat that’s egg-free, dairy-free, and endlessly customizable with your favorite cookie cutters and decorations. Whether you're vegan or simply love a good sugar cookie, this recipe is guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Vegan butter, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk (or other plant-based milk)
- 3 cups Powdered sugar
- 0.5 cup Vegan butter (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Almond milk (or other plant-based milk, for frosting)
- 4 drops Food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened vegan butter and granulated sugar until creamy and smooth, about 2 minutes.
Add the vanilla extract and almond milk to the butter and sugar mixture, continuing to mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until you form a dough. It should be smooth and hold together well.
Lightly flour a clean surface and a rolling pin. Roll out the dough to about 1/4 inch thickness.
Use your favorite cookie cutters to cut shapes out of the dough. Place these shapes onto the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 8 to 10 minutes or until the edges start to turn golden. Be careful not to over-bake.
Remove from the oven and allow to cool completely on a wire rack.
For the frosting, beat the vegan butter in a medium bowl until soft and creamy. Gradually add the powdered sugar, vanilla extract, and almond milk, beating until smooth. Use more almond milk to achieve your desired consistency.
If desired, divide the frosting into separate bowls and stir in food coloring.
Once the cookies are completely cool, spread the buttercream frosting over each. Decorate as desired, and enjoy!
Nutrition Facts
Calories |
5836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.6 g | 364% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 791.6 g | 288% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 553.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
