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  • Writer's pictureMessy Vegan Baker

Day 11: Vegan Sugar Cookies

These classic sweet sugar cookies are just what you need during the holidays. They’re easy to make, and taste amazing! (Especially with a lot of frosting on top. 😜) This recipe is based off of Minimalist Baker’s 1 Bowl Vegan Sugar Cookie Recipe. So go check it out! She also has a delicious frosting recipe and tips on how to color the frosting naturally!





Tips for great cookies:

  1. Lightly place the cookie cutters on the rolled out dough so that you can rearrange them to fit more cookie cutters, then press down

  2. Freeze the cookies on the baking sheet for 10 minutes before baking so they keep their shape better

  3. Bake until the bottoms are JUST SLIGHTLY golden brown, then pull them out. They’ll bake slightly more while they’re cooling


1/2 c coconut oil, softened

1/2 c granulated sugar

1/4 c brown sugar, packed

2 vegan “egg” replacers

1 tsp vanilla extract

1 1/3 c flour

1/2 tbsp cornstarch (or three 1/2 tsp scoops)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1-2 tsp non-dairy milk


Make the vegan egg replacers in a separate bowl and set aside to gel

In a stand mixer, or a bowl, begin creaming the coconut oil until it’s starts to look smooth

Add in the granulated sugar and brown sugar and cream together until it’s a smooth homogenous mixture

Add in the vanilla and vegan egg replacers and mix until well combined (it should look very smooth and creamy at this point)

Stop the mixer, and add in the flour, cornstarch, baking powder, baking soda, and salt and combine until just mixed

If the dough is still crumbly, then add in 1-2 teaspoons of non-dairy milk until the dough starts to stick together more (the dough will hydrate more in the fridge, so if it's still a little dry it's ok)

Form the dough into a disk and wrap it in plastic wrap

Set in the fridge for 2 hours or overnight

Take the dough out about 15 - 20 minutes before you want to roll it out so it can soften

Heat the oven to 350 degrees F

Lightly flour your work surface, and roll the dough out to about 1/4 inch thick

Cut the dough with whatever cookie cutters you want and place them on the un-greased baking sheet

Once the baking sheet is full, put it in the freezer for 10 minutes (It helps the cookies keep their shape)

Then bake for about 8 - 10 minutes or until the edges are just starting to turn golden brown

Take them out, let them cool for about 5 minutes on the baking sheet before transferring them to a cooling rack

Frost and enjoy!

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