1-Bowl Vegan Sugar Cookies

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Freshly baked Vegan Sugar Cookies ready for decorating

I’m not a negative person, but I do often expect the worst in order to safeguard myself from less than ideal outcomes.

For example, say we’re planning to hang out with friends. I think, “This may go terribly wrong. I’ll say something stupid. I’ll spill wine on their couch. There will be lots of awkward silence. They’ll never invite us over again.”

That way, if the evening goes at all OK, it was way better than I expected! Success! It’s like some twisted way of guaranteeing a “successful outcome” in any circumstance. Aren’t I smart? (Cheeky grin.)

Does anyone else do this? Because it kind of makes me feel like some bizarre form of a control freak and I need some more people in this boat with me. Either that or send 18 dozen of these sugar cookies to help me cope, STAT.

Stirring Vegan Sugar Cookie dough

While I’m not able to predict many (read: any) things that will happen in life, I can predict this: Make these cookies and you will fall in love.

They are the classic, quintessential sugar cookie all veganized and tender and perfect, just dying to be frosted and brought to all of your holiday gatherings. Your friends and family will forget all about the gifts and nose dive into these bad boys, guaranteed.

Using cookie cutters to cut out perfect Vegan Sugar Cookies
Freshly baked Vegan Sugar Cookies resting on parchment paper

These cookies are simple, as always. Just 1 bowl and no fancy methods or equipment required. Just good old fashioned cookies at your fingertips in less than 1 hour.

Making DIY Natural Food Dye for frosting sugar cookies

And when it comes time to frost, get festive – naturally!

I tried my hand at DIY natural food coloring using beet juice and it worked beautifully! Look at that hot pink like WHOA.

I also tried parsley for “green” but it was less successful. Has anyone else tried beets or other foods for dying? Do share. I’d love to know.

Bowl of pink frosting made with our Natural Food Coloring Recipe

As far as the cookies go, you can cut them into shapes or just roll them into balls that bake into perfect, beautiful, fluffy discs. I want them all.

The shapes are a little more time intensive, but definitely worth it if you really want to get into the holiday spirit. But let’s be real, when it comes time to pick which cookie(s) to eat, we choose based on size and amount of frosting (the more of both, the better).

Vegan Sugar Cookies ready for frosting
Assortment of Vegan Sugar Cookies with some frosted

You’re going to LOVE these cookies. They’re:

Perfectly tender
Simple to make
Not too sweet
Amazing with frosting
& Undetectably vegan

These cookies are definitely my new go-to for holiday gifting.

What are your favorite cookies to bake during the holidays? Growing up, I tried many different kinds, but always came back to the classic sugar cookie as my favorite. You really can’t go wrong.

Plate of frosted cookies made using our Classic Vegan Sugar Cookies recipe
Simple and delicious Vegan Sugar Cookie resting on a dish

Friends, if you try this recipe, show us! Take a picture and tag it #minimalistbaker on Instagram (or your preferred social media). We’d love to see what you come up with. Cheers and happy baking!

1-Bowl Vegan Sugar Cookies

Classic vegan sugar cookies made with 1 bowl in less than 1 hour. Sweet, tender, simple, and perfect for holiday gatherings and beyond!
Author Minimalist Baker
Assorted shapes of Vegan Sugar Cookies with pink and white frosting and sprinkles
4.85 from 180 votes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 20 (cookies)
Course Dessert
Cuisine Christmas, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick equals 1/2 cup)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 1/4 cup pumpkin puree* (acts as an egg substitute // sub with unsweetened applesauce with varied results)
  • 1 tsp pure vanilla extract
  • 1 3/4 cups unbleached all-purpose flour (plus more for rolling into shapes)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp non-dairy milk


  • 1/2 cup vegan butter (softened // 1 stick equals 1/2 cup)
  • 2 1/2 – 3 cups powdered sugar
  • Splash non-dairy milk


  • Add softened butter to a large mixing bowl and cream with a mixer.
  • Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
  • Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
  • Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
  • Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
  • Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
  • Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
  • Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
  • Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown.
  • Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  • FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
  • Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  • To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
  • Once cooled, frost cookies and top with sprinkles (optional – vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).


*Vegan butter sticks are best for baking, as the tubs often contain water to make them spreadable, which can affect the final product.
*I tested Miyokos vegan butter and Earth Balance soy-free buttery sticks. Both work, but I found Earth Balance gives them a slightly better texture.
*To speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker.
*I have a hunch you could also use other purees, such as butternut squash, beet and banana. If you try it out, let me know! I think it would create fun color/flavor variations.
*Loosely adapted from my Vegan Funfetti Cupcakes and Vegan Pumpkin Sugar Cookies.
*For alternative frosting options, try my macadamia-coconut frosting, or cashew frosting! Adjust with whatever spices/flavors you prefer. Just try and keep it on the thicker side for icing.
*I haven’t tried this recipe gluten-free, but I do have a GF sugar cookie recipe. If you DO try this GF, let me know in the comments, including what blend you used!
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 cookies Calories: 205 Carbohydrates: 30 g Protein: 1.2 g Fat: 8.9 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 128 mg Sugar: 21 g

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My Rating:

  1. Claire says

    If I want to bring out the pumpkin flavor for Halloween, could I add a little pumpkin pie spice and maybe cinnamon? If you think that would work, how much would you recommend? Thanks!

  2. Laurie says

    I’d like to make these into a cookie cake for my daughters bday. Any idea if I should change bake temp or time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurie! We have never tried these cookies as a cookie cake so we cannot guarantee results. We do think it would probably need longer in the oven, but the same temp should be fine. Let us know how it goes!

  3. Gabby says

    Hi! I’m about to make these, they look delicious!

    Just had a question about the oven temp. I have a fan oven and wondered if I needed to adapt the temp to suit?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabby! You probably want to lower the recommended temperature by ~25* F, but we aren’t positive. Perhaps your oven’s instructions can help!

  4. Kate says

    I’m pretty new to baking so I hope this doesn’t sound ridiculous! If I use salted earth balance for the cookie dough, should I omit the 1/4 tsp salt the recipe calls for? Also does the earth balance for the frosting have to be unsalted? I would think so since salty frosting doesn’t sound appealing, but I do wanna double check.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we welcome any questions =) We’d suggest only using a pinch of salt in the cookie dough if using salted butter. Salted should be fine for the frosting since it’s not strongly salted. Hope that helps!

  5. Mary says

    I made these, subbing dairy butter for the vegan butter and unsweetened applesauce for the pumpkin puree. They turned out great! I love my sugar cookies without frosting, so that’s how I served them.

  6. Jack says

    I made this recipe with two substitutions. For one, I didn’t have any vegan butter in “stick” form on hand. I thought the stuff in the tub would be too soft so I went with vegan cream cheese instead! :D I also used Krusteaz Gluten-free Flour Blend. The verdict on Krusteaz is that I hate it… the flavor isn’t very nice and it always throws off the texture, but it’s what I had on hand. That said the cookies still turned out delicious. I’ll definitely be making these again once I’ve got some good ol’ Bob’s Red Mill in the house!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Jack! Sorry to hear the Krusteaz threw off the texture, but glad to hear they were still delicious!

  7. nora says

    i’ve made this recipe two years in a row and my family and coworkers love it!! i swap out the flour for 1:1 gf flour (king arthur) & it’s worked wonderfully both time!!! i was a little skeptical about the pumpkin purée at first but you cant even taste it!

  8. II says

    These cookies are so delicious! Me and my family love making them every year! Some of my family members are cutting of sugar so I was wondering if there is an alternative for the sugar parts in this recipes what do you suggest?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy them! The sugar is pretty key for the right texture. You could perhaps cut it back a little, or maybe a 1:1 sugar substitute. We haven’t experimented much with sugar substitutes so unfortunately don’t have advice to offer on what type.

  9. Jennifer Parker says

    Great cookies. I just made them. I made wayyy too much frosting though. How long does the frosting last if I store in the fridge, freezer, or cabinet?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Jennifer! The frosting will keep for 1 week in the fridge or 1 month in the freezer.

  10. Jacki says

    I have made these cookies for the past couple years and use Bob Red Mills 1 to 1 Gluten Free baking mix and they come out great. The need to bake a few more minutes and they willharden more after sitting a bit. I get so many compliments on these and the non-vegan/non-GF love them.

    • Shalleene Pickard says

      I made these to take the place of the traditional sugar cookies I make and decorate with our daughter at Christmas. The only modification I made was to add some almond extract (a tiny bit) to the frosting with the vanilla extract. The cookies came out so soft and the frosting was perfect. We will definitely be making these again!

  11. Jess says

    Hi, just made these but when I was trying to cut shapes the dough was too soft. Does it just need to be frozen longer or do I need to adjust the recipe?
    Thank you for all your amazing recipes, minimalist baker is always my go to!

  12. 3 year old vegan says

    As someone who does not like brown sugar, what do you recommend as a replacement? I just don’t like the molasses flavor. Can’t wait to make these with my mom!

  13. Rjfoodjourney says

    Sooo yummy! I had Apple, pear and peach puree I make for my daughter’s food allergy treatment program. it worked perfectly and tasted great! I also added cinnamon! This was the best sugar cookie recipe I’ve tried! I made it with our two year old but had to keep putting it back in the fridge to keep its form.
    Def recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo

  14. HappyBaking says

    This is my go to recipe for Christmas cut out cookies, every year. This recipe is impossible to mess up. The cookies come out soft and they stay soft! My 6 and 8 y/o have so much fun making, decorating, and eating these cookies. Thanks for helping us make cookies and memories.

  15. Siobain Cole says

    This cookie recipe was absolutely amazing. The best vegan sugar cookies and I have tried several recipes looking for the perfect one! Great flavor and easy to put together.

  16. TN says

    This is my first time making a vegan cookie and I was genuinely surprised by how great it turned out! I followed the recipe exactly and voided the frosting. Instead I added white chocolate chips on top for some extra sweetness. I rolled mine into balls, then flattened them out with my palms since these cookies don’t spread on their own. Their shapes will be exactly how flat you pressed them together in your hands. I would highly recommend this recipe for Xmas!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience! We’re so glad your first vegan cookie recipe was a success! xo

  17. Lisa says

    I made these according to your recipe except substituted the flour with Measure for Measure gluten-free flour and oat milk. Our family has egg, dairy, gluten, nut allergies, but this recipe pleased everyone and we all got to enjoy the same cookies! Even those with no allergies loved them. They aren’t too sweet, have great texture, and are adjustable for the level of crunch vs. chew. I doubled the recipe and refrigerated for 24 hours. We used cookie cutters to make shapes and didn’t have room in the freezer, so we refrigerated for 15 minutes. Worked perfectly. Great recipe! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! This is what we love to hear. Thanks so much for the lovely review and for sharing your modifications, Lisa!

  18. Sarah says

    So glad I found these! I plan to make them to accompany Christmas gifts and wanted to test them out beforehand. They are delicious! I followed the recipe pretty strictly (especially the part where you briefly freeze them before baking since I made cut-out cookies) and they came out perfect. I also briefly froze the dough between waiting for the next round of cookies to finish. I baked them for just barely 8 minutes because I love sugar cookies on the softer side. I also added 1/4 tsp of almond extract, as well as vanilla and they, were so tasty. I think I’ll up the almond extract next round. I used the brand farmers market organic pumpkin puree and I think it gave them a very slightly strange after taste so I may try non-organic pumpkin. I only noticed it because I’ve been using that puree a lot lately and have noticed that taste with other baked goods. For the frosting, I had beet powder on hand and it too turned out great! Very tasty and a little beet powder goes a long way. Couldn’t even taste the beet flavor and the color was gorgeous. Thanks so much, Dana and team for another wonderful vegan recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We LOVE to hear this! So glad these turned out well for you, Sarah! Thanks so much for such a thoughtful review!

  19. Alice says

    Made these for children with egg, nut & milk allergies. My testers (non-allergic adults) liked this cookie very much! Soft & great flavor. So pleased to make cookies the young ones can decorate & everyone will eat!!! Made via recipe, no variations, thank you!

  20. Frances says

    I made these and they came out perfect. I used apple sauce I didn’t have pumpkin puree but I look forward to trying the pumpkin . Because the apple sauce is so moist I did refrigerate the dough for an hour . I was really amazed at how good they came out . I cut back on the amount of white sugar because I knew using the powder sugar to roll them out would cake the bottoms of the cookies which taste amazing. I made thin hard sugar cookies and the thicker softer ones. I prefer the hard ones especially for decorating. Love this recipe!! Making more right now .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristin! We’d recommend shaping the cookies like you would to bake them, then freeze. When you’re ready to bake you can put them straight into the oven and bake! Maybe 1-2 minutes longer if needed. Hope this helps!

  21. Kamielle says

    I was definitely skeptical about the pumpkin puree, but I happened to have some on hand (and was madly craving sugar cookies) so I went for it! Wow, these cookies were easy to make and SO delicious.

    I didn’t have Earth Balance sticks, but I had Earth Balance in a tub so I used that, and it seemed to go just fine! My cookies are not as beautiful as yours, but they sure are tasty.

  22. Claudia says

    I’ve made the sugar cookies twice. I eliminated the nondairy milk – dough was moist enough without. I rolled the dough and used cookie cutters. I did freeze before baking but they still spread. Nevertheless, tasted GREAT! Going to make another batch and try the method without cookie cutters. Was wondering how far in advance dough can be made.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review, Claudia! So glad you enjoyed! We haven’t tried making the dough in advance, it could possibly work a few hours in advance, though it should probably come to room temperature before baking. Hope this helps!

  23. Erika J. says

    My family adored these. They’re the best-tasting sugar cookies I’ve ever made, vegan or otherwise! They hold their shape but are nice and soft, even after fully cooled. Using pumpkin as egg replacer was a stroke of genius. (I used 3 bowls – 2 for the cookies and 1 for the frosting, since I didn’t want to wash anything until I was done). I used Smart Balance sticks. The frosting ingredient list didn’t say how much vanilla to put in, so I used 1/2 tsp. The dough is great to work with – perfect texture for cutout cookies. Also, the subtle pumpkin taste made them a great choice for Halloween! I will probably use this for Christmas cookies too.

  24. Morgan says

    Could you substitute potato starch for the corn starch and it work ok? My son has a corn allergy and we don’t have arrowroot powder. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work! Tapioca could also work if you have it. Let us know how it goes if you give it a try!

  25. Kelly says

    I was skeptical of the pumpkin purée, but this is the best vegan swap for the classic sugar cookies and is now my “go to”. Cook time is tricky with cut outs of various shapes, but they firm up even if it seems like they haven’t been in the oven long enough.

  26. Ali says

    These cookies are the most perfectly yummy … just really amazing! Definitely a solid in my go to rotation for, “feeding to other people with smashing success!”

  27. Alexa Katz says

    I tried making the sugar cookies and used “just egg” for the egg substitute, coconut sugar and brown sugar, and tub butter. With that being said, I don’t know if that affected the final product but these tasted more like biscuits to me! The consistency was like a biscuit too. Not sure what I did wrong :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa, sorry to hear they didn’t turn out! We’re thinking it was a combination of coconut sugar (which makes them softer) and just egg.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karina! It’s possible that coconut oil could work here, but we haven’t tried it. You do need something that starts solid, not a liquid oil, for the recipe to work. Let us know how it goes if you give it at try! xo

    • Michaela Rayer says

      My sister has a TON of allergies, including ones in this recipe so good cookies are hard to find… but these turned out amazing!
      I made them for my sister for her birthday and she can’t have egg, gluten, dairy, or almond so I used Minnesota Flour Company gluten free flour and I used oat milk instead of almond milk and they were AMAZING.
      I dyed the frosting using Raw Nice super food food coloring so we did pink dye (pitaya).
      So yummy and will definitely make again!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, yay! We’re so glad your sister was able to enjoy them with some modification! Thank you for sharing, Michaeala! xo

  28. Lisa says

    I used applesauce & omitted the nut milk. Subbed coconut sugar for the brown sugar. Used Earth Balance sticks. Refrigerated dough overnight. Dough was easy to roll between parchment, no sticking at all. Used small, simply shaped cutters. Forgot to put some in freezer before baking and they did not spread – perhaps because dough was chilled? Remembered to chill rest before baking and found no difference. Cookies were softer than a typical sugar cookie but delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Lisa! We’re glad you enjoyed them =)

  29. Anna says

    These cookies were incredible! Made them for Valentine’s Day and, inspired by Dana’s beautiful photos, did a white/pink/red gradient for the frosting. Will try beets next time. I used one cup of powdered sugar for the frosting (for a half-recipe of 10 cookies) rather than 1.25-1.5, and it was plenty for the right consistency and sweetness. I was generous with the vanilla, perhaps doubling it in the cookies and throwing in a hearty splash for the frosting. Two of us devoured 10 cookies in one sitting, and the dogs went nuts licking the bowl. (Thank goodness we didn’t make the whole 20-cookie recipe! :D) Soooooooo good. Paired wonderfully with cold brew.

  30. Carissa says

    I made these and made them pink for valentine’s day and one they are so good! I’ve never made sugar cookies since I’ve gone vegan and I was afraid I’d mess up, but they came out perfect!! Also I didn’t cool them (I’m not the best at reading all the recipe directions) but they still turned out in tact, although they probably would’ve been better had I cooled them haha!! Thanks so much for this awesome recipe, I will definitely be using it again!

  31. Alex M says

    This recipe is amazing!! I added a little bit of almond extract with the vanilla extract, and it was sooo good. I actually used it to make the crust for a fruit pizza. I just shaped it into a circle and then rolled it out between two sheets of parchment like the recipe said, then baked the whole thing. Ended up baking it for about sixteen minutes and it was completely perfect.

  32. tee says

    I am allergic to eggs so I usually use vegan recipes as a base. I made this with cow’s butter, didn’t have brown sugar so added more white, and used the apple sauce, and used cow’s milk, and it was amazing! I baked for about 14 minutes and they’re perfectly crispy on outside and soft on inside. Haven’t iced yet because I probably won’t be able to keep them un-eaten long enough to do that.

  33. Sara says

    Gosh, this makes an excellent sugar cookie! Followed the recipe as exactly written and comes out perfect every time! Thank you!

  34. Kiki Leigh says

    These are amazing!!!! I went vegan this year and I was afraid I’d miss out on my grandmother’s amazing sugar cookies. I think that these maybe taste better even :o

      • Keri says

        First, I want to say “Thank You!”…love all your recipes and can’t begin to tell you how much they save me on a daily basis. I made this recipe with a gf flour, Pillsbury Best, Gluten Free All Purpose Blend. Haven’t tried other gf flours but have to say these are yummy and we haven’t even frosted them yet.
        Can’t wait to frost them. Had a great time with my kiddos making these. :)

      • Anaya Crow says

        I’ve used baking soda and vinegar as egg replacer for some recipes. They work for some but not for others. Do you think it would work well for these sugar cookies?

    • Jess says

      I love love LOVE this recipe! I’ve used it twice now, once for Halloween cookies, and today for Valentine’s. I used the 10 minute freeze trick for the shapes, and they did not spread at all! I used an 8 minute baking time, which was forgiving for inconsistent thicknesses.

      This recipe is pure perfection, thank you so much!

  35. Nikki says

    Made this exact recipe yesterday and DELICIOUS!!!! I’m vegan and have never made sugar cookies. Will probably never use another recipe lol. I was a little worried you’d taste the pumpkin (I love pumpkin but just didn’t want it to be super noticeable in the cookie) but after refrigerating overnight you couldn’t even tell! Love!

  36. Nad says

    Made these today with my 7 year old as Christmas goodies for her friends. first time making these and they were awesome! a little time “sensitive” with having to freeze and freeze in between cutting out shapes, but other than that, super easy and yummy to boot. we used apple sauce instead of pumpkin puree and turned out great! will be making more batches this week for more treat dropoffs. thanks Dana!

  37. Trisha B says

    Currently 730 pm; Can I refrigerate the dough till tomorrow evening around 6 pm? Or freezing it and leaving it in the fridge for the day? Would you recommend rolling it out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trisha, that should be fine. Just let the dough sit at room temp for about 20-30 minutes until pliable. Hope that helps!

  38. Heather Knox says

    We made this recipe x 6 (at least!) today. We used mashed bananas (instead of pumpkin) and coconut oil (instead of vegan butter which we don’t have access to) and it worked beautifully. We have over 200! We will be giving them to children living in extreme poverty in a rural village in the Central Highlands of Guatemala tomorrow. Thanks for a great and easy recipe!

  39. Annie says

    we baked cookies and decorated with this recipe. They held shape super well and were a healthy version. Unfortunately my kids didnt like the taste, they said it tasted like healthy pancakes not sugar cookies. They ate them all 😁

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie, it sounds like you only used this recipe for the frosting, not the cookies? Is that correct?

  40. Jenna Lueth says

    Excited to try this recipe! What have you found to be the best non-dairy milk option? Was thinking of trying coconut but wasn’t sure if almond would give it a better flavor. Thanks!

    • Lylian Munoz says

      No, sorry we only followed the recipe for the cookies. Im baking the rest of the dough right now but just for hubby. Kids dont want any 😢

  41. Cha says

    My husband is suffering from Acid Reflux and I am in search for a cookie receipe he could eat. I would love to try this one but wondering if I should make further modifications? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cha, unfortunately, we can’t offer personalized nutrition advice. We’d suggest working with a practitioner (such as a nutritionist) for guidance.

  42. Nico Peralta says

    If refrigerating overnight, the dough gets hard. Can I roll them flat onto a baking sheet and then refrigerate overnight?

  43. Ashlee says

    Hello, can you sub maple syrup for the sugar, or would that ruin the recipe? If you don’t think that will work, can you just use 1/4c of coconut sugar for the brown sugar, and then maple syrup for the white sugar portion? Let me know!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think your second swap sounds better: coconut sugar for brown, and maple for the white sugar. However, this will darken the cookies and change their flavor. And you may need to add more dry ingredients to compensate for the moisture maple syrup adds.

  44. Victor says

    Does corn starch or arrowroot powder yield better results? (You know how it is feeding nonvegans vegan food… everything has to be perfect!) Also, do you know if it would be possible to half this recipe?

  45. sarah says

    this recipe is super easy and dough comes out great! followed the recipe exactly and had a lot of fun with some christmas shapes. first time making any sort of sugar cookie and happy that these came out well! the frosting also is perfection !

  46. Maddie says

    These. Are. So. Good. Dangerously good! I plan on making them again to decorate for the holidays, but I just whipped them up today for fun! Half of the dough went in the freezer to be baked at a later date. Love!!!!

  47. Lydia says

    I’d love to make this but I am not vegan, if I were to use eggs instead of pumpkin puree, how many eggs would that be? And if I do end up using pumpkin puree, I was wondering how does it taste? Does it taste like pumpkin?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, it adds moisture, but does not taste like pumpkin. But if you’d like, you could try replacing the pumpkin with 1 chicken egg. Let us know how it goes!

  48. Grace says

    I decided to try this recipe for my first of many Christmas cookie makings! I tried it out by also making them GF, using the Bob’s Red Mill GF all-purpose baking flower, and I was out of pumpkin puree and applesauce so I substituted with a flax egg. They are delicious!! I will be posting on my instagram about them and a few pics of them if you want to see! I will be sure to tag, my account is @atoast.to.avo

  49. Stephanie Pin says

    Thank you for your wonderful recipes. This is my 3rd year making this for the holidays. They are always a huge hit and my husband easts at least 5 in a row after we frost them. This year I made the dough late to let it chill overnight and forgot the arrowroot flour :(((((. Good news is cookies still turned out great. I can not really tell the difference. Happy Holidays.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad it still worked and that you enjoy this recipe. Thanks so much for your kind words and lovely review, Stephanie! xo

  50. Anita Barnes says

    These cookies are dangerously delicious. I had to get my husband to hide them from me, or I would have eaten them all.

    The only challenge I had was with the use of cookie cutters; the dough stuck to them and it was pretty messy, so I passed on using them. Next time, I’ll try a sprinkle of flour.

  51. Aricka says

    Made these with my son a couple weeks ago. They turned out awesome! Our shapes baked lovely because we did take the time to freeze the dough as recommended above (my son wasn’t too happy about the extra wait time, but it was definitely worth it in the end). We will be making these again within the next couple of days.

    Thank you :-)

  52. Skyler Pemberton says

    Would it work if I doubled this recipe or would it mess up the proportions?? Thank you so so much and I absolutely love everything minimalist baker does. You guys are my vegan heroes❤️

  53. Lyuba says

    First time cookies for me as well. Not really managed to make the shape, however really good taste! I will try again.. What you do here on minimalistbaker is really amazing.😀 I love all your recipes and because now we are on lockdown I cook 2,3 times per day 😊😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you’re enjoying our recipes, Lyuba! Thanks so much for your kind words and lovely review! xo

  54. Desere says

    First time trying sugar cookies. Substituted pumpkin puree with apple sauce, cane sugar with maple and vegan butter for coconut oil. Cookies turned out great, just struggled with the consistency of the frosting as I had to make my own powdered sugar. My son helped and loved them

  55. Nicol says

    I usually love your desserts, but these cookies tasted off. I subbed coconut sugar for cane but followed the recipe to a T otherwise. I’m hesitant to try and make these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicol, so sorry to hear that was your experience! Cane sugar helps with texture, but coconut sugar shouldn’t cause it to taste off. Is it possible one of your ingredients was spoiled? Or were the baking powder and baking soda measurements swapped? Could you share more about how they tasted off? We’d love to be able to help troubleshoot!

  56. Frizzle says

    This recipe is GREAT! I was looking for a vegan recipe that didn’t contain flax or some other egg replacer that I didn’t have. the pumpkin was wonderful.

    Word of caution: I was planning on rolling these out and using cookie cutters but missed the step about flouring the parchment- do not miss this step, it sticks. I ended up scraping them off the parchment rolling them in balls which was perfectly delicious. Will make this again, very easy. I think for the first time in my life, I did not alter this recipe at all.

    I froze the second half of the dough and I think this made better cookies the 2nd time around.

  57. Carley W. says

    The whole time I was making these my husband was very concerned that I was using pumpkin. He hates pumpkin. However, now he is having a huge problem because he can’t stop eating them!!! They are the perfect combination of chewy, crisp, and sweet!! Thank you for the awesome recipe!

  58. Amanda says

    I made these sorta.

    I made them vegan and Gluten free. I used King Arther’s Measure for Measure flour. I used flaxseed and honey instead of pumpkin puree. I used Baking soda and AVC instead of baking powder. And I added Cocoa Powder to make them chocolate.

    Lets just say my family may not get a chance to eat these. wOW!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well! Thanks so much for the lovely review and for sharing your creative modifications, Amanda! xo

  59. Erika Bee says

    This was my first time making cookies from scratch. Thanks covid.

    I replaced pumpkin with 1/3 of a banana. I think i can really get creative with these cookies. My non-vegan mom loved it.

  60. lindo says

    These were amazing! I used flaxseed meal (because I didn’t want to waste the excess pumpkin puree) and it worked well as an egg substitute! Great texture and flavor

  61. linda handel says

    I am going to use this sugar cookie recipe to make a pie crust bottom for strawberry/rhubarb pie. I’ll roll out the dough and slide onto a pie, blind bake the crust and add the prepared filling. Off to get those delicious Oregon berries tomorrow for jam and pie!

  62. Rachel B. says

    I wanted to make a treat for my vegan friend who is studying away for finals. Delicious! Next time I will try a flax egg instead of the applesauce and nix the baking powder all together. I was looking more for a chewy instead of soft cookie.

  63. Alex says

    Hello, cookie recipe is fantastic! I didnt have a purée at the time so i subbed it with 1 tbs of flaxseed sitting in 2&1/2 tbs of water for 3 minutes and added that to the butter mix. Kids loved it with the decoration cut outs

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Alex! Thanks so much for the lovely review!

  64. Alli Matarrese says

    These turned out amazing despite all the changes I had to make! I used Walmart’s gf all purpose flour, applesauce instead of pumpkin, and the tub of vegan butter instead of the sticks (just made it work with the ingredients I had). The dough seemed the perfect consistency without the almond milk so I just did not add it. They ended up so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Alli. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Jessica Goldstein says

    Hi there! I’ve made this recipe before, and it turned out so well. It was the best gift for my friend :) I don’t have cornstarch this time (also only banana as an egg substitute). Do you have any suggestions on what I should do about the lack of cornstarch/arrowroot? Thank you so much!

  66. Misha says

    I used Millet flour and chia seed (for egg substitute ) and the dough was soooo sticky! :(

    Even with using additional flour it was still sticky, couldn’t even use a rolling pin.

    I’m guessing the flour was a miss? What do you think?

  67. Diana says

    Delish! Will make again.

    Kid approved too. I was not consistent with the thickness and preferred the thin ones, they had a nice crunch to them.

    Also made the frosting and it was a hit for non-dairy people too. I colored it pink with
    De-thawed dragon fruit juice; not needing the Splash of almond milk.

  68. Marla Webb says

    I have made these several times. They are amazing. I need to make some today for my grand daughters class for tomorrow. I don’t have pumpkin so I was wondering how the applesauce turns out. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marla, You can read about other readers experiences in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “applesauce”) in the post and comments. Hope that helps!

  69. Elise says

    This is the absolute best sugar cookie recipe I’ve ever made. I used Melt brand vegan butter. The pumpkin is amazing. I was skeptical at first but wow. Thank you for this!!!

  70. Cathy says

    These are great soft cookies. I made them for my son, a vegan. I like them and I can’t even tell they are vegan.

  71. Ashley says

    Wanted to add one more thing! Making these cookies now and since I don’t have beets for colored frosting, I do have frozen blueberries. I just let them defrost a little then squeezed juice into frosting. Turned frosting into a soft purple! ??

  72. Ashley says

    This recipe was a hit! My kids and husband loved it. We also had a great time decorating the cookies with frosting and sprinkles. Had no idea frosting was so easy to make. Will be making it this way from now on! Didn’t have any beets for coloring but will definitely try soon. Also, I did not have pumpkin purée so we just used an egg and kept all other ingredients the same. Came out perfectly! Thank you ?

  73. Kieran Cleary says

    Thanks! Just the recipe I was looking for. Added canned pears to the dough, and put a banana slice on top of each one!

  74. Karen says

    For ideas on food coloring: Watkins Food Coloring appears to be vegan, using beet juice, turmeric, and spirulina for color.
    There are tips and the comments say these colorings are vegan, but not organic. Would blueberries (juiced) mixed with turmeric yield green?

    My grandmother colored eggs by adding onion skins to the boiling water. They were a brownish orangey tint, which makes me wonder about other boiled greens.

    Maybe that sparks a few ideas?

  75. Erin says

    These cookies are delicious! Even without the frosting (although the frosting is a little bit of magic!) they are light and soft and have a nice, not too sweet taste. Perfect with ice cream. Will definitely be making them again!

  76. Leanne Macdonald says

    I am SO confused. I’m not much of a baker, but I made these for Valentine’s Day and they were fantastic. After some failed vegan dessert preparations prior, I was so excited to make these for Christmas. They were completely and entirely different! I didn’t think I did anything differently… all I can think is I used another brand of raw cane turbinado sugar that seemed a bit moist, perhaps I over-stirred them, or it’s because I moved to a new house and oven? Instead of baking up nice, thin and crisp, my cookies fluffed up and when cool they are dry and don’t taste very good. Any theories on why they came out so drastically changed?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I can’t! Not sure what happened, Leanne! We’ll revisit the instructions / ingredients to see what could’ve happened. Perhaps some of your ingredients were not fresh?

  77. Casey says

    Second year in a row making these with the kids. I’m not usually a fan of sugar cookies, but these are delicious! Turned out great again! They lasted a long time in the freezer last year.

  78. Sarah M says

    I was pretty hopeful about this recipe initially, but even after refrigerating for 3 hours, the dough was just too melty to even handle and I had to scrap the whole thing. Bummer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that happened, Sarah! What kind of vegan butter did you use? We wonder if that could be the issue.

      • Sarah M says

        I used earth balance but the dough just didn’t stay firm, so weird! I used my cuisinart mixer and followed the recipe to a T! I’m going to try again today and maybe add a little more flour or something.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Are you using the Earth Balance sticks or the kind in the tub? We recommend the buttery sticks. Good luck!! Keep us posted.

  79. Aileen says

    Made this recipe for my non vegan co workers last year and it was huge hit! I forgot to pick up pumpkin puree this year though, do you think I could sub aquafaba? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it!! The pumpkin puree is replacing 1 egg. Three tablespoons of aquafaba is equivalent to about one whole egg, though we have not tried aquafaba in this recipe and cannot guarantee the results. Report back if you test it!

  80. Amy Roose says

    Amazing! I am a hot mess in the kitchen and was a little put off at first on the list of ingredients but these were super easy to make. I ended up not using baking powder bc apparently I didn’t have any but the cookies came out great anyhow. Super tasty, soft and fluffy. I baked them as balls for 10 minutes then smushed them down and cooked for an extra 2 minutes. Even my 13 year old liked them and he’s super negative about anything vegan ? and non bacon.

  81. Samantha says

    Followed the recipe to a T and they came out AMAZING!! I made cut out cookies and didn’t have any wax paper but parchment paper worked just he same. Thanks for sharing this recipe. My newly vegan husband is very excited there will be Christmas cookies he can eat that are actually delicious !!! Thanks again!

  82. Amy says

    Hello!! I am looking forawrd to making these for the first time tomorrow. What non-dairy milk would you reccomend using? Thank you so much! I am sure these are going to be delicious!!

  83. Maddalena says

    I’ve tried many of Dana’s recipes and loved them all, but I must say that these cookies did not work out at all for me. I followed the recipe to a t, although I did use the applesauce instead of the pumpkin puree. The cookies came way too puffed up, they kinda lost their shapes and I have to say, the taste wasn’t that great either… I don’t know if this is because of the applesauce or maybe the butter I used wasn’t the best (even though I’ve used the same butter for years and made other sugar cookies and never had problems). Given the fact that all the reviews are positive and I’ve followed almost all of Dana’s vegan recipes and they were great, I don’t understand what I did wrong. Can anyone help me understand?
    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Maddalena, we definitely haven’t tested this with applesauce. It’s definitely a wetter texture than pumpkin. But assuming you didn’t change anything else I’m not sure what could’ve gone wrong.

  84. Ciera says

    These were great! I actually did sub for the applesauce cause that’s usually my go-to. Still gave me the outcome I was looking for. I also only used brown sugar and no extra sugar. These are for my toddler and I know she’s gonna love these!!! Thanks!

  85. Alicia says

    These cookies are fantastic, and versatile and I make them every year and they are a hit! Thank you so much for this wonderful recipe ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alicia. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  86. Megan says

    My son is allergic to dairy and eggs so I do a lot of vegan baking. I looooove these cookies. Not too sweet but sweet enough for kids! I chill the cutout dough on the pan before baking to keep the spreading to a minimum when we do cutouts. These are delish and I can pretend they’re sort of healthy because pumpkin.

  87. Morgan O says

    Hey .. my whole family loves these cookies but I have a couple questions!

    1. If doubling the batch do I still double the baking powder? (Recently experienced very fluffy cookies in a different recipe from what I assume was too much baking powder.)

    2. Can I use regular eggs instead of pumpkin and if so, how many?

    Thank you so much for so many fabulous recipes! Your recipes are my go-to for all holidays and events!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can use regular eggs – I’d say 1 (as the recipe is written). If doubling, maybe 2 (small).

      And for less fluffy cookies, leave the baking powder to the amount written! (don’t double).

      Good luck, Morgan!

  88. Ann says

    My son has dairy and egg allergies so he never had a sugar cookie before until today! These turned out amazing and he had so much fun rolling out the dough and cutting them with various cookie cutters. We didn’t use frosting this time but will definitely make more cookies closer to Christmas and he will be able to use frosting and sprinkles. Thank you so much for sharing this wonderful recipe.

  89. Kaila says

    Can’t wait to try this recipe! During your recipe testing, did you try it with a flax egg? I’m curious as to how much it would change the texture.

  90. Serena Leone says

    These turned out awesome and held their shapes! I love your vegan recipes. They always turn out lovely. I often turn to your recipes first when trying things and they always turn out better than I expected! Your instructions are clear and easy to follow and much appreciated. Thank you kindly.

  91. Veganbrujera says

    Very tasty and simple. I didnt have any arrowhead root powder or pumpkin puree. I replaced the pumpkin puree with a mashed banana following the 1/4 measurement and the cookies came out fantastic!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Kelsie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  92. Jenah L. says


    I was looking at some good cookie recipes to use next week on my anniversary and I think this one might be perfect :) I was just wondering one thing about the frosting; Do you think it would do well in a piping bag? I would like to write something on my cookies if it will hold up well.

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think so as it’s not super thick. But if you give it a try let us know how it goes!

  93. Maeva says

    I made these replacing the butter with coconut oil and without a mixer and they turned out fucken fantastic. I didn’t do the frosting, but the cookies are sweet enough without it in my opinion.

    Now I’ve just gotta figure out what to do with the rest of this pumpkin puree!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maeva. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! P.s. you can filter by ingredient on our recipe page to find all of our recipes with pumpkin! Hope that helps!

    • Dory says

      Add to a tomato base soup…it’s that ingredient that makes a rich and hearty difference but you don’t know exactly what it is..freeze til you make soup

    • shan says

      Pumpkin mug soup! I mix about 2/3 cup pumpkin purée With 3/4 cup Veggie broth, 1/4 tsp sage and heat in microwave for about 1 minute, then add some cashew milk and heat again for about 30 seconds until hot but not boiling.

  94. Larry Kluger says

    You asked to share natural food colorings that I have used. I used pink, green, and yellow for animal cracker cookies. For pink, I used freeze dried strawberries which I ground up (I got them at Trader Joe’s). For green, I used matcha powder. For yellow, I used turmeric (when used in small quantities, its flavor was not detected). I appreciate your site and am always intrigued by your ideas.

  95. Jenny Leigh says

    Hello! I believe I made a different version/recipe of this your sugar cookies in the past but can’t seem to locate the recipe. It was gluten and dairy free. I’m pretty sure it used part almond flour and part coconut flour. I also believe it had an egg in it. Am I remembering incorrectly? Is this recipe still available somewhere? Thanks for your help. I am a fan of yours for your healthy versions of desserts and their simplifications!

  96. Nakia says

    Thank you for this recipe, these are absolutely amazing! I’ve tried other sugar cookie recipes but none are this delicious. I’ve made them for Valentine’s Day two years in a row, coloring the icing with beets like you suggested, and they’re always a huge hit. Could you do a recipe for vegan royal icing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you like these cookies! We will add vegan royal icing to our requests list! Thanks for the lovely comment!

  97. Chelsea says

    This has become my go-to cookie recipie! They’re very easy to make, super soft and so, so good. The pumpkin purée doesn’t add any flavor but makes them nice and fluffy.

  98. Ashley says

    Thank you so much for this recipe! I’ve made them twice within a week for activities and they’re perfect. I followed exactly and used oat as my df milk. They’re just the right type of soft and they kept well in the fridge for a few days after, staying chewy. My four-year-old is all about the shapes right now, so I’m so glad to have a go-to vegan sugar cookie. You’re awesome!

  99. Olivia Ladaire says

    I made these cookies and were so delightfully surprised at just how well they turned out! They were very soft when they first came out of the overn (which is really how I like my sugar cookies!) and hardened very nicely! No one would have guessed they were vegan! Loved them!

  100. Mayte says

    I’m trying these today for my alergic nephew. For the dying, i’ve Gotten great results with turmeric for yellow, matcha for green (though not recommended for kids because of its excitant properties), and powdered dehidrated strawberries for pinkish red (you’ll need a good amount for better color, so you should add less sugar so you don’t get an extremely thick frosting)

  101. Hayley says

    I added some cinnamon, nutmeg, ginger and allspice to play on flavour with the pumpkin purée. I also dipped in dark chocolate instead of frosting :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elliott! We create our recipes with everyone in mind and that being said, we would recommend this recipe to all eaters :D

  102. Kelli says

    I make sugar cookies every Christmas and I have to say (humble brag forthcoming), I have pretty much perfected the traditional recipe. I’m trying to go 100% plant-based and my traditional recipe calls for eggs. I gave this recipe a try, but with low expectations…and. I. Was. Blown. Away! Even better than the original — my son, who was complaining about my vegan attempt at Christmas cookies, said “I don’t usually even like sugar cookies, but these are soft and crispy at the same time!” This will be our new holiday tradition :)

  103. Lynsey says

    I made this with the applesauce and they turned out fantastic! I made them for Christmas and had to make another batch because they were gone so fast! Thank you!

  104. Nidhi says

    The cookies look lovely. Was thinking of trying out an Spiced Orange cookie with this as a base (adding Orange zest and some spices). Could I use normal dairy butter and milk along with applesauce for the recipe(as my friends are only allergic to eggs and not dairy).


  105. Shannon Menendez says

    My boys and I made these today. So yummy! Only problem was that my vegan butter cream with Earth Balance coagulated a little. I’m wondering if maybe it wasn’t room temperature enough? Still the best flavor, though! I was going to attach a pic but didn’t see a way to. Thank you for the best recipes, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm it sounds like that might have been the case.. We’re glad you still enjoyed them, Shannon!

  106. Jacky Surber says

    I made these exactly as the recipe calls except with Dana’s GF flour mix, using the arrowroot for the binder. They came out perfect, just a little too sweet for my taste. I will definitely make these again and try them with less sugar. The butter I use is Myokos from Trader Joes.
    Thank you Dana!

  107. Kathryn says

    I make these cookies every year for Christmas, at least two to threes times. They are the best sugar cookies I’ve ever eaten. I can’t go back to the pre made tube kind. I like making them and pairing it with a pot a tea for a “Christmas tea party” with my two daughters. I also tried your ginger bread cookies for the first time a few nights ago; they were wonderful. Still haven’t decided which one to make for Santa this year.

  108. Andrea says

    I just made these cookies! Pretty simple & taste great.
    We’re having friends over tomorrow for cookie decorating and they needed to be dairy free, so thank you for the fantastic recipe!

  109. Cherie Sarachan says

    Hi Dana,

    Just looking at the recipe for vegan sugar cookies and wanted to make Chanukah cookies but I wasn’t sure if these would be good as cut out cookies?
    Thank you so much – just love your site


  110. Daina says

    These are the best vegan sugar cookies! I like mime crunchy so 10 mins was perfect! I don’t use brown sugar so I used coconut palm sugar in place of that and didn’t change anything else. I did keep the cut shapes in the freezer before baking and all my shapes stayed as they were. I like them without any icing. Just the perfect amount of sweetness!

  111. AnnaMaria Guevara says

    Made these this evening and though the flavor is good they dont have the texture or taste of sugar cookies. Mine came out very soft! Not sure why? Followed recipe as is

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps add a bit more flour next time to thicken the dough. Chilling longer before baking can also help!

  112. Lori Gulley says

    You asked about green food coloring. I dehydrated fresh comfrey leaves this past summer for use in homemade comfrey salves. Some of it I extracted by soaking in olive oil, and some I tinctured in 50% (100 proof) organic alcohol. The alcohol tincture turned out to be a very GREEN green color, beautifully dark. I bet it would work very nicely as a green food coloring, albeit slightly alcoholic. That would probably evaporate out as the frosting dries on the cookie, though. It colors a cup of tea a lovely shade of green, and a couple of 1 Tbsp doses completely cured my knee pain (comfrey is very healing to bones, muscles, ligaments, and tendons).

  113. Lili says

    I know it’s been said but with the holidays here and people looking for recipes I’m going to add again that these cookies are a delicious, soft sugar cookie and you absolutely can NOT taste the pumpkin! I bake these often and all of my family & friends agrees, no pumpkin flavor. If you are looking for pumpkin flavor, add some pie spice into the dough or frosting or use pumpkin pie mix pumpkin in lieu of the 100% pumpkin. Some other awesome flavors I’ve added are cardamom, cinnamon, Rose petal, lavender, peppermint, lemon, orange, marjoram, anise, fennel, and curry! See, I really do love these cookies and they’re so versatile! For most those I just add a bit of essential oil! If your old recipe that you loved but then went vegan, called for sour cream, add exactly one drop of lemon EO to get just that tiny tad of tart. Happy holidays! Oh also, Bobs Red Mill 2 to 1 works like a dream in these cookies if you need GF.

  114. Nicolena Crescenzo says

    OH MY! These are so delicious. Seriously. I didn’t change anything about the recipe and I ended up spooning them instead of rolling them out because I wanted to see if this will be the recipe I use for roll out Christmas cookies this year. Since roll out takes so much longer I wanted to get the taste before I committed my cookie cutters. Know what one of the best things about this recipe? No risk of getting sick from eating the uncooked dough ? gosh these are so good!!

  115. alpineazalea azalea says

    Making these w Veg “shortening “, not margarine. Look light tangerine color… Used unrefined sugar. Do not quite satisfy sweet tooth of youngster ( Well… not a good yardstick ).
    Was thinking of grinding in some flax seed for substance…..

  116. LaDonna Saylor says

    I was wondering about the powder sugar? I’ve been told It’s not vegan bc it’s basic wedgie sugar in a powder forum…. Is this PS any different brand? I made dough but i left out the plant based milk. Bc it was wet enough … The dough turned out good.

  117. Lisa says

    I’ve been looking for a healthier vegan cut out recipe and this was perfect. I substituted oat flour to make it GF and used Lucuma powder and a little maple syrup instead of sugar. They taste great and were easy for the kids to cut into shapes.

  118. Bree says

    it was amazing, but i had ran out of Cornstarch but I remembered that to make confectioners sugar/powdered sugar it had a load of corn starch plus sugar so you should try that for a sweet treat

  119. Tiff says

    You nailed it… per usual !!!!! I just made these in circular form and added vegan m&ms to the tops (brand is Unreal from WF) and used Nada Moo vanilla ice cream to make vegan m&ms ice cream sandwiches!!!! Kept them in freezer overnight and were the BEST ! Brought to a dinner party and everyone thought they were better than the real ones!

  120. Alyssa Tlera says

    Hey, this is kind of a weird question but I was hoping you could share where you got those little metal cups that are holding the frosting in the pictures. They’re so cute!

    Thanks! :)

  121. Samantha says

    I just made this recipe and it was my first time making cookies! They came out SO delicious. I shared them with my sister and my nephew. (He’s a very picky eater and he loved them!) Thank you so much!

    One quick question…
    What is the best way to store the frosting? I had a little trouble where I refrigerated the frosting and I added a little bit of almond milk after to help it return to the correct consistency but it became grainy. Not sure If I missed a step or did something wrong?

  122. Ayaka says

    You said it can store at room temperature, but your icing has earth balance in it… is it safe to not refrigerate??

  123. Adriane says

    How many eggs is the purée subbing for? I don’t have pumpkin purée handy but I do have a can of chickpeas. I am just wondering how much aquafaba to use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! The pumpkin puree is replacing 1 egg. Three tablespoons of aquafaba is equivalent to about one whole egg, though we have not tried aquafaba in this recipe and cannot guarantee the results. Report back if you test it!

      • Adriane says

        Thanks!! I ended up using the equivalent of two eggs, so six tablespoons of aquafaba. I also used whole grain flour which might be why the extra liquid was needed. Didn’t use the arrowroot or corn starch. The cookies are delicious!!

  124. Giuliana says

    These are the best vegan cookies I’ve found so far. The dough was really sticky and kinda hard to work with after 15 minutes in the freezer so I’ll probably chill them overnight next time. These were soft but firm and really easy to put the frosting on. They taste better than the non vegan ones at the store!

  125. Beth says

    Made these yesterday with my 2 year old to give to her friends for Valentine’s Day. They’re great! Thanks for the recipe.

    Quick question — if you get a chance — would love to know if I should keep them at room temp until Weds (again, we made them Saturday), or would it be better to freeze until then? Thanks!

  126. Maddie says

    Made these with tapioca starch instead of arrowroot and it worked! Also found I didn’t need the almond milk because they were plenty moist. Hope this is helpful. LOved them! Love your recipes!

  127. Kesina Gray says

    Wow!! This was my first time baking anything vegan and it was delicious!! I was very nervous to use the pumpkin but they were soooo good! My son and husband ate them all up!
    Thanks for the great recipe!

  128. Jess says

    I LOVE this recipe! My only issue was the shape-loss when baked. I like a firm edge to cut cookies (yes, a little ridiculous, I know), so I added 1/4 cup of almond flour to the standard recipe (and used one tbsp of Bob’s Red Mill Egg Replacer for the egg/pumpkin). It worked like a dream! They puffed up a little, but not out, and held the perfect shape and slight crunch when cooled. I also added a bit of almond extract to the icing, for a little extra kick. Thanks Dana! J

  129. Jennifer says

    Last year after becoming vegan, I made some sugar cookies at Christmas time that were huge flop! I’m happy to say that these cookies did not disappoint! I’m once again able to enjoy sugar cookies with my family and they didn’t even know they were vegan! Thank you

  130. Sue says

    Made these cookies and all went well with dough etc. However, there was a slight pumpkin taste. The next time I will try either applesauce or yogurt which other reviewers used. Will definitely use this recipe again as it is easy with few ingredients. A winner for sure.

  131. Maya says

    Great recipe! I made this with 3/4 coconut butter, 1/4 almond butter instead of vegan butter and whole spelt flour instead of white flour. It turned out chewy and delicious!

  132. Sarah Barili says

    Hello! I made these cookies with a couple substitutions.
    1. Subbed cane sugar for brown sugar because I ran out
    2. Applesauce for pumpkin puree

    And I’m cooking at 6500 ft. Elevation and these cookies were delicious. They fluffed up a lot higher than the ones in the picture. I rolled them in sugar before cooking them so they are dense and chewy but a little crispy on the outside. Fantastic recipe I will be using every year for Christmas cookies! Thanks !

  133. Ac says

    I just made these. They are delicious. My daughter is recently vegan so I’ve been experimenting with cookies this Christmas. I cooked some cubes of pumpkin in the microwave then mashed them, also used coconut oil in place of vegan butter. It seemed a little chunky before baking but they taste great. Thanks!

  134. Aimee says

    Just wanted to put ‘I made this’ input on here ! I made this recipe last Christmas as is and they were so good ! Along with the gf gingerbread recipe. I only had gf flour this time around so I decided to make them with that flour and see how they turned out ! I used bobs red mill baking flour mix and followed the recipe exact otherwise and they turned out awesome ! I made them into rounds since I lost my cookie cutters in our last move, and the only think I noticed was they were flattening so after about 4 minutes in the oven I took a spoon and helped flatten them out a bit ! So for anyone wanting to make this recipe gluten free go for it it works perfectly !

  135. VeggieChick says

    Made the dough over the weekend & baked/frosted today! So easy! (I did not roll out, simply measured 1T balls & baked). Instead of the pumpkin puree or applesauce, I simply added a 5.3 oz container of plain coconut “yogurt”. What a great dough consistency & by doing this the flavor remained true sugar cookie. (Had a container in refrigerator that was begging to be used for something). Yes, will make again – probably right after these are gone :)!

  136. Liz says

    These turned out delicious! I am breastfeeding and have cut out dairy, but really really miss cookies! (Oreos, while dairy-free, give me and baby, ahem, digestive issues.)

    I used vegetable shortening in place of vegan butter and it worked out great. I also used cinnamon apple sauce (can’t taste the cinnamon in the cookies) instead of pumpkin because it’s what I had in the pantry. I had flax milk in the fridge and added a healthy splash to the dough. The glass dipped in sugar to press the cookie dough balls down was a great idea. It imparts a nice delicate crunch to the outside of the cookies. Overall, these cookies are wonderful and I plan to make double the amount to freeze half the dough for later. Thank you so much! :)

  137. Brittani says

    Can the icing stay out after the cookies are iced? I know wiTh other recipes if not kept refrigerated the icing melts?

  138. Gretel says

    I made these once with pumpkin as indicated on the recipe, and they were fabulous, with just the slightest taste of pumpkin. I decided to try using a mashed ripe banana this week (doubling the recipe since there was about half a cup of banana), and they are incredible – the flavor of the banana is much stronger, but the texture is just perfect. I don’t think I have ever had banana in cookies where it doesn’t end up with a weird texture. These would also be good with some mini chocolate chips in them. These cookies do not taste lacking in any way, and even my non-vegan (and VERY picky) husband commented on how good they are. Thank you so much! This is a recipe I will be using frequently.

  139. Jana Bedard says

    HI! One thing I love about your recipes use how you add the weight in grams for ingredients where it makes sense. Will you please add the weights for these ingredients? Thank you!

  140. Theresa "Sam" Houghton says

    Just whipped up a batch of these using coconut butter instead of Earth Balance, and the dough consistency is PERFECT. I can’t wait to bake them later — I’m using the “smash with a sugared glass” method. Thanks for this great and easy recipe — so quick and easy, I was able to throw it together before church. ^_^ Fantastic way to spend a Sunday morning before Christmas. I appreciate your hard work and high-quality vegan recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can store leftovers covered at room temperature for up to a few days and for longer-term storage, throw them in the freezer and they’ll be good for several weeks! Happy baking!

  141. Gabrielle says

    Can I make these with coconut oil instead of earth balance as a butter alternative? These look sooo delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Under most conditions, vegetable oil may simply be used as a replacement for butter or margarine for cooking and baking, using the measurement of 1 cup butter/margarine = 3/4 cup oil. Hope this helps!

  142. Maggy says

    If you were using aquafaba would you use 1 tbsp or 3tbsp? It’s my understanding that it’s typically 1 tbsp per egg but since you used 3-4 for 1 egg would it be different? I’m sure the chick pea brine and pumpkin bake differently though

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggy! We recommend using pumpkin puree and have not tested aquafaba with this recipe and cannot say for sure. If you give it a try, report back on how it goes!

  143. Lucy says

    Hello, love your recipes!

    Is it possible to use grams in the recipes too? I’m in the UK and find cups a less-than accurate measurement tool… ?

    Many thanks!

  144. Kelly says

    I made these for Halloween, and followed the recipe exactly. They are not super sweet but certainly sweet enough to eat on their own, and definitely if you add frosting. We used Wilton cookie decorating frosting and coloured sugar which I’m not sure is vegan but we aren’t, just dairy free for allergy reasons. I got exactly 20 cutouts rolling and re rolling the dough. I used powdered sugar to roll rather than flour because of the comments of unsweetness which worked well. Refrigerated the shapes for 10 mins as my freezer doesn’t fit baking sheets, Baked for 9 mins and they came out a bit puffy but kept their shape and fell a bit as they cooled. Tasted great with icing. The kids decorated them all, broke 1 or 2 because they aren’t as sturdy as a regular sugar cookie might be. A bit browner too. But such an easy and yummy recipe. I will make them again for my DF daughter (well, and all of us)!

  145. Shauna says

    Do you think these would be stampable? I have a Christmas cookie stamp that I’m desperately trying to find a good vegan cookie receipe for, as my daughter is allergic to dairy.

    • Lili says

      I’ve made these cookies at least 50 times now! They seem to act like any sugar cookie, so I would imagine they are stampable!

  146. Kristin H. says

    You have yet to fail me. I feel like you have a vegan alternative for just about…everything. This is definitely my “one stop shop” go-to for recipes and I cannot thank you enough for ALL of the goodness (and help) you provide!

  147. Sylvia says

    These are SOOOOO yummy!! I probably ate 1/3 of the dough because it wa just that good. I used applesauce instead of the pumpkin purée and I liked it, very soft and chewy which I love but might bake for a couple of extra minutes next time to see if I can get crispier edges! Thanks for the awesome recipe :)

  148. Kolyssa says

    Hello! If I use Earth Balance buttery stick for a frosting, can I leave the leftover frosted cookies in a container on the counter (room temperature)? What is your experience with the shelf life of the frosting if you don’t refrigerate it? Thanks! I’m just nervous because the EB buttery stick container says to keep it refrigerated. But it doesn’t say how long it can be left out when used in frostings. I can’t seem to find this info anywhere.

  149. Lauren says

    Made with kids last night, they couldn’t help bit grab tiny handfuls of dough when we finished mixing. Added my usual scoop of chia and flax seeds. Very soft and chewy. Note for those not using icing, not a very sweet cookie (which we liked) on its own.
    Thank you! First dairy free sugar cookie my son loved!

  150. Claudia says

    Tried these today for V-Day! They were delicious. They remind me a bit of snickerdoodle cookies (double yum)!! I am not vegan but love trying out all of your recipes for my vegan friends and brother in law. Thanks and keep ’em comin’!!

  151. Lucia Fellers says

    I made this tonight for the crust of my Fruit Pizza. It is a family favorite and it was what my Mom wanted for her birthday “cake”. Now… to veganize the Fruit Pizza… I used your recipe for the crust…. the filling was a homemade tofu cream cheese with powdered sugar added…. then layers of fruit… and lastly a fruit glaze made with some homemade marmalade I had in the fridge. First of all the crust was perfect! It held together beautifully and did not stick to the pizza pan! The taste was superb and the texture was sugar cookie at it’s finest! Thank you for an awesome Vegan sugar cookie recipe… you made the Fruit Pizza a huge success!!!

  152. Maricela Torres says

    So I attempted to make the recipe yesterday and I am not sure if I did it right ? Are you suppose to use 1 and 3/4 cups of flour or just 3/4 cups of flour? And for some odd reason the cookies weren’t falling as they should when you put them in the oven ?

  153. Tina Vorburger says

    I just made these tonight for my vegan niece… I’m so excited to give them to her tomorrow for a birthday treat! I made them heart shaped with light pink frosting and sprinkles. I posted a pic on Instgram :)

  154. Sherri says

    These are the perfect sugar cookies! For the cookies I used pureed squash (didn’t taste it at all) instead of pumpkin, used softened refined coconut oil instead of vegan butter, chose arrowroot as opposed to cornstarch, and used water instead of nondairy milk. I baked for 10 minutes. For the frosting I again used softened refined coconut oil instead of vegan butter and used a little water instead of nondairy milk, came out fine. Definitely keeper recipe, so delicious, Thank You!

  155. Eleanor says

    Yum! I made these at Christmas for my vegan in-laws and I ended up eating the majority of them! Followed the recipe exactly and they turned out so tender and delicious. I thought I would miss the real butter but not in these cookies! Thanks for the great recipe!

  156. Rachel says

    Hi there! I am making these for a vegan bakesale supporting Women’s Rights Organizations. I wanted to add some matcha powder to the dough! Any idea of how much I should add or if it wouldn’t work?

  157. Maryam says

    I made these for our christmas party! I used coconut oil instead of vegan butter. They turned out truly tasty and were a hit for the party!!! They taste a bit like Digestive cookies to me (yum, yum!). Mine did take longer to bake for some reason… I made them into shapes and they were a little on the thicker side so that’s probably why. Note that my dough was a bit dry and the shaped cookies were too delicate and broke easily when I initially made them thin! All in all great recipe. Thanks for sharing.

  158. Renee says

    These cookies came out amazingly delicious!!! I did a batch by the recipe then another batch were I added 3 tbsp coco powder and upped the non dairy milk to 3 tsp, awesomeness ? Will be making these cookies again & again!!!

  159. Sarah says

    Made these for Christmas eve dinner. Were a total hit! Delicious and feels good to indulge every once in a while- in a healthier way. Plus I totally used the beet in the frosting and it was incredible!! Awesome recipe, will be making again! Thank you so much Dana! Merry Christmas!!

  160. Michael Anne says

    Amazing recipe! In addition to using beet juice to make pink/red frosting, we made different colors using turmeric (yellow), spirulina (green). Everyone we shared with couldn’t believe the cookies were 100% plant-based. Thank you!!!

  161. Elyse says

    I have a co-worker who cannot do dairy or gluten. I made these with Pillsbury GF flour and they turned out amazing! I made a huge batch (4x the recipe.) Only issue I had was wayyyyyy too much frosting left over. But that may be because I don’t re roll the dough after cutting out shapes, so I had much fewer cookies. Overall, a win!

  162. Kristhle says

    Hi there! I just made a sweet batch and didn’t have time to bake. How long can I chill the dough in the fridge? When is an appropriate time to transfer to freezer? Thank you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can store leftovers covered at room temperature for up to a few days and for longer-term storage, throw them in the freezer and they’ll be good for several weeks! Happy baking!

  163. Maya says

    Hi! LOVE your blogs and am already addicted to several of your tasty recipes but wondering how on earth I can make Christmas sugar cookies without using vegan butter like Earth Balance as I live on a small island now and it’s just NOT available. :( I have access to coconut oil, olive oil, cashews, coconut milk/cream, etc… and can make most things from scratch except if they require (vegan) butter, as ordering refrigerated items on amazon isn’t really possible I imagine, lol… Do you have any advice for me? I have a kid who would just LOVE to make these, and (the non-vegan) painted sugar cookies was always my favourite tradition growing up. Cheers, and thank you for all your lovely recipes! xx

  164. Judi says

    My daughter has been vegan for over a year. She loves cookies so we made them together. I used apple purée instead of pumpkin)
    I would have taken a picture as they were all decorated beautifully but they were so delicious whole family ate them! Now they keep asking when I’m going to make them again. Thanks for the recipe!

  165. Kayellepea says

    I just bought paleo all purpose flour to try with these. It has arrowroot listed in the ingredients but says to use in place of regular AP flour. Should I still add the arrowroot powder?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, tough call. It might not need the arrowroot. But if they don’t hold their shape when baking that’s probably why, FYI!

  166. John says

    I substituted the pumpkin puree with vanilla flavored vegan yogurt and aquafaba. The cookies tasted okay but from a texture perspective where like little puffy cakes. I carefully measured the baking powder and soda but not sure what the problem was.


  167. Marie Butcher says

    WOW!! I have already made these twice in as many weeks. These are super easy, and super yummy. They remind me of my great grandmother’s sugar cookies she always had in a cookie jar. The cookies are so light, fluffy, and chewy. No need for icing they are so good. I brought some to work and my boss told everyone they were awful so that she could eat them all!! I will be making more to add to Christmas gift baskets.