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
4.86 from 192 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.
*We tested these cookies with our 1:1 Gluten-Free Flour Blend in place of all-purpose flour and it worked well! Results will vary depending on the gluten-free blend used. We also have a GF sugar cookie recipe.
*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. 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.

  2. 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 :-)

  3. 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❤️

  4. 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

  5. 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

  6. 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!

  7. 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.

  8. 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!

  9. 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

  10. 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.

  11. 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

  12. 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!

  13. 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.

  14. 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!

  15. 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

  16. 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!

  17. 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?

  18. 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.

  19. 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!

  20. 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!!!

  21. 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.

  22. 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! ??

  23. 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 ?

  24. 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!

  25. 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?

  26. 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!

  27. 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?

  28. 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.

  29. 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.

  30. 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!

  31. 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.

  32. 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!

  33. 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!!

  34. 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.

  35. 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!

  36. 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

  37. 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.

  38. 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!

  39. 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.

  40. 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.

  41. 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.

  42. 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

  43. 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!

  44. 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.

  45. 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.

  46. 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!

  47. 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!

  48. 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.

  49. 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!

  50. 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!

  51. 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)

  52. 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

  53. 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 :)

  54. 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!

  55. 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).


  56. 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!

  57. 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!

  58. 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.

  59. 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!

  60. 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


  61. 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!

  62. 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!

  63. 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).

  64. 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.

  65. 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!!

  66. 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…..

  67. 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.

  68. 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.

  69. 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

  70. 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!

  71. 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! :)

  72. 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?

  73. Ayaka says

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

  74. 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!!

  75. 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!

  76. 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!

  77. 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!

  78. 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!

  79. 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

  80. 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

  81. 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.