Old-Fashioned Vegan Sugar Cookies Just Like Grandma Rolled Out (But Dairy-Free!)

These aren’t just any vegan cookies.
They’re soft, sweet, and have that cozy, old-timey flavor that instantly feels like home.

If you’ve ever watched your grandma roll out sugar cookie dough with a worn-out wooden pin and a twinkle in her eye, this is that—but with no eggs or butter.

History

Sugar cookies go way back.
The earliest ones popped up in 1700s Pennsylvania, baked by German settlers. They were called “Nazareth Cookies” back then.

Over the years, they spread across American kitchens.
By the 1950s, almost every family had a “holiday sugar cookie” tradition, with kids decorating cookies shaped like stars and snowmen.

Grandmas loved them because they were simple, cheap, and could feed a crowd.
Now, we’ve veganized them—but kept all the nostalgia.

Equipments

• Mixing bowls (I love this mixing bowl set) (1 large, 1 small)
• Electric mixer or whisk
• Rolling pin
• Cookie cutters (optional)
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

• 2 ¼ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup vegan butter (softened)
• ¼ cup unsweetened plant-based milk (soy, oat, or almond)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Optional for decorating:

• Colored sugar
• Vegan icing

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl (I love this mixing bowl set), beat the softened vegan butter and sugar together until fluffy.
This takes about 2–3 minutes with a hand mixer.

Step 2: Add Wet Ingredients

Stir in the plant-based milk, vanilla, and cornstarch.
Mix until smooth. Cornstarch helps bind the dough—no eggs needed.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Slowly add this to the wet mixture while stirring.

You’ll get a soft dough that pulls away from the sides of the bowl.
If it feels too sticky, add a tablespoon of flour.

Step 4: Chill the Dough

Wrap the dough in plastic or cover the bowl.
Let it chill in the fridge for 30 minutes.
This makes it easier to roll out and keeps cookies from spreading too much.

Step 5: Roll and Cut

Preheat the oven to 350°F (175°C).
Roll out the dough on a floured surface to about ¼-inch thickness.

Cut with your favorite cookie cutters or just use a glass for circles.

Step 6: Bake

Place cookies on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until the edges are just starting to turn golden.

Don’t overbake—sugar cookies should stay soft!

Step 7: Cool and Decorate

Let cookies sit on the baking sheet for 5 minutes, then move to a wire rack.
Decorate when fully cool—or enjoy plain and warm.

Special Notes

• These cookies freeze well. You can freeze the dough or the baked cookies.
• For a crispier version, roll thinner and bake 2–3 minutes longer.
• Add lemon zest or almond extract for a little twist.
• You can make the dough a day ahead and keep it chilled.

Nutrition (Per Cookie)

• Calories: 95
• Total Fat: 4g
• Saturated Fat: 1g
• Carbs: 14g
• Sugars: 7g
• Protein: 1g
• Fiber: 0.3g
• Sodium: 40mg