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5 from 3 votes

Classic Sugar Cookies

You're going to love these classic Sugar Cookies—a vegan version of the ones that I grew up with! Make these with your kiddos, or share with your co-workers.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Cookies
Cuisine: Dessert
Author: Sarah De la Cruz


Sugar Cookies

  • 1 ½ cups powdered sugar
  • 1 cup Earth Balance butter (2 sticks)
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional—omit to keep nut free)
  • 2 Tablespoons non dairy milk
  • 1 1/2 teaspoons Ener-G egg replacer (mixed with 2 Tablespoons warm water according to package directions)*
  • 2 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar (in the spice section of your grocery store)
  • extra flour for rolling and cutting

Basic Frosting

  • 3 cups powdered sugar
  • 1/3 cup Earth Balance butter
  • 1 ½ teaspoon vanilla
  • 2 Tablespoon non dairy milk


Sugar Cookies

  • Mix egg replacer according to package directions and all to gel for about 5 minutes.
  • In the meantime, get the other ingredients ready.
  • In the bowl of a stand mixer, mix the powdered sugar, butter, vanilla, almond extract, milk, and egg replacer until creamed together.
  • Add flour, baking soda, and cream of tartar and mix well.
  • Pack the dough into a ball and wrap it in plastic wrap and chill in the refrigerator for 3 hours, until firm.
  • Preheat oven to 375 degrees.
  • Roll out chilled dough to about ¼ inch and cut into desired shapes (liberally flour rolling surface and rolling pin to prevent sticking).
  • Bake on a parchment lined cookie sheet for 7-8 minutes, until edges are golden.
  • Remove from oven and let sit for a minute, then transfer to a cooling rack. Allow to cool completely before frosting.

Basic Frosting

  • Cream powdered sugar and butter together in a stand mixer. Add vanilla and milk and beat until smooth.
  • Frosting Notes: At first glance you will think you don’t have enough frosting for the entire batch of cookies, but you really will! Feel free to add food coloring to the frosting. Store any extra in the refrigerator. If the frosting is chilled, bring to room temperature before frosting for easier spreading.
  • Frost cookies, sprinkle (if using) right away and enjoy! Store extra cookies in a sealed container.


Dough needs to chill for 3 hours between mixing and rolling out. Plan ahead! *You can substitute 1 chia egg or 1 flax egg for the Ener-G egg, or use another commercial egg replacer like Bob's Red Mill. I have not tested this recipe with other egg replacers such as aquafaba. Experiment at your own "risk!"