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Vegan vanilla sugar cookies on a round wire cooling rack with cookie cutters and a tray of cookies.

Vegan Vanilla Sugar Cookies

Vegan vanilla sugar cookies - these easy vegan vanilla biscuits are great for making cut-outs as they hold their shape really well. Use this recipe as a base to decorate as you like. Perfect for birthdays, Christmas, Halloween, Easter or Valentine's day!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 45 minutes
Servings 25 cookies
Author Domestic Gothess


  • 150 g (½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) slightly softened
  • 100 g (½ cup) caster (superfine) or granulated sugar
  • 1 Tbsp vanilla extract
  • 250 g (2 cups) plain (all-purpose) flour
  • 20 g (2 packed Tbsp) cornflour (cornstarch)
  • ¼ tsp salt
  • 2 Tbsp unsweetened non-dairy milk (I use soy)


  • Whisk together the butter and sugar with an electric mixer until light and fluffy then whisk in the vanilla extract.
  • Sift together the flour, cornflour and salt and add to the butter mixture. Stir until it starts to clump together.
  • Add the milk and mix to form a soft dough. If it seems like it will be too sticky to roll out then add a tablespoon of flour. Be careful not to add too much, the dough will firm up once it is chilled.
  • Knead the dough by hand very briefly, just until it is smooth.
  • Form it into a disc, wrap and refrigerate for at least 30 minutes, until it is firm enough to roll out. Line two baking sheets with baking parchment.
  • Roll the chilled dough out on a floured surface or between two sheets of baking parchment to about 5mm / ¼ inch thick.
  • Dip your cookie cutters in flour and cut out as many shapes as you can. Re-roll the trimmings and cut out more cookies.
  • Place the cookies slightly spaced apart on the baking sheets. Place the trays in the freezer for 15 minutes, or in the fridge for 30.
  • Meanwhile, preheat the oven to 180°C/160°C fan/350°F/ gas mark 4.
  • Bake the cookies for about 11 minutes for soft ones, until they are just turning pale golden around the edges. For crisp cookies, bake for about 15-20 minutes, until they are more uniformly golden brown.
  • Cool on the trays for a couple of minutes then transfer the cookies to a wire rack and allow to cool completely before decorating and storing.


  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crisp cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.
  • See post above for tips, details and step-by-step photos.