Vegan Sugar Cookies

Vegan Sugar Cookies

1 Review
From:, October 2018

It's hard to imagine a classic buttery sugar cookie without the butter, but trust us, it's possible. Here, we use coconut oil instead of butter for dairy-free eggless cut-out cookies that taste delicious and are fun to make and eat. Decorate with a citrus glaze colored with a little food dye, sprinkles and/or sanding sugar as you wish.

Ingredients 25 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 25 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup coconut oil, at room temperature (not liquid)
  • ¾ cup sugar
  • ⅓ cup water
  • 4 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract


  • Prep

  • Ready In

  1. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  2. Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla; beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
  4. Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about ¼-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.
  5. Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.
  • To make ahead: Refrigerate dough (Steps 1 and 2) for up to 4 days. Let dough stand at room temperature for 30 minutes before rolling.
  • Tip: If you have trouble transferring the cookies to the baking sheet, leave the cookies on the parchment and peel away excess dough, leaving the cut-out shapes on the parchment. If the dough is too soft to peel away easily, place the parchment on a baking sheet and freeze for 10 to 20 minutes. Carefully transfer the parchment with the cookies to a baking sheet and bake as directed in Step 5.

Nutrition information

  • Serving size: 2 cookies
  • Per serving: 49 calories; 2 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 5 mcg folate; 0 cholesterol; 3 g sugars; 3 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 33 mg sodium; 6 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

Reviews 1

December 23, 2018
profile image
By: jaybu
These vegan cookies are amazing, in both flavor and texture. One of my daughters has been vegan for about 2 years and honestly, we have found most vegan cookie recipes to be pretty awful. Fortunately, this one is a keeper! The finished cookies are pleasantly crisp and taste super rich and buttery. They're delicious by themselves, but we made a vegan glaze for a little something extra. Whatever you do, don't skimp on the lemon rind! I thought 4 teaspoons would be overpowering in such a small amount of dough, but the flavor of these cookies was a hit with everyone in my family. Note: Despite following the recipe exactly and using 2" round cookie cutters, I came out with only 40 cookies (instead of 50).
More Reviews