Vegan No Spread Sugar Cookies (No Chill, Easy to Make)
These easy vegan sugar cookies are made with just 6 simple ingredients. This no chill, no spread recipe is perfect for busy bakers. The cookies are firm yet soft, crunchy yet light, and ideal for decorating with royal icing, fondant, or buttercream. Plant-based with an easy gluten-free option, this recipe is quick, simple, and reliable — perfect for holiday decorating, birthday cookies, or last-minute cookie swaps.
Equipment
- Paint Stirrers (from hardware store)
- Cookie Cutters
Ingredients
- 200 grams White Sugar (1 US Cup)
- 220 grams Plant Based Butter (unsalted) (1 US Cup)
- 2 tbsp Plant Based Milk
- 2 tsp Vanilla Bean Paste
- 375 grams All Purpose Flour (3 US Cups + 2 tbsp. Also known as plain flour)
- 0.5 tsp Salt
Instructions
- Preheat oven to 350℉ (180℃). Line baking pans with parchment paper. Butter should be slightly cool, milk at room temp.
- In a stand mixer with paddle attachment, cream 220 grams Plant Based Butter (unsalted) and 200 grams White Sugar on low speed for ~30 seconds. Do not overmix as this can cause spreading.
- Add 2 tbsp Plant Based Milk and 2 tsp Vanilla Bean Paste; mix until just combined.
- Gradually add 0.5 tsp Salt and 375 grams All Purpose Flour in thirds, scraping the bowl each time. Dough is ready when it forms a ball and pulls cleanly from the sides.
- Check consistency: roll a small piece of dough into a ball. If it’s too crumbly, add a tiny bit of milk or water; if too sticky, add a bit more flour.
- Place dough between two sheets of parchment (use paint stirrers under the bottom sheet if needed as a guide). Roll to ¼ inch thick.
- Use cookie cutters to cut out shapes and place on prepared baking pans.
- Bake at 350℉ (180℃) for 8-10 minutes until edges are lightly golden, and the cookies have a matte appearance.
- Allow cookies to cool completely before decorating with royal icing, fondant, or buttercream.
Video
Notes
- Yield: Makes approximately 18 cookies, depending on thickness and cutter size. I roll my dough to 1/4 inch thickness and use 3.5-4 inch cutters.
- Time Saver Recipe: No chilling required. Make dough, roll, cut, and bake.
- Storage: Best enjoyed on the day of baking. Store at room temperature for up to 7 days. Freeze dough or baked cookies as needed. See the full post for more storage tips.
- Decorating Tips: Pairs well with royal icing, fondant, and buttercream. See my Top 15 Decorating Tutorials for more ideas.
- Perfect for: Holiday decorating, birthday cookies, or last minute treats.
- Nutrition: Info is an estimate based on the ingredients used.
Nutrition
Serving: 1 CookieCalories: 163kcalCarbohydrates: 27.7gProtein: 2.3gFat: 5.1gSaturated Fat: 0.6gSodium: 140mgPotassium: 22mgFiber: 0.6gSugar: 11.8gCalcium: 5mgIron: 1mg
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
