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Overhead view of vegan butter cookies on a green platter with christmas ornaments.

Vegan Butter Cookies

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  • Author: Lexi
  • Total Time: 1 hour 10 minutes
  • Yield: 16-20 cookies 1x
  • Diet: Vegan


These Vegan Butter Cookies are melt-in-your-mouth delicious, with a crisp exterior and buttery, soft interior. They're truly just as good as anything you'd get at a bakery, and they're super easy to make, with just 5 ingredients. 


Units Scale
  • 2/3 cup granulated sugar
  • 1 cup + 2 tablespoons vegan butter (softened to room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all purpose flour
  • Optional: 2 tablespoons coarse sugar or sprinkles for rolling


  1. Cream the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add in vanilla and salt. 
  2. Add in flour 1/2 cup at a time until the dough comes together. 
  3. Shape the dough into a log, then wrap in parchment paper or plastic wrap. Refrigerate for 1 hour. To keep the dough from flattening out on the bottom, we wrap a thick dish towel around the cookie dough log. 
  4. Preheat oven to 400˚F/205˚C.
  5. Optional: spread out 2 tablespoons of coarse sugar on a large plate. Roll the cookie dough log in sugar to coat. 
  6. Use a sharp knife to slice the cookies, about 1/2-inch thickness.
  7. Transfer cookies to a baking sheet lined with parchment paper. Bake for 10-11 minutes, until the bottom edges of the cookies just start to brown. Remove from oven and let cool. 


How to shape the dough into a log: The dough will be soft and pliable before it's refrigerated, so you can easily shape it using your hands. Shape it into a rough log, then wrap in plastic wrap or parchment paper and roll it again to smooth out the dough. 

Cut out cookie version: You can use this recipe to make cut out cookies in any shape you'd like. To do so, roll the dough into a ball, then refrigerate for 1 hour before rolling out to about 1/4 inch. Cut and bake (but start checking at 8 minutes, as these will be a bit thinner). 

Freeze the dough and use it later on: You can freeze the cookie dough for up to 6 months before baking. Defrost for several hours (or overnight) in the refrigerator before using.

Make it gluten free: Substitute regular all purpose flour with gluten free 1-to-1 baking flour. (We strongly suggest Bob's Red Mill brand!) 

For a crispier cookie, leave them in the oven for an extra 1-2 minutes (as long as the bottom does not look burnt/too brown). 

  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 151
  • Sugar: 6.7 g
  • Sodium: 73 mg
  • Fat: 9.8 g
  • Carbohydrates: 16.2 g
  • Fiber: 0.3 g
  • Protein: 1.3 g