Easy Vegan Sugar Cookies With Simple Pantry Ingredients You’ll Crave Weekly

Need a cookie fix without a million specialty ingredients? You’re in the right kitchen. These vegan sugar cookies are soft, chewy, and made from everyday pantry staples—no trips to the store, no fuss, just pure cookie joy.

We’re talking five playful variations, one core dough, and all the cozy cookie energy you can handle. Bake them for a quick treat, a last-minute party, or your own late-night nibble. Ready to bake the easiest vegan sugar cookies of your life?

1. Classic Soft-Baked Sugar Cookies That Melt in Your Mouth

These are the ride-or-die cookies: soft center, lightly crisp edges, and a clean vanilla sweetness. They’re perfect for decorating or devouring plain, and they taste just like the nostalgic bakery style—minus the dairy and eggs.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup powdered sugar (for extra tenderness)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup neutral oil (canola, avocado, or light olive)
• 1/4 cup plant milk (oat, almond, or soy), room temp
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice
• Additional granulated sugar for rolling (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a large bowl, whisk flour, granulated sugar, powdered sugar, baking powder, baking soda, and salt until evenly combined.
3. In a measuring cup, whisk oil, plant milk, vanilla, and vinegar. Pour wet into dry and stir with a spatula until a soft dough forms. It should be pliable, not sticky. If dry, add 1–2 teaspoons milk; if sticky, add 1–2 tablespoons flour.
4. Scoop 1 1/2 tablespoon portions (about 30 g each). Roll into balls and, if you like, roll in sugar for a sparkly finish. Place on the sheet with 2 inches between cookies.
5. Gently flatten each ball to 1/2-inch thick with your palm or the bottom of a glass.
6. Bake 8–10 minutes, until edges are set and tops look dull but not browned. They’ll firm up as they cool.
7. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.

Serve these plain with coffee, or drizzle with a quick glaze (powdered sugar + plant milk + a splash of vanilla). Want sparkle? Add sanding sugar before baking. Pro tip: Underbake by a minute for extra softness—seriously, it’s magic.

2. Chewy Lemon-Zest Sugar Cookies With Lemony Drizzle

Bright, sunny, and completely pantry-friendly—these lemon cookies bring a citrus pop without needing fresh lemons (but zest makes them next-level if you have it). The texture is chewy in the middle, crisp at the edge, and that lemon drizzle? Chef’s kiss.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup neutral oil
• 1/4 cup plant milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract (or 1 teaspoon lemon oil)
• 1 teaspoon apple cider vinegar
• Zest of 1 lemon (optional but amazing)

Lemon Drizzle:

• 3/4 cup powdered sugar
• 1–2 tablespoons lemon juice (or water + a dash of lemon extract)
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C) and line baking sheets with parchment.
2. Whisk flour, granulated sugar, powdered sugar, baking powder, baking soda, and salt.
3. Whisk oil, plant milk, vanilla, lemon extract, vinegar, and lemon zest (if using). Pour into dry ingredients and stir until a cohesive dough forms.
4. Scoop into 1 1/2 tablespoon balls. Flatten slightly on the baking sheet.
5. Bake 9–10 minutes until set at the edges. Cool on the sheet 5 minutes, then transfer to a rack.
6. For drizzle: Stir powdered sugar, juice, and salt until smooth and pourable. Drizzle over cooled cookies in zigzags.

These are dreamy with tea. For extra tang, sprinkle a pinch of lemon zest on the wet drizzle. Variation: Swap lemon extract for almond extract and add 2 tablespoons sliced almonds for a bakery-style twist.

3. Brown Sugar Snickerdoodle Sugar Cookies (No Cream of Tartar Needed)

Crinkly tops, cinnamon warmth, and that signature tang—without hunting down cream of tartar. Brown sugar adds chew and caramel notes, while a splash of vinegar brings the snickerdoodle vibe using everyday staples.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon (plus more for rolling)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 cup neutral oil
• 1/4 cup plant milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons apple cider vinegar

Cinnamon Sugar Coat:

• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C); line baking sheets with parchment.
2. Whisk flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt until no sugar clumps remain.
3. Stir together oil, plant milk, vanilla, and vinegar. Mix wet into dry just until combined.
4. In a small bowl, combine the cinnamon, sugar, and salt for rolling.
5. Scoop dough into 1 1/2 tablespoon balls; roll each in cinnamon sugar. Arrange on sheets with space to spread.
6. Bake 9–11 minutes until puffed and crackly. Cool 5 minutes on sheet, then move to a rack.

Serve warm with a dusting of extra cinnamon. For holiday flair, add a pinch of nutmeg to the rolling sugar. If you like them thicker, chill the dough 20–30 minutes before baking to limit spread.

4. Jam-Thumbprint Sugar Cookies With Pantry Preserves

Little jewels of joy. These thumbprints are soft, buttery-tasting without butter, and perfect for using up that jar of jam you opened last month. Raspberry is classic, but apricot, strawberry, or marmalade all shine.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup neutral oil
• 1/4 cup plant milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional but lovely)
• 1 teaspoon apple cider vinegar
• 1/2 cup jam or preserves (raspberry, apricot, strawberry, or your favorite)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, granulated sugar, powdered sugar, baking powder, baking soda, and salt.
3. Combine oil, plant milk, vanilla, almond extract (if using), and vinegar. Stir wet into dry to form a soft dough.
4. Scoop 1 tablespoon portions and roll into smooth balls. Place on sheets 2 inches apart.
5. Press a deep well into each ball with your thumb or the back of a teaspoon. If cracks form, pinch them together.
6. Fill each well with 1/2 to 3/4 teaspoon jam—don’t overfill or it will bubble over.
7. Bake 10–12 minutes, until the edges are just set and bottoms barely golden. Cool completely on the pan.

Dust with powdered sugar for a bakery finish. Variation: Swap jam for a spoon of chocolate-hazelnut-style vegan spread or lemon curd. For a nutty twist, roll the dough balls in finely chopped nuts before pressing the well.

5. Confetti Sugar Cookies With Pantry Sprinkles (Or Chocolate Chips)

Party cookie energy with zero effort. These are your classic sugar cookies made festive with sprinkles—or chocolate chips if your sprinkle jar is suspiciously empty. Kids love them, adults “sample” three. It’s science.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup neutral oil
• 1/4 cup plant milk
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 cup vegan sprinkles or mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Whisk flour, granulated sugar, powdered sugar, baking powder, baking soda, and salt.
3. Stir together oil, plant milk, vanilla, and vinegar. Mix wet into dry just until a dough forms, then fold in sprinkles or chips.
4. Scoop 1 1/2 tablespoon portions. Place on sheets with space to spread and flatten slightly.
5. Bake 8–10 minutes until set at the edges. Cool 5 minutes on the pan, then move to a rack.

For bakery-style edges, scoot a round cookie cutter around each cookie right after baking to nudge them into perfect circles. Want colorful icing? Whisk powdered sugar with a splash of plant milk and a drop of almond or vanilla extract, then dip the tops.

Pantry Notes and Pro Tips

All five recipes share the same easy DNA, so here are some quick wins to guarantee great cookies every time:

• Measuring flour: Fluff, spoon into the cup, and level. Too much flour = dry cookies.
• Oil matters: Neutral oil keeps the flavor clean and the texture tender.
• Vinegar magic: A little acid reacts with baking soda for lift—no egg needed.
• Don’t overbake: Pull them when edges set and centers look soft. They set as they cool.
• Chilling: Optional. Chill 20–30 minutes if your kitchen is warm or you want thicker cookies.
• Storage: Airtight container at room temp for 4–5 days, or freeze baked cookies up to 2 months.
• Make-ahead dough: Scoop balls, freeze on a tray, then bag. Bake from frozen, adding 1–2 minutes.

Simple Glaze Formula (For Any Cookie)

Stir 1 cup powdered sugar with 1–2 tablespoons plant milk and 1/2 teaspoon vanilla or almond extract. Thin with a few drops more milk if needed. For color, add a pinch of turmeric for yellow, cocoa for brown, or beet powder for pink—no fancy dyes required.

Flavor Swaps You Already Own

• Almond Bakery Vibe: Replace 1 teaspoon vanilla with almond extract and add 1/4 teaspoon cardamom.
• Maple Twist: Swap 1/4 cup sugar for maple syrup and reduce plant milk by 1 tablespoon.
• Mocha Moment: Add 1 tablespoon cocoa powder and 1 teaspoon instant espresso to dry mix.
• Coconut Dream: Use coconut oil (melted and cooled) and fold in 1/3 cup shredded coconut.

Troubleshooting (Because Cookie Gremlins Happen)

• Too dry/crumbly dough: Add plant milk 1 teaspoon at a time until it holds.
• Spreads too much: Chill 20 minutes, or add 1–2 tablespoons flour.
• Cakey, not chewy: Bake 1 minute less and ensure you’re not packing flour.
• Not sweet enough: Sprinkle a little sugar on top pre-bake or use the quick glaze.

That’s the beauty of these easy vegan sugar cookies: flexible, pantry-ready, and wildly snackable. Pick your flavor, preheat the oven, and get that tray in. You’ve got five delicious ways to win cookie hour—trust me, you’ll want to bake a double batch.