Vegan Butter Cookies are easy slice-and-bake cookies made with five ingredients. They bake up crisp around the edges with a sweet vanilla flavor and fit right in at afternoon tea or a Christmas cookie exchange.
Easy Vegan Butter Cookie Recipe
As a home cook focused on developing reliable vegan and vegetarian recipes, I’ve tested these butter cookies many times over the years. They’re simple to mix, easy to slice and bake, and always turn out crisp around the edges with a light vanilla flavor.
These cookies have a sort of old-fashioned vibe that I enjoy; it’s reminiscent of that round blue cookie tin at grandma’s house. You know the one – where the cookies were separated by crinkly white paper, and when it was empty, the tin became a sewing box. (This is a universal memory, right?) My favorites were the plain butter cookies, and these easy vegan butter cookies capture that melt-in-your-mouth goodness.
How to Serve Butter Cookies
As you can see, I went with a classic round shape, but if you want to get fancy, you can just as easily use a cookie press for fun shapes or a cookie stamp to imprint a pattern before baking. Rolling the uncooked dough in sugar adds extra holiday flair as does dipping the baked cookies in melted chocolate and adding sprinkles.
Another tasty way to serve butter cookies is to let them cool completely then top with Vanilla Buttercream Frosting. The versatility in how these cookies can be presented truly makes them a year-round treat!
Ingredients for Vegan Butter Cookies
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Vegan Butter – Use a good-quality stick butter for the best texture. It should be softened so it mixes smoothly with the sugar.
- Powdered Sugar – Also known as confectioners’ sugar, powdered sugar gives the cookies their delicate, crisp-tender texture.
- Vanilla Extract – A little goes a long way in adding classic butter cookie flavor.
- All-Purpose Flour – The structure of the dough. Regular unbleached flour works well here.
- Salt – Just enough to balance the sweetness.
How to Make Vegan Butter Cookies
STEP ONE: Combine Butter and Sugar.
In a large bowl, using a hand mixer on medium speed, beat the butter and powdered sugar until creamy.
STEP TWO: Add Remaining Ingredients.
Add the vanilla extract, all-purpose flour, and salt. Continue mixing until combined; the mixture will be crumbly.
STEP THREE: Shape the Dough.
Using your hands, shape the dough into a ball, then roll it into a log approximately 2 inches in diameter and 12 inches long.
STEP FOUR: Refrigerate.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, up to overnight.
STEP FIVE: Prepare to Bake.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
STEP SIX: Slice the Cookie Dough.
Remove from the refrigerator and set the dough on a flat work surface. Slice the dough into 1/8-inch rounds. Arrange the cookies onto the prepared baking sheets, spacing them at least 1 inch apart.
STEP SEVEN: Bake the Cookies.
Bake for 8 minutes, until the edges are lightly golden. Remove from the oven and let the cookies rest for 1 minute on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Recipe FAQ
Can I make the dough ahead of time?
Yes. Wrap the uncooked dough tightly in plastic wrap and freeze it. When you’re ready to bake, let it thaw in the refrigerator until firm enough to slice, then continue with the recipe.
How long can the dough be frozen and still bake well?
The dough keeps its texture for up to three months in the freezer. When you’re ready to bake, thaw it in the refrigerator until firm enough to slice, then bake as directed.
Storage
- On the Counter – To store at room temperature, allow the cookies to cool completely then place them in an airtight container. Keep the container in a cool, dry place away from sunlight and moisture. These cookies keep well for about 5 days.
- In the Freezer – After the cookies have cooled completely on the cooling rack, set them back on the baking sheet in a single layer, then freeze on the pan for 1-2 hours, until firm. (This step is crucial because it keeps the cookies from sticking together.) Transfer the frozen cookies to an airtight bag and store them in the freezer for up to 3 months.
More Vegan Cookie Recipes You’ll Love!
- Eggnog Cookies
- Italian Wedding Cookies
- Cranberry Orange Shortbread Cookies
- Dark Chocolate Crinkle Cookies
- Vegan Ginger Cookies
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Vegan Butter Cookies Recipe
Ingredients
- 1 cup vegan butter softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1/8 teaspoon salt
Instructions
- In a large bowl, using a hand mixer on medium speed, beat the butter and powdered sugar until creamy.
- Add the vanilla extract, all-purpose flour, and salt. Continue mixing until combined; the mixture will be crumbly.
- Using your hands, shape the dough into a ball, then roll it into a log approximately 2 inches in diameter and 12 inches long.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Remove from the refrigerator and set the dough on a flat work surface. Slice the dough into 1/8-inch rounds. Arrange the cookies onto the prepared baking sheets, spacing them at least 1 inch apart.
- Bake for 8 minutes, until the edges are lightly golden. Remove from the oven and let the cookies rest for 1 minute on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Nutrition
This post was updated December 4, 2025.
Greta
These are exactly what I’ve been looking for. Had to taste test 3 while still warm. So. Good. Sprinkled some turbinado on tops before baking.
Thank you for your recipe.
thiswifecooks
Thanks, Greta! 😊