No eggs, no butter, no problem. Of course, vegan automatically means no dairy butter. But these vegan butterless sugar cookies are made without butter of any kind. In fact, you might call these cookies wacky since you can make them straight from the pantry!
Butterless vegan sugar cookies made straight from the pantry
This simple recipe produces soft sugar cookies and uses oil instead of butter. This helps ensure consistent results. With dairy-free recipes that call for butter alternatives, results may vary in taste and texture depending on the brand you use. But with oil, there is much less variation.
The juice in the icing adds a hint of flavor and gives it a nice tint. Here are some juice color options:
- Pastel Green – lime juice
- Yellow Pastel – lemon juice
- Yellow orange – orange juice, tangerine juice
- Light Pink – pink grapefruit juice
- Rose – blood orange juice (pictured), cranberry juice, pomegranate juice
- Violet – blueberry juice
You can also use the juice instead of the milk drink in the cookies. The acid in the juice will make the cookies rise a bit more.
This photo vegan no butter sugar cookie recipe was shared with us by Pompeian.
Special Dietary Notes: Non-Butter Vegan Sugar Cookies
By ingredients, this recipe is dairy-free/dairy-free, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For nut free vegan sugar cookies, use nut-free almond extract (yes, they exist!) or omit the almond extract.
Vegan sugar cookies without butter
Type of recipe: Dessert
- 2 cups all-purpose flour
- 1 cup of sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon of salt
- ½ cup extra light olive oil Where grape seed oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 to 3 tablespoons unsweetened dairy-free milk beverage, as needed
- 1 cup powdered sugar, plus more if needed, to thicken
- 2-3 tbsp fresh orange juice or juice of your choice (see post above)
- ⅛ teaspoon of salt
- Fruit for garnish (optional)
- Sugar, for garnish (optional)
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Add the oil and extracts, and stir until a crumbly dough forms.
- Add 2 tablespoons milk drink and stir until a ball of soft dough comes together. Add up to 1 tablespoon of milk drink if the dough is too dry.
- Place the ball of dough on a lightly floured surface. Roll out the dough to ¼ inch thickness. Using floured cookie cutters or cookie cutters, cut out cookie shapes and move them onto your prepared baking sheet. Gather the remaining scraps into a ball and repeat this step until all the dough is used up.
- Bake cookies for 8-10 minutes. They will just start to turn golden. Do not overbake the cookies. Let the cookies cool completely.
- In a medium bowl, whisk together powdered sugar, 2 tbsp juice, and salt until smooth. Add more juice as needed to thin the frosting. If it becomes too runny, add more powdered sugar.
- Frost cookies and top with fruit and/or a pinch of sugar, if desired.
Portion: 1 cookie calories: 169 Fat: 5.8g Saturated fat: .8g Carbohydrates: 28.7g Sugar: 17.9g Sodium: 119mg Fiber: .4g Protein: 1.5g
More Butter and Dairy Free Cookie Recipes
The Best Dairy-Free Chocolate Chip Cookies
Vegan Sweet Potato Cookies
Mamma’s Big Batch Breakfast Cookies