These vegan sugar cookies are simple to prepare with just a few ingredients and deliver everything you want in a sugar cookie: soft, slightly chewy, and full of birthday-cake flavor. They’re vegan, gluten-free, paleo-friendly, and made without refined sugar.
If funfetti or birthday-cake flavor is an option, I’ll almost always pick it. These cookies capture that nostalgic flavor with a hint of almond extract that enhances the cake-like notes. Almond flour provides a light, tender crumb and the simple glaze and sprinkles add the finishing touch.
How to make vegan sugar cookies
Ingredients
- Almond flour: This is essential for the texture—light and slightly chewy.
- Maple syrup: Any sticky sweetener can work in a pinch.
- Baking powder: Helps the cookies set and gives a tender rise.
- Almond extract: A small amount gives the cookies that birthday-cake flavor. You can omit it, but the flavor will be different.
- Powdered sugar: I prefer monk fruit powdered sugar to keep these refined sugar-free, but you can use regular powdered sugar if you prefer.
- Sprinkles: Optional, but they make the cookies festive. Choose sprinkles you like.
Steps to make sugar cookies
1. Preheat the oven to 350°F (175°C).
2. Mix the dough ingredients until smooth.
3. Drop dough by spoonfuls or with a cookie scoop onto a lined baking sheet and gently flatten each with your palm.
4. Bake until the edges are lightly golden, about 10–12 minutes. Cool completely.
5. Whisk powdered sugar with plant milk one teaspoon at a time until you reach a thick glaze. Spread a little glaze on each cookie and add sprinkles.
6. Chill briefly so the glaze firms. Store cookies in an airtight container in the refrigerator.
More healthy desserts to try
- Homemade healthy Dilly Bars
- Copycat heavenly hunks
- Raw vegan cinnamon rolls (Erewhon copycat)
- Healthy Snickers ice cream cake
- No-bake strawberry cheesecake parfaits
- Frozen yogurt bites
- Vegan Sticky Bun Cookies
- Caramel Banana Cookies
- Vegan Twix Cookies
Vegan Sugar Cookies
Pin Recipe
Ingredients
Cookies
- 2 cups almond flour
- 1/3 cup maple syrup
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp almond extract
Frosting
- 1/2 cup monk fruit powdered sugar *See note for subs
- 2-4 tsp plant milk as needed
- Sprinkles
Instructions
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1. Preheat the oven to 350°F (175°C).
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2. In a bowl, combine almond flour, maple syrup, baking powder, vanilla, and almond extract. Stir until a smooth dough forms.
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3. Use a cookie scoop or spoon to portion the dough onto a lined baking sheet. Gently press each mound with your palm to flatten slightly. Bake 10–12 minutes, or until the edges are just golden. Cool completely on a wire rack.
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4. For the glaze, mix powdered sugar with plant milk one teaspoon at a time until thick but spreadable.
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5. Spread or drizzle a little glaze over each cooled cookie and top with sprinkles.
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6. Chill the cookies briefly so the glaze firms, then store in an airtight container in the fridge.
Notes
- You can use regular powdered sugar if you’re not avoiding refined sugar.