With some experimenting, I finally made the perfect vegan sugar cookies that brown nicely and keep its shape with neat edges. Before I started using my current vegan sugar cookie recipe, I couldn’t bake my vegan cookies properly. They would either become too tough, or get misshapen after baking.

Unlike ordinary baking, vegan baking is like accurate science. I have gathered some very useful tips below in making the perfect vegan sugar cookies.

Measurement Tips

Always take accurate measurements of the ingredients, and stick with a reliable recipe. Even the slightest adjustment in ingredients quantity, and only a minor deviation from the suggested baking procedures could lead to very different result. Or worse, disappointing outcome. My Vegan Sugar Cookie recipe has been tested and is failproof, you can get it from the online shop.

Cookie Dough Tips

vegan sugar cookies with neat edges

Once you add flour to the dough, keep the mixing to minimum. Too much mixing will give you a hard as stone cookie. Add the flour all at once, then mix it for about 15 seconds. If it is not mixed well by then, finish it by hand. If you’re using my Vegan Sugar Cookies recipe (get it here from the online shop), the dough should come together quickly, and will not be sticky.

Dough rolling and Baking Tips

Divide the dough in small portions. Shape each portion into a flattened square (or rectangle), rather than keeping it in a ball. That will save you loads of time when rolling the dough out later. Wrap up the dough, and put it in the fridge for at least 30 minutes (or in the freezer for use later). When baking cookies, I prefer to have the edges get a little golden brown, as it gives a caramel flavor note to the cookie.

Cookies Spreading Tips


I always use cold vegan butter straight out from the fridge, but NEVER one at room temperature. The reason is that melting butter not only will increase your chance of baking tough cookies, but also misshapen ones.

If your recipe has baking powder in it, try keeping the amount to a minimum. Bear in mind that reducing the baking powder will keep the cookies from spreading. However, it could also make your cookies become very tough. Baking powder create little tiny bubbles in the dough, which is what gives it a crunchy yet soft texture. This can also lead to spreading cookies. My Vegan Sugar Cookie recipe has baking powder in it, yet the cookie does not spread and still holds it shape. It also has a tender centre with crisp edge.

Storage and Packaging Tips

perfect vegan sugar cookies recipe

Once my cookies are baked and decorated, I package them in heat sealed cello bags. They will stay fresh for 3 to 4 weeks (which varies for different cookie recipes). If you don’t have a heat sealer or cello bags, an airtight container will keep them fresh for a few days. Store the cookies in a cool and dry place, away from direct sunlight. The colours in your icing can fade if exposed to sunlight for too long.

If you need to store baked, uniced cookies, you can place them in an airtight container, or wrap them tightly in plastic wrap for up to two days.

Read this post for information about vegan royal icing consistencies, which also includes some useful tips.