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Vegan Sugar Cookies : Autumn Edition

Fall sugar cookies anyone? These are the perfect last minute treat to whip up for Halloween- and so fun to decorate for the season!

Sugar cookies! Such a classic and delicious treat. A simple favourite that I find never gets old! I love making sugar cookies for every season and icing them accordingly! They’re super fun AND super tasty. Today’s cookies are soft but hold their shape and they’re sweet, but not too sweet!

Where it gets tricky with vegan sugar cookies is the icing. Unfortunately, it’s quite difficult to make those beautiful, intricate icing designs that you see on many standard sugar cookies. Whether it’s in YouTube videos, through Instagram posts, blogs or magazines, the icing needed- royal icing- contains merengue powder which as we know is derived from egg!

Even with all the veganizing in the world, it is shockingly challenging to recreate the texture! For it to harden the same way, to spread the same way.. I have tried time and time AND TIME again and today’s recipe is about as close as I’ve ever come! Maybe not perfect, but does the job and tastes good too! Through trial and error, I've found what I believe to work. I’ve subbed in all the weird vegan ingredients and binding agents I can think of! From Aquafaba and applesauce to “veganegg”, tapioca, starches and more. I have definitely made some very weird and not so tasty or effective creations through my endeavours. Where I settled was an easy, basic icing with water, a little almond milk and only the tiniest amount of vegan butter- so it still hardens the way it should!

Without further ado, let’s make some cookies!

Vegan Sugar Cookies (Autumn Edition)

Yields: About 2 dozen

Should take about 2h total time - start to finish


  • 2 1/2 cups flour

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3/4 tsp baking powder

  • 1 cup sugar (just under)

  • 2 -3 tbsp applesauce

  • 3/4 cup vegan butter

  • 1/4 cup almond or nut milk

  • Tsp vanilla


  • 1 1/2 - 2 cups powdered sugar

  • 3 tbsp water

  • 2 tbsp almond milk

  • 1 tbsp vegan butter

  • Tsp vanilla



1. Combine your wet ingredients (vanilla, applesauce, almond milk) with the vegan becel and cream together using a fork, potato masher or hand mixer!

2. Next, add the sugar and cream into your mix again!

3. Now add the rest of the dry ingredients- add the flour last dusting in 1/2 cup at a time. Fold together to form a dough

4. Once a soft dough has formed, roll up the dough in parchment, a towel or plastic wrap as tightly as you can and refrigerate the dough for one hour. (If your dough is crumbly or seems too dry, add more almond milk or a little bit of water)

5. While this dough is chilling, make your icing!

6. Once you remove the dough from the fridge, unwrap it and let it sit for about a half hour before rolling it out. If it’s too cold when you try to roll it, it will crack and break!

7. Once it has finished sitting, preheat the oven to 350 degrees and start rolling it out about 1/4 inch thick!

8. Cut out your desired shapes and place on a greased baking sheet or a baking sheet lined with parchment. Because this is my fall/Halloween sugar cookie edition, I'll be using pumpkin, leaf, broom, ghost, couldron and skull shapes!

9. Bake the cookies for about 8-10 minutes checking on them!

10. Remove from oven and let cool completely before icing (about 30 mins)


1. Add the vanilla, water, almond milk and vegan becel to a medium bowl. Combine.

2. Slowly mix in the icing sugar until a smooth icing forms that is not too runny yet thin enough to decorate with. If its too thick, add extra almond milk. If too thin, add icing sugar!

3. If desired, separate the icing into 5 small bowls in order to make them into fall colours! (Leave one bowl plain for white icing)

4. Add 1 to 2 drops of chosen food colouring into each bowl you want to colour. If using gel colour, add a very small chunk about the size of 1/8 of a toothpick. If the colour is not vibrant enough, repeat this process. I’ve used gel food colour in orange, brown, yellow and black. I love pastel tones so I have only added the slightest smidgen of colour! (Be careful with choosing gel food colour because some of them are not vegan as they do contain gelatine! Some of the colours in food dyes also contain pigments derived from insects so choose wisely!)

5. Decorate and place in the fridge for fifteen minutes.

6. Serve and enjoy!

Thanks for reading, and I hope you enjoy this recipe!

Happy (almost) Halloween! xx

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