Vegan Sugar Cookies

5 from 3 votes

These vegan sugar cookies dipped in white chocolate & peppermint are a wonderful treat for the holidays - dairy free with simple pantry items

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These festive vegan sugar cookies are so quick and easy to make! They are perfect to take to your Christmas cookie exchange or give as gifts to friends and family. Crispy on the outside and perfectly chewy in the middle with fun crushed peppermint on top it off!

White Chocolate Sugar Cookies on a white plate

These might just be the absolute best vegan cookies you’ll ever make or eat. Slightly crispy on the outside, incredibly chewy on the inside and super festive for the holidays all around! And they’re actually not overly sugary, which makes them perfect for dipping and decorating.

How to make vegan sugar cookies

  • In a large bowl, cream together sugar and vegan butter.
  • Add the remaining wet ingredients and whisk to combine.
  • Fold in the dry ingredients (pre-combined in a separate bowl)
  • Use a rubber spatula to mix until there are no more more streaks of flour. Then chill the dough.
Cookies cooling on a rack
  • Roll the dough into balls and flatten out with the back of a cup or spatula.
  • Bake in the oven and allow them to rest in the pan for a couple minutes before transferring to a wire rack.
2 image collage to show the cookie dough as a ball and then flattened out
  • Dip the cooled cookies in melted white chocolate and sprinkle the crushed peppermint on top, if you’d like. My kids always like! 🙂
Cookies on wire wrack to cool after dipping in white chocolate

Tips for making the Christmas cookies

  1. Don’t worry about an after taste of the apple cider vinegar. It simply reacts with the baking soda and does not leave a taste.
  2. Skip refrigerating the dough if you are in a rush. But I find that it keeps the sugar cookies from spreading too much when baked and creates a softer center.
  3. Let the cookies cool to room temperature before dipping in chocolate. This allows the chocolate to stick to the cookies properly without melting all over.

Frequently asked questions

What’s the difference between a shortbread cookie and a sugar cookie?

Typically, sugar cookies are sweeter than shortbread ones and they have a lighter and crisper texture. Because they are lighter, they are perfect to decorate, making them ideal for Christmas.

How long do they last?

Once the cookies are cooled, store them in an air tight container at room temperature and they will be good for about 5 days. This means they are ideal for taking to cookie exchanges or giving as gifts throughout the holiday season.

How do you know when cookies are baked?

These cookies will only take about 10 minutes to bake, so be sure to keep an eye on them! Bake them until they just start to get a hint of color and before the edges turn golden. They will look slightly cracked across the center.

White plate on marble background of sugar cookies dipped in white chocolate

For more holiday treats:

If you’ve tried this healthy-ish feelgood Vegan Sugar Cookies recipe, or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

White Chocolate Vegan Sugar Cookies

These vegan sugar cookies dipped in white chocolate & peppermint are a wonderful treat for the holidays – dairy free with simple pantry items
5 from 3 votes
Servings 15 servings
Course Dessert
Calories 164
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup cane sugar
  • ½ cup plant-based butter
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • melted vegan white chocolate optional
  • Crushed peppermint optional


  • In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the wet ingredients: sugar, butter, water, apple cider vinegar, and vanilla extract until smooth and well blended.
  • Mix the wet ingredients with the dry ingredients until well blended. Cover the bowl with plastic wrap and refrigerate the dough for one hour.
  • Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
  • Remove dough from the fridge and use a cookie scoop to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten. Makes about 15
  • Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.
  • Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.
  • Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.


Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge or at room temperature.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of plant based butter, you can use any neutral oil.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It does not include the white chocolate and peppermint.


Calories: 164kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 179mg, Potassium: 45mg, Fiber: 1g, Sugar: 13g, Calcium: 14mg, Iron: 1mg

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White plate on marble background of sugar cookies dipped in white chocolate

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    1. Hi Danna – I’ve never tried them with coconut oil, but I think it should be fine! Let me know if you try it and it works out 🙂