Easy Vegan Butter Cookies

Easy Vegan Butter Cookies (4 Ingredients!)

What are some of your favorite Christmas cookies? I have a few, but on my shortlist are these easy Vegan Butter Cookies.

They are SOOOO good! Lightly crispy with the perfect balance of butter and sugar formed to make a soft lightly crispy cookie that is super simple, yet delicious. 

Vegan Butter Cookies with bite missing

Ingredients you’ll need to make vegan butter cookies:

To make these easy Vegan Butter Cookies you’ll just need 4 simple ingredients!

  • Vegan Butter
  • Organic Cane Sugar
  • Flour
  • Vanilla Extract
Vegan Butter Cookies on small white plate

How to Make Vegan Butter Cookies:

To make these vegan butter cookies you’ll want to start by first beating your softened vegan butter and sugar together using a high speed blender or a standing mixer.

It’s important to make sure that your butter is softened, not melted. Softened butter will help add to the texture of your cookies so be sure to leave it out on the counter for a few hours ahead of time so that you can easily press your fingers into it.

Vegan Butter Cookies on small white plate

Once the vegan butter and sugar have been thoroughly mixed together, you’re ready to add your flour, salt, water and vanilla extract into the mix.

Continue mixing until everything is well combined and a firm cookie dough is formed. 

Use a cookie scoop to form each cookie and roll into a ball. You can leave them as if or use the back of a fork to press down and create a decorative invention.

No need to press down all the way. The cookie will spread naturally as it bakes in the oven.

The goal here is to press down just enough to make an indention, so about ¼ should do the trick.

Vegan Butter Cookies

Transfer your vegan butter cookies too a preheated oven and bake for 10 minutes.

Once the cookies are finished baking, remove them from the oven and allow them to cool for 4-5 minutes. 

Once your vegan butter cookies have cooled enough, enjoy! These cookies are the perfect classics to add to your cookie tin or swap during the office cookie exchange.

Vegan Butter Cookies

How Long do Vegan Butter Cookies Keep?

These cookies will last for 3-4 days if kept out on the counter or 4-6 days if kept in the fridge. Either way, be sure to keep them in an airtight container to keep them fresh.

I know you’ll love these Easy Vegan Butter Cookies! They’re simple to make, only require 4 basic ingredients and they are ADDICTIVE!

Give this recipe a try and let me know what you think in the comments below!

Vegan Butter Cookies with bite missing

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4.20 from 5 votes

Easy Vegan Butter Cookies

Lightly crispy 4 ingredient Vegan Butter Cookies that melt in your mouth and are easy to make!
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 13 cookies



  • Preheat oven to 350°
  • In a large mixing bowl, cream together the softened vegan butter and sugar with an electric mixer until it appears fluffy.
  • Add in the flour, salt, vanilla and water. Continue mixing until well combined and the dough has formed.
  • Using a standard cookie scoop, scoop out each chunk of dough and roll each into a ball using the palms of your hands. Place on a pan lined with parchment paper, evenly spaced.
  • Using the back of a fork, gently press down about ¼ of the way into the center of each ball (optional- or leave as is).
  • Bake in the oven for 10 minutes, then remove from the oven.
  • Allow the cookies to cool for 4-5 minutes. Enjoy!


  1. 5 stars
    My husband enhaled these cookies! They were delicious. Thanks so much for the easy recipe! Will definitely make these again.

  2. Has anyone ever tried these w/ whole wheat pastry flour?

  3. 1 star
    When I printed the recipe it said 2 T water, and I think that may be a mistake bc they didn’t turn out.

  4. 5 stars
    These are delicious. Such a simple preparation for such a light fluffy perfectly sweet flavor! Thank you!!! I love all of your cookies!!

  5. 5 stars
    So insanely good! Thanks! My family LOVED these cookies! I use brown sugar intead. Round two, I am putting butterscotch chips in the mix. Will let you know how it goes.

  6. 5 stars
    I was really skeptical that these were going to turn out; no leavening or binder? But they are perfect!
    I used Palm oil shortening, because Earths Balance has canola oil in it (sooooo incredibly bad for you!), A bit of cinnamon and replaced the 2 T. of water with my soy creamer.
    I also baked for 15 minutes.
    I think it could use a bit less flour. Will play around with it.

  7. How might these be made with honey instead of sugar?

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