These vegan butter cookies are a dairy-free take on the classic Christmas treats we love! Crisp, buttery, and melt-in-your-mouth delicious shortbread-like cookies made using six ingredients and one bowl!

baked vegan butter cookies stacked on a baking tray.

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Why You’ll Love This Recipe

An easy festive cookie. Another simple and easy Christmas cookie recipe to make during the upcoming hectic holiday season.
Flavor. The vegan cookies are richly flavored with vegan butter, dairy-free milk, and vanilla, reminiscent of the traditional holiday cookies we grew up with!
Texture. The addition of cornstarch gives the cookies a soft and delicate texture!
Customizable. They are easy to customize by adding chocolate chips, nuts, dried fruit, and warm spices.
Try different shapes. Try making them into rings like I did, or try making them using various shapes and sizes! From classic rounds to fun shapes like pretzels, flowers, or squares.
Holiday must-haves! Whether you’re hosting a gathering or looking for a thoughtful homemade gift, vegan butter cookies are a certified crowd-pleaser! A delicious accompaniment to these Vegan Whipped Shortbread Cookies, Vegan Chocolate Shortbread Cookies and Vegan Lemon Shortbread Cookies.

Key Ingredient Notes

All-purpose flour – unbleached flour produces cookies that have more structure, which is perfect for making crisp, crumbly cookies. Bleached flour works as well, but you may need to add more as needed.
Vegan butter or margarine – this recipe does not contain salt, so use salted vegan butter or margarine for more flavor. Country Crock, Miyoko’s and Earth Balance sticks are great for making baked goods.
Vanilla extract – this will give the cookies a pleasant flavor and aroma! You can use other flavorings like almond extract, cinnamon, or nutmeg.
Cornstarch – Aside from making the cookies soft and melt-in-the-mouth delicate, it helps keep the cookies fresh longer.
Plant-based milk – you can use oat or soy.

How To Make Vegan Butter Cookies

creamed vegan butter and sugar in a bowl.

Mix the wet ingredients in a bowl. In a large bowl, cream the sugar and vegan butter until pale in color. Ensure the butter is softened at room temperature for a smooth and well-incorporated cookie dough. Stir in the vanilla and plant-based milk. Continue beating until the mixture is light and fluffy.

Add the dry ingredients. Add the all-purpose flour and cornstarch and mix until a smooth dough is formed, but do not over-mix. A few dry spots are fine.
Chill. Cover and chill the dough for at least 30 minutes to 1 hour to improve the cookie structure and allow the vanilla and butter flavors to build up. While waiting, set a rack in the middle of the oven and preheat it to 350°F (180°C). Line two cookie sheets with parchment paper.

shaped butter cookie dough portions on a baking tray.

Shape the dough. Place a medium star tip (#4B or #827) inside a pastry or zip-top bag with the corner snipped. Add a small portion of the dough to the bag and squeeze a 2-inch wide ring onto the baking tray. If the dough is too thick to pipe, return it to the bowl with the remainder and stir in 1 tablespoon of plant-based milk. Re-test and add more milk if needed. The dough should still be thick but not break apart while piping.

Bake. Pipe the remaining dough onto the baking trays, spaced at least 3 inches apart to allow for spreading. Bake one batch at a time for 15 to 18 minutes or until the edges are golden brown. Keep a close eye on the cookies while baking. Oven temperatures vary, so follow the recipe’s recommended baking time and temperature. Bake until the edges are lightly golden.

Storage Tips

Let the cookies cool completely before transferring them to a jar or airtight container. Place them in a cool, dry place at room temperature for three days and in the fridge for up to a week. I have a few extra tips on how to keep cookies fresh.

Raw dough can be frozen for several weeks up to 3 months. Place wax or parchment paper between each formed cookie dough to prevent them from sticking together. You can bake them frozen, but add a few extra minutes to the baking time.

Baked cookies can also be frozen for up to 3 months. Remove them from the freezer and let them thaw at room temperature for about 20 to 30 minutes before serving.