Vegan Chocolate Sugar Cookies with Royal Icing
These vegan chocolate sugar cookies are soft, rich, and so fun to decorate.
They’re perfect for any occasion—holidays, birthdays, or just because.
The dough is easy to work with, holds its shape beautifully when baked, and the royal icing sets perfectly for that bakery-style finish.
Why I Love This Recipe
This recipe saved me when I wanted something sweet but didn’t want to deal with butter or eggs. It’s the kind of cookie that looks fancy but comes together fast. I’ve made these for friends, potlucks, and cozy weekends at home, and they always get eaten first.
- Soft and chewy, not dry or crumbly
- Easy to roll and cut with any shape
- The icing dries perfectly for stacking and storing
- No weird ingredients—just pantry staples
- Can be made gluten-free with one swap
Yields: 18–24 cookies (depending on size)
Total Time: About 1 hour (including chilling and baking)
What You’ll Need
- 1/2 cup neutral oil (like sunflower or light olive oil)
- 3/4 cup organic cane sugar
- 1/4 cup unsweetened plant milk (soy, oat, or almond)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened, sifted)
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Royal Icing
- 1 1/2 cups powdered sugar
- 2 tbsp aquafaba (liquid from canned chickpeas)
- 1/4 tsp vanilla extract
- Natural food coloring (optional)
Recipe + Instructions
Step 1: Mix Wet Ingredients
In a large mixing bowl, whisk together 1/2 cup neutral oil, 3/4 cup cane sugar, 1/4 cup plant milk, 1 tsp vanilla extract, and 1/2 tsp almond extract until smooth.
Step 2: Add Dry Ingredients
Add 1 cup flour, 1/2 cup sifted cocoa powder, 1/4 tsp baking soda, and 1/4 tsp salt to the bowl. Stir with a spatula until a soft dough forms.
Step 3: Chill the Dough
Shape the dough into a disc, wrap in parchment or plastic wrap, and chill in the fridge for 20–30 minutes.
Step 4: Roll and Cut
Roll the chilled dough between two pieces of parchment to about 1/4 inch thick. Cut out shapes with your favorite cookie cutters.
Step 5: Bake
Place cookies on a lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes. Let cool completely before icing.
Step 6: Make Royal Icing
In a small bowl, whisk 1 1/2 cups powdered sugar, 2 tbsp aquafaba, and 1/4 tsp vanilla extract until smooth and thick. Add natural food coloring if using.
Step 7: Decorate Cookies
Use a small piping bag or spoon to decorate the cooled cookies with icing. Let them dry for at least 1 hour until the icing sets.
Macros (Per 1 Cookie, without icing)
Calories: 110
Fat: 5g
Carbs: 15g
Sugar: 8g
Protein: 1.5g
Fiber: 1.2g
Why This Recipe Works (Quick Science)
Aquafaba acts like egg whites—it helps the icing set and gives the dough some structure. Cocoa powder replaces part of the flour, making the cookies rich without being cakey. The oil keeps them soft without butter, and chilling the dough helps prevent spreading.
Common Mistakes
- Skipping the chill time – The dough gets too soft and hard to cut.
- Overbaking – They firm up more as they cool, so don’t wait for them to look crisp in the oven.
- Icing warm cookies – The icing will melt and slide right off.
What to Serve With
- A hot mug of coffee or oat milk latte
- Vegan vanilla ice cream on the side
- More royal icing for dipping or spreading
- A fruit plate with strawberries and raspberries
FAQ
Can I freeze the dough?
Yes! Wrap it tight and freeze up to 1 month. Thaw in the fridge before rolling.
What is aquafaba again?
It’s the liquid from canned chickpeas. Sounds weird, but it works like magic for egg-free baking!
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend for best results.
Do I have to add almond extract?
Nope! It adds flavor, but you can leave it out if you prefer plain vanilla.
Final Thoughts
These vegan chocolate sugar cookies are fun to make, easy to decorate, and honestly—they taste like a cozy chocolate dream. Keep this recipe around when you want something sweet, simple, and totally share-worthy. Let me know how yours turn out—I’d love to see how you decorate them!
