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vegan sugar cookie being grabbed off a wire cooling rack

Chewy Vegan Sugar Cookies

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5 from 1 review

  • Author: Verna
  • Total Time: 25 minutes
  • Yield: 12 Cookies 1x


Perfectly Chewy Vegan Sugar Cookies for Christmas! Made with crushed candy canes and decorated with your favourite sprinkles or frosting. Minty, buttery, delicious and super easy to make in 1 bowl! No chilling required!


  • 1/2 cup vegan butter, room temperature (I use Earth Balance)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons unsweetened plant milk
  • 1 and 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4-5 peppermint candy canes, 10 grams each

Vegan Sugar Cookie Frosting (if using)

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla or almond extract
  • 3-5 teaspoons unsweetened plant milk
  • 3 teaspoons corn syrup (makes them shiny) or you can use maple syrup
  • food colouring



  1. Preheat oven to 350° Line a large baking sheet with parchment paper and set aside
  2. Peel your candy canes and add them to a medium or large freezer bag. Crush the candy canes by gently wacking them with a mallet, hammer or a small pot (I use a pot). Leave some texture so you have minty crunchy bites in your cookies. Set aside.
  3. In a large bowl with a hand mixer beat the vegan butter and sugar until creamed, about a minute. Add in the vanilla and plant milk and mix for another minute.
  4. Add the flour to the same bowl and add the salt and baking soda on top of the flour. Add the crushed candy canes. Beat with the hand mixer or a wooden spoon until combined. The mix will look crumbly, just bring the cookie dough together with your hand until it forms a ball.
  5. Scoop out heaping spoonfuls of dough (about 2 and 1/2 tablespoons) and roll into balls. Makes 12 balls. Arrange cookie dough balls approximately 3 inches apart on the baking sheet. Press each ball down with the bottom of a measuring cup to about 1/2 inch thick. Add your favourite sprinkles to each cookie. Press down a bit so the sprinkles stick. Leave off sprinkles if using frosting.
  6. Bake for 10-12 minutes. Let cool on baking sheet for a few minutes then move to a wire rack to cool completely. Enjoy! For step by step photos see above post.
  7. For a softer and chewy cookie bake for 10 minutes. For a crispier (but still chewy) cookie bake for 12 minutes.
  8. For the frosting (if using): In a medium bowl sift in the powdered sugar then add the plant milk, vanilla and corn syrup. Whisk until the icing is smooth. If the icing is to thick add a little more plant milk 1 teaspoon at a time. Add food colouring if desired. Frost your cookies and add sprinkles too!


  • The Cookies will stay fresh in an air tight container for 4-5 days, if they are frosted I recommend keeping them in the fridge and layering between wax paper. They keep in the freezer for up to a month in an air tight container or a freezer bag. Refrain from frosting the cookies before freezing.
  • make ahead dough: wrap the dough in plastic wrap and store in the fridge for up to 3 days. When ready to bake, roll into balls and place on parchment lined baking sheet. Let dough come to room temperature and follow recipe instructions on how to bake.
  • Nutritional chart doesn’t include vegan frosting 
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Sweets,
  • Method: Bake / Oven
  • Cuisine: American, Canadian