Easy Vegan Chocolate Sugar Cookies That Are Soft, Chewy, and Perfectly Decorated

If you love chocolate and sugar cookies but want a vegan option that’s both soft and chewy, you’re in the right place! For another decadent chocolate dessert, don’t miss our foolproof vegan salted caramel brownies. These vegan chocolate sugar cookies come together easily in one bowl and are shaped into fun heart designs, perfect for Valentine’s Day or any festive occasion.

Beyond being delicious, this recipe is made beginner-friendly with pantry staples and thoughtful ingredient substitutes. Plus, you’ll find expert tricks to enhance texture, tips for decorating with vegan royal icing, and solutions for common cookie-baking mishaps.

Whether you’re baking for kids, friends, or yourself, these cookies are sure to delight.

What You’ll Love About These Vegan Chocolate Sugar Cookies

These cookies are the ideal treat for chocolate lovers wanting a soft, chewy vegan sugar cookie with a rich cocoa flavor. They’re beginner-friendly, requiring just one bowl and simple ingredients.

Plus, they are versatile: perfect for decorating with fun icing and sprinkles to suit Valentine’s Day, Christmas, or any holiday. The dough chills quickly, making cutting clean shapes easy — no spreading mishaps!

Finally, both kids and adults rave about these cookies, making them a crowd-pleaser for any occasion. They’re also fantastic served alongside a scoop of easy no-churn dairy-free ice cream.

Equipment You’ll Need to Make These Cookies

Before you start, gather your tools for a smoother baking experience.

Ingredients and Why They Matter for Soft, Chewy Texture

The key to these cookies’ perfect soft and chewy texture lies in the ingredients and their quality, a principle that culinary experts emphasize for achieving the ideal cookie.

• Vegan butter provides a rich, creamy fat, which when creamed with sugar adds air for tenderness. We recommend brands like Miyoko’s or Earth Balance.
• Granulated sugar is standard, but you can swap part of it for coconut sugar or brown sugar to retain moisture and deepen flavor.
• Non-dairy milk like soy, oat, or almond milk adds moisture and binds the dough.
• Cornstarch softens the texture by lightening the flour’s gluten network, making the cookie tender yet sturdy for shaping.
• Natural cocoa powder (not Dutch-processed) is preferred to provide a bright chocolate flavor and reacts well with baking powder for proper rise. You can add an espresso powder pinch to boost the chocolate taste.
• Powdered sugar, corn syrup, and soy milk combine to make a glossy vegan icing that hardens beautifully.

Step-by-Step How to Make Vegan Chocolate Sugar Cookies

Follow these simple steps for success:

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix dry ingredients: Whisk together 1½ cups all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ¾ cup natural cocoa powder (sifted), and ½ teaspoon salt; set aside.
3. Cream fats and sugar: In a large bowl, beat ¾ cup vegan butter and 1 cup granulated sugar until light and fluffy (about 2-3 minutes).
4. Add wet ingredients: Beat in 3 tablespoons soy milk and 1 teaspoon vanilla extract until combined.
5. Combine dry and wet: Slowly add the dry mixture and mix on low speed until the dough just forms; if too dry, add a splash more soy milk. It should feel like soft play dough.
6. Divide and roll: Split dough in half. On parchment paper dusted with cocoa powder, roll each half between sheets of parchment to about ¼-inch thickness.
7. Chill dough: Refrigerate the rolled dough for at least 1 hour to firm up and prevent spreading during baking.
8. Cut shapes: Use heart-shaped cutters to cut out cookies and place on prepared sheets, spacing them 1 inch apart.
9. Bake: Bake 8-10 minutes until edges are set but centers appear slightly soft.
10. Cool: Let cool 5 minutes on sheets, then transfer to wire racks to cool completely before icing.

How to Make and Customize Vegan Sugar Cookie Icing

Mix 1½ cups powdered sugar, ½ teaspoon vanilla extract, 1 tablespoon light corn syrup, and 1 to 2 tablespoons soy milk in a bowl until smooth and glossy. Adjust consistency by adding more soy milk if too thick or more powdered sugar if too thin.

Tips for customization:

• Add vegan gel food coloring to tint your icing for seasonal themes.
• Use a piping bag fitted with a fine tip for intricate designs.
• Sprinkle festive colorful vegan sprinkles immediately after spreading icing before it sets.
• Let decorated cookies rest for several hours until the icing hardens to prevent smudging when stacking or storing.

Expert Tips for Perfect Vegan Chocolate Sugar Cookies

Maximize your cookie success with these pro baker tips:

• Always spoon and level your flour with a knife rather than scooping directly to avoid adding too much, which can dry out dough.
• Chill dough thoroughly to avoid excessive spreading and to make clean cutting easier.
• Roll dough evenly to a ¼-inch thickness for a balance between soft and crisp texture; thinner dough yields crispier cookies.
• Avoid overmixing once dry ingredients are added to prevent tough cookies.
• Use parchment paper dusted with cocoa powder for rolling and cutting chocolate dough to avoid stickiness.
• Decorate only when cookies are completely cool, or icing will melt and run.
• Underbake slightly—the cookies will firm while cooling for ideal chew.

Troubleshooting Common Vegan Sugar Cookie Problems

Even expert bakers run into issues sometimes. Here’s how to fix the most frequent problems:

• Dough too crumbly: You likely measured too much flour or need more moisture. Add a tablespoon of soy milk or applesauce and mix gently.
• Cookies spread too thin: Dough may be too warm or not chilled enough. Chill longer, or add a tablespoon more flour.
• Cookies too hard or dry: Bake time may be too long or oven too hot. Remove cookies when edges are firm but centers are still soft; cookies firm up as they cool.
• Icing melts or smears: Cookie must be completely cool before icing. Also, thicken the icing if it’s runny by adding powdered sugar.
• Uneven baking: Place racks in the center of the oven and rotate sheets halfway through baking for even browning.

How to Store and Freeze Your Vegan Chocolate Sugar Cookies

To keep your cookies fresh and delicious:

• At room temperature: Store fully cooled and iced cookies in an airtight container lined with parchment paper. Place parchment between cookie layers. Consume within 4-5 days for optimal softness.
• Freezing baked cookies: Place cooled cookies in a single layer on a baking sheet; freeze until solid, then transfer to freezer-safe containers for up to 3 months. Thaw at room temperature before serving.
• Freezing dough: Form dough into discs or balls, wrap tightly in plastic wrap, and freeze. Thaw overnight in the fridge before rolling, or bake directly from frozen adding 1-2 minutes to bake time.

Conclusion

With a few simple ingredients and easy steps, these vegan chocolate sugar cookies bring holiday sweetness and chocolatey goodness to every occasion. Armed with expert tips and troubleshooting advice, you can bake, decorate, and share these soft, chewy treats like a pro.

Whether you’re a beginner or an experienced baker, this recipe invites you to personalize with colors, sprinkles, and shapes. Happy baking!