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You are here: Recipes > No-Spread Vegan Sugar Cookies by Mr. Baker’s Cakes

No-Spread Vegan Sugar Cookies by Mr. Baker’s Cakes

These no-spread vegan sugar cookies make the perfect favours for all sorts of celebrations and, because they are vegan, nobody needs to miss out on taking one home! If you’re feeling particularly adventurous, why not try creating some vegan royal icing using aquafaba to decorate your cookies instead?


Makes 40-50 cookies depending on cutter size.


Thank you to Renshaw Academy ambassador Rob Baker-Gall (Mr. Baker’s Cakes) for this recipe.



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Baking ingredients

  • 250 g Vegan 'Block' Butter (e.g. Flora Plant Unsalted Butter)
  • 180 g Granulated Sugar
  • 80 ml Almond Milk
  • 1 tbsp Vanilla Bean Paste
  • 2 tsp Baking Powder
  • 500 g Plain Flour

Decorating ingredients

  • Renshaw 'Just Roll With It' Fondant Icing
  • Rainbow Dust Click Twist Edible Glue Brush


Step 1

Begin by creaming together the plant ‘butter’ and the bowl of a stand mixer, until pale and creamy.

Step 2

Add the almond milk and the vanilla bean paste and mix to incorporate (do not worry if looks like the mixture is beginning to ‘curdle’.

Step 3

Sift in the flour and baking powder into the bowl in two to three stages, mixing until just incorporated and the dough forms into a large ball.

Step 4

Flatten the dough slightly, before wrapping it in cling film and placing in the fridge for at least an hour to chill.

Step 5

When you are ready to bake your sugar cookies, begin by preheating your oven to 160°C/160°C Fan/Gas Mark 5 and lining 2-3 large baking sheets with greaseproof paper.

Step 6

Roll out the dough to around 3-4mm thick and use a cookie cutter in a shape of your choice to cut out as many cookies as you can.

Step 7

Continue to recombine the dough and reroll it out until you have cut out all of your cookies.

Step 8

Place the cookies on to the baking sheets, leaving a small space between each one (they shouldn’t spread at all, but it’s a good habit to have).

Step 9

Place the cookies back in the fridge for around 10 minutes for a final chill, before baking in the oven for around 12 minutes until the edges are just starting to colour.

Step 10

When the cookies are first removed from the oven, they will still be slightly soft, but this is right – be careful not to overcook them.

Step 11

Allow to cool for 5-10 minutes on the baking sheets, before transferring to a cooling rack to cool completely.

Step 12

Your cookies can now be decorated with the huge selection of Renshaw 'Just Roll With It' Fondant Icings. Simply roll out your icing to the desired thickness, before using the same cutter you used for the cookies to cut out your icing shapes. Attach these to the top of the cookies using Rainbow Dust Click Twist Edible Glue Brush (or piping gel).