Great American Cookies Copycat (Vegan Sugar Cookies)
These bakery style vegan sugar cookies are soft, tender, and coated in sanding sugar for that classic Great American Cookies look and texture. They’re made with a flax egg, pantry staples, and come together quickly, perfect for spring baking, holiday trays, or whenever you want that mall cookie vibe at home.
Ingredients & what they do
Salted vegan butter (softened)
Gives richness and that classic sugar cookie flavor. Make sure it’s softened so it creams smoothly with the sugar.
Granulated sugar
Sweetens the dough and helps create those lightly crisp edges.
Ground flaxseed + water
This is your flax egg. It binds everything together and keeps the cookies tender without eggs.
Vanilla extract
Brings warmth and bakery-style flavor. Don’t skip it, it makes a difference.
All-purpose flour
The structure of the cookie. Enough to hold shape while still staying soft inside.
Cream of tartar
The secret little bakery trick. It adds tang and gives sugar cookies that soft, chewy bite.
Baking soda
Helps the cookies puff and crack slightly on top.
Sanding sugar
The signature finish. Adds sparkle and a gentle crunch that mimics the Great American Cookies style perfectly.
How to make them
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, stir together the ground flaxseed and water. Let it sit for about 5 minutes until it thickens into a gel, that’s your flax egg ready to go.
3. In a large mixing bowl, beat the softened vegan butter and sugar together until light and fluffy. Don’t rush this part, a good cream makes better cookies.
4. Add the flax egg and vanilla extract. Mix until smooth and fully blended.
5. In a separate bowl, whisk together the flour, cream of tartar, and baking soda.
6. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Stop as soon as everything is combined,overmixing makes tough cookies.
7. Scoop tablespoon-sized portions and roll into balls.
8. Roll each dough ball generously in sanding sugar so it’s fully coated and sparkly all over.
9. Place on the baking sheet with a couple inches between each cookie.
10. Bake for about 11 minutes. The edges should be set and the tops lightly crackled, but the centers should still look soft.
11. Let them rest on the pan for a few minutes before moving, they firm up as they cool.
Tips for that true copycat feel
Don’t overbake, soft centers are the magic
Roll heavy in sanding sugar, bakery cookies don’t go light
Cream the butter and sugar well, that fluffy base matters
Use cream of tartar, it’s the quiet MVP here
Great American Cookies Copycat Vegan Sugar Cookies
Ingredients
- 1/2 cup salted vegan butter softened
- 3/4 cup granulated sugar
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup + 6 tablespoons all-purpose flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup sanding sugar for rolling
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Make the flax egg by stirring together the ground flaxseed and water in a small bowl. Let it sit for about 5 minutes until thick and gel-like.
- Place the softened vegan butter and granulated sugar in a large mixing bowl. Beat with a hand mixer (or sturdy spoon) for 2–3 minutes until the mixture looks lighter in color and fluffy in texture.
- Add the prepared flax egg and vanilla extract to the butter mixture. Mix again until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cream of tartar, and baking soda so the leavening is evenly distributed.
- Add the dry ingredients to the wet ingredients. Mix on low speed or by hand just until a soft dough forms and no dry flour patches remain. Do not overmix — stop as soon as combined.
- Scoop tablespoon-sized portions of dough and roll each into a smooth ball using your hands.
- Pour the sanding sugar into a small bowl. Roll each dough ball in the sanding sugar until fully coated on all sides.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2–3 inches apart to allow for spreading.
- Bake for about 11 minutes. The cookies should have set edges, light surface cracks, and soft-looking centers.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They will firm up slightly as they set.
Notes
- Make sure the butter is softened, not melted, for proper creaming.
- Cream of tartar gives classic sugar cookie flavor and texture – don’t skip it.
- For softer cookies, pull them out when centers still look slightly underbaked.
- Store in an airtight container at room temperature for up to 3 days.
