These vegan red white and blue sugar cookies are soft, chewy, and perfect for summer holidays, parties, and festive dessert tables. They have a buttery vanilla flavor with a hint of almond, finished with a light sugar coating and colorful sprinkles that make them stand out without any complicated decorating.

They bake up with soft centers and lightly crisp edges, giving you that classic sugar cookie texture while staying tender and flavorful.

Ingredients for vegan red white and blue sugar cookies

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Vegan salted butter: This creates the rich, buttery base of the cookies and helps give them that soft, classic sugar cookie texture.

Granulated sugar: Sweetens the dough and helps create slightly crisp edges while keeping the centers soft.

Applesauce: Acts as an egg replacement, adding moisture and helping bind the dough together.

Melted plant-based butter: Works as an egg yolk replacement, adding richness and improving the texture.

Almond milk: Helps loosen the dough slightly so it mixes smoothly and evenly.

Vanilla extract: Adds warmth and enhances the overall flavor of the cookies.

Almond extract (optional): Gives a subtle bakery-style flavor that makes these cookies taste more elevated.

All-purpose flour: Provides structure and creates the base of the cookie dough.

Baking powder + baking soda: Help the cookies rise slightly while keeping them soft and tender.

Red, white, and blue sprinkles: Add a festive look and a slight crunch throughout the cookies.

Granulated sugar (for rolling): Coats the outside for a light crunch and a sparkly finish.

How to make vegan red white and blue sugar cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the vegan butter and granulated sugar for 2–3 minutes until light, fluffy, and pale.
Add the applesauce, melted plant-based butter, almond milk, vanilla extract, and almond extract. Mix until smooth and fully combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms. Do not overmix.
Gently fold in the red, white, and blue sprinkles until evenly distributed.
Scoop the dough and roll into balls, then roll each one in granulated sugar to coat.
Place onto the prepared baking sheet, spacing them a few inches apart. Lightly press each dough ball down slightly.
Bake for 10–12 minutes, or until the edges are set and the bottoms are lightly golden.
Let the cookies cool on the baking sheet before transferring. They will continue to set while staying soft in the center.

Tips for making sugar cookies

Make sure your butter is fully softened for a smooth, even dough.
Avoid overmixing once the flour is added to keep the cookies soft.
Chill the dough for 20–30 minutes if it feels too soft or sticky.
Don’t overbake, the centers should look slightly underdone when you take them out.
Roll in sugar right before baking for the best texture and appearance.

How to store sugar cookies

Store the cookies in an airtight container at room temperature for up to 4 days.
Keep them sealed to maintain their softness.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Let them come to room temperature before serving for the best texture.

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Vegan Red White and Blue Sugar Cookies

Soft and chewy vegan sugar cookies rolled in sugar and filled with festive red, white, and blue sprinkles. An easy dessert perfect for summer holidays and celebrations.

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Prep Time: 15

Cook Time: 11

Total Time: 26

Servings: cookies

Equipment

Ingredients

1 cup salted plant-based butter room temperature
1 ½ cups granulated sugar
2 tablespoons applesauce
1 tablespoon melted plant-based butter
1 tablespoon almond milk
1 tablespoon vanilla extract
¼ teaspoon almond extract optional
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup red white, and blue sprinkles
¼ cup granulated sugar for rolling

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, or in a stand mixer cream the butter and sugar for 2–3 minutes until light and fluffy. This helps create a soft cookie texture.
Mix in the applesauce, melted butter, almond milk, vanilla extract, and almond extract until smooth and fully combined.
In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Gradually add to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Fold in the sprinkles evenly throughout the dough.
Scoop and roll the dough into balls, then roll each one in granulated sugar to coat the outside.
Place on the prepared baking sheet, spacing a few inches apart. Lightly press each dough ball down slightly.
Bake for 10–12 minutes, until the edges are set and the bottoms are lightly golden. The centers should still look soft.
Let cookies cool on the baking sheet for several minutes before transferring. They will continue to set as they cool.