This vegan cookie dough frosting is an easy, delicious topping for cookies or cupcakes — a creamy, eggless chocolate chip cookie dough icing that takes just minutes to make.
I originally developed this vegan frosting to pair with my vegan sugar cookies, but it works beautifully with any cookie or cupcake. The version shown here earned rave reviews at both my office and my husband’s workplace.
The method is simple and familiar: cream the vegan butter and sugar, stir in vanilla and a pinch of salt, add flour, then fold in mini vegan chocolate chips. There’s no baking powder or eggs — it’s essentially safe-to-eat cookie dough turned into frosting. The whole process takes about 10–15 minutes.
Pro tip: Let vegan butter sit at room temperature for 10–15 minutes so it creams smoothly. Vegan butter softens faster than dairy butter, so keep an eye on it.
I used water in this recipe because I was out of almond milk and liked the texture, but any non-dairy milk will work. Start with 2 tablespoons and add more if you want a thinner consistency — I prefer mine slightly thick so it isn’t runny on the cookies.
Because this frosting softens at room temperature, store finished cookies or cupcakes in a cool place or the refrigerator until ready to serve. Once chilled for a few hours, they can usually sit out at a party in a reasonably cool environment without becoming overly soft.
Enjoy this eggless cookie dough frosting — it’s quick, kid-friendly, and a crowd-pleaser. If you try it, let me know how it turns out!
Vegan Cookie Dough Frosting
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Ingredients
- 1/2 cup vegan butter softened
- 3/4 cup brown sugar (packed)
- 1 teaspoon pure vanilla extract
- Small pinch of salt
- 1 cup flour
- 2 tablespoons water
- 1/2 cup mini vegan chocolate chips
Instructions
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Add the vegan butter and brown sugar to a medium mixing bowl. Cream with an electric hand mixer until smooth.
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Mix in the vanilla and a small pinch of salt until combined.
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Gradually add the flour and mix until incorporated.
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Stir in the water, one tablespoon at a time, until you reach your desired consistency. Start with 2 tablespoons and add more if needed.
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Fold in the mini vegan chocolate chips. If not using immediately, store the frosting in the fridge to keep it firm.
Notes
- This amount generously frosted about 20 sugar cookies; it would also cover roughly 10–12 cupcakes depending on how much frosting you use per cupcake.
- Store frosted items in a cool place or the refrigerator while the frosting is soft. After chilling a few hours, they can sit out for a party in a cool environment without becoming overly melty.
- For accurate measurement, spoon and level the flour rather than scooping directly from the bag.
- If you want the sugar cookie recipe pictured, search for a vegan sugar cookie recipe to pair with this frosting.
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If you enjoy edible cookie dough, you might also like a single-serving eggless chocolate chip cookie dough recipe for a quick treat.