• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Desserts & Sweets

    Vegan Cookie Dough Frosting

    Published: Nov 27, 2017 / Updated: Sep 1, 2018 / 19 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This vegan cookie dough frosting is the perfect easy topping for cookies or cupcakes! A delicious eggless chocolate chip cookie dough icing recipe.

    close-up of vegan cookie dough frosting

    I made this vegan icing recipe especially for my vegan sugar cookies, but it would work with any recipe. I wanted to do a post for this recipe on its own since it doesn't need to go with those particular cookies (although I do recommend it because they are very tasty). The cookies pictured received rave reviews at both my office and my husband's office. 🙂

    This creamy cookie dough frosting recipe is super easy. It's basically like making chocolate chip cookies (shocking), but you leave out stuff like baking powder. Cream the butter and sugar, add in your vanilla and flour, and of course mini vegan chocolate chips... and that's it. It's ready in about 10 minutes or so.

    mixing bowl with vegan chocolate chip cookie dough frosting with spatula

    Pro tip: I like to let my vegan butter sit on the counter for 10-15 minutes so it creams easier. It definitely takes less time for vegan butter to soften than it does normal butter.

    vegan chocolate chip sugar cookies with frosting on a wire rack

    I decided to use water in this recipe mostly because I was out of almond milk, but I liked the results enough that I went with it. I think you could certainly use any kind of non-dairy milk in here if you wanted to, and it should work. I used 2 tablespoons of water, but you can adjust as needed to get your desired consistency. I don't like my frosting to be too runny.

    I suggest storing whatever you're icing in a cool spot (such as your fridge) because the icing can get pretty melty... but that isn't anything unique to vegan icing.

    female hand holding a vegan sugar cookie with frosting

    Hope you love this eggless cookie dough frosting!

    vegan chocolate chip cookie with vegan frosting on a wire rack close-up

    Let me know in the comments below if you've made it.

    This vegan cookie dough frosting is the perfect easy topping for cookies or cupcakes! A delicious eggless chocolate chip cookie dough icing recipe.

    Vegan Cookie Dough Frosting

    This vegan cookie dough frosting is the perfect easy topping for cookies or cupcakes! A delicious eggless chocolate chip cookie dough icing recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Prevent your screen from going dark

    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
     

    • Add the vegan butter and sugar to a medium mixing bowl. Cream the butter and sugar until smooth using an electric hand mixer.
    • Add the vanilla and salt and continue mixing until incorporated.
    • Gradually mix in the flour until incorporated.
    • Add in the water, one tablespoon at a time, until the frosting is your desired consistency (add more than 2 tbsp if you wish).
    • Fold in the chocolate chips. If you're not frosting cookies/cupcakes/etc. right away, I suggest storing the icing in the fridge until needed because it will start to soften even more the longer you leave it out. 

    Notes

    • This made more than enough to generously ice 20 sugar cookies. I would say that this would work to ice around 10-12 cupcakes, but it really depends on how much you add to each one. 
    • I recommend storing whatever you frost in a cool place (the fridge works) - this frosting can get quite melty like many others frostings. Once whatever you've frosted has chilled for a few hours, it can be left out in a reasonably cool place without going all melty (e.g. cookies on a plate for a party). 
    • Be sure to spoon and level the flour (don't scoop it) to measure it more accurately.
    • Want the cookies in the photos? Here's the recipe.
    Keyword chocolate chip cookie dough frosting, dairy-free frosting recipe, vegan cookie dough frosting
    Author Natasha Bull

    If you enjoy homemade edible cookie dough, you may also like my single serving eggless chocolate chip cookie dough recipe.

    « Easy Cucumber Tomato Avocado Salad
    Crockpot Vegetarian Pasta e Fagioli Soup »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Donna says

      July 14, 2019 at 4:33 PM

      This looks sooooo good, thanks 🥰

      Reply
      • Natasha says

        July 19, 2019 at 8:33 PM

        You're welcome!

        Reply
    2. Anna Nickel says

      June 18, 2019 at 3:16 PM

      Raw flour is the ingredient that causes salmonella in cookie dough not eggs just FYI. Just know the risks when you eat raw dough like this

      Reply
      • Natasha says

        June 18, 2019 at 6:00 PM

        Eggs are the salmonella risk. It's wise to do a quick Google search prior to leaving false fear-mongering information on blogs FYI. Yes, raw flour can pose some risks such as being contaminated with E. coli bacteria. If you're not comfortable with that, you can toast the flour or just use a different recipe.

        Reply
    3. SEPATU CEWEK says

      December 3, 2017 at 11:23 PM

      5 stars
      The recipe was tasty and I was interested to try it at home. thank you

      Reply
      • Fran says

        April 8, 2019 at 7:45 PM

        Wow, great recipe!! Can i use COCONUT OIL as replacement for vegan butter?

        Reply
        • Natasha says

          April 8, 2019 at 8:23 PM

          Thanks! You could try, but I haven’t tested it so I can’t say if it would work.

          Reply
    4. Leanne | Crumb Top Baking says

      November 29, 2017 at 3:34 AM

      This looks amazingly delicious! I've never used vegan butter, but I'm definitely saving this recipe to give it a try! And love that it's a topping on cookies. Adds a nice touch!

      Reply
      • Natasha says

        November 29, 2017 at 8:30 AM

        Aw thanks, Leanne! Vegan butter is very similar to shortening. I just started using it, and I really like it as a dairy-free option. 🙂 Let me know if you try it!

        Reply
    5. Jennifer Farley says

      November 29, 2017 at 12:15 AM

      I might just make a bowl of frosting and eat it with a spoon!

      Reply
      • Natasha says

        November 29, 2017 at 8:30 AM

        Haha I like your plan!

        Reply
    6. Matt Robinson says

      November 27, 2017 at 12:31 PM

      Just pass me a spoon!

      Reply
      • Natasha says

        November 27, 2017 at 12:31 PM

        😉

        Reply
    7. Jennifer @ Show Me the Yummy says

      November 27, 2017 at 10:13 AM

      Oh HECK yes!!!!!!!!!

      Reply
      • Natasha says

        November 27, 2017 at 10:32 AM

        😀

        Reply
    8. Mary Ann | The Beach House Kitchen says

      November 27, 2017 at 9:29 AM

      My son Casey would eat this by the bowlful Natasha! Looks delicious!

      Reply
      • Natasha says

        November 27, 2017 at 9:49 AM

        Won't lie... I was definitely tempted myself! 😛 Thanks, Mary Ann!

        Reply
    9. Sarah says

      November 27, 2017 at 6:27 AM

      These look amazing! And they are healthy, I must try-them! Thanks!
      http://www.classynsassy2017.wordpress.com

      Reply
      • Natasha says

        November 27, 2017 at 6:46 AM

        Thanks

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    Get new recipes in your inbox weekly!

    BROWSE RECIPES:

    Footer

    • Contact
    • FAQ
    • Site Policies
    • For Bloggers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    · Copyright © 2022 Salt & Lavender Inc ·