Description
Soft, chewy, and perfectly sweet vegan sugar cookies with a tender buttery texture and a hint of vanilla, ideal for plant-based lifestyles.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegan butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream the vegan butter and granulated sugar in a large bowl until light and fluffy using a mixer.
- Add vanilla extract and almond milk to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry flour mixture until just combined, avoiding overmixing.
- Portion dough into balls using a cookie scoop or spoon, placing them on the baking sheet spaced apart.
- Flatten each dough ball gently with the bottom of a sugar-dipped glass to add a sugary crunch.
- Bake for 10-12 minutes until edges are set and just starting to turn golden.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix dough to keep cookies tender.
Use vegan butter and almond milk for moist texture.
Optional: Add cinnamon or vegan chocolate chips for variation.
Roll dough balls in colored sugar for festive cookies.
Store in airtight container at room temperature up to 5 days or freeze up to 3 months.
Thaw at room temperature or warm slightly to regain softness.
Substitute almond milk with oat or soy milk (unsweetened) if desired.
Use refined coconut oil as vegan butter alternative, noting possible flavor change.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
