Perfect Soft and Chewy Vegan Sugar Cookies
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.