Air Fryer Vegan Sugar Cookies
Add Preferred SourceEverything I want in a cookie is right here in these Air Fryer Vegan Sugar Cookies. The outsides are coated in a generous crunch of granulated sugar while the insides stay beautifully soft, chewy, and full of rich vanilla flavor all the way through. And that moment when you drop the pan and watch each puffed cookie crack into a soft crinkled bite never gets old.
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I love making these when I want an easy sweet snack, and they’re always on my holiday cookie trays, especially at Christmas, as well as at bake sales and birthday parties. They package beautifully for gifting. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Sugar Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get these cookies perfectly soft and chewy every single time.
Beat the Butter and Sugar
In a large bowl, beat the vegan butter with the granulated white sugar and light brown sugar until light and fluffy, about 2 to 3 minutes on medium speed. Then add the almond milk and vanilla extract and mix until everything is combined.
Add the Dry Ingredients
Add the flour, cornstarch, baking soda, baking powder, and salt directly to the bowl and stir until the dough is fully incorporated and no dry streaks remain.
Roll and Sugar-Coat the Dough Balls
Scoop the cookie dough and roll it into 12 evenly sized balls. A cookie scoop helps you get uniform balls every time.
Pour the extra granulated sugar into a small bowl. Roll each dough ball in the sugar to coat it well, then set them aside on a flat surface.
Air Fry in Batches
Line your air fryer basket with parchment paper, and arrange the sugar-coated dough balls in batches, leaving about 2 inches between them. I like using pre-cut parchment paper sheets, which makes cleanup a breeze.
Bake cookies at 320°F (160°C) for 6 minutes, or until the edges are firm and the centers still look slightly underbaked. The cookies will puff up during baking, and that’s completely normal.
Use the Pan-Drop Trick
Once the cookies are out of the air fryer, lift the baking sheet about 2 feet above the counter and drop it flat onto the surface 6 to 7 times. A heavy-duty rimmed baking sheet works best here, as it can withstand the impact without warping.
The impact causes the puffed-up cookies to crack and deflate into a soft, chewy texture with that classic crinkled top.
Cool the Cookies
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. I always use a cooling rack, which helps them cool evenly without getting soggy on the bottom.
Serve and Enjoy
Once cooled, arrange the cookies on a plate or platter and serve.
These Air Fryer Vegan Sugar Cookies travel really well, making them a great choice for bake sales, cookie swaps, and potlucks. Stack them in layers separated by parchment paper and pack them in a cookie tin to keep them fresh and protected on the go.
Ingredients
- ½ cup vegan butter slightly softened
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar tightly packed
- ¼ cup almond milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar for rolling
Instructions
- In a large bowl, beat the vegan butter, sugar, and light brown sugar together until light and fluffy (about 2-3 minutes on medium speed with a handheld or stand mixer). Add almond milk and vanilla extract, and mix until combined.½ cup vegan butter, ¾ cup granulated sugar, 2 tablespoons light brown sugar, ¼ cup almond milk, 2 teaspoons vanilla extract
- Add flour, cornstarch, baking soda, baking powder, and salt, and stir until fully incorporated.1 ¾ cups all-purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Scoop the dough and roll it into 12 balls. Place the extra ⅓ cup of sugar in a bowl and roll each dough ball in the sugar before placing them on the baking sheets.⅓ cup granulated sugar
- Line the air fryer basket with paper and arrange the cookies in batches – spreading them 2 inches apart. Bake the cookies in the air fryer at 320°F (160°C) for 6 minutes, or until the edges are firm and the centers look slightly underbaked. The cookies will puff up, which is normal. To create a soft, chewy texture, lift the baking sheet about 2 feet above the counter and drop it 6-7 times to cause the cookies to crack and de-puff.
- Let the cookies cool before serving.
Notes
- Use slightly softened butter: The vegan butter should be soft enough to beat smoothly but not melted. Melted butter will cause the dough to spread too much in the air fryer.
- Don’t skip the sugar coating: Rolling each dough ball generously in granulated sugar before baking gives the cookies that signature crunch on the outside and helps them hold their shape.
- Bake in batches: Arrange the cookies 2 inches apart and work in batches so air can circulate properly around each one. Crowding the basket leads to uneven baking.
- Pull them out when centers look underdone: At 6 minutes, the edges should be firm but the centers should still look slightly underbaked. They’ll continue to set as they cool, giving you that perfectly soft middle.
- Don’t skip the pan-drop trick: Lifting the sheet about 2 feet and dropping it flat 6 to 7 times is what gives these cookies their crinkled top and chewy texture. Skip it and they’ll stay puffed and cakey instead.
- Freeze for later: Freeze the cooled cookies in a single layer first, then transfer to an airtight container or zip bag. They keep well for up to 2 months and thaw quickly at room temperature.
Nutrition
How to Store Leftovers
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days.
For longer storage, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze for 1 hour before transferring to a freezer-safe glass container or zip-top bag so they don’t stick together. They’ll keep in the freezer for up to 2 months, and you can thaw them at room temperature in about 15 to 20 minutes.
What to Serve With Air Fryer Vegan Sugar Cookies
These cookies pair beautifully with a cold glass of oat milk or almond milk, which complements the vanilla flavor and balances the sweetness perfectly. You can also serve them alongside a warm mug of hot chocolate or a simple chai latte for a cozy treat.
If you’re putting together a dessert spread, these cookies look great next to a bowl of fruit, some chocolate-dipped strawberries, or a scoop of vanilla ice cream for something a little more indulgent.
More Easy Recipes for You to Try at Home
If you enjoyed these, you’ll love these other easy vegan air fryer cookie recipes too.
