Air Fryer Vegan Sugar Cookies

Air Fryer Vegan Sugar Cookies are my go-to when I want a classic cookie that everyone at the table can enjoy without any compromise on flavor or texture. Each one is rolled in granulated sugar before baking, giving them that gorgeous sparkly crust, and the centers come out soft and chewy with rich vanilla flavor all the way through. A quick pan-drop trick after baking gives each cookie that perfect crinkled top. The air fryer bakes them up quickly and consistently, making it easy to knock out batches without heating up the whole kitchen. I make them for holiday cookie trays, bake sales, and birthday parties because they're always a hit.

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Prep Time: 15

Cook Time: 6

Total Time: 21

Course: Air Fryer, Cookies, Dessert

Cuisine: American

Keyword: Air Fryer Vegan Sugar Cookies

Servings:

Calories: 202kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few tips I've learned from making these cookies that'll help you get the best results.

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

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