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Servings: 12
Calories: 202kcal
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
Video
[adthrive-in-post-video-player video-id="2Dxb5v7Q" upload-date="2025-11-28T09:56:52+00:00" name="Your New Favorite Vegan Sugar Cookies" description="Soft, sweet cookies perfect for holiday baking or snacks." player-type="default" override-embed="default"]
Instructions
- Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper.
- 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
- Bake the cookies on the middle rack for 10-12 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 room temperature butter: Vegan butter that’s too cold won’t cream properly, and butter that’s too melted will make the dough too soft.
- Milk options: Any plant-based milk works! Oat milk, soy milk, or cashew milk are great substitutes.
- Measure your flour correctly: Spoon it into the measuring cup and level it off. Packing it in can make the cookies dry.
- Chill the dough if needed: If your sugar cookie dough feels sticky, pop it in the fridge for 15-20 minutes before rolling. This helps with handling and prevents spreading.
- Don’t overbake!: The cookies might look underdone in the center when you take them out, but they’ll firm up as they cool.
- Tap the baking sheet: Carefully dropping it a few times on the counter after baking helps create those signature cracks for a bakery-style look.
- Customize the flavor: Add a little almond extract for a nutty flavor or mix in citrus zest for a fresh spin.
- Decorate for any occasion: Top with vegan royal icing, food coloring, or festive sprinkles to match the season!
- Make ahead: Store it in the fridge for up to 48 hours, or freeze it for longer storage. Just let it sit at room temperature for a few minutes before rolling and baking.
Storage and Reheating Instructions
- Room temperature: To keep your vegan sugar cookies fresh, store them in an airtight container at room temperature for up to five days—a slice of bread in the container helps them stay soft. Avoid refrigerating, as it can dry them out.
- Freeze: If you want to save them for later, freeze baked cookies for up to three months and thaw at room temperature when ready to enjoy.
- Freeze the dough: You can also freeze the dough by rolling it into balls and storing them in a freezer bag; bake straight from frozen with one to two extra minutes in the oven.
Nutrition
Calories: 202kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 229mg | Potassium: 26mg | Fiber: 1g | Sugar: 20g | Vitamin A: 360IU | Calcium: 21mg | Iron: 1mg
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