Description
These Soft and Chewy Vegan Sugar Cookies are a delightful treat perfect for satisfying your sweet tooth without any animal products. They offer a tender, chewy texture with a subtle vanilla flavor and a crunchy sugary top. Simple to make and ideal for sharing, these cookies bake up golden and soft, making them a perfect vegan-friendly dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup vegan butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened almond milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened vegan butter and granulated sugar using a mixer until the mixture is light, fluffy, and well combined, which helps incorporate air for a softer cookie.
- Add Vanilla and Almond Milk: Beat in the vanilla extract and unsweetened almond milk into the creamed mixture until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
- Portion Dough: Using a cookie scoop or spoon, drop the dough into balls and place them spaced apart on the prepared baking sheet to allow room for spreading.
- Flatten and Sugar Top: Gently flatten each dough ball with the bottom of a glass dipped in sugar to create a thin sugary crust on top.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and have a slight golden tint, ensuring they remain soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Make sure your vegan butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once the flour is added to keep the cookies soft and chewy.
- If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
