Vegan Sugar Cookies
Delightful soft and chewy vegan sugar cookies made with plant-based ingredients, perfect for any occasion.
Ingredients
Base ingredients
- 1 cup all-purpose flour Spoon into the measuring cup to avoid compacting.
- 1/2 cup granulated sugar
- 1/2 cup plant-based butter, softened Make sure it's at room temperature.
- 1/4 cup almond milk Or any preferred plant-based milk.
- 1/2 teaspoon baking powder Ensure it's fresh.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional add-ins
- 1/2 cup chocolate chips or sprinkles Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened plant-based butter and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
- Add the almond milk and vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If adding chocolate chips or sprinkles, fold them in now.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each one.
- Flatten each ball gently with the palm of your hand or the bottom of a glass.
- Bake for about 10-12 minutes, or until the edges turn lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2-3 months. Thaw at room temperature or microwave for a warm treat.