Description
These Perfect Soft and Chewy Vegan Sugar Cookies are easy to make and delightfully tender with a sugary crunch on top. Made without dairy or eggs, they use vegan butter and almond milk for a plant-based twist on a classic treat, baked to soft perfection with a light golden edge.
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 the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream butter and sugar: Using a mixer, beat the softened vegan butter and granulated sugar in a large bowl until the mixture is light and fluffy, which helps create the perfect soft texture.
- Add vanilla and almond milk: Incorporate the vanilla extract and unsweetened almond milk into the creamed mixture, beating until everything is fully blended and smooth.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
- Shape the dough: Use a cookie scoop or spoon to portion the dough into balls and place them on the prepared baking sheet, spacing them apart to allow for spreading.
- Add sugary crunch: Flatten each dough ball gently with the bottom of a glass dipped in sugar to create a sweet, crispy top layer once baked.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, until the edges of the cookies are set and just beginning to turn golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the vegan butter is softened to room temperature to cream properly with the sugar.
- Do not overmix the dough once the flour is added to maintain the chewy texture.
- Almond milk can be substituted with any other plant-based milk if preferred.
- For an extra touch, add vegan-friendly sprinkles before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
