Description
Learn how to make perfect soft and chewy vegan sugar cookies with this easy recipe. These cookies have a tender texture and just the right amount of sweetness, made without any animal products. They feature a delightful vanilla flavor and a subtle crunch on top from a sugar-dipped glass press.
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: Set 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. This helps to evenly distribute the leavening and seasoning in the dough.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened vegan butter with the granulated sugar until the mixture is light and fluffy, which incorporates air for a better texture.
- Add Vanilla and Almond Milk: Beat in the vanilla extract and unsweetened almond milk to the creamed butter and sugar until fully combined, adding moisture and flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Shape Dough Balls: Using a cookie scoop or spoon, portion the dough into balls and place them evenly spaced on the prepared baking sheet.
- Flatten and Sugar Crush: Gently press down each dough ball with the bottom of a glass dipped in granulated sugar to create a thin, slightly crunchy sugar coating on top.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are set and starting to turn a light golden color, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, so they set properly and maintain softness and chewiness.
Notes
- Use vegan butter to keep the recipe fully plant-based.
- Pressing dough balls with a sugar-dipped glass adds a delightful crunchy texture on top.
- Do not overmix the dough to maintain softness and chewiness in the cookies.
- Almond milk can be substituted with any other plant-based milk if preferred.
- Cookies may spread a little during baking; spacing them apart prevents sticking.
