Vegan Sugar Cookies
These plant-based sugar cookies deliver the perfect balance of sweetness, chewiness, and that classic melt-in-your-mouth texture without dairy or eggs. Perfect for holidays, celebrations, or weekend treats!
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour organic if possible
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup vegan butter softened (Earth Balance sticks recommended)
- 1 cup granulated sugar organic cane sugar works well
- ¼ cup unsweetened applesauce works as egg replacer
- 2 tsp vanilla extract
- 1 tsp almond extract optional, for enhanced flavor
- ⅓ cup granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. For extra-light cookies, consider sifting the flour first.
- Using a stand mixer or hand mixer, beat the softened vegan butter and granulated sugar together on medium-high speed for 2-3 minutes until light and fluffy. The mixture should lighten in color slightly.
- Add the applesauce and vanilla extract (plus almond extract if using) to your butter-sugar mixture. Beat on medium speed until completely incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix - stop when no flour streaks remain.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. This brief chilling period helps prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the additional sugar for rolling in a small bowl.
- Once chilled, roll the dough into 1½-inch balls, then roll each ball in sugar until coated. Place the cookie dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each ball with the bottom of a glass. Bake for 10-12 minutes until the edges are just set and very lightly golden. The centers may still look slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage Tips: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain freshness. Freeze baked cookies for up to 3 months or raw cookie dough balls for up to 2 months.
Possible Substitutions:
- Gluten-free all-purpose flour blend can replace regular flour
- Coconut oil (solid, not melted) can substitute for vegan butter
- Mashed banana can replace applesauce, though it will impart a slight banana flavor
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water can also replace applesauce
- Gluten-free all-purpose flour blend can replace regular flour
- Coconut oil (solid, not melted) can substitute for vegan butter
- Mashed banana can replace applesauce, though it will impart a slight banana flavor
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water can also replace applesauce
Nutrition
Calories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 1.5gSodium: 80mgSugar: 9g
Tried this recipe?Let us know how it was!