Homemade Sweet Vegan Sugar Cookies Recipe

Homemade Sweet Vegan Sugar Cookies Recipe

These vegan sugar cookies are simple, soft, and honestly just fun to make. They have a light crisp edge with a chewy center, and they’re sweet in that just-right kind of way, not over the top, but definitely enough to satisfy a craving.

Making the dough for this suagr cookies is surprisingly easy. You just mix everything in a bowl, scoop the dough into little balls, and bake. That’s it. If you’re someone who wants cookies made as quickly as possible, without a whole process behind them, this vegan sugar cookies recipe is definitely for you. I like the cookies and the recipe for this reason.

They also have a long shelf life, which I love. You can make a batch and still enjoy them a couple of days later, and they’re just as good. I’ve taken these to work before and no one knew they were vegan. That’s always a win.

You can frost them too. A simple vegan buttercream on top makes them feel like those soft grocery store cookies (you know the ones), but honestly, I usually leave them plain. The texture is so good on its own that it doesn’t need much.

This recipe makes about two dozen cookies depending on how big you make them. I use a small cookie scoop to keep them the same size, but even just a spoon works fine. They spread a little, so give them space on the tray. Ten minutes in the oven and you’re done.

Instead of spending the entire time telling you how great this recipe is, we might as well got straight to the recipe so you too can experience it.

Homemade Sweet Vegan Sugar Cookies Recipe

This is my favorite vegan cookies recipe, because of how simple, quick, it is and how sweet and enjoyable the cookies become when you're done. This is the type of cookies you want to make and keep around. This recipe definitely makes things to be easier for you.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 24 Cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

Wet Ingredients:

• 1/2 cup vegan butter (softened) Or 1 stick
• 3/4 cup granulated cane sugar
• 1/4 cup non-dairy milk such as almond, soy, or oat
• 1 tsp vanilla extract
• 1/4 tsp almond extract optional, for flavor depth

Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

For Rolling (Optional):

• 2-3 tbsp granulated sugar

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon
• Cooling rack

Method

 

1. Preheat Oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Cream the Butter & Sugar:

1. In a large bowl, beat the vegan butter and sugar together until light and fluffy (about 1-2 minutes).

Add Wet Ingredients:

1. Mix in the non-dairy milk, vanilla extract, and almond extract until smooth.

Combine Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Mix It Together:

1. Slowly add the dry ingredients to the wet, mixing until a dough forms. It should be soft but not sticky.

Scoop & Roll:

1. Use a spoon or cookie scoop to roll dough into 1-inch balls. Optionally, roll each ball in sugar for that classic sugar cookie sparkle.

Bake:

1. Place cookies 2 inches apart on the baking sheet. Gently press each ball down slightly. Bake for 9–11 minutes, or until edges are just golden.

Cool:

1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 120kcal

Tried this recipe?Let us know how it was!