Description
These Perfect Soft and Chewy Vegan Sugar Cookies are delightfully tender with a subtle sugary crunch on top. Made without any animal products, these cookies combine creamy vegan butter, vanilla, and almond milk to create a deliciously soft texture that’s perfect for any occasion or holiday treat.
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 Oven: Preheat the 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 for later.
- Cream Butter and Sugar: Using a mixer, cream together the softened vegan butter and granulated sugar in a large bowl until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
- Add Vanilla and Almond Milk: Beat in the vanilla extract and unsweetened almond milk to the creamed mixture until fully incorporated, enhancing flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cookies soft.
- Form Dough Balls: Use a cookie scoop or spoon to portion the dough into balls and place them evenly spaced on the prepared baking sheet to allow room for spreading.
- Flatten and Sugar Top: Gently flatten each dough ball with the bottom of a glass dipped in sugar to add a subtle sugary crunch on top of each cookie.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and just beginning to turn golden, ensuring a soft and chewy center.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, ensure vegan butter is softened but not melted.
- Do not overmix the dough to maintain a soft, chewy texture.
- You can use any plant-based milk as a substitute for almond milk.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, add vegan-friendly sprinkles before baking.
