If you’ve been searching for a delightful treat that hits all the right notes in texture and flavor, look no further. This Soft and Chewy Vegan Sugar Cookies Recipe is an absolute game changer—rich, tender, and perfectly sweet without any animal products. These cookies boast that classic sugary crunch on the outside and melt-in-your-mouth softness on the inside, making them a total crowd-pleaser whether you’re enjoying a quiet afternoon or sharing with loved ones. Trust me, once you make these, they’ll become one of your go-to comfort bakes.
Ingredients You’ll Need
Creating these cookies couldn’t be simpler, with ingredients that are easy to find and each one crucial to making these cookies soft, chewy, and full of flavor. From the creamy vegan butter to the subtle vanilla, every element plays a starring role in the final crumb.
- All-purpose flour: The base of our dough, giving structure to the cookies while keeping them tender.
- Baking powder: Just a touch to help the cookies rise gently and stay light.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Vegan butter, softened: Provides that rich, buttery taste and makes the cookies ultra-tender.
- Granulated sugar: Essential for sweetness and creating the classic crunchy surface when flattened.
- Vanilla extract: Adds a warm, aromatic depth that lifts the entire cookie flavor.
- Unsweetened almond milk: Gives moisture and helps bind the dough without overpowering flavors.
How to Make Soft and Chewy Vegan Sugar Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking. Next, whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This dry mix forms the cookie’s foundation and needs to be evenly combined for consistent texture.
Step 2: Cream the Vegan Butter and Sugar
In a large bowl, use a mixer to beat the softened vegan butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it whips air into the dough, helping the cookies stay soft and rise just enough without becoming cakey.
Step 3: Incorporate Vanilla and Almond Milk
Pour in the vanilla extract and almond milk, then beat again until everything is fully incorporated. The vanilla brings that irresistible aroma while the almond milk adds moisture, keeping the dough soft and easy to handle.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Avoid overmixing at this stage—overworking the dough can make the cookies tough rather than soft and chewy.
Step 5: Shape and Flatten the Dough
Using a cookie scoop or spoon, portion the dough into balls and space them evenly on your prepared baking sheet. To get that lovely sugary crunch, dip the bottom of a glass in sugar and gently press each dough ball to flatten slightly. This creates thin edges with a crisp surface but keeps the interior nice and chewy.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes. You’ll want to take them out when the edges are just set and beginning to turn golden; this ensures the perfect balance between a tender center and a slight crunch on the outside.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up while keeping that delightful chewy texture you’re aiming for.
How to Serve Soft and Chewy Vegan Sugar Cookies Recipe
Garnishes
A simple sprinkle of coarse sugar before baking adds a little sparkle and extra crunch. If you want to get fancy, try dipping half the cookie in vegan chocolate for a luscious contrast in texture and flavor.
Side Dishes
These cookies pair beautifully with a hot cup of herbal tea, almond milk latte, or even a cold glass of almond milk for dipping. Their softness makes them perfect partners for beverages that soothe and satisfy.
Creative Ways to Present
Serve your Soft and Chewy Vegan Sugar Cookies Recipe on a rustic wooden board alongside fresh berries and a bowl of vegan whipped cream for a charming dessert platter. You can also sandwich two cookies together with a smear of vegan cream cheese frosting for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. To retain their soft and chewy texture, place a slice of bread in the container to maintain moisture—it’s a neat little trick that makes all the difference!
Freezing
If you want to enjoy these cookies later, freeze the baked cookies in a single layer on a baking sheet first. Then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving to retain that perfect texture.
Reheating
To revive the cookies’ fresh-baked warmth, microwave them for about 10 seconds or warm in a low oven for a few minutes. This will bring back the soft, chewy magic as if they were just made.
FAQs
Can I substitute almond milk with other plant-based milks?
Absolutely! Soy, oat, or coconut milk work perfectly as substitutes, each lending a slightly different flavor but maintaining the moisture needed for soft cookies.
What makes these cookies chewy and not crunchy?
The combination of vegan butter, the right amount of sugar, and proper mixing technique ensures these cookies stay soft inside while having a slight crunch outside, avoiding a dry, brittle texture.
Can I add mix-ins like chocolate chips or nuts?
Definitely. Adding vegan chocolate chips, chopped nuts, or even dried fruit can add wonderful texture and flavor without sacrificing chewiness, just fold them in at the end of mixing.
Is it okay to use salted vegan butter for this recipe?
Using salted vegan butter is fine, but since the recipe already includes salt, you might want to reduce the added salt slightly to avoid overpowering the sweetness.
How do I prevent cookies from spreading too much?
Make sure your vegan butter is softened but not melted, and chill the dough if necessary. Also, gently flattening the dough balls with a sugar-dipped glass, as instructed, controls the spread and adds perfect texture.
Final Thoughts
I can’t recommend this Soft and Chewy Vegan Sugar Cookies Recipe enough—it’s straightforward, rewarding, and absolutely delicious. Whether you’re new to vegan baking or just looking for a fresh favorite, these cookies hit that sweet spot of comfort and charm. Grab your ingredients, enjoy the process, and get ready to fall in love with cookies that are soft, chewy, and simply unforgettable.
Print
Soft and Chewy Vegan Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these soft and chewy vegan sugar cookies, perfect for any occasion. Made with simple pantry staples and free from animal products, these cookies boast a tender texture and a sweet vanilla flavor that’s sure to please everyone, vegan or not.
Ingredients
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of rising agents and seasoning.
- 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 usually takes a few minutes and helps incorporate air for a tender cookie.
- Add Vanilla and Almond Milk: Pour in the vanilla extract and unsweetened almond milk to the butter mixture, continuing to beat until fully combined, adding moisture and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen cookies.
- Form Cookie Dough Balls: Using a cookie scoop or spoon, portion out dough balls and place them spaced apart on the prepared baking sheet to allow room for spreading.
- Flatten Dough Balls: Gently press down each cookie ball with the bottom of a sugar-dipped glass to give the tops a sugary crunch and help them bake evenly.
- 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 center.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring to a wire rack to cool completely, maintaining optimal texture.
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
- Make sure the vegan butter is softened to room temperature for easier creaming.
- Do not overmix the dough once the dry ingredients are added to keep the cookies soft.
- You can substitute almond milk with any other plant-based milk of your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
