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
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 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.
