Okay, let’s talk about vegan sugar cookies. I’ve had so many that were just… sad. They either tasted like cardboard or spread into one giant, flat, crispy thing on the baking sheet. It was a real problem.
So I made it my mission to create a vegan sugar cookie that was actually perfect. I’m talking soft, super chewy, with a vanilla flavor that tastes like childhood. This is that recipe, and I promise it’s so good, no one will ever guess it’s vegan.
What You’ll Need
Getting the right ingredients is half the battle, but don’t worry, there’s nothing too wild here. The key is using a good quality vegan butter that comes in a stick form, not the soft stuff in a tub. It makes a huge difference.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Cornstarch | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Vegan butter sticks, softened | 1 cup |
| Granulated sugar | 1 ½ cups |
| Unsweetened almond milk | ¼ cup |
| Pure vanilla extract | 1 tbsp |
The Right Tools for the Job
You don’t need a professional kitchen, I promise. Just a few basics will get you through this recipe without any headaches.
| Tool | Purpose |
|---|---|
| Stand or hand mixer | Creaming butter |
| Mixing bowls | For dry/wet |
| Rubber spatula | Scraping the bowl |
| Parchment paper | Prevents sticking |
| Baking sheets | The cookie canvas |
| Rolling pin | For even dough |
Pro Tips From My Kitchen
I’ve made every mistake so you don’t have to. Pay attention to these three things, and your cookies will turn out amazing on the first try.
First, you absolutely cannot skip chilling the dough. Vegan butter softens much faster than dairy butter, and if you try to roll out warm dough, you’ll have a sticky mess that spreads way too thin in the oven. An hour is good, two hours is even better.
Second, don’t overmix the dough once you add the flour. Just mix until you don’t see any more dry streaks. Overmixing develops the gluten and makes the cookies tough instead of soft and tender. We are not making bread here.
And here’s my favorite trick: pull them out of the oven when they look slightly underdone. The edges should be set, but the middle should still look puffy and a little soft. They will finish baking on the hot pan and cool into the perfect chewy texture.
Let’s Talk Substitutions
Sometimes you don’t have exactly what a recipe calls for, and that’s okay. Here are a few swaps that work well.
- For the flour: You can use a 1-to-1 gluten-free baking flour blend if you need to. I’ve had good luck with the Bob’s Red Mill brand.
- For the almond milk: Literally any plant-based milk will work. Soy, oat, cashew… use whatever you have in the fridge.
- For the vegan butter: If you can’t find sticks, you can use refined coconut oil that’s solid at room temperature. The flavor will be a little different and they might be slightly crispier, but it works in a pinch.
Can I Make These Ahead?
Yes! This dough is perfect for making ahead of time. You can make the dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to three days.
You can also freeze it. Just shape the dough into a flat disc, wrap it in plastic wrap and then a layer of foil, and it will keep in the freezer for about two months. Just let it thaw in the fridge overnight before you roll it out.
The Easiest Vegan Sugar Cookies, Step-by-Step
Alright, let’s get baking. Just follow these steps and you’ll be golden.
Step 1: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set that aside.
Step 2: In a large bowl with a stand mixer or hand mixer, beat the softened vegan butter and granulated sugar together for about 2-3 minutes until it looks light and fluffy.
Step 3: Scrape down the sides of the bowl, then add the almond milk and vanilla extract. Mix again until it’s just combined. Don’t worry if it looks a little weird at this point.
Step 4: Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just a few streaks of flour remain. Don’t overdo it!
Step 5: Form the dough into a ball, wrap it tightly in plastic wrap, and flatten it into a disc. Let it chill in the refrigerator for at least one hour.
Step 6: When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. It should be nice and firm.
Step 8: Use your favorite cookie cutters to cut out shapes and place them on the prepared baking sheets, about an inch apart.
Step 9: Bake for 9-11 minutes. The edges will be lightly golden, but the centers will still look soft and puffy. This is the secret to a chewy cookie.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This step is important! They are fragile when hot.
Storing Your Masterpieces
These cookies are best eaten within a few days, but they store really well. Just keep them in an airtight container at room temperature. They should stay soft and chewy for up to 5 days.
If you frost them, make sure the frosting is completely set before you stack them, or you’ll have a big, sugary mess. Not that I’m speaking from experience or anything.
Frequently Asked Questions
Q1. Why did my cookies spread into thin crisps?
Ans: Your dough was probably too warm. Make sure to chill it for at least a full hour before rolling, and don’t let the cut-out cookies sit at room temperature for too long before baking.
Q2. My dough is super crumbly and won’t come together. What happened?
Ans: This can happen if the butter was too cold or you added too much flour. Try adding a teaspoon more of almond milk until it comes together, but don’t add too much.
Q3. Can I use this dough for cutout cookies with icing?
Ans: Absolutely! This recipe is great for holding its shape. Just let the cookies cool completely before you even think about putting icing on them.
Wrapping Up
See? That wasn’t so hard. You now have a foolproof recipe for soft, chewy vegan sugar cookies that will make everyone happy. They are simple, delicious, and honestly, pretty fun to make.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I love hearing about your kitchen adventures and I’m here to help if you have any questions
