Description
Deliciously soft and chewy vegan sugar cookies made with almond milk and vegan butter. These easy-to-make cookies are perfect for a plant-based treat, featuring a light vanilla flavor and a sweet sugar coating. Ready in under 30 minutes, they provide a classic cookie experience without any animal products.
Ingredients
Wet Ingredients
- ½ cup vegan butter (slightly softened)
- ¼ cup almond milk
- 2 teaspoons vanilla extract
Sugars
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar (tightly packed)
- ⅓ cup granulated sugar (for rolling)
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prevent sticking and promote even cooking.
- Cream Butter and Sugars: In a large mixing bowl, beat the vegan butter, granulated sugar, and light brown sugar together using a handheld or stand mixer on medium speed for about 2-3 minutes until the mixture turns light and fluffy.
- Add Liquids: Mix in the almond milk and vanilla extract until the wet ingredients are well combined and smooth.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, baking powder, and salt into the wet mixture. Stir until the dough is fully incorporated with no dry patches.
- Form and Sugar Coat Cookies: Scoop the dough and shape it into 12 equal-sized balls. Pour the remaining ⅓ cup granulated sugar into a separate bowl and roll each dough ball in the sugar to coat evenly. Place the sugar-coated dough balls onto the prepared baking sheets.
- Bake the Cookies: Bake the cookies on the middle rack of your oven for 10 to 12 minutes. Watch for firm edges and slightly underbaked centers; the cookies will puff up during baking, which is normal.
- De-Puff and Cool: To achieve a soft, chewy texture, remove the baking sheet from the oven and lift it about 2 feet above the counter. Drop the sheet 6 to 7 times to cause the cookies to crack and de-puff.
- Cool and Serve: Allow the cookies to cool on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- You can substitute almond milk with any other plant-based milk according to preference or availability.
- For a more pronounced vanilla flavor, increase vanilla extract to 1 tablespoon.
- Rolling the dough balls in sugar before baking gives the cookies a delightful crispy outer texture and sparkle.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Using vegan butter is key to keeping these cookies fully plant-based and maintaining the right texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
