Vegan Sugar Cookies
User Reviews
5
Vegan Sugar Cookies
Description
The Vegan Sugar Cookies recipe starts with cold vegan butter beaten thoroughly with brown and white sugars until creamy, which helps control spreading during baking. Vanilla extract and plant-based milk add moisture and flavor. Dry ingredients include all-purpose or gluten-free flour, baking powder, baking soda, and an optional pinch of salt, balanced to produce a tender crumb.
The dough is scooped into uniformly sized balls and gently pressed into cookie shapes on a parchment-lined pan. Baking at 350 degrees Fahrenheit for 9 to 10 minutes yields cookies that appear slightly soft in the center but firm up upon cooling. This short bake time preserves softness and chewiness.
These cookies should be allowed to cool fully before applying frosting or icing to avoid melting. They store well in airtight containers and can be frozen for longer keeping.
Cold vegan butter and thorough creaming of butter and sugars are key for texture. Usage of a cookie scooper ensures even size for uniform baking. Cooling before decorating is essential.
Ingredients
- ½ cup vegan butter cold
- 3 tbsp light brown sugar tightly packed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 tbsp plant-based milk vegan
- 2 cups flour all purpose or gluten free flour
- ½ tsp baking powder
- ½ tsp baking soda
- pinch salt optional, sea salt
- frosting to decorate
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- To the bowl of a stand mixer, add vegan butter, brown sugar and white sugar. Beat for 2 to 3 minutes, until no clumps of butter remain.
- Add in vanilla and vegan milk. Stir to combine.
- Then, add in flour, baking powder, baking soda and sea salt. Stir to combine.
- Use a cookie scooper to scoop balls of dough onto lined pan. Gently press down each ball of dough into a cookie shape.
- Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
- Finally, remove from oven. Allow cookies to fully cool before eating. Once fully cooled, decorate or frost.
Notes
- Use cold vegan butter straight from the refrigerator to prevent excessive spreading.
- Beat butter and sugars for 2 to 3 minutes to ensure creamy texture.
- Cookie dough will be thick; use a cookie scooper for evenly sized cookies.
- Do not overbake; cookies should look slightly soft in the middle when removed.
- Wait until cookies are completely cooled before applying frosting or icing.
- Cookies store up to 3 days in an airtight container and freeze well up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 127mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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