vegan sugar cookie recipe
The Best vegan sugar cookie recipe
What makes these cookies special isn’t just the flavor—it’s how easy they are to make without sacrificing texture or richness. No one will ever guess they’re plant-based, especially if you use a good vegan butter and a little coconut sugar for that perfect caramelized bite. They’re perfect for holidays, birthdays, or even just a quiet afternoon snack when you need something comforting. My family always saves leftovers for days when we’re craving something sweet but don’t want to feel guilty. And the best part? They’re packed with whole grains, fiber, and natural sweeteners, so they’re healthier than most store-bought cookies without tasting like they’re trying too hard. It’s that kind of balance—good for you, but still indulgent—that makes this recipe a favorite in our house.
Classic Vegan Sugar Cookies
Delightful, buttery-flavored sugar cookies made entirely with plant-based ingredients. Perfect for holidays or anytime treats!
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened applesauce
- ½ cup coconut oil (melted)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Vegan buttercream frosting (1 cup powdered sugar + ¼ cup vegan butter + 1 tbsp plant-based milk)
- Sprinkles, chocolate chips, or cinnamon sugar
👨🍳Directions
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1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. In another bowl, mix applesauce, melted coconut oil, sugar, and vanilla. -
3
Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Chill dough for 30 minutes. -
4
Roll dough into 1-inch balls, place on baking sheets, and flatten slightly with a fork (for classic criss-cross pattern). -
5
Bake for 8–10 minutes until edges are lightly golden. Allow cookies to cool on the sheet for 5 minutes before transferring.
🔧Equipment
- Mixing bowl
- Mixing spoon
- Rolling pin
- Baking sheet
- Cookie scoop or spoon
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra soft cookies, slightly underbake them (7–8 minutes).
- Substitute coconut sugar for a lower glycemic option.
- Use a cookie cutter for fun shapes!
- Store in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
Variations
- Add ½ cup chopped nuts or chocolate chips for texture.
- Drizzle with melted vegan chocolate after baking.
Watch Video Of How Classic Vegan Sugar Cookies Works
❓ Frequently Asked Questions About Vegan Sugar Cookies
What is the best substitute for butter in a vegan sugar cookie recipe?
The best substitutes for butter in vegan sugar cookies are melted coconut oil or vegan butter (like Earth Balance or Miyoko’s). For a lighter texture, you can use avocado puree or applesauce (though the cookies may be slightly softer). A common ratio is 1:1, but adjust based on your preference—melted coconut oil often yields a chewier texture, while vegan butter mimics butter more closely.
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Can I make these cookies without any refined sugar, and if so, what’s the best alternative?
Yes! You can use coconut sugar, maple syrup, or dates (blended into a paste) as natural sweeteners. For a softer cookie, maple syrup works well, while coconut sugar gives a caramel-like flavor. If using dates, soak them in warm water for 10 minutes before blending. Keep in mind that natural sweeteners may require slightly less liquid in the dough.
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How do I ensure the cookies stay soft and chewy instead of crispy?
To keep cookies soft and chewy, use less baking powder (reduce by ¼ to ½ tsp) and more oil or melted vegan butter (add 1–2 tbsp extra). Cool them on the baking sheet for 5–10 minutes before transferring to a wire rack—this prevents over-browning. For extra moisture, brush the tops with melted coconut oil after baking. Storing in an airtight container with a slice of apple or lemon also helps retain softness.
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Why do my vegan sugar cookies turn out flat or spread too much?
Flat or overly spread cookies often happen due to overmixing the dough (especially with flax eggs or binders) or too much liquid (like extra oil or melted vegan butter). To fix this:
– Chill the dough for 30 minutes before baking to prevent spreading.
– Use less oil (stick to the recipe’s ratio) and avoid overmixing.
– Underbake slightly (check at 90–95% of recommended time) since vegan dough can cook faster.
– Try substituting flax eggs with aquafaba (chickpea brine) for a lighter texture.
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How can I make these cookies gluten-free while keeping them tender?
For gluten-free vegan sugar cookies, replace all-purpose flour with a 1:1 gluten-free 1:1 baking flour blend (like Bob’s Red Mill or King Arthur). For extra tenderness:
– Add 1–2 tbsp almond flour or oat flour to the mix.
– Use a binder like aquafaba or chia seed gel (1 tbsp chia + 3 tbsp water = 1 flax egg).
– Reduce baking powder slightly (½ tsp) to avoid a dense texture.
– Chill the dough before baking to prevent spreading. Store in the fridge for up to 5 days or freeze for longer shelf life.
