Soft and Chewy Vegan Sugar Cookies

By Ellie

12 Person

150 Minutes

146 Calories

Easy vegan sugar cookies, made soft and chewy with everyday ingredients. No vegan butter or commercial egg replacers needed and the dough only takes a few minutes to whip up. I highly recommend baking by weight for the best results, but approximate volume measurements are also provided.

Ingredients

1/4 cup sprinkles (optional, plus more to preference)
168 grams all-purpose flour (1 cup + 2 tbsp measured by scooping)
1/4 tsp. sea salt
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tbsp. vanilla extract
1/8 tsp. vinegar
1 and 1/2 tbsp plain, unsweetened non-dairy milk room temperature
39 grams aquafaba room temperature (3 tbsp) (see note)
54 grams brown sugar (1/4 cup)
83 grams cane sugar (1/4 cup + 2 tbsp)
2 tbsp. vegetable oil (grapeseed, canola, sunflower, etc.)
37 grams refined coconut oil melted (3 tbsp before melting)

Method

01

Add the melted coconut oil, vegetable oil, both sugars, and aquafaba to a bowl. Whisk the mixture together until the sugars fully dissolve into the oils. You should no longer see a layer of oil separated. As soon as the oil combines with the sugars, stop mixing - you don't want to add excess air, which will lead to puffy cookies.
02

Your non-dairy milk should not be cold or it will harden the coconut oil. Add the room temperature non-dairy milk, vinegar. and vanilla extract and mix briefly to combine. Add the baking soda, baking powder, and salt (breaking up any lumps if needed) and mix again.
03

Finally, stir in the all-purpose flour until smoothly combined. Once there are no more streaks of flour, stop mixing. If using sprinkles, fold them in now, adding more until your desired sprinkle quantity is reached. Cover the mixture and refrigerate for 2 to 24 hours.
04

Preheat the oven to 350℉ Fahrenheit and line a baking sheet with parchment paper. You may end up needing 2 baking sheets depending on the size.
05

I find these vegan sugar cookies bake up best with a nice heaping tablespoon of dough, but you can use the size you prefer. One at a time, scoop a ball of the dough and place it on the baking sheet, flattening it slightly and leaving about an inch in between the cookies for them to spread.
06

Bake for 11-13 minutes, or just until the edges start to turn golden. (If you notice the cookies getting puffier than you would like, take them out after approximately 8 minutes, and gently press down on the tops with a fork or spatula. Then continue baking until the edges turn golden.) When you take the baking sheet out of the oven, gently rap it on a surface to encourage the tops of the cookies to sink back down. Let cool for a couple of minutes before removing from the baking sheet, and transferring to a cooling rack to cool down completely. Store leftover cookies in a container at room temperature for a few days.

Related Tags

Soft and Chewy Vegan Sugar Cookies

3.8

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Calorie 146 Kcal
Prep Time 135 Mins
Cook Time 15 Mins
Total Time 150 Mins

02 Ingredients

1/4 cup sprinkles (optional, plus more to preference)

168 grams all-purpose flour (1 cup + 2 tbsp measured by scooping)

1/4 tsp. sea salt

3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tbsp. vanilla extract

1/8 tsp. vinegar

1 and 1/2 tbsp plain, unsweetened non-dairy milk room temperature

39 grams aquafaba room temperature (3 tbsp) (see note)

54 grams brown sugar (1/4 cup)

83 grams cane sugar (1/4 cup + 2 tbsp)

2 tbsp. vegetable oil (grapeseed, canola, sunflower, etc.)

37 grams refined coconut oil melted (3 tbsp before melting)

03 Method

Step 1

Add the melted coconut oil, vegetable oil, both sugars, and aquafaba to a bowl. Whisk the mixture together until the sugars fully dissolve into the oils. You should no longer see a layer of oil separated. As soon as the oil combines with the sugars, stop mixing - you don't want to add excess air, which will lead to puffy cookies.

Step 2

Your non-dairy milk should not be cold or it will harden the coconut oil. Add the room temperature non-dairy milk, vinegar. and vanilla extract and mix briefly to combine. Add the baking soda, baking powder, and salt (breaking up any lumps if needed) and mix again.

Step 3

Finally, stir in the all-purpose flour until smoothly combined. Once there are no more streaks of flour, stop mixing. If using sprinkles, fold them in now, adding more until your desired sprinkle quantity is reached. Cover the mixture and refrigerate for 2 to 24 hours.

Step 4

Preheat the oven to 350℉ Fahrenheit and line a baking sheet with parchment paper. You may end up needing 2 baking sheets depending on the size.

Step 5

I find these vegan sugar cookies bake up best with a nice heaping tablespoon of dough, but you can use the size you prefer. One at a time, scoop a ball of the dough and place it on the baking sheet, flattening it slightly and leaving about an inch in between the cookies for them to spread.

Step 6

Bake for 11-13 minutes, or just until the edges start to turn golden. (If you notice the cookies getting puffier than you would like, take them out after approximately 8 minutes, and gently press down on the tops with a fork or spatula. Then continue baking until the edges turn golden.) When you take the baking sheet out of the oven, gently rap it on a surface to encourage the tops of the cookies to sink back down. Let cool for a couple of minutes before removing from the baking sheet, and transferring to a cooling rack to cool down completely. Store leftover cookies in a container at room temperature for a few days.

04 Author