Sugar Cookies (Vegan)
Ingredients:
- 330 g (2 3/4 cups) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 3 g (1/2 tsp) salt
- 227 g (1 cup) vegan butter
- 300 g (1 1/2 cups) granulated sugar
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) ground flaxseed mixed with 3 tbsp water
- 8.7 g (2 tsp) vanilla extract
Features:
Soy-Free
Nut-Free
Nutrition:
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Cream the butter and sugar for the full 2-3 minutes, until visibly lighter and fluffier — this step aerates the dough and directly affects how tender the baked cookies turn out.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl.
- Cream the Butter & Sugar: In a large bowl, cream the vegan butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Beat in the plant milk, flax mixture, and vanilla extract until combined.
- Combine: Gradually mix in the dry ingredients until a soft dough forms.
- Scoop & Roll: Scoop the dough into 1 1/2 tablespoon balls, roll in extra sugar, and place on the prepared baking sheets, spacing about 2 inches apart.
- Flatten: Flatten each ball slightly with the bottom of a glass.
- Bake: Bake for 9-11 minutes, until the edges are just set but the centers are still soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store in an airtight container at room temperature for up to 1 week, or freeze the dough or baked cookies for up to 3 months. Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The vegan butter adds richness and helps create a tender, flavorful base.
Sugar Cookies (Vegan)
Ingredients:
- 330 g (2 3/4 cups) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 3 g (1/2 tsp) salt
- 227 g (1 cup) vegan butter
- 300 g (1 1/2 cups) granulated sugar
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) ground flaxseed mixed with 3 tbsp water
- 8.7 g (2 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The vegan butter adds richness and helps create a tender, flavorful base.
Prep:
Cream the butter and sugar for the full 2-3 minutes, until visibly lighter and fluffier — this step aerates the dough and directly affects how tender the baked cookies turn out.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl.
- Cream the Butter & Sugar: In a large bowl, cream the vegan butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Beat in the plant milk, flax mixture, and vanilla extract until combined.
- Combine: Gradually mix in the dry ingredients until a soft dough forms.
- Scoop & Roll: Scoop the dough into 1 1/2 tablespoon balls, roll in extra sugar, and place on the prepared baking sheets, spacing about 2 inches apart.
- Flatten: Flatten each ball slightly with the bottom of a glass.
- Bake: Bake for 9-11 minutes, until the edges are just set but the centers are still soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
