These drop style Vegan Sugar Cookies are soft, chewy and the only only sugar cookie recipe you'll ever need! They are easy to make and require only one bowl!
These easy sugar cookies are SO good. They're fast to make, take only 7 ingredients and can be done in less than 30 minutes!
Keep this recipe in your back pocket for holidays, parties or for a quick treat when the sugar cravings hit! One bite and you'll be hooked!
Only 7 Simple Ingredients
Sometimes simple really is the answer, and that is really the case with these cookies. Let's gather our ingredients:
- softened vegan butter - (the stick variety, I use Country Crock)
- cane sugar
- vanilla extract
- unsalted aquafaba
- all purpose flour
- baking powder
- sea salt
See recipe card for quantities.
Aquafaba is the liquid left behind after cooking beans. Most commonly, the liquid from chickpeas is used, either canned or homemade.
This is the key ingredient for a soft and just-chewy-enough sugar cookie that won't crumble. I have found aquafaba to be the best egg replacer for sugar cookies.
It won't change the color or texture too much like a flax or chia egg and doesn't effect the taste in this mild flavored cookie like banana or applesauce may.
Important Tip: If you are using aquafaba from a can of chickpeas, check that it is unsalted! If it is not, you may want to lessen or cut the amount of sea salt from the recipe all together.
How to make Vegan Sugar Cookies
Grab a big bowl & hand mixer, or your stand mixer, preheat your oven and follow these simple steps!
Step 1- Add butter, sugar and vanilla extract to a bowl and beat on medium-high speed until fully incorporated.
Step 2- Add remaining ingredients to the bowl and mix on medium until no dry ingredients remain.
Step 3- Using a 2 inch cookie scoop, (or spoons) scoop out cookies and roll into balls with your hands. Optionally, roll in cane sugar or sprinkle jimmies on top and place onto baking sheet.
Step 4- Bake on the middle rack for 10-12 minutes, allow cookies to cool 5-10 minutes before moving to a cooling rack.
Storing the Cookies
Once completely cooled, cookies can be stored in a sealed container at room temperature for up to 3 days.
It is not needed and I find the best result baking without chilling first. However, in a pinch, you can refrigerate the dough if needed for a few hours.
Yes! You can prep the dough, wrap it in plastic wrap and freeze for up to 1 month. (Let frozen dough thaw in the fridge for 1-2 hours before using.) Roll out and bake as listed on the recipe card!
I have not experimented with this yet! If you choose to try, I would suggest refrigerating the dough for at least 1 hour before trying to roll out on a lightly floured surface. Cut, decorate if you choose, and bake according to the recipe card.
Sure are! You can roll your cookie dough balls in sugar or dip the tops into some vegan jimmies before baking if you like! You could also allow them to cool completely and decorate with frosting!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
The Best Vegan Sugar Cookies
- ½ cup vegan butter (stick variety) softened, see notes*
- 1 cup cane sugar
- 2 teaspoons vanilla extract
- 6-8 tablespoons unsalted aquafaba*
- 2½ cups all purpose flour 300g
- 2 teaspoons baking powder
- ½ teaspoon sea salt (omit if aquafaba is salted)
- Preheat oven to 350°F and prep a baking sheet with silicone mat or parchment paper.
- Into a bowl of stand mixer, add butter, sugar and vanilla extract. Beat on medium-high speed until fully incorporated. (All steps can also be done with a hand mixer and bowl.)
- Add remaining ingredients to the bowl, start with 6T of aquafaba and add more, 1T at a time, if needed. Batter should be thick and scoop-able. Mix on medium until no dry ingredients remain.
- Using a 2 inch cookie scoop, (or spoons) scoop out cookies and roll into balls with your hands. Optionally, roll in more cane sugar or sprinkle jimmies over top, then place on cookie sheet, 2-3 inches apart, and do not press down.
- Bake on the middle rack for 10-12 minutes, allow cookies to cool 5-10 minutes before moving to a cooling rack.
This recipe was adapted from & inspired by Handle the Heat's Soft and Chewy Sugar Cookies!
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