The Best Vegan Sugar Cookies
So soft, chewy and simple to make, these drop-style sugar cookies will become your new favorite recipe! Roll in sugar or sprinkles or decorate with icing for a festive twist!
Ingredients
- 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)
Instructions
- 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.
Notes
To soften butter: Allow your butter to sit on the counter for about 30 minutes before using. Ideally, the butter should just be soft enough when you lightly press it a small mark remains. Too soft may effect cookie results.
To store: After cookies are fully cooled, they can be kept in a sealed container on the counter for up to 4 days.
Decoration: You can roll your cookie dough balls in sugar or dip the tops into some vegan jimmies before baking if you desire! You could also allow them to cool completely and decorate with frosting!
This recipe was adapted from & inspired by Handle the Heat's Soft and Chewy Sugar Cookie recipe!