Vegan Sugar Cookies (Soft & Chewy)
These vegan sugar cookies are perfectly soft with lightly crisp edges and just the right sweetness. Easy to make and ideal for decorating, they're a classic you’ll bake over and over.
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Equipment
- silicone baking mat or parchment
- cookie sheet
Ingredients
- 1/2 cup vegan butter softened at room temperature
- 3/4 cup white sugar
- 1/4 cup nondairy yogurt or sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 3/4 cups all-purpose flour spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling
- 3 tablespoons white sugar use coarse or turbinado sugar for an extra sparkle
Instructions
- Cream butter: Add softened vegan butter and white sugar to a mixing bowl and beat together until creamy and fluffy. (Make sure to cream long enough. Go past the stage where the mixture is crumbly.) Add in the yogurt, vanilla extract, and almond extract and beat together to combine.
- Mix dry ingredients: In a separate smaller bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Add dry ingredients into creamed butter and stir with a spatula to combine. Avoid over-mixing.
- Chill dough: Cover the dough and refrigerate for about 30 minutes to give the flour a chance to hydrate.
- Prep: Near the end of the chill time, preheat oven to 350°F with the rack in the middle. Optionally, line a cookie sheet with a silicone mat or parchment. Note: A silicone mat will help insulate the bottom of the cookie so it doesn't brown or crisp up, so it's ideal to use one if you prefer very soft cookies. If you prefer a slightly crisp and more well-done cookie, try using just parchment or even baking directly on the cookie sheet.
- Roll in sugar: Place 3 tablespoons white sugar into a small bowl for rolling the cookies. Scoop about 1 ½ tablespoons per cookie (I use a #40 cookie scoop) and roll into smooth balls. Roll each cookie ball into sugar to coat. Arrange on a baking sheet with at least 2 inches of space between them.
- Bake: Bake cookies in preheated 350°F oven for 11-13 minutes. For crisp cookies, bake until the bottoms are lightly browned. The cookies will be a little soft when they come out, so let them cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
Vegan butter: This recipe was tested with the Country Crock Homestyle Dairy Free Unsalted Butter.
Nondairy yogurt: We tested this recipe with the Forager unsweetened cashew yogurt and the Forager sour cream.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.