Vegan Sugar Cookies Recipe

All-purpose flour: The main base for the cookie dough, giving it structure and texture.

Baking powder: A leavening agent that helps the cookies rise slightly and become light.

Salt: Enhances the flavors and balances the sweetness.

Vegan butter: A dairy-free alternative to regular butter that adds richness and softness.

Granulated sugar: Provides sweetness and helps create a slight crispness on the edges.

Brown sugar: Adds moisture and a deeper, caramel-like flavor.

Unsweetened applesauce: Used instead of eggs to keep the cookies moist and tender.

Vanilla extract: Adds a warm, sweet aroma and flavor that brings the cookies to life.

One of the most helpful little moves in this Vegan Sugar Cookies Recipe is how you mix the dry ingredients into the wet ones. It might seem simple, but doing it right makes your dough smooth and your cookies turn out just right. Here’s how I like to do it:

1. After you’ve beaten the vegan butter, granulated sugar, and brown sugar until creamy, and mixed in the unsweetened applesauce and vanilla extract, don’t dump all the flour mixture in at once.
2. Instead, add the flour, baking powder, and salt little by little. You can use a spoon or a mixer on low speed.
3. Stir gently but thoroughly after each addition until the dry ingredients just disappear into the wet mix.
4. Stop mixing as soon as everything is combined. Over-mixing can make the cookies tough instead of soft and tender.

Doing it this way helps keep the dough from getting too stiff or crumbly. It also makes sure the baking powder is spread evenly, so your cookies rise just right and have a nice texture. Plus, it’s easier to handle the dough when it’s not too dry or sticky.

When I first tried this recipe, I was in a hurry and dumped all the dry stuff in at once. The dough got super thick and hard to roll, and the cookies turned out a bit dense. After I slowed down and added the dry ingredients gradually, everything worked much better. Now, I always take my time with this step—it’s worth it!

If you want a shortcut, you can sift the dry ingredients together before adding them. That way, they mix more smoothly into the wet ingredients, and you won’t have any little lumps hiding in your dough. It’s a small step that makes a big difference!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• vegan butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, though it may impart a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, though it may slightly alter the flavor and color.

• brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and moisture, though you may need to adjust the dry ingredients to compensate for the extra liquid.

• unsweetened applesauce - Substitute with mashed banana: Mashed banana can provide a similar moisture content and natural sweetness, though it will add a banana flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, though it is stronger, so use half the amount.

• Allow the cookies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cookies soggy.

• Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For added freshness, place a slice of bread in the container; the bread will help maintain the moisture level.

• If you want to keep the cookies for a longer period, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe airtight container or zip-top bag. Label the container with the date so you can keep track of their freshness. They can be stored in the freezer for up to three months.

• To enjoy frozen cookies, let them thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the cookie dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or zip-top bag.

• When ready to bake, there's no need to thaw the cookie dough. Simply place the frozen dough balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for an additional 2-3 minutes longer than the original baking time.

• Preheat your oven to 300°F (150°C). Place the vegan sugar cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes, or until they are warmed through. This method helps retain their delightful crisp edges and soft centers.

• If you prefer a quicker method, use a microwave. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This will help keep them from drying out while reheating.

• For a toaster oven, set it to 300°F (150°C) and place the cookies on the rack. Heat for about 5 minutes. This method works well if you're reheating just a few cookies and want to maintain their texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-5 minutes. This method can give them a slightly crispier texture, which can be a delightful twist.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method is great for a quick reheat and can add a slight toastiness to the cookies.

• Oven: Preheat to 350°F (175°C) for baking the cookies.

• Whisk: Use to combine the flour, baking powder, and salt.

• Mixing bowl: One for the dry ingredients and another for the wet ingredients.

• Electric mixer: Beat the vegan butter, granulated sugar, and brown sugar until creamy.

• Measuring cups: Measure out the flour, vegan butter, granulated sugar, brown sugar, and applesauce accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract.

• Baking sheet: Place the rolled dough balls on this for baking.

• Parchment paper: Line the baking sheet to prevent the cookies from sticking.

• Wire rack: Cool the cookies on this after baking.

• Spatula: Mix the dry ingredients into the wet ingredients.

• Hand: Flatten each dough ball slightly before baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth and quick baking process.

Use a stand mixer: A stand mixer can save time and effort when creaming the butter and sugars together.

Chill the dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle and shape.

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Preheat the oven: Make sure the oven is fully preheated before baking to ensure even cooking and save time.