Description
Delight in these soft and chewy Vegan Sugar Cookies made with simple plant-based ingredients. These cookies feature a tender crumb thanks to vegan butter and a flaxseed egg replacement, with optional sprinkles for festive fun. Perfectly suited for vegan diets, these cookies bake up golden in the oven and stay soft when stored properly.
Ingredients
Scale
Wet Ingredients
- 1 cup vegan butter (slightly softened)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 small pinch of salt
Optional
- 2-3 tablespoons sprinkles
Instructions
- Prepare the flax egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and set aside for about 10 minutes to thicken while you prepare other ingredients.
- Preheat the oven: Set your oven to 400°F (204°C) and place the oven rack in the middle position. Line a baking sheet with a Silpat mat or parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer on low speed to cream together the vegan butter and granulated sugar until the mixture is light and fluffy.
- Add flax egg and vanilla: Pour in the prepared flax egg and vanilla extract into the butter mixture, mixing again on low speed until just combined.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Gradually add the flour mixture into the wet ingredients while mixing on low speed. Continue mixing until all flour is fully incorporated and the dough forms a smooth consistency.
- Incorporate sprinkles: Gently fold optional sprinkles into the dough with a spatula to add color and fun without overworking the dough.
- Shape cookies: Roll the dough into 1.5-inch balls and place them at least two inches apart on the prepared baking sheet. This spacing accounts for cookie spread during baking. Bake in batches of about 10 cookies if needed.
- Bake cookies: Bake for 10 to 12 minutes, or until the edges are lightly golden but centers remain soft.
- Cool and store: Transfer baked cookies to a cooling rack. Once slightly cooled but still soft, place them in an airtight container to maintain their tender texture.
Notes
- Make sure the vegan butter is slightly softened for easier creaming.
- The flax egg requires about 10 minutes to thicken before using.
- Baking sheets should be lined with parchment or silicone mats to prevent sticking.
- Keep cookies spaced well to prevent them from merging while baking.
- Store cookies in an airtight container while still slightly warm to keep them soft longer.
- Oven temperatures can vary; keep an eye on cookies near the end of baking to avoid over-browning.
