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Vegan Sugar Cookies

Vegan sugar cookies are mixed, chilled, rolled in sugar, and baked until their edges are set and lightly golden. These soft-centered cookies get a lightly crisp finish from a coating of granulated sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup vegan butter sticks, softened
  • 1 cup granulated sugar divided; for the dough
  • 2 tbsp granulated sugar remaining; for coating
  • 2 tbsp unsweetened soy milk
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.25 tsp salt

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two large baking sheets with parchment paper.
  3. Beat the vegan butter with 1 cup of the sugar in a large bowl on medium speed until creamy, about 2 minutes.
  4. Beat in the soy milk and vanilla until combined.
  5. Whisk the flour, baking powder, and salt in a medium bowl.
  6. Mix the flour mixture into the butter mixture on low speed just until no dry streaks remain.
  7. Cover the dough and refrigerate it for 30 minutes.
  8. Scoop the dough into 1 1/2-tablespoon portions and roll them into balls.
  9. Coat the dough balls in the remaining 2 tablespoons of sugar.
  10. Arrange 12 on each baking sheet, spacing them about 2 inches apart.
  11. Gently flatten each to about 1/2 inch thick.
  12. Bake both sheets for 10–12 minutes, swapping their rack positions and rotating them front to back halfway through, until the edges are set and lightly golden.
  13. Let the cookies cool on the sheets for 5 minutes.
  14. Transfer them to a wire rack to cool completely.

Notes

For tender cookies, spoon and level the flour rather than packing it into the measuring cup. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. Unsweetened oat milk can replace the soy milk if needed.