|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sugar cookies can fall into two categories: firm cut-outs or soft drop cookies. These dairy-free cookies are the latter, with that quintessential chewy texture, but enjoyable to those with dairy allergies, a lactose intolerance, or those who keep kosher, since they're pareve.
To make these cookies, we've chosen vegan butter as a substitute. Unlike margarine, vegan butter is completely dairy-free and performs closer to dairy butter than oil, making these cookies just as tasty as the decadently soft sugar cookie so many people love. We even minimize spreading by swapping half of the granulated sugar for confectioners' sugar.
Serve your batch warm out of the oven or store them in a tightly sealed container where they will remain chewy and light for a midday snack later in the week.
"These were very good with a soft, cake-like texture. I like the idea of rolling them in sugar and adding a little almond extract. The cookies were quick and easy, and had good vanilla flavor. The cookies didn't spread as much as I expected. I left about 2 1/2 inches between the cookie dough mounds." —Diana Rattray
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vegan butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
Gather the ingredients. Preheat the oven to 350 F.
Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl; set aside.
Beat the vegan butter and both sugars in the bowl of an electric stand mixer or with an electric hand mixer until light and fluffy, about 2 minutes.
Add the egg and vanilla to the butter mixture, then beat until well incorporated, about 30 seconds. If necessary, stop and scrape the sides down along the way so that all of the fat gets beaten well.
Add 1/2 cup of the flour mixture to the batter, then beat just until there is no trace of the dry ingredients. Continue to add the flour mixture in 1/2-cup increments until all of the dry ingredients are incorporated. The dough will be sticky.
Scoop about 1 1/2 tablespoons of the cookie dough using a small ice cream scoop, then place onto the prepared baking sheets. You should have about 12 cookies on each baking sheet.
Bake until the edges and bottoms are barely beginning to turn golden brown, 10 to 11 minutes.
Let cool for 2 minutes before transferring to a wire rack. Enjoy!
- These cookies are soft and chewy due to the ratio of vegan butter, egg, and flour. The dough will seem slightly wet, which is fine—it's what gives them their texture.
- You can use swap the granulated sugar for all confectioners' sugar if desired; however, we don't recommend using all granulated sugar as it will make the cookies spread more. This will produce a crisp and less delicate cookie.
- If you don't have a small ice cream scoop, use a tablespoon to drop the cookies, then roll each ball of dough in between your hands. Though the dough is sticky, it will hold together well enough for this process.
- Add 1/2 teaspoon almond extract for a hint of nuttiness.
- Make these vegan by using a cup-for-cup vegan egg substitute.
- Before baking, you can roll the cookie dough in decorative sugar, turbinado sugar, or cinnamon sugar for a sparkly glow and crunchy exterior.
- You can add shortening in place of vegan butter if you prefer—this will allow the cookies to spread less because shortening has a higher melting point.
- For funfetti cookies, fold about 1/4 cup of rainbow or holiday-themed sprinkles into the cookie dough.
- Finish the cookies with royal icing or dairy-free frosting.
How to Store and Freeze
- Once completely cooled, these cookies can be stored in an airtight container at room temperature. They will remain fresh for several days.
- To freeze the cookies, place in a tightly sealed container or a freezer bag. Freeze for up to 3 months. To thaw, remove from the freezer and thaw on the counter or in the fridge.
How do you keep sugar cookies from falling apart?
The batter for these cookies is sticky, but the cookies will hold together very well. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to finish cooling. Allowing the cookies to completely cool before handling will help them hold their structure better.
Are cookies better with butter or oil?
Most cookies are made with butter rather than oil. Though oil can be whipped in theory (just like in mayonnaise or an aioli), it doesn't play the same role in cookies. We've chosen vegan butter rather than oil because it performs closer to butter than oil does.