Description
These perfectly soft drop-style sugar cookies are made unbelievably dairy free and without eggs, yet have the most deliciously crisp outer edges with chewy middles. Quick and easy to make (no chilling required!), these will be your favorite vegan Christmas cookie recipe ever!
Ingredients
Scale
- 2 cup (250 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
- 1/2 cup (100 g) organic granulated sugar
- 1 cup (120 g) powdered sugar
- 1/4 cup (60 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 1/4 tsp almond extract, optional
Instructions
- Prep: Preheat the oven to 350F, and line two baking sheets with parchment paper.
- Whisk the wet ingredients: In a large bowl, whisk together the melted vegan butter, sugar, powdered sugar, dairy free yogurt, vanilla extract, and optional almond extract. Then whisk in the cornstarch, baking powder, and sea salt.
- Fold in the dry ingredients: Add in the flour, and use a silicone spatula to fold JUST until the wet ingredients are incorporated into the dry ingredients.
- Optional chilling: For taller cookies that spread less, you can chill the dough for 10-20 minutes in the fridge.
- Scoop and bake: Use a medium cookie scoop, and scoop the cookie dough into 1.5 tbsp sized dough balls, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Serve and enjoy! Allow the cookies to cool for 10 minutes on the cookie sheet (which helps the bottoms firm up a bit more!), then serve and enjoy!
Notes
Gluten free: I recommend using King Arthur Measure for Measure gluten free baking flour for gluten free!
Cookie Guide: See my cookie guide for how to freeze and ship these cookies!
