Description

These perfectly soft & chewy drop-style sugar cookies are made unbelievably dairy free and without eggs, yet have the most deliciously crisp outer edges with chewy middles thanks to using powdered sugar! Different from my cut-out vegan sugar cookies, this drop-style version is quick and easy to make (no chilling required!) for your new favorite vegan Christmas cookie recipe!

Ingredients

Scale

2 1/2 cup (318 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 cup (200 g) organic granulated sugar
1 cup (120 g) powdered sugar
1/3 cup (80 g) dairy free yogurt or unsweetened applesauce, room temperature
1 tbsp vanilla extract
1/4 tsp almond extract, optional
1/2 cup (60 g) vegan holiday sprinkles
~1/4 cup additional granulated sugar, for rolling

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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. Add in the sprinkles, and fold until evenly distributed throughout the dough.
Optional chilling: For taller cookies that spread less, you can chill the dough for 10-20 minutes in the fridge.
Scoop and roll: Use a medium cookie scoop, and scoop the cookie dough into 2 tbsp sized dough balls, spaced about 2 inches apart. You’ll yield between 16-18 cookies. Roll the cookie dough between your palms to create a ball, then roll the dough ball into the rolling sugar to create an even coat. Repeat for all cookies.
Bake: Bake for 12-15 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!