vegan sugar cookies

Vegan Sugar Cookies

There’s something really wonderful about a good, old-fashioned sugar cookie. When I was younger, if we had been particularly well-behaved, my mom would bring sugar cookies for me and my sister when she picked us up from school. It’s the kind of thing that stirs up happy memories – maybe sugar cookies make you think of a favorite bakery, of your grandmother’s kitchen. When I eat sugar cookies, I think of rainy afternoons and a mug of English breakfast tea.

Lately, I’ve strayed on the fancier side of baking: gingerbread snowmen and pretty frosted confections that were almost nicer to look at as they were to eat. But, every once in a while, it’s nice to go back to your roots and pull out a favorite snack from a past life. And everyone, everyone, likes a good sugar cookie. And, when your life is messy and complicated, it’s nice to have something easy and uncomplicated to remind you of days long past.

I stumbled upon this recipe on my perennial favorite vegan baking emporium (Minimalist BakerI worship the ground on which you bake), and it could not be more perfect. These cookies are soft and a little bit chewy, and they go wonderfully with a full glass of milk (dairy free, as you do). S is particularly fond of them – I made 16 two days ago, and we’re down to 5 as of this morning. So it goes, no?

What’s your favorite comfort food? Or, related: what do you cook/bake when your life gets crazy? I’d LOVE to know in the comments!!

(photo from The Minimalist Baker)

VEGAN SUGAR COOKIES from The Minimalist Baker

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes 15-20 Cookies

1/2 cup vegan butter (such as Earth Balance), softened
1/2 cup organic cane sugar + more for topping
1/4 cup brown sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 3/4 cups unbleached all purpose flour
1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-2 tsp non-dairy milk


  1. Add softened butter to a large bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
  3. Add dry ingredients (flour, cornstarch, salt, baking soda and baking powder), mix until just incorporated. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon or baking spatula if it gets too thick. If it seems to wet, mix in a bit more flour.
  4. Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
  5. Five minutes before baking, preheat your oven to 350 degrees F and place a rack in the center of the oven.
  6. Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls.
  7. Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
  8. Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.