Chewy Vegan Sugar Cookies
Chewy vegan sugar cookies are a holiday staple that have to be at every dessert table! They are one of the best and easiest cookie recipes to make since they require only a few ingredients, and can be decorated any way you want! They are buttery soft, sweet, and so chewy!
Ingredients
- 1 cup vegan butter, softened (I used Earth Balance)
- 1 cup granulated sugar
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 1/2 cups all-purpose flour, plus more for rolling dough + sprinkling on counter - using scoop and level method* (see notes)
Instructions
- Preheat oven to 350ºF.
- Line a large baking tray with parchment paper and set aside.
- In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let the mixture set for 5 minutes.
- In a large bowl, cream butter and sugar together with a hand mixer, stand mixer, or whisk for about 30 seconds, until creamy and no clumps remain.
- Next, add in your flax eggs and vanilla and mix for another 30 seconds until creamy.
- Then, add in baking powder, baking soda, and salt and mix well.
- Add in all the flour a bit at a time and mix well. When it becomes difficult to mix, use a spatula to mix in the flour to the dough.
- The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place the ball of dough on a floured countertop (make sure the counter has a good amount of flour sprinkled on it). Add more flour to the top of the dough and roll it out a bit with your hands to ensure the dough is not as sticky.
- You can roll out our dough either with a rolling pin or your hands. Roll out dough to about ¼ inch thick and flour your cookie cutter before cutting your shape into the dough (this prevents sticking!) and cut your cookie shapes. Repeat for remaining dough.
- Transfer cookies onto your parchment lined baking sheet and bake at 350ºF for 12-13 minutes, or until the edges are light golden brown.
- Once cooked, remove from the oven and let cool for about 30 minutes or until cookies are cold before icing.
- Ice your cookies once cooled and enjoy!
Notes
*How to measure flour with scoop and level method: Use a spoon to place your flour into your measuring cup and do not pack it down! Overfill your measuring cup and use a knife to cut off the excess flour. This makes your cookies more fluffy and chewy once they are baked.
How to store: Make sure icing is completely dry before placing it in a container. Then, place cookies in an airtight container, using parchment paper to separate each layer of your cookies. Keep in the fridge for up to one week.
How to freeze: Place cookies in an airtight container and place the container in a bag. Tie handles of the bag together and store in the freezer for up to one month.
How to freeze: Place cookies in an airtight container and place the container in a bag. Tie handles of the bag together and store in the freezer for up to one month.