Holiday baking just got a whole lot sweeter! Whether you’re hosting a festive gathering or simply craving a cozy treat, these vegan sugar cookies are about to become your new go-to. From classic cut-outs to creative flavor twists, we’ve gathered 20 irresistible recipes that prove plant-based baking can be just as delicious. Get ready to preheat your oven and discover your next favorite cookie!
Soft Vegan Sugar Cookies with Vanilla Icing
Oof, I’ve tried so many vegan cookie recipes that crumbled or tasted like cardboard, but these soft vegan sugar cookies are the real deal—they’re tender, sweet, and hold their shape beautifully, making them perfect for holiday cut-outs or just a cozy afternoon treat. I actually started making these after my niece went vegan last year, and now they’re a staple in my kitchen because they’re foolproof and so satisfying. Honestly, I love how they bring back that classic sugar cookie nostalgia without any dairy or eggs.
Ingredients
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/4 cup unsweetened applesauce
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 1-2 tbsp plant-based milk
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream 1/2 cup softened vegan butter and 3/4 cup granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Add 1/4 cup unsweetened applesauce and 1 tsp vanilla extract to the butter mixture, and mix on low speed just until incorporated—don’t overmix here to keep the cookies tender.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet.
7. Gently flatten each ball to about 1/2-inch thickness using the bottom of a glass or your palm for even baking.
8. Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still look soft—they’ll firm up as they cool, so avoid overbaking for that perfect soft texture.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. For the icing, whisk together 1 cup powdered sugar, 1-2 tbsp plant-based milk, and 1/2 tsp vanilla extract in a small bowl until smooth; add more milk if needed for a drizzle consistency.
11. Drizzle or spread the icing over the cooled cookies, and let it set for 15-20 minutes before serving. Did you know chilling the dough for 30 minutes beforehand can help prevent spreading if your kitchen is warm?
Delightfully soft and subtly sweet, these cookies have a cake-like crumb that melts in your mouth, especially with the vanilla icing adding a glossy finish. I love serving them stacked high on a vintage plate for parties or crumbling them over dairy-free ice cream for an easy dessert upgrade—they’re always a hit with kids and adults alike.
Vegan Spiced Sugar Cookies with Cinnamon Glaze
Wandering through my grandmother’s old recipe box last holiday season, I stumbled upon her famous sugar cookie recipe, which inspired me to create this vegan version that’s become my new winter tradition. There’s something magical about the combination of warm spices and sweet glaze that makes these cookies feel like a hug in edible form.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup vegan butter, softened
- ¾ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp almond milk
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 2 ¼ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves in a medium bowl until fully combined.
- Cream ¾ cup softened vegan butter with ¾ cup granulated sugar in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
- Add ¼ cup unsweetened applesauce and 1 tsp vanilla extract to the butter mixture, mixing on low speed until just incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no dry spots remain.
- Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass that’s been lightly dusted with flour to prevent sticking.
- Bake for 10-12 minutes until the edges are lightly golden and the centers look set.
- Transfer cookies to a wire rack and let them cool completely for 30 minutes before glazing.
- Whisk together 1 cup powdered sugar, 2 tbsp almond milk, and ½ tsp ground cinnamon in a small bowl until smooth and drizzle-able.
- Drizzle the cinnamon glaze over cooled cookies using a spoon or piping bag.
- Allow the glaze to set for 15 minutes before serving or storing.
These cookies emerge with a wonderfully soft, cake-like texture that melts in your mouth, while the cinnamon glaze adds a delightful spicy-sweet contrast that makes them irresistible. I love serving them alongside hot apple cider or crumbling them over dairy-free ice cream for an extra special treat that always impresses my vegan and non-vegan friends alike.
Vegan Peanut Butter Sugar Cookies
Unexpectedly, these vegan peanut butter sugar cookies have become my go-to treat for last-minute gatherings—they come together so quickly and always disappear faster than I can bake them. I love how the simple ingredients create that perfect chewy texture that reminds me of childhood bake sales, but without any dairy or eggs. Honestly, I’ve started keeping the dough in the freezer just so I can bake a few whenever a sweet craving hits.
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1/4 cup unsweetened almond milk
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1/4 cup unsweetened almond milk, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt using a spatula until a uniform dough forms. Tip: If your peanut butter is oily, stir it well first for consistent texture.
3. Scoop 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on the prepared baking sheet.
4. Use a fork to gently press crisscross patterns on each dough ball, flattening to about 1/2-inch thickness. Tip: Dip the fork in sugar between presses to prevent sticking and add subtle crunch.
5. Bake at 350°F for 10–12 minutes, until the edges are lightly golden and centers look set. Tip: For chewier cookies, pull them out when centers still appear slightly soft—they firm up as they cool.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Amazingly, these cookies strike the ideal balance—crisp edges giving way to a soft, melt-in-your-mouth center with rich peanut butter flavor. I sometimes roll the dough balls in coarse sugar before baking for extra sparkle, or sandwich two cookies with vegan chocolate spread for an indulgent twist. They’re so forgiving, even my niece managed perfect batches on her first try!
Vegan Matcha Green Tea Sugar Cookies
Oh my goodness, these vegan matcha green tea sugar cookies have become my absolute go-to when I need a quick baking win that still feels special. I first whipped them up last Christmas when my vegan sister-in-law was visiting, and now they’re requested at every family gathering—they’re that good!
Ingredients
– 2 cups all-purpose flour
– 2 tbsp matcha powder
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup vegan butter
– 3/4 cup granulated sugar
– 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 2 tbsp matcha powder, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl until evenly combined.
3. Cream 3/4 cup vegan butter and 3/4 cup granulated sugar in a separate large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the prepared flax egg and 1 tsp vanilla extract to the butter mixture, mixing on low speed until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms and no dry spots remain.
6. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with the bottom of a glass.
8. Bake at 350°F for 10-12 minutes until the edges are just beginning to turn golden.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Seriously, these cookies have the perfect crisp edge with a delightfully chewy center that makes them impossible to eat just one. The matcha provides this wonderful earthy balance to the sweetness, and I love serving them alongside a hot cup of jasmine tea for the ultimate afternoon treat.
Vegan Red Velvet Sugar Cookies
Yesterday, I was craving something festive but didn’t want the fuss of layer cakes. That’s when I remembered my grandmother’s red velvet cookies—veganized, of course! They’re just as vibrant and tender as the classic, minus the dairy and eggs.
Ingredients
– 2 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup vegan butter, softened
– 1 1/4 cups granulated sugar
– 1/4 cup unsweetened applesauce
– 2 tsp vanilla extract
– 1 tbsp red food coloring (vegan)
– 1/2 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup softened vegan butter and 1 1/4 cups granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add 1/4 cup unsweetened applesauce, 2 tsp vanilla extract, and 1 tbsp red food coloring to the butter mixture, and mix on low until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Place 1/2 cup powdered sugar in a shallow bowl.
7. Scoop 1 tablespoon of dough, roll it into a ball, then roll it in the powdered sugar to coat completely.
8. Place the coated dough balls 2 inches apart on the prepared baking sheets.
9. Bake for 10–12 minutes, until the cookies are set but still soft in the center.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Buttery and rich with a hint of cocoa, these cookies have a soft, cake-like center and a delicate crackled top. I love serving them stacked high on a vintage plate for holiday gatherings, or crumbled over dairy-free ice cream for a decadent twist.
Vegan Gingerbread Sugar Cookies
Finally, after years of tweaking holiday recipes to accommodate my vegan friends, I’ve perfected these gingerbread sugar cookies that even my butter-loving uncle requests every December. There’s something magical about that spicy ginger aroma filling the kitchen while Christmas music plays in the background.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/2 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/4 cup molasses
– 1 tsp vanilla extract
– 1/4 cup almond milk
– 1/2 cup coarse sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves in a medium bowl until fully combined.
3. Cream 1/2 cup softened vegan butter and 3/4 cup granulated sugar in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1/4 cup molasses and 1 tsp vanilla extract to the butter mixture, beating for 1 minute until thoroughly incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup almond milk, mixing on low speed just until the dough comes together.
6. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to prevent spreading during baking.
7. Place 1/2 cup coarse sugar in a shallow bowl for rolling.
8. Scoop 1 tablespoon of chilled dough and roll into a ball between your palms.
9. Roll each dough ball in the coarse sugar until completely coated.
10. Place sugared dough balls 2 inches apart on prepared baking sheets and flatten slightly with the bottom of a glass.
11. Bake at 350°F for 10-12 minutes until the edges are lightly golden and the centers appear set.
12. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Perfectly crisp edges give way to soft, chewy centers that carry that warm gingerbread spice beautifully. I love serving these stacked high on a vintage plate with mugs of hot apple cider for the ultimate cozy holiday moment.
Vegan Lavender Infused Sugar Cookies
Trying new flavor combinations in classic recipes is one of my favorite kitchen adventures, and these vegan lavender sugar cookies have become my latest obsession after discovering culinary lavender at a local farmer’s market last spring. There’s something magical about how the floral notes transform simple sugar cookies into something truly special.
Ingredients
– 2 cups all-purpose flour
– 1 cup vegan butter
– 3/4 cup granulated sugar
– 1 tbsp culinary lavender buds
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Grind the lavender buds with 1 tablespoon of the granulated sugar in a spice grinder until finely powdered.
3. Cream together the vegan butter, remaining granulated sugar, and lavender-sugar mixture in a large bowl for 2-3 minutes until light and fluffy.
4. Add the vanilla extract and mix until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
7. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass that’s been dipped in sugar to prevent sticking.
9. Bake for 10-12 minutes until the edges are just beginning to turn golden brown.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Using culinary lavender instead of essential oil gives these cookies a more subtle, authentic flavor that won’t overwhelm your palate. The cookies emerge from the oven with a delicate crispness that gives way to a tender, melt-in-your-mouth center, while the lavender provides an elegant floral aroma that pairs beautifully with afternoon tea or as an unexpected dessert after a light summer meal.
Vegan Chai Spiced Sugar Cookies
Getting cozy with a warm mug of chai inspired me to create these vegan sugar cookies that capture all those comforting spices. I actually developed this recipe after my favorite local coffee shop ran out of their seasonal chai cookies last fall, leaving me determined to make my own version at home. There’s something magical about how the aromatic spices blend with the sweet cookie base that makes these perfect for holiday baking or just when you need a little comfort.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/2 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/3 cup unsweetened applesauce
– 1 tsp vanilla extract
– 1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg in a medium bowl until fully combined.
3. Cream the softened vegan butter with 3/4 cup granulated sugar and brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Mix in the applesauce and vanilla extract on low speed until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Place the 1/4 cup granulated sugar for rolling in a small bowl.
7. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
8. Roll each dough ball in the reserved sugar until completely coated.
9. Place the sugared dough balls 2 inches apart on the prepared baking sheets.
10. Flatten each cookie slightly with the bottom of a glass or measuring cup.
11. Bake for 10-12 minutes until the edges are lightly golden and the centers look set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zesty spices and subtle sweetness make these cookies absolutely irresistible with their crisp edges and soft, chewy centers. I love serving them alongside a hot chai latte for the ultimate cozy experience, or you could crumble them over vegan ice cream for an extra special dessert treat.
Vegan Raspberry Jam Filled Sugar Cookies
Just last week, I found myself craving something sweet but didn’t want to spend hours in the kitchen—that’s when I remembered these vegan raspberry jam filled sugar cookies that always save the day. They’re the perfect balance of buttery cookie and fruity filling that makes you forget they’re completely plant-based.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup vegan butter, softened
– 1/4 cup unsweetened applesauce
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/3 cup vegan raspberry jam
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
3. Mix in the unsweetened applesauce and vanilla extract until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
7. Use your thumb to create a deep indentation in the center of each dough ball.
8. Fill each indentation with 1/2 teaspoon of vegan raspberry jam, being careful not to overfill.
9. Arrange the filled cookies 2 inches apart on the prepared baking sheet.
10. Bake for 12-14 minutes until the edges are lightly golden brown.
11. Transfer the cookies to a wire rack and let them cool completely before serving.
Heavenly doesn’t even begin to describe these cookies—the crisp edges give way to a soft center that cradles the tart raspberry jam perfectly. I love serving them slightly warm with a cold glass of almond milk, or you could crumble them over vegan ice cream for an extra special treat.
Vegan Oatmeal Sugar Cookies with Raisins
Kind of like those classic sugar cookies from my childhood, but with a wholesome twist that makes me feel good about indulging. I first experimented with this vegan version when my niece with dairy allergies visited, and now they’re my go-to holiday treat. There’s something so comforting about the chewy texture and warm spices that just feels like home.
Ingredients
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- ½ cup coconut oil, melted
- ¾ cup brown sugar
- ¼ cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ cup raisins
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, and ½ teaspoon cinnamon until well combined.
- In a separate bowl, mix ½ cup melted coconut oil, ¾ cup brown sugar, ¼ cup almond milk, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in ½ cup raisins until evenly distributed throughout the dough.
- Using a tablespoon, scoop dough and roll into 1-inch balls, placing them 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass that’s been lightly greased to prevent sticking.
- Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Perfectly chewy with a subtle crunch from the oats, these cookies have that wonderful caramel-like flavor from the brown sugar that pairs beautifully with the plump raisins. I love serving them slightly warm with a glass of chilled almond milk, or crumbling them over dairy-free vanilla ice cream for an extra special dessert.
Vegan Snickerdoodle Sugar Cookies
Perfectly spiced and irresistibly soft, these vegan snickerdoodle sugar cookies have become my go-to holiday treat ever since my niece went plant-based last year. I spent weeks tweaking this recipe to get that classic crackled top without any dairy or eggs, and the results are so satisfying you’d never guess they’re vegan.
Ingredients
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together the softened vegan butter and 3/4 cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
- Add the applesauce and vanilla extract to the butter mixture, mixing on low speed until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no flour streaks remain.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.
- Combine the remaining 2 tablespoons of granulated sugar and cinnamon in a small shallow bowl.
- Scoop 1 tablespoon of chilled dough and roll it into a smooth ball between your palms.
- Roll each dough ball in the cinnamon-sugar mixture until completely coated, then place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden and the tops have developed characteristic cracks.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies boast that perfect snickerdoodle texture—chewy centers with slightly crisp edges and that signature cinnamon-sugar sparkle. I love serving them warm with a glass of almond milk, or crumbling them over dairy-free vanilla ice cream for an extra special dessert that always disappears within minutes.
Vegan Almond Joy Sugar Cookies
Last weekend, I found myself craving something sweet but wanted to avoid dairy, and these Vegan Almond Joy Sugar Cookies were born from that very craving. They combine my love for classic sugar cookies with the nostalgic flavors of those coconut-almond chocolate bars I adored as a kid. Honestly, they’re so good that my non-vegan friends couldn’t tell the difference!
Ingredients
– 2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/4 cup unsweetened applesauce
– 1 tsp vanilla extract
– 1/2 cup shredded coconut
– 1/4 cup sliced almonds
– 1/2 cup vegan chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
3. In a separate large bowl, beat 3/4 cup softened vegan butter and 3/4 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1/4 cup unsweetened applesauce and 1 tsp vanilla extract to the butter mixture, and beat for 1 minute until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in 1/2 cup shredded coconut, 1/4 cup sliced almonds, and 1/2 cup vegan chocolate chips with a spatula until evenly distributed.
7. Scoop 1-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Flatten each dough ball slightly with the bottom of a glass to about 1/4-inch thickness.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
A perfect batch yields cookies that are crisp at the edges with a delightfully chewy center, thanks to the coconut. The toasted almond slices add a satisfying crunch, while the melted chocolate chips tie everything together like a cozy hug. I love serving these slightly warm with a glass of oat milk for the ultimate comfort treat.
Summary
Concluding our sweet journey, these 20 vegan sugar cookie recipes prove that plant-based baking can be just as delightful and indulgent. We hope you’ve found some new favorites to try in your own kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these treats for later. Happy baking!
