Description
Delicious vegan cookies perfect for any occasion, with options for customization and make-ahead preparation.
Ingredients
Scale
-
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- Optional: 1 teaspoon almond extract for enhanced flavor
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk (almond, soy, or oat work beautifully)
- ¼ cup unsweetened applesauce (replaces eggs)
- ½ cup vegan butter, softened (I recommend Earth Balance or Miyoko’s)
- 1 cup organic cane sugar
- ¼ teaspoon salt
Instructions
Step 1: Cream the Butter and Sugar
Step 2: Add Wet Ingredients
Step 3: Combine Dry Ingredients
Step 4: Form the Dough
Step 5: Chill the Dough
Step 6: Roll and Cut
Step 7: Bake to Perfection
Notes
- Can I make these cookies gluten-free? Yes! Use a quality one-to-one gluten-free flour blend for excellent results.
- Why did my cookies spread too much? The dough likely wasn’t chilled enough, or your vegan butter had too high water content.
- Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for 2 months.
- What’s the best vegan frosting for these cookies? A simple powdered sugar and plant milk glaze works beautifully, or try vegan royal icing made with aquafaba.
- How can I make these cookies more festive? Add natural food coloring to the dough, or incorporate seasonal spices like cinnamon and nutmeg.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan cookies, dairy-free cookies, egg-free cookies, holiday cookies
