You want cookies now, not after a grocery run or a culinary degree. These Easy Vegan Sugar Cookies with Simple Pantry Ingredients are buttery (without butter), crisp-edged, soft-centered, and dangerously snackable. No fancy flours, no obscure substitutes, just your pantry doing the heavy lifting.
They bake fast, taste like childhood, and don’t require chilling—because patience is overrated. Ready to shock your taste buds and your non-vegan friends? Let’s make your oven earn its keep.
What Makes This Special
This recipe is built for speed and reliability.
You’ll go from mixing bowl to warm cookies in under 25 minutes, and yes, that includes preheating.
They’re tender in the middle, lightly crisp on the outside, and carry that classic sugar cookie flavor—vanilla-forward with a hint of almond if you’re feeling fancy.
It’s all basic ingredients you probably already own, and the dough is forgiving. No chilling, no drama, just cookies.
Ingredients Breakdown
- All-purpose flour (2 1/4 cups) – The base that keeps things soft, not cakey.
- Granulated sugar (3/4 cup) – Classic sweetness and crisp edges.
- Light brown sugar (1/4 cup, packed) – Adds moisture and a whisper of caramel.
- Baking powder (1 teaspoon) – Gentle lift for a tender crumb.
- Baking soda (1/2 teaspoon) – Helps spread and brown.
- Fine sea salt (1/2 teaspoon) – Balances sweetness so it tastes like “cookie,” not candy.
- Neutral oil (1/2 cup; canola, sunflower, or light olive) – Keeps them moist and chewy.
- Dairy-free milk (1/4 cup; almond, oat, or soy) – Activates leaveners and hydrates flour.
- Pure vanilla extract (1 1/2 teaspoons) – The main flavor note.
- Almond extract (1/4 teaspoon; optional) – The secret bakery-shop vibe.
- Granulated sugar for rolling (2–3 tablespoons) – That sparkly finish and extra crunch.
How to Make It – Instructions
- Preheat like you mean it. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the dry team. In a large bowl, whisk flour, baking powder, baking soda, and salt until combined.
Don’t skip the whisking—clumps are not invited.
- Mix the wet team. In a separate bowl, whisk oil, granulated sugar, brown sugar, dairy-free milk, vanilla, and almond extract (if using) until glossy and cohesive, about 30 seconds.
- Bring it together. Pour the wet into the dry. Stir with a spatula until a soft dough forms. It should be pliable, not sticky.
If too dry, add 1 teaspoon more milk. If too sticky, add 1 tablespoon flour.
- Roll and coat. Scoop dough into 1 1/2-tablespoon balls. Roll between your palms until smooth, then roll in granulated sugar to coat.
- Space it out. Arrange on the baking sheets, leaving about 2 inches between balls.
Gently press each ball to a thick disc (about 1/2 inch tall) for even spread.
- Bake. Bake 9–11 minutes, until edges are set and tops look slightly crackly. They’ll look a touch underdone in the center—that’s perfect.
- Cool smart. Let them sit on the sheet for 5 minutes (they finish setting), then transfer to a rack to cool. Try to resist inhaling three immediately.
Try.
Keeping It Fresh
Store cooled cookies in an airtight container at room temp for up to 4–5 days. Add a slice of bread to the container if your kitchen is dry— the cookies will borrow moisture and stay soft.
For longer storage, freeze baked cookies for up to 2 months. Rewarm in a 300°F oven for 4–5 minutes for that fresh-baked vibe.
Want fresh-on-demand?
Freeze dough balls rolled in sugar. Bake from frozen at 350°F, adding 1–2 extra minutes. Zero downside, tbh.
What’s Great About This
- Pantry-only. No vegan butter, eggs, or coconut oil required.
- Fast and foolproof. No chilling, no complicated steps.
- Texture dialed in. Soft middle, crisp edge, bakery cracks on top.
- All-occasion flavor. Neutral canvas for sprinkles, citrus, or frosting.
- Allergy-friendly. Dairy-free and egg-free by design; easy to make nut-free and gluten-free.
Don’t Make These Errors
- Overbaking. If you wait for deep golden edges, you’ll get crunchy, not chewy.
Pull when just set.
- Packing flour. Scooping directly with the cup compacts flour. Spoon and level, or weigh: 270 g.
- Skipping the salt. Your cookies will taste flat. A pinch isn’t optional.
- Using extra-virgin olive oil. Strong flavor takes over.
Stick to neutral or light olive oil.
- Hot sheets. Loading dough onto a warm pan makes cookies spread weirdly. Cool between batches.
Recipe Variations
- Lemon-Poppy Sugar Cookies: Add 1 tablespoon lemon zest, 1 tablespoon lemon juice (reduce milk by 1 tablespoon), and 1 tablespoon poppy seeds.
- Cinnamon Snickerdoodle Twist: Swap rolling sugar for 3 tablespoons sugar + 1 1/2 teaspoons cinnamon. Add 1/4 teaspoon cream of tartar for tang, if you have it.
- Almond Confetti: Keep the almond extract, fold in 2–3 tablespoons rainbow sprinkles.
Instant party.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add 1 extra tablespoon milk if dough feels dry.
- Chocolate-Dipped: Once cooled, dip half the cookie in melted dairy-free dark chocolate. Sprinkle flaky salt.
Chef’s kiss.
- Brown Sugar Chew: Swap ratios to 1/2 cup white sugar + 1/2 cup brown sugar for deeper flavor and softer centers.
FAQ
Can I use coconut oil instead of neutral oil?
Yes, use refined coconut oil for a neutral taste. Melt and cool slightly before mixing. You may need 1–2 teaspoons extra milk if the dough seems stiff.
Do I need to chill the dough?
Nope.
This dough is designed to bake immediately. If your kitchen is very warm and the dough gets shiny or sticky, chill 10–15 minutes to firm up.
Why are my cookies dry or crumbly?
Likely too much flour. Measure by weight (270 g) or spoon-and-level, and check that you didn’t overbake.
A touch more milk can rescue slightly dry dough.
Can I reduce the sugar?
You can reduce by 2–3 tablespoons without wrecking texture, but expect less spread and a drier crumb. For bigger changes, add 1–2 teaspoons extra milk.
How do I make them thicker and softer?
Don’t press the dough balls down, and bake at the shorter end of the time window. You can also add 1 tablespoon cornstarch to the dry mix for extra softness.
Will margarine or vegan butter work?
Yes, sub 1:1 for the oil, softened (not melted).
The cookies will be a touch richer and may spread less—press them slightly before baking.
Can I frost these?
Absolutely. A quick glaze of powdered sugar, dairy-free milk, and vanilla makes them holiday-ready. Let cookies cool completely before glazing so it sets.
Final Thoughts
These Easy Vegan Sugar Cookies with Simple Pantry Ingredients are your new emergency dessert—fast, flexible, and consistently delicious.
You don’t need special tools, special ingredients, or special permission to bake like a pro.
Keep a batch of dough balls in the freezer and you’re one preheated oven away from warm, melt-in-your-mouth cookies anytime. FYI: sharing is optional. IMO, you’ll need a second batch.
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