Easy One-Bowl Vegan Sugar Cookies for Beginners 🍪 That Taste Like a Bakery Hack You Can’t Believe Is Homemade

You want warm, golden cookies in 20 minutes without wrecking your kitchen? Perfect. These one-bowl vegan sugar cookies take zero culinary swagger and deliver max flavor.

No weird ingredients, no mixer, no drama—just soft, chewy centers and crisp edges that make store-bought taste like cardboard. You’ll look like you planned this; really, you just stirred and baked. Ready to become the cookie person in your friend group?

Let’s get you there.

Why This Recipe Works

There’s no butter, no eggs, and no complicated steps—just straightforward pantry ingredients that play nice together. The combo of oil and plant milk creates a rich, tender crumb without the heaviness. A touch of cornstarch gives that soft-batch chew everyone wants but never wants to admit.

And yes, it’s all done in one bowl, because who wants to do more dishes than absolutely necessary?

Ingredients

• 1/2 cup (100 g) granulated sugar (plus extra for rolling)
• 1/4 cup (50 g) light brown sugar (packed; optional but recommended for chew)
• 1/3 cup (70 g) neutral oil (canola, avocado, or light olive oil)
• 2 tablespoons (30 ml) unsweetened plant milk (almond, oat, or soy)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but lovely)
• 1 1/4 cups (155 g) all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Let’s Get Cooking – Instructions

1. Preheat and prep. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. No parchment?

   Lightly grease it—no oil slicks, please.

2. Whisk the wet stuff. In a medium bowl, whisk the granulated sugar, brown sugar, and oil until the mixture looks glossy and sandy, about 30 seconds. Whisk in plant milk, vanilla, and almond extract.
3. Add dry ingredients. Sprinkle flour, cornstarch, baking powder, baking soda, and salt over the bowl. Use a spatula to stir until a soft dough forms.

   It should be thicker than cake batter but not crumbly. If it’s dry, add 1 teaspoon more plant milk.

4. Roll and coat. Scoop 1 tablespoon of dough per cookie. Roll into balls, then roll each in granulated sugar for that classic sparkle.
5. Space and flatten. Place on the sheet with 2 inches of space.

   Gently press each ball to about 1/2-inch thick for even spread.

6. Bake. Bake 9–11 minutes until the edges are set and the centers look slightly underbaked. Do not overbake unless you like hockey pucks.
7. Rest and set. Let cool on the sheet 5 minutes, then transfer to a rack. They’ll firm up as they cool, like magic but edible.

Storage Tips

• Room temperature: Store in an airtight container for 3–4 days. Toss in a slice of bread to keep them soft (old bakery trick).
• Freeze baked cookies: Freeze in a zip bag up to 2 months.

  Thaw at room temp 15 minutes.

• Freeze dough: Roll into balls, freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.

What’s Great About This

• One bowl, zero fuss. Less cleanup, faster cookies, more you-time.
• Beginner-proof. Clear cues, forgiving dough, consistent results.
• Surprisingly rich. Oil + cornstarch = plush centers with crisp edges. The texture slaps, IMO.
• Customizable. Change extracts, add citrus zest, or sprinkle with colored sugar for instant glow-up.
• Allergy-friendly. Vegan by default, easy to make soy-free or nut-free depending on the milk.

What Not to Do

• Don’t pack the flour. Spoon and level it.

  Too much flour = dry, cakey cookies. No thanks.

• Don’t skip the sugar roll. It’s not just for looks—helps with spread and that delicate crunch.
• Don’t overbake. Pull them when the centers still look a touch glossy. They finish on the sheet.
• Don’t use extra-virgin olive oil. The flavor will crash the party.

  Use a neutral oil.

• Don’t mix like a maniac. Overmixing toughens the dough. Stir until just combined.

Different Ways to Make This

• Lemon sugar cookies: Add 1 tablespoon lemon zest and swap almond extract for 1/4 teaspoon lemon extract. Roll in lemon-sugar (zest mixed with sugar).
• Funfetti style: Fold in 2 tablespoons rainbow sprinkles.

  Instant party.

• Cinnamon sugar twist: Roll in 2 tablespoons sugar mixed with 1 teaspoon cinnamon for a snickerdoodle vibe.
• Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1–2 teaspoons extra plant milk if the dough seems dry.
• Browned “butter” flavor: Add 1/4 teaspoon maple extract and use light brown sugar only for deeper caramel notes.
• Cut-out version: Chill dough 30 minutes, roll between parchment to 1/4 inch, cut shapes, bake 8–10 minutes. Frost when cool.

FAQ

Can I make these without cornstarch?

Yes, but the texture will be slightly less tender.

Substitute potato starch or arrowroot if you have it. Worst case, omit it and bake as written—still great.

Which plant milk works best?

Oat and soy give the most body, but almond and cashew work too. Use unsweetened to control sweetness.

Coconut milk (carton) is fine; canned is too rich here.

Why did my cookies not spread?

You likely added too much flour or your oven runs cool. Weigh the flour if possible and make sure you gently flatten the dough balls. Also, don’t chill the dough unless doing cut-outs.

Can I reduce the sugar?

You can cut 2 tablespoons without major texture issues, but sugar affects spread and softness.

For a less sweet vibe, add extra vanilla or citrus zest to keep flavor high.

How do I get crispier cookies?

Bake 1–2 minutes longer and skip the brown sugar. Flatten slightly thinner before baking. Cool completely on a rack for max crunch.

Can I frost these?

Absolutely.

Make a quick glaze with 1 cup powdered sugar, 1–2 tablespoons plant milk, and 1/2 teaspoon vanilla. Dip the tops or drizzle. Let set 20 minutes.

Are these safe for people with nut allergies?

Use a nut-free plant milk like oat, soy, or rice and confirm your ingredients are processed in nut-free facilities if needed.

The base recipe itself is nut-free.

Do I need a mixer?

Nope. A whisk and spatula are perfect. The oil-based dough mixes easily, FYI.

Can I double the recipe?

Yes, double everything and bake in batches.

Keep the dough covered between bakes so it doesn’t dry out. Rotate trays halfway for even browning.

How do I measure flour without a scale?

Fluff the flour, spoon it into the cup, then level with a knife. Don’t scoop directly from the bag—that compresses the flour and wrecks the texture.

Wrapping Up

These Easy One-Bowl Vegan Sugar Cookies for Beginners 🍪 deliver bakery-level results with weeknight effort.

You whisk, you bake, you flex. Soft in the middle, lightly crisp on the edges, and versatile enough to fit any vibe—from lemon-bright to sprinkle-happy. Keep a batch on the counter, another in the freezer, and consider yourself the friend who always “just has cookies around.” Not a bad reputation to have, right?