You want soft, chewy sugar cookies without hauling out half your kitchen? Done. One bowl, zero drama, and a batch of bakery-style vegan cookies that make you look like you planned this all week.
No chill time if you’re impatient. Minimal cleanup if you’re human. And yes, they’re melt-in-your-mouth good without eggs, butter, or weird substitutes.
Ready to shock your taste buds and your skeptical uncle?
What Makes This Recipe So Good
- One bowl, one pan, big payoff: Fewer dishes mean more cookies and less regret. You’re welcome.
- Ultra-soft center, crisp edges: The classic sugar cookie texture, nailed without dairy or eggs.
- Quick AF: From bowl to bite in about 20 minutes. No chilling required unless you want picture-perfect edges.
- Customizable flavor: Vanilla, almond, lemon—pick your vibe.
Sprinkles are a personality trait here.
- Simple pantry ingredients: Nothing fancy. Flour, sugar, oil, and plant milk do the heavy lifting.
What Goes Into This Recipe – Ingredients
- 1/2 cup (110 g) granulated sugar (organic, if you need vegan-certified)
- 1/4 cup (55 g) light brown sugar (adds chew; can sub more white sugar)
- 1/3 cup (80 ml) neutral oil (avocado, canola, or light olive oil)
- 3 tbsp (45 ml) plant milk (oat, soy, or almond)
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract (optional but A+ flavor)
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2–3 tbsp coarse sugar for rolling (optional, but sparkly)
- Optional add-ins: lemon zest, rainbow sprinkles, or 1/4 tsp cinnamon
Cooking Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk the wet: In a medium bowl, whisk granulated sugar, brown sugar, and oil until glossy and cohesive, about 30 seconds.
Add plant milk, vanilla, and almond extract; whisk until smooth.
- Add the dry: Sprinkle flour, baking powder, baking soda, and salt over the wet mixture. Stir with a spatula until a soft dough forms. It should be pliable, not sticky.
If crumbly, add 1 tsp plant milk; if too wet, add 1 tbsp flour.
- Scoop and roll: Scoop tablespoon-sized balls (about 1 oz/28 g). Roll in coarse sugar if using. Place 2 inches apart on the sheet.
- Flatten slightly: Gently press each ball to about 1/2 inch thick for even baking and those classic crinkles.
- Bake: Bake 8–10 minutes until edges are set and centers look slightly underdone.
They’ll firm up as they cool. Don’t overbake unless you enjoy regret.
- Cool: Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely (or at least until you can pick one up without burning your soul).
How to Store
- Room temp: Store in an airtight container up to 4–5 days. Add a slice of bread to keep them soft (old-school trick, still works).
- Freeze baked cookies: Freeze in layers with parchment for up to 2 months.
Thaw at room temp 15 minutes.
- Freeze dough: Scoop into balls and freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
Health Benefits
- Egg-free and dairy-free: Friendly for those with common allergens and good for your cholesterol profile.
- Plant-forward fats: Neutral oils have no cholesterol and can be easier on digestion than butter.
- Portion control built-in: Small cookies with big flavor satisfy cravings without overdoing it (assuming willpower; results may vary).
- Customizable sweetness: You can reduce sugar by 1–2 tablespoons without wrecking texture if you prefer less sweet.
Common Mistakes to Avoid
- Overbaking: Pull them when the centers look slightly soft. Dry cookies are a crime we can prevent.
- Skipping the salt: A pinch of salt makes sugar cookies taste like more than sugar.
Don’t skip it.
- Using coconut oil without adjustments: If using melted coconut oil, make sure it’s fully melted and cool. Expect slightly thicker cookies; add 1–2 tsp extra plant milk if needed.
- Measuring flour wrong: Spoon and level. Packing flour leads to cakey pucks, not cookies.
- Hot baking sheet: Don’t reuse a hot tray between batches.
It melts the dough and spreads the cookies too fast.
Mix It Up
- Lemon sugar cookies: Add 1 tbsp lemon zest and swap almond extract for 1/2 tsp lemon extract.
- Funfetti: Fold in 1/4 cup vegan sprinkles. Instant party mode.
- Cinnamon sugar: Roll dough balls in a 2:1 sugar-cinnamon mix for snickerdoodle vibes.
- Almond bakery style: Increase almond extract to 1/2 tsp and top with sliced almonds.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1–2 tsp extra plant milk if dry.
- Chocolate-dipped: Dip cooled cookies in melted dairy-free chocolate and sprinkle with flaky salt.
Because glamour.
FAQ
Can I make these oil-free?
Yes, but texture will change. Swap the oil for 1/3 cup smooth almond butter or cashew butter for a denser, chewy cookie. Add 1–2 tsp extra plant milk if the dough feels stiff.
Why did my cookies not spread?
You likely packed your flour or your oven runs cool.
Measure flour by spooning and leveling, and verify oven temperature with an oven thermometer. Also, if using coconut oil, add a splash more plant milk.
Can I reduce the sugar?
You can cut total sugar by 1–2 tablespoons without major impact. Any more and the cookies will be drier and less tender since sugar affects spread and moisture.
What plant milk works best?
Oat milk or soy milk gives the best structure and browning.
Almond milk works too, but it’s slightly thinner. Use what you have—no need for a grocery run.
Do I need to chill the dough?
Nope. If you want cleaner edges and a tad less spread, chill 20–30 minutes.
But these bake great straight away, IMO.
How do I make them thicker?
Chill the dough 30 minutes and bake at 350°F for 9–10 minutes. You can also add 1 tablespoon flour to the dough for a puffier cookie.
Is regular sugar vegan?
In some regions, white sugar can be processed with bone char. If that’s a concern, choose organic cane sugar or brands labeled vegan.
FYI, many store brands are fine—check labels.
Final Thoughts
These one-bowl vegan sugar cookies are the definition of low effort, high reward. They’re fast, flexible, and taste like your childhood favorite with a modern, plant-based twist. Keep the base recipe memorized, then riff with zest, sprinkles, or chocolate when the mood strikes.
Bake a batch today, pretend it was complicated, and accept your compliments graciously.
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