Soft & Chewy Vegan Sugar Cookies with Coconut Oil: The Irresistible 20-Minute Treat You’ll Keep “Taste-Testing”

You want sugar cookies that hit like nostalgia, bake fast, and don’t rely on dairy or drama? These are it. Crisp edges, gooey middles, that classic bakery-style chew, and a buttery vibe—without butter.

Coconut oil does the heavy lifting, and the result is a cookie that tastes like you “cheated,” but you didn’t. Batch one disappears warm. Batch two?

You’ll hide it. Your friends will ask for the recipe, and you’ll pretend it’s complicated.

What Makes This Recipe So Good

• Ridiculously chewy texture: Coconut oil mimics butter’s richness and locks in moisture for that soft center we all chase.
• Minimal ingredients, major payoff: Basic pantry staples, no obscure vegan swaps required.
• Fast cookies: No chill needed if your kitchen isn’t blazing hot. From bowl to oven in minutes.
• Customizable sweetness: Granulated sugar for classic snap, with a tiny smack of brown sugar for deeper flavor.
• Dairy-free, egg-free, zero compromise: Golden edges, tender bite—no one will clock these as vegan unless you brag about it.

Ingredients Breakdown

• All-purpose flour (2 1/4 cups): The base for structure.

  Spoon and level to avoid dense cookies.

• Baking powder (1 teaspoon) + baking soda (1/2 teaspoon): Balanced lift for a soft center and slight spread.
• Fine sea salt (1/2 teaspoon): Rounds out sweetness; don’t skip.
• Granulated sugar (3/4 cup): Classic sugar-cookie flavor and thin, crisp edges.
• Light brown sugar (1/4 cup, packed): Adds moisture and a hint of caramel chew.
• Refined coconut oil (1/2 cup, softened but not melted): Neutral flavor, “buttery” mouthfeel. Refined = no coconut taste.
• Non-dairy milk (3–4 tablespoons): Oat, almond, or soy. Helps bind and create that soft, tender crumb.
• Vanilla extract (1 1/2 teaspoons): Essential for authentic sugar-cookie vibes.
• Optional: almond extract (1/4 teaspoon): Bakery magic.

  Use sparingly—powerful stuff.

• For rolling: 2–3 tablespoons granulated sugar for sparkly, crinkly tops.

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
3. Cream the oil and sugars: In a separate large bowl, beat coconut oil with granulated and brown sugar until fluffy, 1–2 minutes. If your oil is too melty, the dough will spread—FYI.
4. Add liquids: Mix in vanilla (and almond extract, if using).

   Beat in 3 tablespoons non-dairy milk. The mixture should look creamy.

5. Combine: Add dry ingredients to wet. Stir until just combined.

   If the dough is crumbly, add the remaining 1 tablespoon milk. You want soft, scoopable dough, not sticky batter.

6. Shape: Scoop 1 1/2-tablespoon portions (small cookie scoop). Roll into balls, then roll each ball in granulated sugar.
7. Space and bake: Arrange 2 inches apart.

   Bake 9–11 minutes until edges are set and centers look slightly underdone. They’ll finish as they cool—trust the process.

8. Optional crinkle hack: At 8 minutes, bang the tray once against the oven rack for rippled edges. Return to finish baking.
9. Cool: Let cookies rest on the sheet 5 minutes, then transfer to a rack.

   Chewy perfection incoming.

Keeping It Fresh

• Room temp: Store in an airtight container up to 4 days. Add a slice of bread to the container to keep them soft (cookie magic, not a prank).
• Freeze baked cookies: Cool completely, then freeze in a zip bag up to 2 months. Thaw at room temp.
• Freeze dough balls: Portion, sugar-roll, freeze on a sheet, then bag.

  Bake from frozen at 350°F +1–2 minutes.

What’s Great About This

• Butter-free brilliance: Refined coconut oil gives rich texture without dairy or coconut flavor.
• Consistent results: Straightforward ratios, flexible dough, and minimal equipment.
• Party-friendly: Vegan, egg-free, and kid-approved. Perfect for potlucks, bake sales, and “oops, I need dessert in 30 minutes.”
• Simple but versatile: Works as is, or dress it up with citrus zest, sprinkles, or a quick glaze.

Don’t Make These Errors

• Using unrefined coconut oil unintentionally: That coconut flavor will show up. If you want classic sugar cookie taste, use refined.
• Melting the oil: Melted oil = flat, greasy cookies.

  You want it soft and scoopable, like room-temp butter.

• Overbaking: If they look fully baked in the oven, they’ll be dry later. Pull when the centers still look pale and puffy.
• Over-measuring flour: Spoon and level. Packed flour equals cakey, tough cookies—nobody signed up for scones.
• Skipping salt: Without salt, the sweetness is one-note and, frankly, boring.

Recipe Variations

• Lemon Sugar Cookies: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.

  Roll in lemon sugar (zest rubbed into sugar) before baking.

• Confetti Party: Fold in 1/3 cup vegan rainbow sprinkles. Instant birthday energy.
• Cinnamon Roll Twist: Mix 2 tablespoons sugar with 1 teaspoon cinnamon; roll dough balls in the mix. Drizzle with a quick vanilla glaze after cooling.
• Almond Bakery Style: Add 1/4 teaspoon almond extract and top warm cookies with sliced toasted almonds.
• Chocolate-Dipped: Dip cooled cookies halfway in melted dairy-free dark chocolate; sprinkle with flaky salt.
• Brown Sugar Chew Bomb: Swap the ratios to 1/2 cup granulated + 1/2 cup light brown sugar for deeper caramel notes.
• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.

  Add an extra 1–2 teaspoons milk if dough seems dry.

FAQ

Can I use coconut sugar instead of white sugar?

Coconut sugar will make the cookies darker and less crisp at the edges, with a more caramel flavor. They’ll still be good, but expect a softer, slightly cakier texture. If you try it, keep at least half granulated for structure.

Do I have to chill the dough?

Not usually.

If your kitchen is hot or your oil was too soft, a 20–30 minute chill helps reduce spreading. Otherwise, you’re clear for a straight bake.

What if I only have unrefined coconut oil?

You can use it, but the cookies will taste faintly of coconut. If that sounds great, go for it.

If not, stick to refined for the classic sugar cookie flavor.

Why are my cookies flat?

Likely melted oil, warm dough, or too little flour. Chill the dough 20 minutes, ensure the oil is soft not liquid, and double-check you measured flour by spooning and leveling. A cooler baking sheet also helps.

Can I make them bigger?

Yes—use 2–3 tablespoons dough per cookie and bake 11–13 minutes.

Expect thicker centers and chewier texture. Space them generously.

How do I get those crinkly tops?

Rolling in sugar creates sparkle and micro-cracks. The mid-bake pan bang helps, too.

Don’t overmix the dough—gentle handling equals prettier cracks.

Are these good for decorating?

Absolutely. Cool completely, then top with a simple icing (powdered sugar + non-dairy milk + vanilla) and sprinkles. They hold shape well without turning into bricks—win-win.

My Take

These Soft & Chewy Vegan Sugar Cookies with Coconut Oil are the kind of recipe that lives on your fridge door—fast, reliable, and dangerously snackable.

The texture lands perfectly between bakery-chewy and homey-soft, and the flavor fools butter loyalists every time. IMO, the almond extract plus a sugar roll is the tiny tweak that makes them unforgettable. Bake a double batch, stash some dough balls in the freezer, and thank yourself later when the 9 p.m. cookie craving shows up like it always does.