Vegan Easy Sugar Cookies

Total time29 min

Prep time10 min

Cook time14 min

These classic sugar cookies bake up with crisp, sugar-crackled edges and soft, chewy centers — exactly the texture you want from a simple drop cookie. The dough comes together fast with pantry staples like flour, baking soda, and vanilla, then each ball gets rolled in a coating of granulated sugar for that signature sparkle and crunch. A quick rest on the baking sheet lets them set up before they head to a wire rack to cool completely, giving you that perfect balance of tender middle and lightly golden edge. They're endlessly versatile, too — bake a batch for a holiday cookie plate or keep a stash on hand for whenever a craving hits. This one's a genuinely solid choice for a vegan kitchen, no fuss required to get a plateful of great cookies.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp vanilla extract

For rolling

3 tbsp granulated sugar, for rolling

Instructions

1
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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