Vegan Sugar Cookie Drops
Indulge your sweet tooth with these irresistibly soft and tender Vegan Sugar Cookie Drops, a plant-based twist on a classic treat! Perfectly golden with crisp edges and a melt-in-your-mouth center, these cookies come together effortlessly in under 30 minutes, making them ideal for last-minute gatherings or everyday snacking. Crafted with simple pantry staples like all-purpose flour, cane sugar, and creamy vegan butter, these egg- and dairy-free delights guarantee a rich, buttery flavor and delicate texture. A hint of vanilla extract and a splash of almond milk add subtle sweetness, while the drop cookie method ensures no rolling or cutting is required. Whether you're vegan, dairy-free, or simply looking for a crowd-pleasing dessert, these cookies are sure to satisfy. Serve them fresh from the oven with a cold glass of plant-based milk or as a festive blank canvas for your favorite sprinkles or icing!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Cane sugar
- 0.5 cups Vegan butter, softened
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the cane sugar and softened vegan butter using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the almond milk and vanilla extract to the creamed mixture, and mix until smooth and combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this can lead to denser cookies.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until the cookies are just set around the edges but still soft in the center. Avoid overbaking for the best texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 422.6 g | 154% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 237.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
