Soft & Chewy Vegan Sugar Cookies

I wanted to branch out some with my recipes as most of what I make on here is chocolate based (sorry not sorry!). I came across this recipe for sugar cookies and they looked so good I had to make them.



  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon sea salt*
  • 3 tablespoons sprinkles
  • 1 cup sugar
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract



  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat.
  2. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated.
  3. Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. This will keep the cookies from spreading too much when baked.
  4. Preheat the oven to 375 F. Line two rimmed cookie sheets with parchment paper. Remove dough from the refrigerator and use a 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.)
  5. Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet.
  6. Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days.


There you go! These are the perfect, soft sugar cookies for any occasion and they will leave your friends coming back for more! I don’t think they lasted a day in my apartment!

What recipe should I try next?

Thanks for stopping by!





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