New Year Vanilla Cloud Cookies (Print Version)

Soft, pillowy vegan cookies with delicate vanilla flavor and festive adornments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup refined coconut oil, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed brown sugar
08 - 1/2 cup unsweetened plant-based milk (soy, almond, or oat)
09 - 2 tablespoons pure vanilla extract
10 - 1 teaspoon apple cider vinegar

→ Decorations (Optional)

11 - 2 tablespoons vegan sprinkles or sanding sugar
12 - Edible gold dust or stars for garnish

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
03 - Beat coconut oil, granulated sugar, and brown sugar in a large bowl until light and fluffy.
04 - Mix plant-based milk, vanilla extract, and apple cider vinegar into the creamed mixture until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms without overmixing.
06 - Scoop tablespoon-sized dough portions onto baking sheets, spaced approximately 2 inches apart.
07 - Sprinkle vegan sprinkles or sanding sugar over each portion for a festive finish.
08 - Bake cookies for 10 to 12 minutes until edges are lightly golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - Optionally dust with edible gold dust or stars for extra sparkle.

# Expert Advice:

01 -
  • They stay soft for days, which means you can bake ahead and still serve them warm and tender at midnight.
  • The vanilla flavor is so pure it fills your kitchen with the kind of sweetness that makes you want to linger near the oven.
  • They look impressive with just a sprinkle of sugar or a touch of edible gold, but the dough is forgiving and simple enough for a first-time baker.
02 -
  • Don't overbake these, they should still look a little pale in the center when you pull them out, or they'll turn dry instead of soft.
  • Softened coconut oil means it should be creamy but not melted, if it's too liquid, the dough will spread too much and lose that pillowy shape.
03 -
  • Chill the dough for 15 minutes before scooping if your kitchen is warm, it keeps the cookies from spreading too thin.
  • Use a light hand when folding in the flour, the less you work the dough, the softer the final texture will be.

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