Vegan Calamansi Vanilla Sugar Cookies (Print Version)

Delicate plant-based cookies with calamansi citrus and vanilla. Tender, sweet, and ready in under 30 minutes.

# List of Ingredients:

→ Wet Ingredients

01 - 1/2 cup coconut oil, melted (or vegan butter)
02 - 3/4 cup granulated sugar
03 - 1/4 cup calamansi juice (about 10–12 calamansi fruits, or substitute with lime)
04 - 2 tbsp unsweetened plant milk (soy, almond, or oat)
05 - 1 tsp pure vanilla extract

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/4 tsp baking soda
09 - 1/4 tsp fine sea salt

→ For Dusting

10 - 1/4 cup granulated sugar
11 - Zest of 4 calamansi (or 1 lime)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the melted coconut oil and sugar until smooth.
03 - Add the calamansi juice, plant milk, and vanilla extract. Whisk until fully combined.
04 - In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - In a small bowl, combine the dusting sugar and calamansi zest.
07 - Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in the sugar-zest mixture to coat.
08 - Place cookies on the prepared baking sheets about 2 inches apart. Gently flatten each cookie with your palm or a glass bottom.
09 - Bake for 11–13 minutes, or until the edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture impossibly tender with edges that crumble just right and centers that stay soft
  • That citrus sugar coating creates this fragrant, zesty crunch that makes people pause and ask what exactly they're tasting
02 -
  • Underbaking slightly is the secret these continue cooking on the hot sheet and set into perfect tenderness
  • If your dough feels impossibly sticky, chill it for 15 minutes, but I've found room-temperature dough spreads most evenly
03 -
  • Double the coating mixture and save half in a jar it makes an incredible topping for oatmeal or yogurt
  • If you only have large calamansi, one usually equals about three standard-sized limes in juice volume

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