Vegan Passionfruit Vanilla Sugar Cookies (Print Version)

Soft sugar cookies with tangy passionfruit and sweet vanilla. Plant-based, easy to make, and perfectly indulgent.

# List of Ingredients:

→ Wet Ingredients

01 - 1/2 cup passionfruit pulp (fresh or thawed from frozen, strained)
02 - 3/4 cup vegan butter, softened
03 - 1 cup granulated sugar
04 - 2 tsp vanilla extract
05 - 2 tbsp plant-based milk (soy, almond, or oat)

→ Dry Ingredients

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

→ Optional Topping

10 - 1/4 cup granulated sugar, for rolling

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the vegan butter and 1 cup sugar until light and fluffy.
03 - Mix in the passionfruit pulp, vanilla extract, and plant-based milk until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. If desired, roll each ball in the extra sugar to coat.
07 - Place the dough balls on the prepared baking sheets, leaving about 2 inches apart. Gently flatten each ball with your hand or the bottom of a glass.
08 - Bake for 10-12 minutes, until the edges are just turning golden but the centers remain soft.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tropical brightness cuts through sweetness without feeling heavy or cloying
  • They somehow taste both nostalgic and entirely new at the same time
02 -
  • Passionfruit acidity can affect baking time, so watch closely after ten minutes
  • The dough softens quickly at room temperature, so work in batches if your kitchen is warm
03 -
  • Room temperature ingredients combine more evenly, creating consistent texture
  • Chilling the dough for fifteen minutes prevents excessive spreading in the oven

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