Vegan Vanilla Hibiscus Sugar Cookies (Print Version)

Delicate floral cookies with vanilla and hibiscus. Easy vegan treats ready in 32 minutes, perfect for tea time.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1/2 cup (60 g) powdered dried hibiscus flowers, sifted
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 3/4 cup (150 g) granulated sugar
07 - 1/2 cup (120 ml) refined coconut oil, melted and cooled
08 - 1/4 cup (60 ml) unsweetened plant-based milk (almond, soy, or oat)
09 - 2 teaspoons pure vanilla extract

→ For Rolling

10 - 1/4 cup (30 g) granulated sugar
11 - 1 tablespoon powdered dried hibiscus flowers (optional, for extra color)

# Step-by-step Instructions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, powdered hibiscus, baking powder, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, whisk the granulated sugar, melted coconut oil, plant-based milk, and vanilla extract until fully combined and slightly creamy in texture.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms. If the dough feels too sticky, let it rest for 5 minutes to firm up.
05 - In a small bowl, mix the granulated sugar with the optional hibiscus powder until uniformly blended for a pink hue.
06 - Scoop 1-tablespoon portions of dough, roll into balls, and coat each thoroughly in the sugar-hibiscus mixture. Arrange on the prepared baking sheets, spacing about 2 inches apart.
07 - Gently flatten each ball with your palm or the bottom of a glass to an even thickness.
08 - Bake for 11 to 13 minutes, until edges are set but centers remain soft. Avoid overbaking to maintain a tender texture.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The floral tang from hibiscus makes these taste like something you would find at a boutique bakery, but they come together with pantry staples in half an hour.
  • They are completely vegan, effortlessly pretty, and impossible to eat just one.
02 -
  • If your coconut oil is too warm when mixed in, the dough will be greasy and spread thin, so let it cool to room temperature after melting.
  • Grinding your own hibiscus from whole dried flowers gives a more vibrant flavor than store-bought powder, but sift either one to catch any stubborn fibrous bits.
03 -
  • Let the shaped dough balls chill in the fridge for fifteen minutes before baking if your kitchen runs warm, because chilled dough holds its shape and produces a thicker, chewier cookie.
  • The secret to that jeweled crackled top is rolling in coarse sugar rather than fine, so do not skip that step or substitute regular powdered sugar.

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