Vegan Vanilla Jasmine Sugar Cookies (Print Version)
Fragrant vegan vanilla and jasmine sugar cookies — tender, lightly golden bites ideal with tea.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Jasmine Sugar
05 - 2 teaspoons dried edible jasmine flowers (food grade)
06 - 1 cup granulated sugar
→ Wet Ingredients
07 - 1/2 cup refined coconut oil, melted and cooled
08 - 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
09 - 2 teaspoons pure vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small food processor or spice grinder, process jasmine flowers and granulated sugar until flowers are finely ground and sugar is aromatic.
03 - In a large bowl, whisk together jasmine sugar, all-purpose flour, baking powder, baking soda, and sea salt.
04 - In a separate bowl, whisk together melted coconut oil, plant-based milk, and vanilla extract until evenly blended.
05 - Add wet mixture to dry ingredients. Stir together to form a soft dough.
06 - Scoop tablespoon-sized portions and roll into balls. Place on baking sheets, spacing 2 inches apart, and gently flatten with your palm or a glass.
07 - Bake 10–12 minutes, until cookie edges are just turning golden.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Nobody expects the lush perfume of jasmine tucked in a buttery-sweet cookie, so each bite feels a bit magical.
- They’re so simple that a craving can turn into a fresh batch before your tea even steeps.
02 -
- Once, I tried to grind the jasmine by hand and ended up with uneven chunks—stick to a processor or grinder for the evenest, most fragrant sugar.
- Swapping coconut oil for vegan butter makes the cookies a touch richer but less delicate; knowing this helps you tailor them to your mood.
03 -
- Always let the dough rest for five minutes before scooping—the flavors bloom, and shaping gets easier.
- To amplify the aroma, use a microplane to finely grate just a hint more jasmine over the dough balls before baking.