Vegan Vanilla Mint Sugar Cookies (Print Version)
Soft chewy cookies infused with vanilla and refreshing mint hint, completely plant-based.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar
06 - 1/2 cup vegan butter, softened
07 - 1/4 cup unsweetened non-dairy milk (soy, oat, or almond)
08 - 2 teaspoons pure vanilla extract
09 - 1/2 to 3/4 teaspoon pure peppermint extract, adjusted to taste
→ For Rolling
10 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter and granulated sugar together using an electric mixer or whisk until the mixture is light and creamy.
04 - Add the non-dairy milk, vanilla extract, and peppermint extract to the butter-sugar mixture. Mix until smooth and fully combined.
05 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can make the cookies tough.
06 - Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra granulated sugar to coat evenly.
07 - Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
08 - Bake for 9 to 11 minutes, until the edges are set but the centers remain soft. Avoid overbaking for the best chewy texture.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The mint and vanilla combo tastes like a peppermint patty met a sugar cookie and they became best friends forever.
- These stay chewy for days and nobody will guess they are vegan unless you tell them.
02 -
- Overmixing the dough once flour is added will make these tough and cakey instead of soft and chewy, so stop folding the second everything comes together.
- The cookies will look underdone when you take them out and that is exactly right because they continue cooking on the hot pan for those five minutes of rest time.
03 -
- Your vegan butter should be truly soft, not melted and not cold, because this single detail determines whether your cookies spread properly or stay in sad little mounds.
- Dampening your palm slightly with water before flattening the dough balls prevents sticking and gives you a more even, prettier cookie.