Vegan Vanilla Peach Sugar Cookies (Print Version)

Soft vegan sugar cookies with vanilla and juicy peach pieces - lightly crisp and summer-ready.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup granulated sugar
06 - 1/2 cup refined coconut oil or vegan butter, softened
07 - 1/4 cup non-dairy milk (almond, soy, or oat)
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 3/4 cup fresh peach, peeled and finely diced (or well-drained canned peaches)

→ 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.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the granulated sugar and softened coconut oil (or vegan butter) until light and fluffy.
04 - Add the non-dairy milk and pure vanilla extract to the creamed mixture, mixing until well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
06 - Gently fold the finely diced peaches into the dough, distributing evenly without overworking.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the extra granulated sugar to coat evenly.
08 - Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
09 - Gently flatten each dough ball slightly using your palm or the bottom of a glass.
10 - Bake for 11 to 13 minutes, or until the edges are lightly golden.
11 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies taste like summer in the most unpretentious way, with real peach pieces that keep every bite juicy and bright.
  • They are genuinely easy to make, no chilling required, and everything comes together in one bowl plus a quick whisk for the dry ingredients.
02 -
  • If your peaches are too juicy, the dough will become wet and spread into flat puddles, so pat those peach pieces dry with a paper towel before folding them in.
  • I once forgot to flatten the dough balls before baking and they stayed as little domes, which actually looked charming but took longer to bake through.
03 -
  • Dice the peaches small, about the size of a pea, so every cookie gets multiple little pockets of fruit without falling apart.
  • Roll the dough balls in sugar right before placing them on the tray, because the sugar adheres better to fresh, slightly tacky dough.

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