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Vegan Sugar Cookies

North American · 35 min · Easy · 24 cookies

Vegan Sugar Cookies

Soft-centered, crisp-edged and rolled in sugar rather than iced, with lemon zest cutting the sweetness. Pale is the point.

~160 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Cream the butter, sugar and zest

    Beat the softened vegan butter with the sugar for the dough and the lemon zest until pale and light. Rubbing the zest into the sugar with your fingers first releases far more of its oil.

  2. 2

    Make the dough

    Beat in the plant milk and vanilla, then fold in the flour, baking powder and salt to a soft dough. Chill for 30 minutes, until it is firm enough to roll without sticking.

  3. 3

    Roll in sugar and bake

    ⏱ 11 min

    Heat the oven to 350°F (175°C) and put the sugar for rolling in a shallow bowl. Roll the dough into balls, one per serving, and turn each ball through the sugar until it wears a thick white crust. Space them well apart on a lined baking tray and bake for 10–12 minutes, until the edges are just set and the tops are still pale and puffed. Take them out while they look slightly underdone — a browned sugar cookie has gone past the point.

Notes

No icing, deliberately — a sugar crust gives you the crackle without a bowl of powdered sugar and water. For cut-out cookies, roll the chilled dough to ¼ inch (5 mm), cut your shapes and skip the sugar roll.

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