Chewy Vegan Sugar Cookies (Edit recipe)

Chewy vegan sugar cookies are a holiday staple that have to be at every dessert table! They are one of the best and easiest cookie recipes to make since they require only a few ingredients, and can be decorated any way you want! They are buttery soft, sweet, and so chewy!

20 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	11 g
Carbohydrates:	31 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	198 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Riri's Recipes

Serves: 18

Ingredients

1 cup Vegan Buttery Spread, softened
1 cup Granulated White Sugar
2 Tbsp Flax Seed Meal, 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
1 tsp Pure Vanilla Extract
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
3.5 cups All Purpose Flour, plus more for rolling dough + sprinkling on counter - using scoop and level method* (see notes)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Line a large baking tray with parchment paper and set aside.
In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let the mixture set for 5 minutes.
In a large bowl, cream butter and sugar together with a hand mixer, stand mixer, or whisk for about 30 seconds, until creamy and no clumps remain.
Next, add in your flax eggs and mix for another 30 seconds until creamy.
Then, add in baking powder, baking soda, and salt and mix well.
Add in all the flour a bit at a time and mix well. When it becomes difficult to mix, use a spatula to mix in the flour to the dough.
The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place the ball of dough on a floured countertop (make sure the counter has a good amount of flour sprinkled on it). Add more flour to the top of the dough and roll it out a bit with your hands to ensure the dough is not as sticky.
You can roll out our dough either with a rolling pin or your hands. Roll out dough to about ¼ inch thick and flour your cookie cutter before cutting your shape into the dough (this prevents sticking!) and cut your cookie shapes. Repeat for remaining dough.
Transfer cookies onto your parchment lined baking sheet and bake at 350ºF for 12-13 minutes, or until the edges are light golden brown.
Once cooked, remove from the oven and let cool for about 30 minutes or until cookies are cold before icing.
Ice your cookies once cooled and enjoy!

Notes

*How to measure flour with scoop and level method: Use a spoon to place your flour into your measuring cup and do not pack it down! Overfill your measuring cup and use a knife to cut off the excess flour. This makes your cookies more fluffy and chewy once they are baked. // How to store: Make sure icing is completely dry before placing it in a container. Then, place cookies in an airtight container, using parchment paper to separate each layer of your cookies. Keep in the fridge for up to one week.How to freeze: Place cookies in an airtight container and place the container in a bag. Tie handles of the bag together and store in the freezer for up to one month.