Today I’m making Thick & Chewy Vegan Sugar Cookies!
Sugar cookies are one of those recipes that I struggled to get just right. My favourite kind of sugar cookies are the big, thick, chewy ones. Normally, these sugar cookies have a bunch of butter, sugar and eggs. However, when making vegan sugar cookies, you need to get a bit more creative to achieve that desired texture and flavour. I finally found a combination of ingredients (with two types of flours- a bit extra I know but I promise it makes the texture just right) that works amazing!
♡ PS: for more delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!Print
Thick & chewy vegan sugar cookies! We are going all out for this recipe- no thin, crispy, dry cookies allowed here!
- 1 tbsp egg replacer* + 2 tbsp water
- 1/2 cup vegan margarine or softened vegan butter
- 1/2 cup cups cane sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cups cake/pastry flour**
- 3/4 cups all purpose flour
- 3/4 tsp baking soda
*I use Bob’s Red Mill egg replacer
** This is important: it gives the cookies that thick & fluffy texture without drying them out. If you use only all-purpose flour they will be more like chocolate chip cookies without the chocolate chips.
- Preheat oven to 375 F.
- In a small bowl or ramekin, mix together the egg replacer and water and set aside.
- In a mixing bowl, cream together the vegan margarine, cane sugar and brown sugar until light and fluffy. Add the egg replacer mixture and vanilla and stir well to combine.
- Whisk together the pastry flour, all-purpose flour and baking soda. Add to wet mixture in two parts and stir to form a dough.
- Roll 2 tbsp of dough into balls and space evenly on a non-stick baking sheet. Bake for 9-11 minutes or until just starting to turn golden. Remove from pan and place on a cooling rack to cool. In my experience these cookies are best in taste and texture once they have fully cooled!