Why is chilling the dough important for these sugar cookies?

Chilling the dough for an hour or overnight helps firm up the vegan sunflower spread, preventing the cookies from spreading too much and ensuring a better texture and shape during baking.

Can I use a different vegan butter alternative?

The recipe specifies vegan sunflower spread or soy butter, which are ideal for achieving the desired texture. Other vegan butters might alter the consistency, so stick to the recommended types for best results.

My cookies are soft after baking, is that normal?

Yes, it's perfectly normal for these sugar cookies to be a little soft when you ease them off the baking sheet. They will firm up as they cool on a rack.

What is the best way to store these vegan sugar cookies?

To keep these simple sugar cookies fresh, store them in an airtight container at room temperature for up to a week.

Can I omit the lemon zest from the recipe?

While the lemon zest adds a bright, distinctive flavor, you can omit it if preferred. The cookies will still be delicious, but they will have a more classic, less zesty sugar cookie profile.

61K Views 13 years ago

Simple Sugar Cookies
[Vegan]

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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A plate of golden-brown simple vegan sugar cookies, some plain and some lightly glazed, with a hint of lemon zest visible on a few, arranged on a cooling rack.

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Discover more recipes with these ingredients

Simple Sugar Cookies [Vegan]

Dairy Free

Even if you think you can’t bake, you can make these. Super simple, super sweet, and super kind – everything you could possibly want from a (vegan) cookie.

Ingredients You Need for Simple Sugar Cookies [Vegan]

1 cup plain white flour
1/2 cup granulated sugar
1/2 cup vegan sunflower spread/soy butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon

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How to Prepare Simple Sugar Cookies [Vegan]

Pre-heat the oven to 175 degrees celsius/345 fahrenheit.
Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.
In a separate bowl combine the flour, baking powder and zest.
Add the flour to the creamed butter and mix until a soft dough is formed.
Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.
Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.
Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.
Store in an airtight container for up to a week.