One of the many peculiar things I have learned during my time on planet earth is that most people have a very strong opinion on cookies. For example, you either love oatmeal raisin, or you hate oatmeal raisin (personally, I adore it.) Texture is another big one. Some folks like the satisfaction of a big crunch when they bite into a cookie, while others prefer a soft, chewy, more decadent experience (I am totally in the latter camp.)
Another nugget of wisdom I’ve learned is that you can’t please everyone. So, since I love a soft and chewy cookie, that’s what I’ve made here. The trick to a perfectly soft, melt-in-your-mouth cookie is to not over-bake it. Check on these bad boys at the 10-minute mark to see if the edges are beginning to turn the lightest shade of golden. When they do, you’ve hit the sweet spot. Don’t bake them a minute more! That is, unless you like a crunchy cookie. If that’s your jam, this recipe will work for you, too. Just leave the cookies in a few minutes longer than I’ve recommended here and you’ll get a crunchier, more crumbly result.
These vegan sugar cookies aren’t trying to be anything they’re not. With less than 10 ingredients you probably already have in your fruit bowl and pantry, you’ll be amazed at how quickly they come together and how simply delicious they taste. Disclaimer: don’t exclude the banana. The flavor is barely detectable, but it does a terrific job as an egg replacement in holding everything together.
If you’re looking for an easy vegan vanilla frosting to slather on these cookies, Loving It Vegan has a great one.
- ½ cup vegan butter, softened
- ¾ cup granulated sugar (plus extra for sprinkling)
- ½ banana, mashed (about ¼ cup)
- 1 tsp. vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ Tbsp. cornstarch
- ¼ tsp. salt
- Combine the softened vegan butter and sugar in a large mixing bowl. Beat with a hand mixer on medium speed until fluffy, about 4 to 5 minutes. Add the mashed banana and vanilla and increase speed to medium-high. Beat for 2 to 3 minutes more, until the banana is fully incorporated and the batter is lump-free.
- Preheat oven to 350F. Place a fine mesh strainer over the mixing bowl and sift the flour, baking powder, baking soda, cornstarch, and salt into the wet ingredients. Stir batter with a wooden spoon until a soft ball of dough forms. Cover bowl with plastic wrap and freeze for 15 minutes. If the dough is too sticky to handle, put it back in the freezer for 5 minutes more.
- Line two baking sheets with parchment paper. Scoop small, heaping tablespoon-sized pieces of the dough and roll them into balls between your hands. Drop them on the baking sheet about 2 inches apart and sprinkle with a tablespoon of sugar. Use the bottom of a drinking glass to slightly flatten each cookie.
- Bake for 10 – 12 minutes, or until the edges of the cookies are just barely beginning to turn golden. Cool on the baking sheet for 2 to 3 minutes, then transfer to a wire cooling rack. Enjoy cookies immediately (recommended) or store in an airtight container.
This recipe was inspired in part by Minimalist Baker.