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Vegan brown sugar cookies stacked up on a gray plate.
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5 from 2 votes

Vegan Brown Sugar Cookies

These vegan brown sugar cookies are so soft and delicious they melt in your mouth! Rich and buttery and so easy to make.
Prep Time15 minutes
Cook Time10 minutes
Chill Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 20
Calories: 147kcal
Author: Alison Andrews

Ingredients

  • ½ cup Vegan Butter (112g)
  • 1 ¼ cups Light Brown Sugar (250g)
  • 2 Tablespoons Soy Milk or other non-dairy milk
  • 1 Tablespoon Vanilla Extract
  • 2 cups All Purpose Flour (250g)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cornstarch
  • ½ teaspoon Salt
  • ⅓ cup White Granulated Sugar (67g) or Coarse Sugar, For Rolling

Instructions

  • Line two large cookie sheets with parchment paper. Set aside.
  • Add vegan butter and light brown sugar to the bowl of your stand mixer (or you can use a large bowl with a handheld mixer) and beat until well combined.
  • Add soy milk and vanilla extract and beat in until well mixed.
  • Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and whisk together.
  • Add the dry ingredients in with the wet and mix into a thick cookie dough.
  • Break off pieces of the dough and roll it into balls and then roll the balls in granulated sugar.
  • Place the cookie dough balls onto the parchment lined baking trays.
  • Place into the fridge to chill for 15 minutes while you preheat the oven. Preheat the oven to 350°F (180°C)
  • Bake one tray at a time for 10 minutes.
  • Allow to cool down and firm up directly on the trays before moving.

Notes

  1. Weigh the flour. For the most accurate results weigh your flour on a food scale, or alternatively measure it correctly with the spoon and level method. Spoon it into your measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup. 
  2. Gluten free: I have not tested these cookies as gluten free, but a good rule of thumb is to use a gluten free all purpose baking blend.
  3. Storing: Keep cookies stored in an airtight container at room temperature and enjoy within a week. They can also be stored in the fridge. They will tend to get quite hard in the fridge so they are best brought to room temperature on the countertop before serving.
  4. Freezing: They are freezer friendly for 3 months. Thaw overnight in the fridge. You can also freeze the cookie dough balls for up to 3 months before baking, and then you can bake them directly from frozen, just allow an extra couple of minutes bake time to account for them being frozen to start with.

Nutrition

Serving: 1Cookie | Calories: 147kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 176mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg