These vegan brown sugar cookies are so soft and delicious they melt in your mouth! Rich and buttery and so easy to make.
If you’re a fan of super soft, chewy, mouth-watering cookies, you’ve come to the right place. These vegan brown sugar cookies are IT!
They are perfect all year round, but we especially love them at Christmas time.
I will definitely save a spot for these cookies alongside some of our Christmas favorites like Vegan Molasses Cookies, Vegan Ginger Cookies and Vegan Snickerdoodles.
Recipe Ingredients:
Material notes
- Light brown sugar – Should be soft, fine light brown sugar. In some countries, brown sugar is granulated and the granules are larger, and that doesn’t work either. Look for a fine, soft brown sugar like the one pictured above.
- Cornstarch – Great for making super soft cookies.
- i am milk – Can be substituted for a different non-dairy milk.
- White granulated sugar – For rolling cookie balls. You can also use coarse granulated sugar.
Step by step instructions
- Add the 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 the soy milk and vanilla extract and beat until well combined.
- Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and whisk together.
- Add the dry ingredients with the wet and mix into a thick cookie dough.
- Roll pieces of dough into balls and then roll the balls in granulated sugar.
- Place the cookie dough balls on a parchment-lined baking tray.
- Refrigerate to chill for 15 minutes while you preheat the oven to 350°F.
- Bake for 10 minutes. Allow to cool and harden on trays before removing.
- Your cookies are ready to serve!
Baker’s Tips
Chill the dough. Once you’ve rolled the cookie dough into balls, refrigerate to chill for 15 minutes while you preheat the oven. This helps prevent your cookies from spreading too much.
Spread the cookies on two trays. This prevents them from baking together and requires separation.
Bake one tray of cookies at a time. Bake one tray of cookies and then when that’s done, bake a second tray of cookies. Do not bake both trays together or they will bake unevenly.
Brown Sugar Cookies FAQ
Soft light brown sugar is perfect! You can mix light brown sugar and dark brown sugar.
I have not tested these cookies as gluten free, but a good rule of thumb is to use a gluten free all purpose baking mix as a 4 cup substitute.
Store and freeze
Store the cookies in an airtight container at room temperature and enjoy within a week. They can also be stored in the refrigerator, but they are brought to room temperature on the countertop before serving.
They are freezer friendly for 3 months. Thaw overnight in the refrigerator. You can freeze the cookie dough balls for up to 3 months before baking, and then you can bake them straight from frozen, allowing a few extra minutes of baking time for the frosting at the beginning.
More vegan holiday cookies
Is this recipe yours? Don’t forget to leave a comment and rating below!
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.
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Serving: 20
Calories: 147kcal
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instructions
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Line two large cookie sheets with parchment paper. Set aside.
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Add the 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.
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Add the soy milk and vanilla extract and beat until well combined.
-
Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and whisk together.
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Add the dry ingredients with the wet and mix into a thick cookie dough.
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Roll pieces of dough into balls and then roll the balls in granulated sugar.
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Place the cookie dough balls on a parchment-lined baking tray.
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Place in the fridge to cool for 15 minutes while you preheat the oven. Preheat oven to 350°F (180°C).
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Bake one tray at a time for 10 minutes.
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Allow to cool before removing and strain directly onto trays.
Comment
- Weigh the dough. For the most accurate results weigh your flour on a food scale, or alternatively measure accurately with the spoon and level method. Spoon it into your measuring cup and smooth the top with a knife. Do not scoop it and pack it into a cup.
- 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 mix.
- Save: Store the cookies in an airtight container at room temperature and enjoy within a week. They can also be stored in the fridge. They firm up quite well in the fridge so can be brought to room temperature on the counter before serving.
- Congestion: They are freezer friendly for 3 months. Thaw overnight in the refrigerator. You can freeze the cookie dough balls for up to 3 months before baking, and then you can bake them straight from frozen, allowing a few extra minutes of baking time for the frosting at the beginning.
nutrition
Worship: 1cookie | Calories: 147kcal | Sugars: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 0.02g | Sodium: 176mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg