These Brown Sugar Cookies are super chewy, easy to make, and are undetectably vegan! You only need 8 basic ingredients to make them, and the dough requires no chill time.
It is officially my favorite time of year: holiday cookie season. I always have a hard time choosing between Vegan Shortbread Cookies, and Vegan Gluten-Free Chocolate Crinkle Cookies, and Gluten-Free Iced Oatmeal Cookies. They are all so delicious and so easy to make!
But today, I am sharing a new favorite: Vegan Brown Sugar Cookies. These cookies only require 8 simple ingredients and are so chewy and moist and packed with molasses-y flavor. And best of all, the dough requires no chill time, so you can have warm, fresh cookies in just about 30 minutes!
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Why You'll Love This Recipe
- This recipe is simple to make, so it is great for beginner bakers.
- And you only need 8 basic ingredients!
- These Brown Sugar Cookies are completely dairy-free and vegan, so anyone can enjoy them.
- They bake up flavorful, chewy and super moist.
- And most importantly, they are absolutely delicious!
Ingredients
Non-Dairy Butter: My favorite brand is Country Crock Plant Butter Sticks.
Light Brown Sugar: This adds so much flavor and moisture to the cookies.
Molasses: I typically buy Grandma's molasses. This amps the brown sugar flavor up.
All-Purpose Flour: I love King Arthur flour!
Instructions
Step 1. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar until light and fluffy.
Step 2. Then, add the non-dairy milk, molasses, and vanilla and mix on low until combined.
Step 3. Add flour, baking soda and salt and mix until the vegan brown sugar cookie dough forms.
Step 4. Use a three-tablespoon cookie scoop to scoop 8 cookie dough balls onto a baking sheet.
Roll each dough ball in granulated sugar, then place them onto the baking sheet, leaving at least 3 inches of space between each ball.
Then, bake the cookies in a 350°F oven for 12-14 minutes.
Recipe FAQs
Place the cookies into an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month.
Btown sugar is white sugar that has molasses added to it, which gives it color and flavor.
It keeps cookies chewy and moist and adds a warm, molasses-y flavor.
Expert Recipe Tips
Be sure to give the cookies enough space to spread during baking. I like to bake eight cookies per tray.
Scrape the bowl down using a rubber spatula a few times during each step of the mixing process. This will ensure the dough is thoroughly and evenly mixed.
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📖 Recipe
Brown Sugar Cookies (vegan!)
Equipment
- 1 Mixing Bowl
- 1 Hand Mixer or Stand Mixer fitted with the Paddle Attachment
- Measuring Cups and Spoons
- 1 3 Tablespoon Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter See Note
- 1 Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Molasses See Note
- 1 teaspoon Vanilla Extract
- 1 ¾ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
For Rolling
- ½ Cup Granulated Sugar for rolling
Instructions
- Preheat oven to 350*F. Line a baking tray with parchment paper.
- In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar on medium speed until light and fluffy.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
- Add the non-dairy milk, molasses and vanilla and mix on low until combined.3 tablespoon Non-Dairy Milk, 2 teaspoon Molasses, 1 teaspoon Vanilla Extract
- Add flour, baking soda and salt and mix on low until combined.1 ¾ Cups All Purpose Flour, ¼ teaspoon Salt, ½ teaspoon Baking Soda
- Using a 3-tablespoon cookie scoop, scoop 8 cookie dough balls onto a baking sheet. Roll each ball in granulated sugar, then place onto the baking tray, leaving at least 3 inches between each ball.
- Bake in a 350*F oven for 12-14 minutes turning the pan halfway through baking. The edges of the cookies should be just starting to brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, before transferring them to a wire rack to continue cooling.
- Repeat with the remaining dough.
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