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 ultra soft, chewy, melt in the mouth cookies then 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’ll definitely be saving a spot for these cookies alongside some other Christmas favorites like our vegan molasses cookies, vegan ginger cookies and vegan snickerdoodles.
Recipe Ingredients:
Ingredient Notes
- Light brown sugar – should be soft, fine light brown sugar. In some countries brown sugar is granulated and the granules are large, and this doesn’t work as well. Look for a fine, soft brown sugar as pictured above.
- Cornstarch – is great for making ultra soft cookies.
- Soy milk – can be switched for a different non-dairy milk.
- White granulated sugar – is for rolling the cookie balls. You can also use coarse granulated sugar.
Step By Step Instructions
- 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 parchment lined baking trays.
- Place into the fridge to chill for 15 minutes while you preheat the oven to 350°F.
- Bake for 10 minutes. Allow to cool down and firm up on the tray before moving.
- Your cookies are ready to serve!
Baker’s Tips
Chill the dough. Once you have rolled the cookie dough into balls, pop them into the fridge to chill for 15 minutes while you preheat the oven. This just helps to prevent your cookies from spreading too much.
Spread the cookies over two trays. This prevents them from baking together and needing to be separated.
Bake the cookies one tray at a time. Bake one tray of cookies and then when that’s finished, bake the second tray of cookies. Don’t bake both trays at once or they will bake unevenly.
Brown Sugar Cookies FAQ
Soft light brown sugar is perfect! You can also do a mix of 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 blend as a cup 4 cup substitute.
Storing and Freezing
Keep cookies stored in an airtight container at room temperature and enjoy within a week. They can also be stored in the fridge but they are best brought to room temperature on the countertop before serving.
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.
More Vegan Holiday Cookies
Did you make this recipe? Be sure 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.
Servings: 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 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.
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Place into the fridge to chill for 15 minutes while you preheat the oven. Preheat the 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 down and firm up directly on the trays before moving.
Notes
- 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.
- 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.
- 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.
- 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