Vegan Betty Crocker Inspired Sugar Cookies

Best Vegan tips

This recipe only uses 8 ingredients that are all commonly available at most grocery stores. An electric mixer, handheld or stand, is recommended to thoroughly mix the dough. The difficulty of this recipe is easy, so any level of baking experience can make these mouthwatering treats.

Print Recipe

Prep Time 40 mins

Cook Time 12 mins

Total Time 52 mins

Course Dessert

Cuisine American

Servings 24 cookies

Equipment

Large mixing bowl
Electric mixer
Baking sheets
Parchment paper or reusable baking mat
Wire cooling rack

Ingredients

1 cup vegan butter
1 cup vegan sugar
¼ cup plant-based milk
1.5 tbsp corn starch
1 tbsp vanilla extract
2.5 cup flour
1 tbsp baking powder
½ tsp salt
Vegan sprinkles or icing optional

Instructions

Add the butter and sugar to a large mixing bowl. Using an electric mixer, cream together until the texture is smooth and light.
Add the plant-based milk, corn starch, and vanilla extract to the large mixing bowl and beat together until blended.
Mixing only 1 cup at a time, add 1 cup of the flour to the large mixing bowl and beat together at slow speed. Once mixed, repeat with the next cup. Add the remaining ½ cup flour, baking powder, and salt to the bowl and blend together.
Chill the dough for 30 minutes in the refrigerator. Cover the bowl for better results.
When the dough is almost done chilling, preheat the oven to 350 F/176 C. Line two baking sheets with parchment paper or a reusable baking mat.
When the dough is ready, scoop out cookie dough (~1 tbsp) and roll it into balls. Place each ball of dough on prepared baking sheets, with the option to press them down into a disc-like shape.
Step 7: Time to bake.
Bake cookies for 8-12 minutes on the middle oven rack. Cookies should be golden brown, soft in the center, and firmer on the edges. When finished baking, transfer to a wire rack to cool.
If you’re feeling festive, consider decorating the cookies with vegan sprinkles or icing.

Notes

Storage

These vegan sugar cookies can be kept for 3-5 days in an airtight container at room temperature. Otherwise, put them in the refrigerator for up to 14 days. Freeze baked cookies or the dough alone for up to 3 months. Thaw the baked cookies on the countertop or in the fridge for a few hours before enjoying them again.

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