Vegan Red White and Blue Sugar Cookies
Soft and chewy vegan sugar cookies rolled in sugar and filled with festive red, white, and blue sprinkles. An easy dessert perfect for summer holidays and celebrations.
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Servings: 18 cookies
Ingredients
- 1 cup salted plant-based butter room temperature
- 1 ½ cups granulated sugar
- 2 tablespoons applesauce
- 1 tablespoon melted plant-based butter
- 1 tablespoon almond milk
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract optional
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup red white, and blue sprinkles
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, or in a stand mixer cream the butter and sugar for 2–3 minutes until light and fluffy. This helps create a soft cookie texture.
- Mix in the applesauce, melted butter, almond milk, vanilla extract, and almond extract until smooth and fully combined.
- In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Gradually add to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
- Fold in the sprinkles evenly throughout the dough.
- Scoop and roll the dough into balls, then roll each one in granulated sugar to coat the outside.
- Place on the prepared baking sheet, spacing a few inches apart. Lightly press each dough ball down slightly.
- Bake for 10–12 minutes, until the edges are set and the bottoms are lightly golden. The centers should still look soft.
- Let cookies cool on the baking sheet for several minutes before transferring. They will continue to set as they cool.
Notes
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Do not overbake, cookies will firm up as they cool.
- Almond extract is optional but adds a subtle bakery style flavor.