If you liked my orange sugar cookies, then you are going to love these chewy vegan brown sugar cookies! Brown sugar and cinnamon are mixed together for an absolutely delicious and easy eggless and dairy-free sugar cookie.
With the holidays are coming, I’m mostly excited about the cookies! It’s a family tradition to make sugar cookies, gingersnap cookies, and even chocolate crinkle cookies every year. Then we always box them up into vegan cookie boxes and ship them to family and friends!
The newest cookie in our arsenal of cookies this year is these vegan brown sugar cookies filled with rich brown sugar and spicy cinnamon too. So let’s take a look at how to make these awesome cookies!
Ingredients
These soft vegan sugar cookies are so simple to make, you probably have most of the ingredients already because there is only a few of them! So, here’s what you need:
- Brown Sugar- They wouldn’t be named brown sugar cookies without it! These cookies have a rich molasses-like flavor from the less refined brown sugar.
- Organic Cane Sugar- For rolling the outside of the cookie dough in before baking.
- Molasses
- Flour- I tested these cookies using King Arthur all-purpose flour. I haven’t tested this recipe with gluten-free flour. But, if you do please let me know how it turns out!
- Vegan Butter- My favorite vegan butter for baking is Earth Balance.
- Vanilla Extract- Every cookie tastes better with vanilla right?
- Baking Soda & Baking Powder- This helps the cookies to rise and stay soft and fluffy.
- Salt
- Cinnamon
- Arrowroot flour- This helps the cookies stay together in a chewy texture. You can use cornstarch as well!
Tips & Tricks
There is no secret I love making cookies and I have a lot of recipes that go into great detail about the process. The truth, most sugar cookie recipes are pretty similar so, I would rather tell you ways to make the best vegan sugar cookies instead!
Cream the cool butter and sugar together
Ok so unlike regular baking that calls for room temperature butter, when you are working with vegan butter you’ll want to start the creaming process a little sooner. This is because vegan butter has a tendency to get too soft and basically melt. So, what I do is usually take the butter out of the fridge for 5 minutes and then add the sugar to it while it’s still cool and solid. Then blend the butter and sugar together until creamy.
Measure your flour in grams
I know it can sound like so much more work but I promise you, your cookies will be so much better! Even a small difference in the amount of flour a recipe calls for can completely change how your cookies come out!
Here is the scale I use that is easy to use, affordable and will make your life so much easier!
Chill the dough before baking
You’ll see this step a lot in cookie recipes and while it might seem unnecessary here’s why chilling the dough for 30 minutes to 1 hour is so important!
First, it makes it easier to scoop the dough out, and while it’s sitting in the fridge the flavors become enhanced. The sugar in the dough soaks up the moisture and whalaa you’ve got yourself one tasty cookie! Lastly, it helps the cookies not to spread too much and hold the shape you desire while baking.
Roll each cookie dough ball in sugar before baking
This is actually my FAVORITE part about making sugar cookies! The sugar on the outside of the cookie helps to dry out the outside of the cookie while it’s baking. This again prevents the dough from spreading too much and creates that desirable crinkly texture you see in these cookies.
Underbake vs. overbake
My motto is when in doubt- pull them out! Remember that your cookies will continue to cook after you remove them from the oven so pull them out when the center is just bearly cooked. This will make your cookies soft and chewy vs. cakey or crunchy!
The bang method
I can not take credit for this method because it was created by the baking pros but, boy did they know a thing or two about making the perfect cookie! Essentially, when the cookies come out of the oven they are going to be puffy and while they will naturally deflate this method calls for you to lightly tap the sides of the baking tray on the counter to help promote this deflating. As the cookie falls you get these wrinkly ripples on the edges of your cookies and omg you are going to love them!
FAQ & Substitutions:
Can I make these cookies refined sugar-free?
You can but they won’t quite taste the same! If you are going to make modifications I suggest using maple sugar or date sugar because they are a bit sweeter than coconut sugar.
What about gluten-free?
I haven’t personally tried it, but I’ve heard from a few of you that these cookies work well with a GF 1:1 baking mix like Bob’s Red Mill. If you try it, share in the comments and let me know how it goes!
Why did my cookies not spread enough/ too much?
Most likely this has to do with using too much or too litle flour. That’s why measuring the flour by grams is so helpful! Also, make sure the dough is chilled before baking or they will likely spread too much as well.
What can I use instead of the egg replacer?
The egg replacer in this recipe can be subbed with ground flax. To make a flax egg simply use 1 tablespoon of ground flax and add 3 tablespoons of water to make one eggless egg. Please note that this will slightly change the look of the cookies.
How do I freeze sugar cookie dough?
There is nothing better than having cookie dough on hand at all times! I mean you just never know when a hankering for a fresh cookie will kick in and you need to be prepared! The best way to freeze sugar cookie dough is to prepare the dough as usual and roll the outside in sugar. Then place the cookies on a baking sheet and into the freezer to get solid for about 20 minutes. Then you can remove the cookies from the freezer and put them in a freezer-safe container. This helps the cookies not stick together, but I guess one big cookie wouldn’t be the worst thing!
More Holiday Baking Recipes:
I hope you love these vegan brown sugar cookies! If you recreate this recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!
Vegan Brown Sugar Cookie Recipe
Print
Vegan Brown Sugar Cookies
- Prep Time: 40
- Cook Time: 10
- Total Time: 50 minutes
- Yield: 10 cookies 1x
- Category: Cookies and Cakes
- Method: Baking
- Diet: Vegan
Description
Perfectly chewy vegan brown sugar cookies! These easy cookies are made with only a few ingredients and perfect for the holidays!
Ingredients
- 3 tbsp ener-g egg Replacer – or Bob’s Red Mill egg replacer
- 5 Tbsp water
- 1 cup vegan butter
- 1 1/2 cup brown sugar
- 1 Tbsp. molasses
- 281 grams all-purpose flour- 2 1/4 cup
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tbsp arrowroot powder – or cornstarch
- 1/4 cup organic cane sugar for rolling
Instructions
-
First, create the vegan egg by adding Ener-g egg replacer and the water in a small bowl. Set aside for 3- 5 minutes while you cream the butter and sugar together.
-
Next, combine the butter and brown sugar into a mixing bowl. Then beat the butter and sugar until creamy and fluffy for about 3 minutes.
-
Next, add in the vanilla, and add half of the flour. Continue to mix on low while adding in the molasses, arrowroot powder, salt, cinnamon, baking soda, and baking powder. Then, add the rest of the flour and stir until a soft sugar cookie dough forms.
-
Then, use a medium cookie scoop and roll each ball of dough in your hands to form a perfect circle.
-
Roll the cookie dough around in a small bowl of raw sugar until all sides are coated and place the cookie dough on a parchment-lined baking sheet.
-
Then the cookies take a little nap in the fridge for 30 minutes to prevent them from spreading.
-
Bake the cookies at 350 degrees for 7-10 minutes. Remove the cookies from the oven and drop the baking sheet on the counter. This is called “banging” and helps make the cookies extra chewy by deflating them a little while they are still warm.
-
Remove the baking sheet and allow them to cool completely on a cooling rack. Enjoy!
Notes
You may use cornstarch in place of the arrowroot flour or omit it altogether and add more flour. Note that more flour will create a cakier cookie over a chewy one!
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 7
- Fat: 10
- Carbohydrates: 10
- Protein: 1
Keywords: sugar cookies, orange, holiday, christmas,
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust, and love!
https://waterfallmagazine.com
Your style is so unique compared to other people I’ve read stuff from.
Thank you for posting when you have the opportunity, Guess
I’ll just bookmark this web site.
★★★★★
Thank you so much! I hope you enjoy our recipes!