Vegan Sugar Cookies

One of the keys to a great sugar cookie is the right thickness; ¼ inch, to be precise! We’ve fine-tuned this classic recipe for texture, flavour, and to bring joy to as many people as possible. That’s how we roll.

Prep Time
15 minutes
25 minutes chilling time
15 minutes sitting time
Cook Time
12 to 15 minutes
Vegan sugar cookies dipped and drizzled with chocolate on a cutting board

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar
Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Large baking sheet

Parchment paper

Small bowl

Fork or small whisk

Stand mixer fitted with a paddle attachment OR a large bowl and a hand mixer

Rubber spatula

Measuring cups & spoons

Small trigger-style ice cream scoop or a measuring spoon (tablespoon)

Flat-bottomed drinking glass

Small saucepan

Medium heatproof bowl

approximately 30 cookies (2 inch)
  • 3 tbsp (45 ml) water
  • 1 tbsp (8 g) ground flaxseed
  • 2⅔ cups (333 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ½ tsp (3 g) baking powder
  • ¾ cup (156 g) coconut oil
  • ½ cup (109 g) Redpath® Golden Yellow Sugar
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 tbsp (15 ml) pure vanilla extract
Garnish (optional):
  • 1 cup (170 g) dark chocolate (at least 50%), finely chopped
  • 1 tsp (4 g) coconut oil
  • Cacao nibs

Step 1

Line a large baking sheet with parchment paper, set aside.

Step 2

Step 3

In a large bowl whisk the flour, baking powder, and salt until thoroughly combined.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar on medium speed until mixture is pale and fluffy; about 3 minutes. Scrape down the sides of the bowl periodically to ensure everything is evenly combined. 

Step 5

Add in the flaxseed (our vegan-friendly egg substitute) and vanilla extract to the sugar mixture. Mix on medium-low speed until they are completely incorporated.

Step 6

Transfer half of the dry ingredients into the bowl. On low speed, mix until just combined. Add in the remaining ingredients and mix until it forms a dough; do not overmix.

Step 7

Step 8

With a small ice cream scoop, portion out the dough (about a heaping tablespoon or 25 grams) onto the prepared baking sheet.

Step 9

Roll each portion of dough between hands and form into a ball. Space the balls of dough about 2 inches apart. With a flat-bottomed drinking glass, gently press the balls of dough until they are ¼-inch thick and form a 2-inch round. 

Step 10

Place the cookies into the fridge or freezer to chill before baking. Maximum 15 minutes in the freezer; 15 minutes to several hours in the fridge.

Step 11

While the unbaked cookies are chilling, preheat oven to 350°F (177°C).

Step 12

Place chilled cookies into the preheated oven and bake for 12 to 15 minutes or until edges are pale golden in colour.

Step 13

For the melted chocolate (optional):

Step 1

Place a heatproof bowl (ensure the bottom of the bowl does not touch the surface of the water) fitted over a saucepan with about 2 inches of just simmering water.

Step 2

Add the chopped dark chocolate and coconut oil to the bowl. Stir until chocolate is almost completely melted.

Step 3

Step 4

With a spoon or small piping bag, drizzle completely cooled cookies with the chocolate. Alternatively, dip one side of the cookie into the melted chocolate and place onto a parchment lined baking sheet to set.

Step 5

Before chocolate is set, sprinkle with cacao nibs, if desired.

Vegan sugar cookies dipped and drizzled with chocolate on a granite counter