Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon of iodized salt
- 1 cup granulated sugar
- 1/2 cup plant-based butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Instructions
- Combine your flour, baking soda and powder and salt in a medium bowl, whisk to mix and set aside
- In a separate, larger bowl (I use a stand mixer), mix together your sugar and butter until all of the butter is incorporated into the sugar. Then add your egg and vanilla, beating for about a minute at medium speed.
- Add in your dry ingredients from the medium bowl, I know folks say to slowly add it, but I’ll add in two stages, half up front and half at the end. You’re just folding in the dry ingredients, no need to mix in super well, just enough so you don’t have flour-y cookies.
- Pop your cookies in the fridge for at least 30 minutes, but the colder the better so I’ll try to leave them in for an hour or more.
- Set your oven to 350
- Take out your chilled cookies and plop them in cubes on a baking tray covered in parchment paper. I use one of those fancy airbake trays.
- Put your cookies on a middle rack in the oven for 12-15 minutes. 12 minutes for a chewier soft in the middle taste. 15 minutes for your well-baked, slightly crunchy texture lovers.
- (Optional). Pull the cookies out of the oven. Set them on the top rack for 1 minute to brown the tops slightly.
- Enjoy!
- Prep Time: 30
- Cook Time: 15
Keywords: sugar cookies, dairy-free, easy dairy-free sugar cookies