Easy Vegan Sugar Crinkle Cookies

Sometimes, all that you need is a batch of basic sugar cookie. Vegan Sugar Crinkle Cookies are super simple with only 7 ingredients.

You can make these easy, vegan sugar crinkle cookies as-is, or add 3/4 cup to 1 1/2 cups of your favorite mix-ins. Chocolate chips, marshmallows, dried fruit, nuts, and seeds are all lovely ways to add your own special touch to this recipe.

If you're adding a sweet mix-in, I'd suggest skipping the sprinkle of sugar on top. You'll get the extra sweetness you need from the goodies in the cookies!

I do love cookies with a ton of mix-ins, but sometimes a simple, vegan sugar cookie is all you need. These Vegan Sugar Crinkle Cookies take about 30 minutes to make, and you only need seven ingredients.

This recipe uses aquafaba as the egg replacer, like most of my baked goods do. Aquafaba is basically magic when it comes to binding in a cookie recipe.

If you're new to aquafaba, don't worry! It's just the liquid you usually throw away when you drain a can of beans. Start saving that beautiful bean liquid, so you'll always have an egg replacer when you need it. I have instructions for how to gather and freeze your aquafaba right here.

Vegan Sugar Crinkle Cookies

Sometimes, all that you need is a batch of basic sugar cookie. Vegan Sugar Crinkle Cookies are super simple with only 7 ingredients.

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Course: Dessert

Cuisine: Holiday

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24

Calories: 69kcal

Author: Becky Striepe

Ingredients

Dry Ingredients

• 1 cup white wheat flour1 cup white wheat flour
• 1/2 teaspoon baking soda1/2 teaspoon baking soda

Wet Ingredients

• 5 tablespoons sunflower oil - or other neutral-tasting oil of your choice5 tablespoons sunflower oil - or other neutral-tasting oil of your choice
• 3/4 cup white sugar3/4 cup white sugar
• 1/4 cup aquafaba - White bean or chickpea works best in this recipe.1/4 cup aquafaba - White bean or chickpea works best in this recipe.
• 1/4 teaspoon salt1/4 teaspoon salt
• 2 teaspoons vanilla extract2 teaspoons vanilla extract

Topping

• extra sugar - for sprinklingextra sugar - for sprinkling

Instructions

• Preheat the oven to 375F.
  Preheat the oven to 375F.
• Mix the dry ingredients in a large bowl, then add the wet and mix until you have a sticky dough that forms a ball in your mixing bowl.
  Mix the dry ingredients in a large bowl, then add the wet and mix until you have a sticky dough that forms a ball in your mixing bowl.
• Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. Refrigerate the dough for at least 15-20 minutes.
  Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. Refrigerate the dough for at least 15-20 minutes.
• Scoop up the dough, 1 heaping tablespoon at a time, then roll between your palms to form a ball. Arrange the balls of dough onto a cookie sheet lined with a Silpat or parchment paper, spacing the cookies about 2? apart. Gently flatten with your hand, so you end up with perfect, circular cookies that are about 1/2? thick. Sprinkle the cookies with the extra sugar, getting a light coating onto each one.
  Scoop up the dough, 1 heaping tablespoon at a time, then roll between your palms to form a ball. Arrange the balls of dough onto a cookie sheet lined with a Silpat or parchment paper, spacing the cookies about 2? apart. Gently flatten with your hand, so you end up with perfect, circular cookies that are about 1/2? thick. Sprinkle the cookies with the extra sugar, getting a light coating onto each one.
• Bake for 10 minutes, and let them cool completely – at least a solid 10 minutes – before gently moving them over to a plate.
  Bake for 10 minutes, and let them cool completely – at least a solid 10 minutes – before gently moving them over to a plate.
  

Nutrition

Calories: 69kcal

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