{"id":31447,"date":"2025-08-20T16:25:12","date_gmt":"2025-08-20T09:25:12","guid":{"rendered":"https:\/\/9amchef.com\/?p=31447"},"modified":"2025-08-20T16:25:12","modified_gmt":"2025-08-20T09:25:12","slug":"vegan-butter-cookies","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-butter-cookies\/","title":{"rendered":"Vegan Butter Cookies"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Enjoy these mouthwatering Vegan Butter Cookies with a crunchy outside and a soft, buttery inside. You only need five simple ingredients to create these delightful treats that rival the best bakery offerings. They’re not just easy to make, but they’re also as scrumptious as anything you’d find in a bakery.<\/p>\n\n\n\n

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Vegan Butter Cookies<\/h2>\n\t\t

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  • 2\/3 cup granulated sugar<\/li>
  • 1 cup + 2 tablespoons vegan butter (softened to room temperature)<\/li>
  • 1 1\/2 teaspoons vanilla extract<\/li>
  • 1\/4 teaspoon salt<\/li>
  • 2 cups all-purpose flour<\/li>
  • Optional: 2 tablespoons coarse sugar or sprinkles for rolling<\/li><\/ul>\t<\/div>\n\t
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    1. Cream together the softened vegan butter and sugar with an electric mixer until the mixture becomes light and fluffy (2-3 minutes).<\/li>
    2. Add vanilla extract and salt to the mixture.<\/li>
    3. Gradually add the flour in 1\/2-cup increments until the dough comes together.<\/li>
    4. Shape the dough into a log and wrap it in parchment paper or plastic wrap. Refrigerate for 1 hour. To prevent the dough from flattening, wrap a thick dish towel around the cookie dough log.<\/li>
    5. Preheat the oven to 400\u00b0F\/205\u00b0C.<\/li>
    6. Optional: Spread 2 tablespoons of coarse sugar on a large plate. Roll the cookie dough log in sugar to coat.<\/li>
    7. Use a sharp knife to slice the cookies into approximately 1\/2-inch thickness.<\/li>
    8. Transfer the cookies to a baking sheet lined with parchment paper. Bake for 10-11 minutes, until the bottom edges start to brown. Remove from the oven and allow them to cool.<\/li><\/ol>\t<\/div>\n\t
      \n\t\t
        \n
      • To shape the dough into a log, use your hands to shape the soft and pliable dough into a rough log. Wrap it in plastic wrap or parchment paper, and roll it again to smooth out the dough.<\/li>\n
      • For cut-out cookies, refrigerate the dough for 1 hour before rolling it out to about 1\/4 inch. Cut and bake (start checking at 8 minutes for thinner cookies).<\/li>\n
      • Freeze the dough for up to 6 months before baking. Defrost in the refrigerator for several hours or overnight before use.<\/li>\n
      • Make it gluten-free by substituting regular all-purpose flour with gluten-free 1-to-1 baking flour (Bob’s Red Mill brand is recommended).<\/li>\n
      • For a crispier cookie, leave them in the oven for an extra 1-2 minutes, ensuring the bottom does not look burnt or too brown.<\/li>\n<\/ul>\n\t<\/div>\n\t
        \n\t\t
        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Vegan Butter Cookies<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t
        • 2\/3 cup granulated sugar<\/li>
        • 1 cup + 2 tablespoons vegan butter (softened to room temperature)<\/li>
        • 1 1\/2 teaspoons vanilla extract<\/li>
        • 1\/4 teaspoon salt<\/li>
        • 2 cups all-purpose flour<\/li>
        • Optional: 2 tablespoons coarse sugar or sprinkles for rolling<\/li><\/ul>\t<\/div>\n\t
          \n\t\t
          1. Cream together the softened vegan butter and sugar with an electric mixer until the mixture becomes light and fluffy (2-3 minutes).<\/li>
          2. Add vanilla extract and salt to the mixture.<\/li>
          3. Gradually add the flour in 1\/2-cup increments until the dough comes together.<\/li>
          4. Shape the dough into a log and wrap it in parchment paper or plastic wrap. Refrigerate for 1 hour. To prevent the dough from flattening, wrap a thick dish towel around the cookie dough log.<\/li>
          5. Preheat the oven to 400\u00b0F\/205\u00b0C.<\/li>
          6. Optional: Spread 2 tablespoons of coarse sugar on a large plate. Roll the cookie dough log in sugar to coat.<\/li>
          7. Use a sharp knife to slice the cookies into approximately 1\/2-inch thickness.<\/li>
          8. Transfer the cookies to a baking sheet lined with parchment paper. Bake for 10-11 minutes, until the bottom edges start to brown. Remove from the oven and allow them to cool.<\/li><\/ol>\t<\/div>\n\t
            \n\t\t
              \n
            • To shape the dough into a log, use your hands to shape the soft and pliable dough into a rough log. Wrap it in plastic wrap or parchment paper, and roll it again to smooth out the dough.<\/li>\n
            • For cut-out cookies, refrigerate the dough for 1 hour before rolling it out to about 1\/4 inch. Cut and bake (start checking at 8 minutes for thinner cookies).<\/li>\n
            • Freeze the dough for up to 6 months before baking. Defrost in the refrigerator for several hours or overnight before use.<\/li>\n
            • Make it gluten-free by substituting regular all-purpose flour with gluten-free 1-to-1 baking flour (Bob’s Red Mill brand is recommended).<\/li>\n
            • For a crispier cookie, leave them in the oven for an extra 1-2 minutes, ensuring the bottom does not look burnt or too brown.<\/li>\n<\/ul>\n\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Enjoy these mouthwatering Vegan Butter Cookies with a crunchy outside and a soft, buttery inside. You only need five simple ingredients to create these delightful treats that rival the best bakery offerings. They’re not just easy to make, but they’re also as scrumptious as anything you’d find in a bakery.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31447","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31447"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31447\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}