Muscovado Sugar Cookies (Vegan)
These muscovado sugar cookies boast a thick, soft texture and a deep, sweet molasses flavor that makes them irresistible. While they shine during the fall season, these cookies are delicious any time of year. By using homemade muscovado sugar, you can tailor the molasses content to achieve a lighter or darker flavor profile—though the richer, darker option is undoubtedly my go-to. These cookies are remarkably simple to prepare, completely dairy and egg-free, and perfectly suited for gatherings or as a delightful self-indulgence.
What you will need:
These cookies are all about the deep, rich flavor of muscovado sugar. Since it’s not commonly found in stores, you might need to order it online. Alternatively, you can make your own by combining cane sugar with molasses—check out the homemade muscovado sugar recipe on the website. All the other ingredients for these cookies are easy to find at your local grocery store.
- all-purpose flour
- baking powder
- baking soda
- cornstarch
- vanilla extract
- dark muscovado sugar
- plant based butter with salt – Earth Balance Vegan Buttery Sticks
- plant based yogurt – Silk Vanilla Almond Milk Yogurt
How to:
If you’ve decided to make your own muscovado sugar, it needs to be prepared first. This can easily be done on the same day you bake the cookies. The process is quick and simple. Make a little extra and store it in a cool, dry place—it will last for several months or even indefinitely.
With our sugar ready, it’s time to make these cookies. In a medium bowl, combine the flour, baking powder, baking soda, and cornstarch. Whisk them together and set aside. In a large bowl, add room temperature butter and muscovado sugar. Use a handheld mixer to blend them at medium-high speed for 2 minutes until creamy and well combined. Next, add room temperature yogurt and vanilla extract to the creamed mixture. Blend again at medium-high speed for 30 seconds to 1 minute. Finally, combine the dry ingredients with the wet ingredients. Mix everything together with the handheld mixer on medium-low speed until no traces of flour remain.
Use a 3-tablespoon cookie scoop to portion out the dough into 18 balls. Arrange them on a parchment-lined pan, cover, and refrigerate while the oven preheats. Preheat your oven to 350°F and line two cookie sheets with parchment paper. Pour the rolling sugar into a small bowl.
Once the oven is preheated, take the dough balls out of the fridge. Roll them gently between your palms until they are smooth, then roll them in sugar to coat. Arrange 4 to 5 sugar-coated dough balls on a parchment-lined baking sheet. Keep any remaining dough balls chilled in the fridge between batches. Bake the cookies for about 15 minutes, or until they’re set. Let them cool on the pan for 5 to 10 minutes before transferring to a cooling rack. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Muscovado Sugar Cookies (Vegan)
Ingredients
- 3 cups / 360 grams all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 3 tsp cornstarch
- 12 tbsp /168 grams plant based butter with salt – room temperature
- 1 cup + 2 tbsp / 225 grams dark muscovado sugar – please see recipe for homemade muscovado sugar on the website
- 1 tbsp vanilla extract
- 6 tbsp / 90 grams plant based yogurt – room temperature
- 4 tbsp cane sugar for rolling
Instructions
- Combine the flour, baking powder, baking soda, and cornstarch in a medium bowl. Give it a good whisk until well mixed, then set the bowl aside.
- In a large bowl, combine the muscovado sugar and room temperature butter. Use a handheld mixer to blend them together at medium-high speed for about 2 minutes.
- Add the room temperature yogurt and vanilla extract to the butter mixture. Blend with the handheld mixer at medium-high speed for 30 seconds to one minute.
- Combine the dry ingredients with the wet ingredients. Use a handheld mixer on medium-low speed to blend until no traces of flour remain.
- Scoop the cookie dough balls. Each cookie is 3 tablespoons of dough. Scoop all 18 cookie dough balls and place them on a parchment lined pan. Cover the dough balls and place the pan in the refrigerator while the oven preheats.
- Pre-heat the oven to 350 degrees F and line 2 cookie sheets with parchment paper. Place the rolling sugar in a small bowl.
- Once the oven is preheated, take the dough balls out of the fridge. Roll them gently between your palms until they are smooth, then roll them in sugar to coat. Arrange 4 to 5 sugar-coated dough balls on a parchment-lined baking sheet, keeping the rest of the dough balls in the refrigerator until ready to bake.
- Bake the cookies for 15 minutes. Once out of the oven, let the cookies rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
