Vegan Vanilla Sugar Cookies

I am making efforts to streamline things on the site, and that includes making an easy start. When it comes to baking, cookies are considered the easiest. Last time I made savoury herb cookies, so it seems right to feature sweet cookies this time, and as usual we begin with the simplest kind. I have been baking lots of vanilla sugar cookies lately, at the slightest pretext. Last week presented another excuse. I needed something sweet to carry with me to Delhi as I was going to attend a wedding, and it is customary to take sweets.  Cookies were a sensible choice for many reasons. I am going to list them here so that it will entice you to try this recipe. I am being devious, outright.  I also made a huge batch of cashew barfis, and they have always been a hit.  What is not to like about cashews?  But that is another story, and it has already been told.  Today is all about cookies;

Why should you make my vanilla cookies?

1. One batch makes about twenty-five cookies, and four batches make a century. Yes, these are done very quick!

2. These last long. Mine lasted ten days, and they stayed crisp all along.

3. Many of my blogger-friends have tried it, and given me positive feedback, but the best feedback was when L’ll Rehan, Lalita’s young boy, ate one, and did not stop till his mum hid the cookies, and when my relatives in Delhi did not realize that these were vegan or homemade.

I had originally made this recipe for Susmitha. You might remember the ragi and jaggery recipe she did as a guest post for me. Please visit her for delicious vegan recipes.

Recipe: Vegan Vanilla Sugar Cookies
(Inspired and modified from a Maggie Beer recipe)
Yield: 24 cookies, about 1.5inches in diameter


Refined flour – 2 cups | 288g
Soaked and ground cashewnut paste – 2 tbsp | 32g
Pink salt – 2 generous pinches | 1g
Baking powder – about ½ tsp. | 3g
Vanilla seeds from 2 vanilla sticks
Olive oil – ½ cup | 80g
Caster sugar – ½ cup | 88g
Soy milk / Water / Coconut milk – 1-2 tbsp.


Place flour, cashew paste, salt, baking powder and vanilla seeds in a blender and blend till even. Remove the blended dry flour into a mixing bowl.

Blend olive oil, caster sugar and 1 tbsp. of soy/coconut milk/water lightly and add this to the dry mixture to form a soft dough. Do not knead. Make the dough by mixing with your finger tips, gather and press with your palm. The resultant dough should be soft but break when pressed. Add more milk only if needed. Adjust consistency by sprinkling a teaspoon of flour if too soft. You should not feel the liquid on your finger tips while gathering.

Divide the dough into two thick discs. Wrap them in separate cling films and refrigerate for at least an hour, or till needed. I usually prepare the dough in the night and bake the cookies the next morning.

When ready to bake, remove the dough and let thaw till it softens slightly and you can handle it. Pre-heat oven to 160 deg. C.

Sprinkle your platform with a little flour; place the disc with the cling film on it. Open the cling film and fold it back a little loose. Dust the rolling pin with flour and roll the disc to desired thickness, preferably 3-4mm. The cling film may break as you roll but that should not be a bother. When rolled, peel away the cling film.

Using a 1.5 inch circular cookie cutter, cut several circles. Place them on a baking tray lined with foil/baking sheet. Gather the remnants into a ball, flatten into a disc, place inside the cling film and roll again. Cut and continue making cookies as before.

These do not spread much after baking; hence they can be placed close, separated by just an inch. Place the baking tray in the center rack of the pre-heated oven and bake for about 15-20 minutes or till the cookies start turning golden around the edges.

Remove and using a flat spatula, carefully transfer the cookies onto a wire rack and cool completely.

Store in air-tight containers till needed. If you are traveling, stack ten cookies and roll them in cling film, and again with foil. Fold the ends. They will travel well this way without breaking.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Anisha Ranjit

    I finally made these cookies… actually I made these a month ago with wheat flour was not very impressed, and now actually got time time to try the original recipe… it’s really good, actually it’s very hard to stop eating them… Thank you 🙂

    • Harini

      Thanks, Anisha, for trying and for the feedback. I must try it with whole wheat too.

  • Roha


    New to your Blog..
    your blog is awesome..!!!!
    Beautiful pics and recipes collection u have..!!!

    Am hosting an event..
    U are Invited !!
    Do send your entries..

    • Harini

      Thanks for visiting and your kind comment, Roha. I am not a very active blogger but if I can I Will send in an entry.

  • Pratiba Bhat

    I couldn’t resist seeing your pictures on the site and wanted to appreciate you. 🙂 I’m adding your link. If only there was a technology through which I could directly eat the cookies from the computer screen, I would relish these daily dunked in my cup of tea 🙂

    • Harini

      Thank you so much for your very kind words of appreciation. I wish too that technology was that forward. 🙂

  • FoodieAnn

    I couldnt look away from the photos …:)… Precious photos….

  • Sia @ Monsoon Spice

    STUNNING photos, Harini! I just can’t take my eyes off from the first two frames… absolutely gorgeous! Let me drool some more time before checking the recipe at Sushmita’s 🙂

  • Roshni Chandrasekar

    the pics are mind blowing. that is the best part of your blog I guess. sometimes i even forget to check the recipe.. the pics are that captivating

  • Susmitha - Veganosaurus

    It is my pleasure having you over at Veganosaurus, Harini. I’ve been visiting and revisiting my own blog several times today just to drool over your gorgeous, gorgeous pics of the cookies. 🙂

    • Harini

      Ha ha! That is so cute! Thank you! My pleasure to seal our friendship with a post on your blog, my dear Sush!

  • Lata Raja

    After feasting the savoury cookies, I am trying these too soonest!

    • Harini

      How did the savoury ones turn out? Did you have to make any changes? I am missing a ‘like’ button here, else I’d have simply ‘liked’ your comment, Lata! 😀

  • Sanjeeta KK

    Wow..can’t wait to hop over to Susmitha’s blog for the recipe…and what lovely pictures, Harini..simply amazing!

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