Cream the butter and monk fruit: In a large mixing bowl, beat the vegan butter and monk fruit sugar substitute together until light and fluffy.
Add wet ingredients: Mix in the applesauce and vanilla bean paste until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Make the cookie dough: Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together. The dough should be firm but pliable. If it's too sticky, add a bit more flour.
Shape and decorate: Roll the dough into balls and place them on your prepared sheet. Flatten slightly with your hand or the bottom of a glass. If you like, press some sprinkles into the tops of the cookies for a festive look.
Bake for 10-12 minutes, or until the edges just start to turn golden. Be careful not to overbake to keep them soft and chewy.
Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are lighter with the use of monk fruit and have a hint of fruitiness from the applesauce, making them a delicious treat. The vanilla bean paste adds a luxurious depth of flavor that really makes these cookies something special. Perfect for sharing or enjoying with a cup of tea! 🍵🌱

Cookie Dough Prep and Storage Tips

Prepping your cookie dough in advance is a fantastic way to have those sweet treats ready whenever the craving strikes. 🍪⏰ Here’s how you can do it:

Prepare the dough as described in the initial recipe.
Form the dough log: Transfer your cookie dough onto a large sheet of cling wrap on a flat surface. Shape the dough into a log, wrap it tightly in the cling wrap, and twist the ends to secure.
Chill the log: Place the wrapped dough log in the freezer for about 20 minutes, or until your next cookie craving. This step makes the dough firmer and easier to slice into even pieces.
Slice and bake half: Once chilled, remove the dough from the freezer, unwrap it, roll the log in a generous amount of sprinkles, and cut it into even slices. You can bake as many cookies as you like! Place your slices on the prepared baking sheet, and follow the baking instructions.
Store the remaining dough: For the leftover dough, it’s best to re-wrap it securely in cling wrap and then place it in a freezer bag or an airtight container.

cheryl martinez baking vegan sugar cookies

Storing Baked Cookies

Cool completely: Ensure your cookies are completely cool before storing to prevent condensation and sogginess.
Use an airtight container: Place your cookies in an airtight glass container to maintain freshness.
Room temperature: Stored this way, your cookies will last for about 5-7 days. If you prefer them extra fresh, you can always pop them in the oven for a few minutes to warm them up before eating.

Stashing a batch of cookie dough in the freezer is definitely a time-saver and a perfect way to ensure you always have something delicious on hand for unexpected guests or for a quick treat. 🌟👌

Ingredient	Calculation basis
1/2 cup vegan butter, softened	112 g · Earth Balance Unsalted Buttery Sticks, 78% Vegetable Oil Spread ↗︎
3/4 cup monk fruit sugar substitute	144 g · Lakanto Classic Monkfruit + Erythritol ↗︎
1/4 cup unsweetened applesauce	61 g · Applesauce, canned, unsweetened, with added ascorbic acid ↗︎
1 teaspoon vanilla bean paste (or vanilla extract)	4.2 g · Vanilla extract ↗︎
2 1/4 cups all-purpose flour	281.25 g · Wheat flour, white, all-purpose, unenriched ↗︎
1 1/2 teaspoons baking powder	6.9 g · Leavening agents, baking powder, double-acting, straight phosphate ↗︎
1/4 teaspoon salt	1.5 g · Salt, table ↗︎
Vegan sprinkles (optional, for decoration)	Optional topping, garnish, dip or serving accompaniment not included.

Easy Vegan Sugar Cookies