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Rachel White

Vegan Spring Recipes Cookies

Vegan Spring Recipes Cookies deliver soft centers, golden edges, and cheerful seasonal charm. They are easy to bake, fun to decorate, and perfect for spring celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 3 4 cup sugar
  • 1 2 cup vegan butter softened
  • 1 4 cup almond milk
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 4 tsp salt
Decoration
  • 1 4 cup sprinkles optional
  • 1 2 cup powdered sugar optional glaze

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Spatula
  • Cookie Scoop
  • Cooling Rack
  • Freezer
  • Tray
  • Parchment Paper

Method
 

  1. Heat oven to 350F and line baking sheet. Cream butter and sugar until light.
  2. Add milk and vanilla. Mix in flour, baking powder, and salt until soft dough forms.
  3. Scoop dough balls onto tray with spacing. Add sprinkles if using.
  4. Bake until edges turn golden and centers remain slightly soft.
  5. Cool on tray briefly, then transfer to rack. Glaze if desired.

Notes

For softer cookies, bake less and store covered. For crispier cookies, flatten dough and bake longer. Freeze scooped dough up to 2 months; bake from frozen with extra minutes. Chill dough for cleaner assembly and thicker cookies. Add lemon zest, coconut, berries, or almond extract for flavor changes. Store airtight up to 5 days.