One of the keys to a great sugar cookie is the right thickness; ¼ inch, to be precise! We’ve fine-tuned this classic recipe for texture, flavour, and to bring joy to as many people as possible. That’s how we roll.
25 minutes chilling time
15 minutes sitting time
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Special Fine Granulated Sugar 2kg
An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 3 tbsp (45 ml) water 3 tbsp (45 ml) water
- 1 tbsp (8 g) ground flaxseed 1 tbsp (8 g) ground flaxseed
- 2⅔ cups (333 g) all-purpose flour 2⅔ cups (333 g) all-purpose flour
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (3 g) baking powder ½ tsp (3 g) baking powder
- ¾ cup (156 g) coconut oil ¾ cup (156 g) coconut oil
- ½ cup (109 g) Redpath® Golden Yellow Sugar ½ cup (109 g) Redpath® Golden Yellow Sugar
- ¼ cup (50 g) Redpath® Granulated Sugar ¼ cup (50 g) Redpath® Granulated Sugar
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- 1 cup (170 g) dark chocolate (at least 50%), finely chopped 1 cup (170 g) dark chocolate (at least 50%), finely chopped
- 1 tsp (4 g) coconut oil 1 tsp (4 g) coconut oil
- Cacao nibs Cacao nibs
- Large baking sheet Large baking sheet
- Parchment paper Parchment paper
- Small bowl Small bowl
- Fork or small whisk Fork or small whisk
- Stand mixer fitted with a paddle attachment OR a large bowl and a hand mixer Stand mixer fitted with a paddle attachment OR a large bowl and a hand mixer
- Rubber spatula Rubber spatula
- Measuring cups & spoons Measuring cups & spoons
- Small trigger-style ice cream scoop or a measuring spoon (tablespoon) Small trigger-style ice cream scoop or a measuring spoon (tablespoon)
- Flat-bottomed drinking glass Flat-bottomed drinking glass
- Small saucepan Small saucepan
- Medium heatproof bowl Medium heatproof bowl
Line a large baking sheet with parchment paper, set aside.
In a small bowl, whisk together the water with the ground flaxseed. Set aside for at least 5 minutes or until the mixture becomes gelatinous.
In a large bowl whisk the flour, baking powder, and salt until thoroughly combined.
In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar on medium speed until mixture is pale and fluffy; about 3 minutes. Scrape down the sides of the bowl periodically to ensure everything is evenly combined.
Add in the flaxseed (our vegan-friendly egg substitute) and vanilla extract to the sugar mixture. Mix on medium-low speed until they are completely incorporated.
Transfer half of the dry ingredients into the bowl. On low speed, mix until just combined. Add in the remaining ingredients and mix until it forms a dough; do not overmix.
Cover the bowl and place into the fridge to rest and firm up slightly; 15 minutes. Allow dough to come to room temperature; about 15 minutes or until dough is soft enough to scoop.
With a small ice cream scoop, portion out the dough (about a heaping tablespoon or 25 grams) onto the prepared baking sheet.
Roll each portion of dough between hands and form into a ball. Space the balls of dough about 2 inches apart. With a flat-bottomed drinking glass, gently press the balls of dough until they are ¼-inch thick and form a 2-inch round.
Place the cookies into the fridge or freezer to chill before baking. Maximum 15 minutes in the freezer; 15 minutes to several hours in the fridge.
While the unbaked cookies are chilling, preheat oven to 350°F (177°C).
Place chilled cookies into the preheated oven and bake for 12 to 15 minutes or until edges are pale golden in colour.
Let cookies cool on pan for 5 minutes before carefully transferring cookies onto a wire cooling rack to cool completely.
For the melted chocolate (optional):
Place a heatproof bowl (ensure the bottom of the bowl does not touch the surface of the water) fitted over a saucepan with about 2 inches of just simmering water.
Add the chopped dark chocolate and coconut oil to the bowl. Stir until chocolate is almost completely melted.
With an oven mitt or kitchen towel, carefully remove the bowl from the saucepan and wipe the bottom of the bowl of any moisture. Stir mixture off the heat until chocolate is smooth and melted.
With a spoon or small piping bag, drizzle completely cooled cookies with the chocolate. Alternatively, dip one side of the cookie into the melted chocolate and place onto a parchment lined baking sheet to set.
Before chocolate is set, sprinkle with cacao nibs, if desired.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow sugar for stronger caramel notes.
*Refined coconut oil or vegan butter can be used for those who prefer a non-coconut flavoured cookie. (The flavour is subtle if using regular coconut oil in the recipe.)
*Different flavoured extracts can be used instead of, or in addition to, the vanilla extract (eg. pure almond extract, orange or lemon extracts, peppermint extract)
*Ground golden or brown flaxseed can be used in this recipe. Golden flaxseed has been noted to have a milder flavour and may be less visible in the cookies. Brown flaxseed has a nuttier flavour but is more readily available in stores.
*Ensure dark chocolate used is vegan; most high-quality, high percentage (50% or above) cacao content is vegan. Check the list of ingredients to be certain.
*This dough can be used for rolled cookies (about 3 dozen cookies). Form dough into a flat disc and wrap in plastic wrap; chill for at least 15 minutes. Bring to room temperature before rolling between sheets of parchment paper. Roll to a thickness of between ¼- to ⅛-inch. Cut out cookies using a 2½-inch round cutter. Carefully transfer to a prepared baking sheet and chill for at least 15 minutes in the fridge (or freezer). Bake in the preheated oven for 10 to 12 minutes.
*For crispier cookies, bake for the longer time indicated or until edges are golden brown in colour.
*Cookies can be frozen for later use. Freeze unbaked cookies on a parchment-lined baking sheet for an hour or until frozen. Place into freezer-safe bags in a single layer, removing any air. Label and date bags.