• Step 1: Prep Your Ingredients and Oven
• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Measure out all ingredients so everything is ready to go—it makes the process smoother and stress-free.
• Pro tip: Having your plant-based milk and applesauce at room temperature helps the dough come together more easily.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
• Make sure everything is evenly combined for consistent cookies.
• Pro tip: Use a fine-mesh sieve if you want extra light and fluffy cookies.

Step 3: Cream the Butter and Sugar

• In a large bowl, use a hand mixer or stand mixer to cream ¾ cup vegan butter with ¾ cup cane sugar until light and fluffy, about 2–3 minutes.
• Scrape down the sides of the bowl as needed to make sure it’s fully combined.
• Pro tip: Don’t rush this step—well-creamed butter and sugar give the cookies their soft, tender texture.

Step 4: Add Wet Ingredients

• Mix in ¼ cup applesauce and 2 tsp vanilla extract until smooth.
• Add 2 tbsp plant-based milk and mix until fully incorporated.
• Pro tip: The dough should be soft but not sticky. If it feels too sticky, add a little more flour, a teaspoon at a time.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula.
• Mix just until everything is incorporated—overmixing can make cookies tough.
• Pro tip: Fold gently at the end to keep the dough light and airy.

Step 6: Shape the Cookies

• Scoop tablespoon-sized amounts of dough and roll into balls.
• Place them on the prepared baking sheet about 2 inches apart.
• Flatten slightly with the palm of your hand or the bottom of a glass.
• Pro tip: If you’re cutting shapes, roll the dough between parchment paper to prevent sticking.

Step 7: Bake

• Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
• Remove from the oven and let cookies sit on the baking sheet for 2–3 minutes before transferring to a cooling rack.
• Pro tip: Don’t overbake—vegan cookies continue to set as they cool.

Step 8: Decorate (Optional)

• Whisk ½ cup powdered sugar with 1–2 tsp plant-based milk for a simple glaze.
• Drizzle over cooled cookies or dip tops into the glaze.
• Add vegan sprinkles or colored sugar while glaze is wet for festive flair.
• Pro tip: Work in small batches so the glaze doesn’t harden before you decorate.