These No Chill Vegan Sugar Cookies are the perfect treat for parties or school! They are easy to make and have no eggs, dairy, soy, tree nuts, or peanuts
Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
In another medium sized bowl, cream together the palm oil and sugar using a hand mixer, then add in the vanilla and rice milk and cream together until creamy and a little fluffy
Add the flour mixture to the palm oil mixture and blend together using a hand mixer until a thick dough forms. The dough should be thick and not too sticky
Roll the dough into 1-inch balls and roll the cookie dough balls in more sugar if you like
Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls
Bake for about 12-15 minutes in the preheated oven: 12 minutes for chewy cookies and a little more for crispy cookies. When they begin to turn slightly golden brown on the edges they will be crispy
Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack
Store in an airtight container for up to 4 days. Leave these on a wire rack for a couple of hours before storing if you want them crispier