So we had a last minute barbeque at our house for the 4th of July. Someone brought up needing dessert, Monday night, so I decided on cookies. I usually have everything on hand for those and luckily had everything for the vegan ones.
I followed this recipe from Betty Crocker.
Tips I’ve been given from baker friends is to roll your dough thick. Everyone tends to roll it thin to strech the amount you can make and they end up crunchy. Also underbake… but I followed the recipe time allotment and they were still soft. I’ll pry roll mine a little thinner next time though.
Just a few things to keep in mind 🙂 Now on to the recipe!
Makes 24-30 cookies (depending on thickness)
- 1.5 cups powdered sugar
- 1 cup vegan butter, softened
- 1/4 cup vanilla almond milk (or soy)
- 1 tsp vanilla
- 1/2 tsp almond extract (no more possibly less, it’s strong)
- 2.5 cups of flour
- 2 tbs cornstarch
- 1 tsp baking soda
- 1 tsp cream of tarter
- 2 cups powdered sugar
- 2 tbs vanilla almond milk (or soy)
- 1/2 tsp vanilla
Beat the powdered sugar, butter, milk, vanilla and almond extract in a large bowl.
Once mixed add all the dry ingredients.
Refrigerate for a minimum of 2-3 hours.
After it’s been refrigerated preheat the oven to 375. Line a baking sheet with aluminum foil and spray.
Using a large piece of wax paper, place the dough in the center (paper on top and bottom, dough will be like the pages inside a book) and roll to desired thickness.
Use whatever cookie cutters you have on hand and cut out what you can. I usually do half of the dough at a time.
As you’re cutting them lay them out on a sheet.
Bake for 7-8 min.
Note: If I had made mine a little thinner they pry wouldn’t have spread as much but it didn’t effect the taste.
Let them cool 20-30 min and spread on the frosting. Add sprinkles for a pop of color.
Serve them up on tiny dessert plates and enjoy!
I mean who doesnt love cookies!? There might be a bite missing from one…