Bakery Style Cookies for Easter
Ingredients
- 1 Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 2 teaspoons Egg Replacer
- 5 Tbs Plant Milk 75ml
- 2 teaspoons Vanilla Extract 10ml
- 2½ cups All Purpose Flour 312g
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Cream the vegan butter & sugar on high speed until light & fluffy about 3 minutes.
- Combine the vanilla extract with the room temperature plant milk then add it to the creaming mixture 1 Tbs at a time, but using only 3 Tbs. The rest goes in last.
- Stop and scrape the bottom & sides of the bowl for an even mix.
- Add the sifted flour, salt, egg replacer & baking powder by the heaping spoonful in about 4-5 additions while mixing on low speed.
- Once the flour is incorporated, add the rest of the plant milk
- With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
- Bake in a preheated 350°F for about 20-22 minutes or until the cookies are medium browned on the edges I find that the vegan version of spritz cookies take longer to bake for a crispy cookie than non vegan spritz cookies, so be sure to bake them a few minutes longer than lightly golden
- Cool completely & decorate with your choice of adornments
Notes
Be sure to read all the notes for success section above the recipe
Storage Cookies will stay fresh for several weeks in an airtight container. You can freeze the cookies although the thawing can cause condensation which is not great for chocolate & could cause bleeding of the colors of the sprinkles
Tried this recipe?Let us know how it was!