![]() The cookies were so cute and I piped the buttercream frosting on with beautiful results. I followed the suggestion to cool the shapes on the baking sheet (by just sticking them outside in this cold weather!) and it worked PERFECTLY. I most recently decided to try to put in the extra work to make holiday shaped cut-out cookies. I have made these cookies in hand-rolled circles dipped in sugar as suggested…perfect and delicious. I have made so many batches of these, following the recipe exactly…except I do not bother with sifting! XD I use the president’s choice plant based unsalted butter, it comes in a big block like traditional butter, and I have had great results. You are SO right, they turned out perfect and I was in love the first time. *Nutrition information is a rough estimate. *We tested these cookies with our 1:1 Gluten-Free Flour Blend in place of all-purpose flour and it worked well! Results will vary depending on the gluten-free blend used. Just try and keep it on the thicker side for icing. *For alternative frosting options, try my macadamia-coconut frosting, or cashew frosting! Adjust with whatever spices/flavors you prefer. *Loosely adapted from my Vegan Funfetti Cupcakes and Vegan Pumpkin Sugar Cookies. If you try it out, let me know! I think it would create fun color/flavor variations. *I have a hunch you could also use other purees, such as butternut squash, beet and banana. *To speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker. Both work, but I found Earth Balance gives them a slightly better texture. *I tested Miyokos vegan butter and Earth Balance soy-free buttery sticks. *Vegan butter sticks are best for baking, as the tubs often contain water to make them spreadable, which can affect the final product.
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