When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!
Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
In a stand mixer, combine the butter, salt, sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
Store in a container for up to 1 week.
Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.
Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!
Preheat oven to 375 degrees F. and line two baking sheets with parchment paper; Set aside for later.
In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
In a stand mixer, combine butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
Bake for 12-15 minutes, or until edges are lightly golden.
Allow to completely cool before decorating.
In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
Store in a cookie container to retain freshness.
Chef’s tip: If you are making these with children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.
I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.
Have you ever had the chance to enjoy a light and fluffy Russian Teacake cookie during Christmas? If you haven’t, this cookie is perfect since it only uses a handful of ingredients and goes well with any cup of coffee or tea. In thinking back to when my mother would make these, id always manage to sneak a few that were freshly rolled in the powder sugar and slightly warm! Boy oh boy were those the best.
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