I went a little wild testing some vegan cookie recipes this weekend.
I am after all hosting Christmas eve this year and I love cookies, so I wanted to make sure I was properly prepped to do some killer entertaining, enjoy some treats and adhere to my plant-based intentions.
I had posted about being disappointed in myself over Thanksgiving, because I let the circumstances and my fear of not belonging take over my food decision making.
I vowed the next holiday would be on my terms, while still including everyone.
So on to the Cookies!
Vegan SuGar Cookies
These were awesomely easy, we refrigerated the dough for about an hour before rolling it out.
I would probably add a little vegan butter to the icing next time.
As is, the icing was great for a drizzle, but the flavor was a bit flat. I guess I just prefer a creamier frosting.
Totally kid friendly. K helped me from start to finish.
Vegan Molasses-Spice cookies
These are my favorite!
They are super spicy and chewy, and smell like Christmas.
Perfect for getting into that Holiday state of mind.
1 Preheat oven to 350°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
3 Add dry ingredients and beat at low speed until just combined, about 30 seconds. Dough is pretty sticky
4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks . (We did 13 minutes and they were great!)
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.