From the Cook
From the Cook
From the Cook
1/4
Instructions
1
In a medium bowl, mix together the dry ingredients.
2
In the bowl of your stand mixer, beat the dairy-free butter and sugar together until creamy.
3
Add the prepared egg replacer and vanilla extract.
4
Add the dry mixture and mix until a dough is formed.
5
Place the dough between two sheets of parchment paper and roll it out. Put on a baking sheet and chill for 30 minutes in the refrigerator.
6
Preheat oven to 350F. Once the dough is chilled, cut the cookie shapes and carefully place them on a parchment lined baking sheet. Re-roll the remaining dough until it's all gone.
7
Bake cookies for 8-10 minutes. As the cookies bake, make the icing by mixing the ingredients together in a bowl.
8
Once the cookies are done baking, transfer to a wire cooling rack. Wait until completely cool to decorate.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and achieve crisp, well-defined cookie edges.
- Room Temperature Dairy-Free Butter 🧈Let your dairy-free butter sit at room temperature for 30 minutes before creaming with sugar to ensure proper incorporation and achieve a light, fluffy dough texture.
- Activate Your Egg Replacer Correctly 🥚Mix your egg replacer with the dairy-free milk according to package directions and let it sit for 5 minutes before adding to create proper binding and moisture in the vegan dough.
- Sift Dry Ingredients Together 🌪️Combine flour, baking powder, and salt by sifting or whisking together to distribute the leavening agent evenly, ensuring consistent rise and tender cookies throughout your batch.
- Underbake for Optimal Texture 🍪Remove cookies from the oven when edges are lightly golden but centers still appear slightly soft—they'll continue cooking on the pan and develop the perfect chewy-crispy texture.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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