I also briefly froze the dough between waiting for the next round of cookies to finish. They are delicious! I followed the recipe pretty strictly (especially the part where you briefly freeze them before baking since I made cut-out cookies) and they came out perfect. So glad I found these! I plan to make them to accompany Christmas gifts and wanted to test them out beforehand. *Nutrition information is a rough estimate. If you DO try this GF, let me know in the comments, including what blend you used! *I haven’t tried this recipe gluten-free, but I do have a GF sugar cookie recipe. 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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