Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegan raspberry butter cookies. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Raspberry Butter Cookies is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Vegan Raspberry Butter Cookies is something that I have loved my entire life.
Soft and buttery vegan thumbprint cookies with a raspberry jam center and almond glaze. These perfectly sweet melt-in-your-mouth shortbread cookie delights are so easy and fun to make and simply gorgeous! Add the vegan butter and sugar to an electric mixer and cream them together.
To get started with this recipe, we have to prepare a few components. You can have vegan raspberry butter cookies using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Raspberry Butter Cookies:
- Get 2 cups all-purpose flour
- Get 1/2 tablespoon salt
- Prepare 1/2 cup white sugar
- Get 3/4 cup vegan butter (slightly soften and cut into cubes)
- Get 2 tbsp plant-based milk (I use soy milk)
- Make ready 1 tsp vanilla extract
- Take 1/2 tsp rum extract
- Make ready 1/3 raspberry jam
- Prepare Optional : powdered sugar for dusting
My husband's Aunt from New York recently came to visit and she brought us a big box of cookies from an Italian bakery in NYC. Gluten free vegan peanut butter and jelly thumbprint cookies. Soft peanut butter cookies, filled with your favorite berry jam. When the cookie craving comes, the easiest thing to do is making a big batch of vegan peanut butter cookies.
Instructions to make Vegan Raspberry Butter Cookies:
- In a medium bowl, mix flour and salt using whisk. Set aside.
- Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper.
- Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Beat on medium until creamy (about 30 secs). Then add the sugar and beat on medium until incorporated. Scrape down sides as needed. Now add the vanilla and rum extract and mix on medium (about 30 secs).
- Turn to low speed and gradually add the flour. Mix until combined or start to form a dough.
- Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 inches apart.
- Make the indentations by using the back of a ¼ teaspoon measuring spoon. Press down gently. (some cracks are normal. just smooth them back using your fingers). Place the tray of unbaked cookies into the refrigerator for at least 10 minutes.
- Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking).
- Bake in the oven for 15 minutes or until lightly golden brown. Remove from oven and let cool on cooling rack for 10-15 minutes before serving. Dust with powdered sugar if desired.
They're easy to make, super delicious and filling. Vegan substitution: Use non-dairy margarine instead of butter. Peanut butter cookies to be more precise. I could have bought some at the grocery store but wanted a healthier version, and ones that tasted good too. The reason I prefer baking my own cookies is because I don't like feeling awful after eating a treat.
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