Vegan butter cookies

Ingredients

• 100 g pastry flour
• 70 g vegan butter
• 30 g regular sugar
• 30 g powdered sugar
• 12 g cornstarch
• 20 ml plant-based milk
• 1 g vanilla extract
• 0.5 g baking powder

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with both sugars and the vanilla until smooth and creamy.
3. Gradually add the flour, baking powder, cornstarch and plant-based milk, mixing very well until the dough is smooth and creamy.
4. Put the dough in a cookie press (or a piping bag) and shape the cookies on the baking sheet. If the dough gets too soft, refrigerate it for 10 minutes.
5. Bake at 190°C (375°F) for 10-12 minutes, until the edges are golden.
6. Let them cool completely on a wire rack.
7. You can put a little jam in the center before baking, or dip them in chocolate once cool.

Nutrition facts

Approximate, per serving (about 15 g). Calculated with data from USDA FoodData Central.