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You can roll the dough into balls and press them into rounds, or form it into a log, wrap it in plastic wrap, chill, and slice into rounds. If the dough ends up too stiff, skip the piping or pressing. The dough should be slightly firm but not stiff. You might not need to add all the flour you’ve measured out. When it’s time to add the flour, assess the consistency of the dough as you go. Gently level the measuring cup with a flat edge. Use a spoon to gently spoon the fluffed flour into your measuring cup, taking care not to compact the flour.
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If you don’t have a kitchen scale: Use a whisk to fluff up the top few inches of flour in its container. The cookies will be denser and drier with dull flavour. If you add too much flour the dough will be very stiff and difficult to pipe/press.
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It’s incredibly easy to add too much flour if you measure by volume. Measuring Tips for Baking Perfect Vegan Butter Cookiesįor best results, measure ingredients by weight, especially the flour. If you're not happy with how you've piped a cookie, just scrape it off your baking sheet and reload it into your bag or press. To pipe rounds like the cookies shown, start piping from the center and spiral outwards. A * Wilton 6B or * Ateco #826 or * #827 would probably work better if you have them available. I widened the tines to make it a little larger. A reusable piping bag will be the strongest and most environmentally friendly option.Ĭhoose a large star piping tip. I used a * Wilton 1M star tip, which is the smallest size that will work. These Wilton bags aren't very large so I loaded half of the dough at a time. If you wash them they can easily be used multiple times. If you're piping your cookies, use a strong piping bag. I used * Wilton’s disposable 12-inch piping bags (affiliate links marked with *). They're nothing special but they’re widely available and strong enough to get the job done. The cookies won't spread much but leave some room between them. Transfer the dough to a piping bag with a large star tip (or a cookie press.) Pipe or press the cookies on a cool cookie sheet lined with parchment paper. Avoid overmixing the dough for the best texture. By hand, gradually mix in the flour until just combined. Add the aquafaba, vanilla, and salt, and beat very well for about 5 minutes. If you have a stand mixer or hand mixer, use it to cream the butter and sugar until light and fluffy. 3 tablespoons of unwhipped aquafaba is equal to 1 egg. Choose canned chickpeas with no added salt for best results. It’s high in protein with an egg white-like consistency. This isn’t a cookie recipe where you can substitute the vegan butter with coconut oil or vegetable shortening (or apple sauce!)Īquafaba, the liquid leftover from canned chickpeas/garbanzo beans, takes the place of eggs. I used Earth Balance, but any vegan butter that’s hard when chilled should work. Flour, vegan butter, sugar, aquafaba, vanilla, and salt. You only need 6 simple ingredients to make a batch of vegan butter cookies. The non-vegan version contains eggs but no chemical leaveners.
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Ingredients for Making Vegan Butter Cookiesīutter cookies have a high ratio of butter to flour, and a relatively low sugar content. If necessary, you can shape them by hand or wrap and chill the dough in a log for sliced cookies. Enjoy them plain, or decorate them as desired! Pipe the dough into pretty spirals using a piping bag with a large star tip (like I did), or use a cookie press for perfect, uniform cookies. You can shape these butter cookies any way you like. The texture is crisp, a little crumbly, and melt-in-your-mouth buttery. These vegan butter cookies are rich and not too sweet. Butter cookies are a classic Christmas cookie that you can enjoy at any time of year.