Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan raspberry butter cookies. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Vegan Raspberry Butter Cookies is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vegan Raspberry Butter Cookies is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have vegan raspberry butter cookies using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Raspberry Butter Cookies:
- Prepare 2 cups all-purpose flour
- Prepare 1/2 tablespoon salt
- Prepare 1/2 cup white sugar
- Take 3/4 cup vegan butter (slightly soften and cut into cubes)
- Get 2 tbsp plant-based milk (I use soy milk)
- Get 1 tsp vanilla extract
- Prepare 1/2 tsp rum extract
- Take 1/3 raspberry jam
- Take Optional : powdered sugar for dusting
These perfectly sweet melt-in-your-mouth shortbread cookie delights are so easy and fun to make and simply gorgeous! Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. 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!
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.
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. Baking vegan Christmas cookies like these Raspberry Thumbprint Cookies gets me. Easy classic raspberry thumbprint cookies made vegan!
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