Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan raspberry butter cookies. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Vegan Raspberry Butter Cookies is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegan Raspberry Butter Cookies is something which I’ve loved my whole 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 begin with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready 2 cups all-purpose flour
- Take 1/2 tablespoon salt
- Get 1/2 cup white sugar
- Get 3/4 cup vegan butter (slightly soften and cut into cubes)
- Take 2 tbsp plant-based milk (I use soy milk)
- Take 1 tsp vanilla extract
- Take 1/2 tsp rum extract
- Make ready 1/3 raspberry jam
- Prepare Optional : powdered sugar for dusting
Baking vegan Christmas cookies like these Raspberry Thumbprint Cookies gets me into the holiday spirit. I mean, come on, look how cute and sparkly. These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these 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.
Italian Butter Cookies with Raspberry Jam. 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. Peanut butter cookies to be more precise.
So that’s going to wrap it up for this special food vegan raspberry butter cookies recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
