![]() ![]() ![]() The cookies are ready when the edges are golden brown. Space the cookie dough balls at least 2 inches apart on a parchment paper-lined baking sheet.īake for 11-13 minutes on the middle rack of a preheated 350 degrees F oven. This is basically a 2-teaspoon sized vanilla wafer. Adding dry ingredients slowly ensures that the cookie dough doesn't become too dry.įor evenly sized cookies, measure out a rounded teaspoon cookie dough ball. Mix the dry ingredients (flour, baking powder, salt) in a separate bowl.Īdd the dry mixture to the wet mixture just ½ cup at a time, beating until just combined. Next, add the vanilla and beat until combined. Start by creaming together vegan butter and sugar with a hand or stand mixer until light and creamy. These cookies are made using the classic cookie method. Honorable mention for salt, which adds a contrasting flavor to these otherwise quite sweet cookies. Baking powder: Because we aren't using eggs in this recipe, baking powder is integral to the cookie rising.All-purpose white flour: I use White Lily for most of my baking (not just biscuits!), but any all-purpose flour will do.But I won't judge you if you use artificial vanilla, the real stuff is expensive! Vanilla extract: Because vanilla flavoring is integral to vanilla wafers, I recommend using pure vanilla extract for these cookies.You'll want to use a classic fine grain baking sugar like the kind usually found in table sugar. My Darling Vegan has a helpful resource on choosing vegan sugar. Sugar: White (refined) sugar is used in this recipe.I prefer this butter because it doesn't have a strong soy taste, so it works well in baked goods. Vegan butter: I use the Earth Balance vegan buttery spread, but sticks will also work.However, it's hard to beat a home-baked cookie! Ingredients Many store-brand vanilla wafers are actually sometimes vegan, or at least dairy-free and egg-free. In fact, this is basically a sugar cookie recipe baked longer than usual. They have a strong vanilla flavor and are similar to a very crispy sugar cookie. They are on the harder side, but they are also crispy, light, and they melt in your mouth. It's the kind of cookie used in banana pudding or even chocolate pudding. When I talk about vanilla wafers, I mean the kind of small golden vanilla-flavored cookie available at pretty much every major grocery store in the US. No egg replacements are used in this recipe! All you need to make these vegan is vegan butter. Quick & easy: Ready in less than 30 minutes using classic baking methods.Simple: Packed with vanilla flavor and 6 simple sugar cookie ingredients.Texture: Crisp and crunchy just like boxed vanilla wafers.9 Vegan Vanilla Wafer Cookies Recipe features ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |