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Cookies

  • Cookies FOOD

    Gingerdead Men (Halloween Sugar Cookies)

    Gingerdead Men (Halloween Sugar Cookies)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Happy Halloween!

    Halloween is one of those holidays that I just never get sick of. Even though I’m in that weird age range that’s like, too old to go to the super cool Halloween parties, but too young to have kids and take them trick-or-treating, it’s still a fun holiday to spend making cookies, watching scary movies, and dressing up for no one in particular.
    Yes, I still dress up and make my boyfriend reluctantly take photos of me. Perfectly normal.

    Gingerdead Men (Halloween Sugar Cookies)

    SPEAKING OF COOKIES. I made GingerDEAD Men. Because cookies are a necessity on Halloween, everyone knows that. But regular sugar cookies are boring, so these are pumpkin spice sugar cookies (delicious), topped with vegan royal icing (double delicious).

    I flooded these cookies with white royal icing, then used black royal icing to freehand a skull and some bones. But honestly you could do anything you like… bats, pumpkins, or zombies would be adorable too.

    Gingerdead Men (Halloween Sugar Cookies)

    Here’s What I Used:

     

    Gingerdead Men (Halloween Sugar Cookies)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 18
    Ingredients
    Pumpkin Sugar Cookies
    • ½ cup vegan butter
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 flax egg (1 Tbsp. ground flaxseed + 3 Tbsp. water)
    • 1 Tbsp. molasses
    • 3 cups all-purpose flour
    • pinch of salt
    • 1½ tsp. baking powder
    • 2 tsp. ground cinnamon
    • ½ tsp. ground ginger
    • ½ cup pureed pumpkin
    Vegan Royal Icing
    • 4½ Tbsp. aquafaba (the liquid from a can of chickpeas)
    • 2 cups powdered sugar
    Instructions
    To make the cookies:
    1. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    2. Add the butter and sugars to the bowl of a stand mixer and beat on medium until light and fluffy, about 5 minutes.
    3. Add the molasses and flax egg to the butter mixture and continue mixing on medium until fully combined.
    4. Sift together the dry ingredients (flour, salt, baking powder, cinnamon, and ginger) and add half to the mixer. Mix until just barely combined.
    5. Add the pumpkin and mix until incorporated, then add the remaining flour and mix on low until the mixture is almost fully mixed.
    6. Pour the dough onto a lightly floured surface and knead lightly until the dough comes together. Wrap in plastic wrap and chill for 1-2 hours.
    7. Once the dough has chilled, preheat the oven to 350ºF.
    8. On a lightly floured surface, roll out the dough and cut to desired shapes. I rolled the dough pretty thick (about ½" thick) because I wanted thick, chewy cookies, but you can roll the dough thinner for crunchier cookies!
    9. Once your shapes are cut, transfer to a parchment-lined baking sheet and freeze 10-15 minutes until the cookies are cold.
    10. Bake 13-15 minutes until cookies are set and golden brown on the edges.
    To decorate:
    1. Add the aquafaba and powdered sugar to the bowl of a stand mixer. Using the paddle attachment, mix on low 5-7 minutes until completely combined and silky smooth. Pour the royal icing into different bowls and color however you want.
    2. To thin out the royal icing, add a few drops of water (seriously, only a few drops will make a huge difference).
    3. Use a thicker royal icing to pipe a border around the edges of the cookie, then use a thinner royal icing to fill in the middle. Wait for it to harden, then use a black royal icing to pipe on the skull and bones. Happy Halloween!
    Notes
    Once the cookies were out of the oven, I let them sit for about 3 minutes, then transferred them to a cooling rack and lightly pressed them with the back of a spatula. This made a nice, even top for my royal icing!

    Gingerdead Men (Halloween Sugar Cookies)

     

    Gingerdead Men (Halloween Sugar Cookies)
    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    Marbled Chocolate Protein Cookies (Vegan)

    Marbled Chocolate Protein Cookies – Rich cookies packed with chocolate protein powder, marbled with a rich chocolate hazelnut spread. The perfect mix of healthy and indulgent!

    Marbled Chocolate Protein Cookies (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    These cookies may be the quintessential Panthers & Peonies recipe: slightly healthier than a regular recipe, but still rich, chocolatey, and delicious.  Ultimately a mix between good-for-you foods and indulgent foods, which I guess my blog is kind of all about.

    Marbled Chocolate Protein Cookies (Vegan)

    These cookies are for any of my protein-deficient friends out there (insert vegan joke here), because wouldn’t you rather be consuming your protein in cookie form? I know I would. And fun fact, eating these with a scoop of Trader Joe’s Soy Creamy Vanilla Ice Cream actually doubles the amount of protein you get. True story.

    Marbled Chocolate Protein Cookies (Vegan)

    You guys know I’m just joking. But I am a huge fan of sneaking healthy things and superfoods into dessert. It just makes you feel a little better, you know?
    If you’re going to eat dessert, please let it be these. They’re packed with chocolate protein powder, flaxseeds (to get those omega-3s), and healthy fats from the hazelnut butter (btw I used Justin’s because it’s natural with a short list of ingredients, please please please don’t use Nutella or any of those other junk “chocolate spreads”).

    Marbled Chocolate Protein Cookies (Vegan)

    Here’s What I Used:

    Marbled Chocolate Protein Cookies (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 12
    Ingredients
    • ¼ cup vegan butter
    • scant ½ cup granulated sugar
    • 1 Tbsp. brown sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 2 cups all-purpose flour
    • 1¼ tsp. baking soda
    • 1 tsp. cornstarch
    • ½ tsp. salt
    • scant ½ cup chocolate protein powder (I used Vega)
    • ¼ cup applesauce, plus an extra 1-2 Tbsp. if needed
    • 1 cup vegan chocolate chips
    • ½ cup chocolate hazelnut spread (I used Justin's)
    • cinnamon for sprinkling
    Instructions
    1. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    2. Cream together the butter and sugars until light and fluffy, about 5 minutes.
    3. Add the flax and vanilla and mix well. The dough may look broken or clumpy at this point, but that's ok!
    4. Sift together the flour, protein powder, baking soda, salt, and cornstarch and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
    5. Add the ¼ cup applesauce and mix until just combined. The dough should form into one big ball and pull away from the sides of the bowl. If the dough looks super crumbly or dry, add an additional Tbsp. of applesauce.
    6. Fold in the chocolate chips.
    7. Add the chocolate hazelnut spread all at once, then quickly turn the mixer on and off a few times so that the spread is just starting to get incorporated. You can also fold it in by hand (which will give you more control over the marbling), but it's a little harder to do.
    8. Scoop the dough onto a parchment-lined baking sheet, then chill in the fridge until cold, about 10-20 minutes. While the dough is chilling, preheat the oven to 350º.
    9. These cookies will puff up in the oven, so I like to smash them down. This step is totally up to you, but I think smashing them gives a much better texture. You can smash the dough before you put them in the oven, but I like to bake the cookies and let them cool for about 5 minutes, then smash them afterwards. They don't look as pretty as they do if you smash the dough before you bake it, but I think they taste better!
    10. Sprinkle the cookies with cinnamon, then bake 13-15 minutes until the cookies are set and slightly golden around the edges.

    Marbled Chocolate Protein Cookies (Vegan)

    Marbled Chocolate Protein Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    Oatmeal Crackle Cookies (Vegan)

    Oatmeal Crackle Cookies – Sweet oatmeal cookies packed with shredded coconut, and topped with a crackled powdered sugar top

    Oatmeal Crackle Cookies (Vegan)

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Oatmeal cookie haters, take a seat and just trust me on this one.

    If my Salty Oatmeal Cookies didn’t change your mind about oatmeal cookies, then I guarantee these will. And if they don’t, then you have a heart of stone and I don’t know what in the world could ever make you happy.

    Oatmeal Crackle Cookies (Vegan)

    These cookies are fantastic for 3 reasons:

    1. They’re rolled in powdered sugar.
    2. They have an amazing texture- crispy on the edges and chewy in the middle.
    3. They’re made by the Pastry God herself, Christina Tosi.

    Oatmeal Crackle Cookies (Vegan)

    I’m sure a lot of you know that the Netflix Original Series Chef’s Table just released an entire season about pastry, and the first episode was about Milk Bar (!!!) and without sounding like a weirdo, it was really awesome and beautifully filmed and super inspiring to someone who plans on opening a bakery within the year (me).

    Also, I posted a photo of these cookies on my Instagram and Christina Tosi liked it. No big deal.

    Oatmeal Crackle Cookies (Vegan)

    So I made these cookies because I’m really happy about everything in life right now, and also because I’m addicted to them. True story.

    Here’s What I Used:

    Oatmeal Crackle Cookies
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 18
    Ingredients
    • 14 Tbsp. vegan butter
    • ¾ cup brown sugar
    • ⅔ cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 2 tsp. vanilla extract
    • 1½ cups all-purpose flour
    • 2¼ cups old-fashioned oats
    • 1¼ tsp. ground cinnamon
    • 1¼ tsp. salt
    • 1 tsp. baking soda
    • ½ cup sweetened shredded coconut
    • 1 cup powdered sugar, for rolling
    Instructions
    1. Preheat the oven to 375ºF.
    2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    3. Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the flax and vanilla and mix until fully incorporated.
    4. Sift together the flour, cinnamon, salt, and baking soda and add to the mixing bowl, along with the oats. Add the shredded coconut and mix until just combined.
    5. Scoop the dough, then roll in the powdered sugar until fully covered and place on a parchment-lined baking sheet.
    6. Bake 9-10 minutes until golden brown and crackled.

    Recipe adapted from Christina Tosi – “My Grandma’s Oatmeal Cookies”

    Oatmeal Crackle Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    London Fog Shortbread Cookies (Vegan)

    London Fog Cookies – The popular drink in cookie form! Buttery shortbread cookies flavored with real Earl Gray tea, and topped with a smooth cinnamon milk glaze
    This post is sponsored by Rodelle.

    London Fog Shortbread Cookies (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’m a coffee girl at heart. Coffee is my true love, it’s what helps me get through the day and honestly what gets me out of bed in the morning. But every once in a while, I really really want a cup of tea.

    I’ve mentioned it before, I don’t drink tea too often because I’m American and don’t own a tea kettle (aka the correct way to make tea), so I microwave my tea (I’m so sorry to all my readers from the UK, please don’t leave) and then I tend to forget that it’s in there. And then it sits there for literal hours until I remember, and by then it’s cold so I microwave it again and then the whole thing starts all over.

    London Fog Shortbread Cookies (Vegan)

    Even though I don’t drink a ton of tea, I’m a huge fan of black teas: anything that will wake me up and give me a little boost of caffeine. And I’m honestly a huge fan of London Fogs, which are lattes made with Earl Gray tea, steamed milk, and vanilla. And fun fact! It was actually created in Canada. I don’t know what to do with that information but… there it is.

    London Fog Shortbread Cookies (Vegan)

    A London Fog is a delicious, cozy drink, but you have to make it right. You need to brew the Earl Gray correctly, and make sure you have a good vanilla that doesn’t get lost in the strong tea flavor. So I decided to take those same flavors and created a little glazed cookie that tastes like a buttery version of that drink. So good.

    London Fog Shortbread Cookies (Vegan)

    For this recipe, I used Rodelle’s Pure Vanilla Extract, because I needed a good vanilla whose flavor would hold up. I put a double dose: vanilla in the cookie dough, vanilla in the frosting.
    I’m a huge fan of Rodelle’s products, especially their extracts! They always have such incredible flavors and really give a good pop of flavor to baked goods, whereas other vanillas tend to get lost and don’t add anything. Oh, and by the way they also have chocolate extract. Yes, let that sink in.

    London Fog Shortbread Cookies (Vegan)

    Here’s What I Used:

    London Fog Shortbread Cookies (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 24
    Ingredients
    Earl Gray Shortbread Cookie
    • ½ cup vegan butter
    • heaping ¼ cup powdered sugar
    • big pinch of salt
    • 1 Earl Gray tea bag
    • ¼ tsp. Rodelle Pue Vanilla Extract
    • 1¼ cups all-purpose flour
    Milk Glaze
    • 1 cup powdered sugar
    • pinch of cinnamon
    • pinch of loose Earl Gray tea, plus more for decoration
    • 1 tsp. Rodelle Pure Vanilla Extract
    • 2 Tbsp. nondairy milk
    Instructions
    1. Cream together the butter and sugar until light and fluffy.
    2. Add the salt, then open the tea bag and pour the loose tea into the dough. Add vanilla. Mix well.
    3. Add the flour and mix for about 2 minutes, or until the dough fully comes together.
    4. Wrap the dough in plastic and chill 1 hour.
    5. On a floured surface, roll the dough to ½" thick. Using a small cookie cutter, cut out cookies and transfer onto a parchment-lined baking sheet.
    6. Preheat oven to 350ºF. While the oven is preheating, chill the cookies and baking sheet for 10 minutes.
    7. Bake 10-13 minutes until the cookies are set and slightly browned along the bottom.
    8. To make the glaze, combine all glaze ingredients and mix well until smooth. Dip the cookies, then decorate with a sprinkle of loose tea.
    Notes
    The cookie cutter I used is a 1½" heart cutter. Depending on the size and shape of the cookie cutter you use, you'll need to adjust your baking time.

    Thank you to Rodelle for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    London Fog Shortbread Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    Bakery Style Chocolate Chip Cookies (Vegan)

    Bakery-Style Chocolate Chip Cookies – Thick, puffy buttery cookies packed with chocolate chips. The perfect chocolate chip cookie, with crispy golden edges and a gooey center!

    Bakery Style Chocolate Chip Cookies (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I don’t like plain things. I’m all about dessert mashups and intricate pastries and adding extra elements because my Too Much Gene likes to run out of control. But every once in a while I want a good, simple chocolate chip cookie.

    Bakery Style Chocolate Chip Cookies (Vegan)

    I happened to see this recipe from Handle the Heat right when I was having one of those unusual cookie cravings. So I made them (at 11pm, because lol what’s a normal sleep schedule) and wow I’m in love.

    I made a batch, chilled them for an hour, then baked off half of the dough and left the rest in the fridge to chill for 24 hours. And both batches were super good, but the batch that chilled for longer was definitely more flavorful. I know most people don’t have the time (or patience), but trust me. One of the best baking tips I can give you is to let cookie dough chill and rest before you bake it.

    Bakery Style Chocolate Chip Cookies (Vegan)

    Chilling the dough creates the perfect cookie texture. The cookies stay tall and puffy and don’t sink as soon as they come out of the oven. They get the crispy edges while staying gooey in the middle. And letting the dough chill means that it gets even more flavorful, which means that the cookies will have this rich, buttery, caramel-y flavor, which is pretty much the best thing ever.

    Bakery Style Chocolate Chip Cookies (Vegan)

    Here’s What I Used:

    Bakery-Style Chocolate Chip Cookies (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 12
    Ingredients
    • ½ cup vegan butter
    • ¼ cup granulated sugar
    • ½ cup + 2 Tbsp. brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 tsp. vanilla extract
    • 1½ cups all-purpose flour
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 1 cup vegan chocolate chips
    Instructions
    1. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    2. Cream together butter and sugars until light and fluffy, about 5 minutes.
    3. Add flax and vanilla and continue creaming for 2 minutes.
    4. Sift together the dry ingredients (flour, baking soda, salt) and add to the mixing bowl. Mix until just combined, then add the chocolate chips.
    5. Chill the dough for at least one hour. Once the hour is almost up, preheat oven to 350ºF.
    6. Scoop the cookies onto a parchment-lined baking sheet, then chill the baking sheet for 10 minutes before putting in the oven. The cookies should be chilled before baking so that they stay tall and don't spread too much.
    7. Bake the cookies 15-17 minutes until golden brown.
    Notes
    You can chill the dough for up to 72 hours before baking. The longer you let the dough chill, the more flavorful the cookies will be!

    Recipe adapted from Handle the Heat – “Bakery Style Chocolate Chip Cookies

    Bakery Style Chocolate Chip Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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