Browsing Category:

Cookies

  • 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 Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Cookies
    Servings: 18
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 14 Tbsp. vegan butter
    • 3/4 cup brown sugar
    • 2/3 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 2 tsp. vanilla extract
    • 1 1/2 cups all-purpose flour
    • 2 1/4 cups old-fashioned oats
    • 1 1/4 tsp. ground cinnamon
    • 1 1/4 tsp. salt
    • 1 tsp. baking soda
    • 1/2 cup sweetened shredded coconut
    • 1 cup powdered sugar for rolling

    Instructions

    • Preheat the oven to 375ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the flax and vanilla and mix until fully incorporated.
    • 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.
    • Scoop the dough, then roll in the powdered sugar until fully covered and place on a parchment-lined baking sheet.
    • 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.

    0
  • 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 Time1 hr 20 mins
    Cook Time10 mins
    Total Time1 hr 30 mins
    Course: Cookies
    Servings: 24
    Author: Brit Wolfe

    Ingredients

    Earl Gray Shortbread Cookie

    • 1/2 cup vegan butter
    • heaping 1/4 cup powdered sugar
    • big pinch of salt
    • 1 Earl Gray tea bag
    • 1/4 tsp. Rodelle Pue Vanilla Extract
    • 1 1/4 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

    • Cream together the butter and sugar until light and fluffy.
    • Add the salt, then open the tea bag and pour the loose tea into the dough. Add vanilla. Mix well.
    • Add the flour and mix for about 2 minutes, or until the dough fully comes together.
    • Wrap the dough in plastic and chill 1 hour.
    • On a floured surface, roll the dough to 1/2" thick. Using a small cookie cutter, cut out cookies and transfer onto a parchment-lined baking sheet.
    • Preheat oven to 350ºF. While the oven is preheating, chill the cookies and baking sheet for 10 minutes.
    • Bake 10-13 minutes until the cookies are set and slightly browned along the bottom.
    • 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 1 1/2" 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.

    0
  • 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 Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup vegan butter
    • 1/4 cup granulated sugar
    • 1/2 cup + 2 Tbsp. brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1 cup vegan chocolate chips

    Instructions

    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • Cream together butter and sugars until light and fluffy, about 5 minutes.
    • Add flax and vanilla and continue creaming for 2 minutes.
    • Sift together the dry ingredients (flour, baking soda, salt) and add to the mixing bowl. Mix until just combined, then add the chocolate chips.
    • Chill the dough for at least one hour. Once the hour is almost up, preheat oven to 350ºF.
    • 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.
    • 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.

    0
  • Cookies FOOD

    Marbled Sugar Cookies (Vegan)

    Marbled Sugar 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 going to let you in on a little secret… I don’t like Valentine’s Day.
    Like, I get it. Cutesy cards, hearts everywhere, pink and red everything. A day set aside to let your partner know how much you care about them. I understand it, but I’m not into it. Yes I’m one of those people. And it’s not like I’m bitterly single or something, I met my soulmate five years ago (and he hates Valentine’s Day too). It’s just too much.

    Marbled Sugar Cookies (Vegan)

    The only thing I really like about Valentine’s Day is that there’s always glitter and confetti everywhere. Like even if we don’t go to a party, somehow just being out in the world on February 14th gets me covered in glitter (which is how I want to live my life always). Oh, and I really like the super cute Target stuff. I also like making Mike cards that say things like, “you better not remarry” or “I like the cat more than you”, stuff like that.

    Marbled Sugar Cookies (Vegan)

    If this is the first post you’re reading on my blog, then hi hello, I’m so sorry that this is the first post you read. But if you’ve been reading my blog for a while then you know me and therefore I won’t apologize for my dark sense of humor. ONTO THE COOKIES!

    Marbled Sugar Cookies (Vegan)

    So these cookies are incredible. They’re like the perfect sugar cookie: chewy in the middle, slightly crispy on the edges, and perfectly sweet without being too sweet or too heavy. Plus I dipped some in melted chocolate, so if you didn’t think they were perfect before, you probably do now. Plus they look really fancy, so they’ll definitely impress whoever you’re spending Valentine’s Day with!

    Marbled Sugar Cookies (Vegan)

    Marbled Sugar Cookies (Vegan)

    These cookies are so fun to make. First, you make the two doughs and let them chill in the fridge for 30 minutes. Then break the dough into chunks and reassemble it alternating colors (you can see in the photo above how the dough looked), and roll it out to about 1/2″ thick. Cut out the hearts, freeze them for 10 minutes, and then bake!

    I love how they progressively get more marbled as you work with the dough. I explain in the recipe below, but when you’re ready to cut more cookies, just pat the dough back together and roll it out. Be careful not to overwork the dough or it’ll all turn into one colored dough, and that’s no fun. I love how the later ones look super marbled, and the first ones almost look like cows, which is fitting because I love cows more than life itself.

    Here’s What I Used:

    Marbled Sugar Cookies (Vegan)

    Prep Time45 mins
    Cook Time15 mins
    Total Time1 hr
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Vanilla Bean Sugar Cookie

    • 1/2 cup vegan butter
    • 1/2 cup granulated sugar
    • 1/2 Tbsp. cornstarch + 1 Tbsp. water
    • 1/2 of a vanilla bean or about 1/2 tsp. vanilla bean paste
    • 1 tsp. baking powder
    • 1 1/2 cups all-purpose flour

    Chocolate Sugar Cookie

    • 1/4 cup vegan butter
    • 1/4 cup brown sugar
    • 1 1/2 Tbsp. orange juice
    • 1/2 tsp. baking powder
    • pinch of salt
    • 1/2 cup + 3 Tbsp. all-purpose flour
    • 2 Tbsp. cocoa powder

    Instructions

    For the vanilla bean cookie dough:

    • Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
    • Scrape out the insides from half of a vanilla bean and add to the butter mixture, mix well.
    • Combine cornstarch and water, mix well, then add to the butter mixture.
    • Sift together the dry ingredients (flour and baking powder) and add to the bowl. Mix until the dough comes together in big chunks, but is still a little crumbly.
    • Wrap in plastic and chill in the fridge for 30 minutes.

    For the chocolate cookie dough:

    • Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
    • Add the orange juice.
    • Sift together the dry ingredients (flour, cocoa powder, baking powder, and salt) and add to the bowl. Mix until the dough comes together (the chocolate dough will be creamier and softer than the vanilla dough). Wrap in plastic and chill in the fridge for 30 minutes.

    To marble the cookie dough:

    • Preheat the oven to 350ºF.
    • Unwrap both cookie doughs and place on a lightly floured surface.
    • Break the cookie dough into chunks, then reassemble the doughs together. The easiest way to do this is to alternate chunks of dough in a circular shape, chocolate, vanilla, chocolate, vanilla, etc.
    • Using a lightly floured rolling pin, roll the dough out to about 1/2" thick, then use a heart-shaped cutter to cut out the cookies. Arrange on a parchment-lined baking sheet with a few inches between each cookie. The dough doesn't spread, but it needs space around it to bake properly. I put 6 on each baking sheet.
    • While the oven is preheating, place the baking sheet in the freezer for 10 minutes.
    • To use the rest of the dough, just (GENTLY!) pat it together back into a ball and roll it back out. The first few cutout cookies will be more two-toned, and after they get rolled out a second time they look more marbled. Just be sure not to work the dough too much, or it'll all become one light brown dough.
    • Bake 13-15 minutes until the cookies are set and slightly golden brown along the bottom.

    Notes

    I rolled my cookies to 1/2" thick and used a 3" heart cutter. You will get more cookies if you use a smaller cutter, and you will need to adjust the bake time if you roll them thinner or thicker.

    Marbled Sugar Cookies (Vegan)

    And here’s a photo of one cookie that looks like my cat.

    Marbled Sugar Cookies

    © 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.

    0
  • Cookies FOOD

    Peanut Butter Cookies with Pretzel Ganache (Vegan)

    Peanut Butter Cookies with Pretzel Ganache – Rich, soft peanut butter cookies filled with a sweet and salty, truffle-like center made of ganache and crushed pretzels

    Peanut Butter Cookies with Pretzel Ganache (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 have a mile-long list of recipes I want to try. Most of them are scribbles in my “Food Blog Notebook”, a lot of them are followed by question marks and sometimes a snide comment to my future self. And that doesn’t even include my Pinterest list of recipes I want to make. But sometimes, even in the midst of baking, an idea will come to me and I drop everything I’m doing because it’s something I need to make.

    These cookies are one of those ideas. I was in the middle of pulling out the ingredients to make Christmas brownies (recipe coming soon), and I was like, “man, I haven’t had peanut butter cookies in a long time, I love peanut butter cookies”. And then I thought about these peanut butter pretzel cookies I used to make, and all of a sudden pretzel ganache appeared in my mind.

    Peanut Butter Cookies with Pretzel Ganache (Vegan)

     

    These cookies are the quintessential peanut butter cookie: puffy and soft with crispy edges. But they’re a little extra puffy because they’re filled with a disk of ganache. It’s like you’re biting into a chocolate truffle, but instead of the crunchy outer coating of tempered chocolate, it’s a peanut butter cookie.

    The best part about these cookies is the ganache. It stays solid while baking and doesn’t ooze out the sides, but as soon as you bite into it, it completely melts in your mouth. The ganache is so rich and creamy and delicious, but it’s also packed with pretzel crumbs to give it a nice crunch and a hint of saltiness.

    Peanut Butter Cookies with Pretzel Ganache (Vegan)

    I love these cookies so much and I hope you all make them over the holidays! It’s a nice break from the peppermint and gingerbread everything else.

     

    Here’s What I Used:

    Peanut Butter Cookies with Pretzel Ganache (Vegan)

    Prep Time30 mins
    Cook Time25 mins
    Total Time55 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cookies

    • 1/2 cup vegan butter softened
    • 1 cup creamy peanut butter
    • 1/2 cup granulated sugar plus more for rolling
    • 1/2 cup brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 Tbsp. vanilla extract
    • big pinch of salt
    • 1 heaping tsp. baking soda
    • 1 1/2 cups all-purpose flour

    Pretzel Ganache

    • 1/2 cup dark chocolate chopped
    • 1/4 cup nondairy milk
    • 1/4 cup pretzels chopped finely

    Instructions

    For the ganache:

    • Heat the nondairy milk until almost bubbling, but not quite. Pour the hot milk over the chopped chocolate, let sit 2 minutes, then stir until smooth and slightly thickened. Chop the 1/4 cup pretzels finely until it's mostly dust with some small chunks remaining, then fold into the ganache. Chill for 30 minutes.

    For the cookies:

    • Preheat the oven to 350ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • Cream together the butter and peanut butter until smooth. Add the sugars and beat until light and creamy, about 5 minutes.
    • Add the flax and vanilla and mix well.
    • Sift together the dry ingredients, then add to the mixing bowl and mix until just combined.
    • While the dough finishes in the mixer, scoop the ganache into 12 balls, about 2 tsp. each. Roll between your palms until the ganache is smooth, then flatten slightly.
    • Divide the dough into 12 equal pieces (these are big cookies!). Break each dough ball in half, add one of the ganache disks in between, then pinch the edges of the dough to make sure the ganache is completely enveloped in the dough. Roll between your palms until smooth, then roll in granulated sugar.
    • Bake 25 minutes until the cookies are set and golden brown on the edges.
    • To decorate: drizzle cookies with a little melted chocolate and sprinkle with more crushed pretzels.

    © 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.

    0