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Cookies

  • Cookies FOOD

    Christmas Butter Cookies

    Christmas Butter 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!

    Two very exciting things. One, here is a late-night recipe post for the most delicious (and easy) Christmas cookies. Make them now and thank me later. And the second thing, after many requests, I finally started a YouTube channel! Go subscribe! It’s all very exciting! Yes!

    I’ve actually had a YouTube channel for a while now, but it’s all video game playthroughs and old Twitch streams, which you can totally go watch if you want to but I imagine many of you are like “sorry dawg, it’s a no from me”. Soooo I decided to start a secondary channel for Panthers & Peonies. Plus I adore making videos, so I just get to do more of what I love, which is a plus.

    So these cookies… I’m obsessed. I make them every Christmas and include them in every cookie platter I make, regardless of what time of year it is. Yes, they’re that delicious. They look simple, and honestly they are, but to me that’s part of why they’re so good. Nothing but buttery, crumbly, deliciousness.

    Here’s What I Used:

    Christmas Butter Cookies (Vegan)

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Cookies, Dessert
    Servings: 24 cookies
    Author: Brit Wolfe

    Ingredients

    • 200 grams vegan butter
    • 150 grams powdered sugar
    • 1 Tbsp. cornstarch
    • 320 grams all-purpose flour
    • 1 Tbsp. vanilla extract

    Instructions

    • Preheat the oven to 350ºF.
    • Mix the cornstarch with 2 Tbsp. water, and stir together until completely smooth. Set aside.
    • In the bowl of a stand mixer, cream together the butter and powdered sugar until light and fluffy, about 5 minutes.
    • Add the vanilla extract and salt to the butter mixture, then cream together on medium for 2 minutes until fully incorporated.
    • Sift the flour into the bowl, then turn the mixer on low and let run until just barely combined. Pour in the cornstarch mixture, scrape down the sides of the bowl, and let mix for an additional minute.
    • Scoop the cookie dough into a piping bag fitted with a star tip (this creates the traditional wreath shape, but you can pipe them into whatever shape you want). Pipe small circles onto a parchment-lined baking sheet, then let chill in the fridge for 10 minutes.
    • Bake the cookies for 10-13 minutes until they are set and lightly golden brown on the edges.
    • Once completely cool, drizzle with chocolate. You can also leave them plain (they’re just as delicious)!

    One more thing: I have a ton of ideas for things to film, but I want to hear from you guys as well. What are you interested in watching? Baking videos? Fashion and OOTDs? Funny videos and challenges? Lemme know! ♡

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  • 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).

    How to Make Gingerdead Men Cookies:

    First, I made regular royal icing and dyed half of it black. Here’s a little trick: to make dark royal icing, add a little cocoa powder along with the food dye. It’ll help darken the icing (so you don’t need as much dye) and also give it a good flavor!

    I first 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 Time1 hr
    Cook Time15 mins
    Total Time1 hr 15 mins
    Course: Cookies
    Servings: 18
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Pumpkin Sugar Cookies

    • 1/2 cup vegan butter
    • 1/2 cup brown sugar
    • 1/2 cup granulated sugar
    • 1 flax egg 1 Tbsp. ground flaxseed + 3 Tbsp. water
    • 1 Tbsp. molasses
    • 3 cups all-purpose flour
    • pinch of salt
    • 1 1/2 tsp. baking powder
    • 2 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/2 cup pureed pumpkin

    Vegan Royal Icing

    • 4 1/2 Tbsp. aquafaba the liquid from a can of chickpeas
    • 2 cups powdered sugar

    Instructions

    To make the cookies:

    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Add the butter and sugars to the bowl of a stand mixer and beat on medium until light and fluffy, about 5 minutes.
    • Add the molasses and flax egg to the butter mixture and continue mixing on medium until fully combined.
    • Sift together the dry ingredients (flour, salt, baking powder, cinnamon, and ginger) and add half to the mixer. Mix until just barely combined.
    • Add the pumpkin and mix until incorporated, then add the remaining flour and mix on low until the mixture is almost fully mixed.
    • 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.
    • Once the dough has chilled, preheat the oven to 350ºF.
    • On a lightly floured surface, roll out the dough and cut to desired shapes. I rolled the dough pretty thick (about 1/2" thick) because I wanted thick, chewy cookies, but you can roll the dough thinner for crunchier cookies!
    • Once your shapes are cut, transfer to a parchment-lined baking sheet and freeze 10-15 minutes until the cookies are cold.
    • Bake 13-15 minutes until cookies are set and golden brown on the edges.

    To decorate:

    • 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.
    • To thin out the royal icing, add a few drops of water (seriously, only a few drops will make a huge difference).
    • 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)

     

    © 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.

    Gingerdead Men (Halloween Sugar Cookies)
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  • Cookies FOOD

    Marbled Chocolate Protein Cookies (Vegan)

    Marbled Chocolate Protein Cookies (Vegan)
    These cookies are the quintessential Panthers & Peonies recipe: healthier than a regular recipe, but still rich, chocolatey, and delicious.  Ultimately a mix between good-for-you foods and indulgent foods, which is what I live for.

    Marbled Chocolate Protein Cookies (Vegan)

    These cookies are for all of my protein-deficient friends out there (vegan joke), because wouldn’t you rather be consuming your protein in cookie form? I know I would. Eating one of these chocolate protein cookies with a scoop of Trader Joe’s Soy Ice Cream is quite honestly the perfect dessert.

    Marbled Chocolate Protein Cookies (Vegan)

    I am a huge fan of sneaking healthy things and superfoods into dessert. It just makes you feel a little better, you know? These chocolate protein cookies are no exception.

    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. 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)

     

    Marbled Chocolate Protein Cookies (Vegan)

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1/4 cup vegan butter
    • scant 1/2 cup granulated sugar
    • 1 Tbsp. brown sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 2 cups all-purpose flour
    • 1 1/4 tsp. baking soda
    • 1 tsp. cornstarch
    • 1/2 tsp. salt
    • scant 1/2 cup chocolate protein powder I used Vega
    • 1/4 cup applesauce plus an extra 1-2 Tbsp. if needed
    • 1 cup vegan chocolate chips
    • 1/2 cup chocolate hazelnut spread I used Justin's
    • cinnamon for sprinkling

    Instructions

    • 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 5 minutes.
    • Add the flax and vanilla and mix well. The dough may look broken or clumpy at this point, but that's ok!
    • 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.
    • Add the 1/4 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.
    • Fold in the chocolate chips.
    • 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.
    • 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.
    • 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!
    • 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.

    Marbled Chocolate Protein Cookies (Vegan)
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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)

    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 (!!!). Christina Tosi has been my pastry hero since before I went to culinary school, so I’m really excited about it. And it didn’t disappoint! It was really awesome and beautifully filmed and super inspiring to someone who plans on opening a bakery soon (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 oatmeal crackle cookies because I’m really happy about everything in life right now, and also because I’m addicted to them. True story.

    Oatmeal Crackle Cookies

    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Cookies
    Servings: 18
    Author: Brit Wolfe

    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

    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.

    Oatmeal Crackle Cookies (Vegan)
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