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Cookies

  • Cookies FOOD

    Marbled Sugar Cookies (Vegan)

    Marbled Sugar Cookies – Vanilla bean sugar cookie dough and chocolate sugar cookie dough marbled together and cut into hearts. Delicious, and perfect for Valentine’s Day!

    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 time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 12
    Ingredients
    Vanilla Bean Sugar Cookie
    • ½ cup vegan butter
    • ½ cup granulated sugar
    • ½ Tbsp. cornstarch + 1 Tbsp. water
    • ½ of a vanilla bean or about ½ tsp. vanilla bean paste
    • 1 tsp. baking powder
    • 1½ cups all-purpose flour
    Chocolate Sugar Cookie
    • ¼ cup vegan butter
    • ¼ cup brown sugar
    • 1½ Tbsp. orange juice
    • ½ tsp. baking powder
    • pinch of salt
    • ½ cup + 3 Tbsp. all-purpose flour
    • 2 Tbsp. cocoa powder
    Instructions
    For the vanilla bean cookie dough:
    1. Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
    2. Scrape out the insides from half of a vanilla bean and add to the butter mixture, mix well.
    3. Combine cornstarch and water, mix well, then add to the butter mixture.
    4. 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.
    5. Wrap in plastic and chill in the fridge for 30 minutes.
    For the chocolate cookie dough:
    1. Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
    2. Add the orange juice.
    3. 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:
    1. Preheat the oven to 350ºF.
    2. Unwrap both cookie doughs and place on a lightly floured surface.
    3. 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.
    4. Using a lightly floured rolling pin, roll the dough out to about ½" 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.
    5. While the oven is preheating, place the baking sheet in the freezer for 10 minutes.
    6. 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.
    7. Bake 13-15 minutes until the cookies are set and slightly golden brown along the bottom.
    Notes
    I rolled my cookies to ½" 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 (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

    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 time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 12
    Ingredients
    Peanut Butter Cookies
    • ½ cup vegan butter, softened
    • 1 cup creamy peanut butter
    • ½ cup granulated sugar (plus more for rolling)
    • ½ cup brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 Tbsp. vanilla extract
    • big pinch of salt
    • 1 heaping tsp. baking soda
    • 1½ cups all-purpose flour
    Pretzel Ganache
    • ½ cup dark chocolate, chopped
    • ¼ cup nondairy milk
    • ¼ cup pretzels, chopped finely
    Instructions
    For the ganache:
    1. 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 ¼ 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:
    1. Preheat the oven to 350ºF.
    2. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    3. Cream together the butter and peanut butter until smooth. Add the sugars and beat until light and creamy, about 5 minutes.
    4. Add the flax and vanilla and mix well.
    5. Sift together the dry ingredients, then add to the mixing bowl and mix until just combined.
    6. 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.
    7. 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.
    8. Bake 25 minutes until the cookies are set and golden brown on the edges.
    9. 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.

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  • Cookies FOOD

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    Double Chocolate Peanut Butter Cup Cookies – Delicious, chewy dark chocolate cookies stuffed with mini peanut butter cups and homemade peanut butter chips!
    This post is sponsored by Justin’s.

    Double Chocolate Peanut Butter Cup 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 say this a lot, but this time I really mean it… these are the best cookies I’ve ever had.
    Seriously. These are my new favorite cookies.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    They look so unassuming. They just look like plain ol’ chocolate cookies, maybe with a swirl of peanut butter on top. But they are SO MUCH MORE. These cookies are filled with melted chocolate, homemade salty-sweet peanut butter chips, and TONS of chopped-up mini peanut butter cups. Yeah. Let that sink in.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    You start with a chocolate cookie base. Then fold in some dark chocolate chips and homemade peanut butter chips (because the ones from the store are not vegan and are filled with some really gross stuff). Then when you scoop the dough, you pull each dough ball apart and stuff mini peanut butter cups in the middle. Stuff a lot, trust me. A big handful per cookie. It won’t look like it’ll all fit, but it will.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    When you pull the cookies apart, there’s a big chunk of chocolate-peanut butter goodness in the middle. It firms up a little once the cookies cool, like a big chunk of creamy peanut butter ganache. Mmmm.I used the dark chocolate peanut butter cups from Justin’s because they’re perfectly bitter. Milk chocolate won’t work in this recipe, it’ll be too overly sweet. You need some dark chocolate to stand up to the sweet chocolate cookie dough.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    For the peanut butter chips, I used Justin’s Classic Peanut Butter, which is a little thicker than normal peanut butter and holds up in these cookies really well (plus it’s made with all-natural ingredients, so it adds a super natural, delicious, pure peanut butter taste). I wouldn’t recommend using a thin peanut butter (like Jif or Skippy), because the chips will just melt away in the oven, and that’s no good. You want big chunks of peanut butter to bite into.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    Here’s What I Used:

    Double Chocolate Peanut Butter Cup Cookies (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 15
    Ingredients
    Dark Chocolate Cookies
    • 1 cup vegan butter, cold
    • ¾ cup brown sugar
    • ½ cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 2 tsp. vanilla extract
    • 2¾ cups all-purpose flour
    • ½ cup cocoa powder
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • ½ cup dark chocolate chips
    • peanut butter chips (recipe follows)
    • 1½ cup Justin's Mini Dark Chocolate Peanut Butter Cups, chopped
    Peanut Butter Chips
    • 3 Tbsp. Justin's Classic Peanut Butter
    • 2 Tbsp. powdered sugar
    • ½ tsp. vanilla extract
    • 1 Tbsp. nondairy milk
    Instructions
    For the peanut butter chips:
    1. Mix all ingredients together. Add to a small piping bag and pipe little mounds onto a sheet of wax paper. Place in freezer until firm, about 30 minutes.
    For the cookies:
    1. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
    3. Add the flax and vanilla and mix well.
    4. Sift together the dry ingredients and add to the mixing bowl. Mix gently until just combined.
    5. Fold in the chocolate chips and peanut butter chips.
    6. Divide the dough into 15 cookie dough balls. Divide each ball in half, then firmly press a handful of chopped mini peanut butter cups into one of the halves. Top with the other half of dough and pinch the sides to make sure the cookie dough is completely covering the mini peanut butter cups.
    7. Chill 1 hour.
    8. Preheat oven to 375ºF.
    9. Bake the cookies 18-20 minutes until set on the edges but still soft in the middle. Be careful not to overbake! These cookies are best when slightly underdone, like a brownie.
    Notes
    Cookies will keep in a container at room temperature for up to one week. You can also make the dough, shape into balls, and then freeze until ready to use.

    Recipe adapted from How Sweet Eats – Double Dark Chocolate Peanut Butter Cup Cookies

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

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

    Double Chocolate Peanut Butter Cup 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

    Pan-Banging Chocolate Chip Cookies (Vegan)

    Pan-Banging Chocolate Chip Cookies – My vegan version of the super popular cookies from Sarah Kieffer! Chewy chocolate chip cookies with crispy ridges, yummm.

    Pan-Banging 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 have to confess something that I’m super self-conscious about.
    I always get nervous creating vegan versions of recipes (especially “famous dishes”) because I don’t ever want someone to think I’m trying to steal their recipe or bite off their success or anything like that. Sometimes things just look really good and I can’t have them, so I try to make them the best I can. I mean it as a compliment, so I hope people see it that way.
    In my mind, making a vegan version of a dish is a huge compliment to food blogs or pastry chefs, it’s my way of saying “what you made looks so good that I want to do the math and figure out the science behind it to make an altered version that I can eat”.

    Pan-Banging Chocolate Chip Cookies (Vegan)

     

    Like these cookies, they’ve been everywhere lately. All over Instagram and Pinterest, in the New York Times, they’re everywhere. And I want to eat them so badly but I can’t. So I made a vegan version because I can’t not have these cookies. They look way too good and too unique to pass up.

    Pan-Banging Chocolate Chip Cookies (Vegan)

    Sarah Kieffer commented some hearts on the photo I posted of these, so I hope that means she’s cool with it? I don’t know, but what I DO know is that I LOVED these. I ate one straight out of the oven, and when Mike got home he ate two. They’re so good. The perfect amount of chewy, and crispy all around the edges. Mine didn’t get quite as many ridges as hers, but they still had the same texture and that’s all that matters. Ugh, these are amazing.
    Thank you for the recipe, Sarah! I love these cookies.

    Pan-Banging Chocolate Chip Cookies (Vegan)

     

    Here’s What I Used:

    Pan-Banging Chocolate Chip Cookies (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 12
    Ingredients
    • 1 cup vegan butter, room temperature
    • 1½ cups granulated sugar
    • ¼ cup brown sugar
    • 1 Tbsp. flaxseed meal + 2 Tbsp. water
    • 1½ tsp. vanilla extract
    • 2 Tbsp. water
    • 2 cups all-purpose flour
    • ½ tsp. baking soda
    • scant ¼ tsp. baking powder
    • ¾ tsp. salt
    • 1 cup dark chocolate, chopped
    Instructions
    1. Preheat the oven to 350ºF.
    2. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
    4. Add the flax, vanilla extract, and water.
    5. Sift together the dry ingredients and add to the mixer gradually.
    6. Fold in the chocolate.
    7. Using a ⅓ cup measurement, scoop the dough into large balls. Place 4-6 on a foil-lined pan (dull side up) and chill in the freezer for 15 minutes. Place them several inches apart from each other, these cookies spread!
    8. Bake the chilled cookies for 10 minutes until slightly puffy in the center.
    9. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack so the middle deflates.
    10. Bake for 2 minutes, then repeat the process of lifting and dropping the pan. Repeat this process a few times (bake 2 minutes, drop the pan) for 18 minutes total until the cookies have spread and the edges are golden brown.
    Notes
    The cookies are meant to be large. If you try to make them smaller, they won't get the ridges on the edges.
    Make sure to freeze the cookies for 15 minutes before baking, otherwise they will spread too much and won't get the ridges.

    Recipe adapted from Sarah Kieffer – Pan-Banging Cookies

    Pan-Banging 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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  • Cookies FOOD

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    Lebkuchenherzen – My vegan version! German gingerbread heart cookies decorated with vanilla buttercream. Perfect for Oktoberfest!

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)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!

    Oktoberfest ended today! Sad face.

    I was lucky enough to be able to be in Germany during Oktoberfest a few years ago. And even though I didn’t go to the actual Oktoberfest celebration (thanks a lot, anxiety), just walking through Germany was incredible. The architecture, the people, THE FOOD. MAN OH MAN.

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)   Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts) Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)
    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    I thought I might have a little trouble being vegan in the sausage and beer capital of the world, but I tried my best to explain to the waiters & waitresses that I don’t eat meat or dairy, and guess what, not one of them looked at me sideways. One of them even went, “ohhh, vegan! I’ll get you the potato dumpling!”
    I honestly can’t even order a salad “hold the chicken” in Southern California without getting a sideways look.

    I could go on and on and on about the food. I know I sound like a tourist, but they literally serve BASKETS OF PRETZELS like a frickin’ pre-meal bread basket. It’s the most incredible thing. Plus there’s like 5 types of mustard minimum and I like that.


    But anyways, there are these gingerbread cookies (lebkuchenherzen translates to ‘gingerbread-hearts’) all throughout Germany that are super popular around holidays, especially during Oktoberfest. They range from small cookies to larger than your head, and they’re meant to be given to a friend or loved one (they’re usually decorated with cute phrases like “I love you” or “My one and only”). I didn’t get to eat one because there’s eggs in them, but I wanted to make some of my own!

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    I made a standard gingerbread recipe (shoutout to Pickles & Honey for the recipe- I haven’t been able to find a vegan gingerbread that I really liked… until this one, thank you!), rolled it out to about 1/4 inch thick, cut out heart shapes (the heart cutter I used is about 5 inches), chilled it, baked it, cooled it, and then decorated! I am not a huge fan of royal icing, it’s fun to use but not super fun to eat, so I used my standard recipe for vanilla frosting that I use to decorate (it’s a little stiffer and hardens well, I promise that’s a good thing). I divided the frosting into three bowls and dyed them yellow, pink, and a peachy color. Obviously you can choose whatever colors you want but I was feelin’ girly.

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    My lettering skills are suuuuper rusty, so I’m sorry about that. But hey, they’re really fun to make so that’s all that matters! I just used a very small round tip, wrote the phrases in the middle of the cookie, then used a different piping bag with a slightly larger star tip to decorate the edges. The frosting is delicious, obviously, but the cookies are perfect gingerbread cookies. Soft, crispy on the edges, and full of holiday spices.
    I hope you guys all get to make these!

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    Honestly though, I would move to Germany in a heartbeat. Any tattoo shops out there hiring? I’ve got a good artist for you.
    PS I snuck an Overwatch joke in there, I’m so sorry.

    Here’s What I Used:

    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 16
    Ingredients
    Gingerbread Cookies
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • ½ cup vegan butter
    • ½ cup granulated sugar
    • ½ cup unsulphured molasses
    • 1 Tbsp. apple cider vinegar
    • 1 tsp. vanilla extract
    • 2⅓ cups all-purpose flour
    • 1½ tsp. baking soda
    • 1¼ tsp. ground cinnamon
    • 1¼ tsp. ground ginger
    • ¼ tsp. ground nutmeg
    • ¼ tsp. salt
    Vanilla Frosting
    • 3¾ cups powdered sugar
    • 3 Tbsp. vegan butter
    • 2 tsp. vanilla extract
    • 2 Tbsp. nondairy milk
    • vegan food coloring
    Instructions
    1. Mix flax & water and let sit 5-7 minutes until thickened.
    2. In large mixing bowl, cream together the butter & sugar until fluffy. Add the vanilla, vinegar molasses, and flax and mix well.
    3. Sift together the dry ingredients (flour, baking soda, salt, and spices) and add to the wet ingredients. Mix until just combined.
    4. Wrap dough in plastic wrap and chill for 2 hours in the fridge.
    5. Once fully chilled, turn out onto a floured surface and roll the dough to about ¼ inch thick.
    6. Using a large heart cutter, cut out shapes and place onto a parchment-lined baking sheet.
    7. Preheat oven to 350℉.
    8. While oven is preheating, store the baking sheet in the fridge to chill, about 10 minutes. I also wrapped up the remaining dough and stored it in the fridge until I cut out the next batch.
    9. Bake the cookies for about 10 minutes (mine were very large, so they took 12-13 minutes).
    For the frosting:
    1. Add powdered sugar, butter, vanilla, and nondairy milk to the bowl of a stand mixer. Let mix on medium-low for about 3 minutes until the frosting comes together and is smooth.
    2. Once the cookies are cooled, decorate as desired!
    Notes
    These cookies are usually tied with a string. To do that, just roll out your cookie dough, use a small cutter or piping tip to poke two holes in the top of the cookie, bake them like normal, and then thread and tie a string through the holes once they're decorated. Easy peasy.

    Cookie recipe adapted from Pickles & Honey – Vegan Gingerbread 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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