Keep in mind, my way is not the only way, and maybe not even the best way, but it’s what I like and what works for me.
I haven’t been to a fancy pastry school or had any sort of formal training, just a lot of trial, error, and experience. It takes a little practice, but with the right recipe and a few tips it’s very easy to bake perfect sugar cookies very time.įirst of all, I would like to say, I am not an expert. For the original, standard American measurements, click here.Ī good cookie base is an essential component of perfectly decorated sugar cookies. Couldn’t even taste the beet flavor and the color was gorgeous.*This is my basic sugar cookie recipe converted to grams. For the frosting, I had beet powder on hand and it too turned out great! Very tasty and a little beet powder goes a long way. I only noticed it because I’ve been using that puree a lot lately and have noticed that taste with other baked goods. I used the brand farmers market organic pumpkin puree and I think it gave them a very slightly strange after taste so I may try non-organic pumpkin. I think I’ll up the almond extract next round. I also added 1/4 tsp of almond extract, as well as vanilla and they, were so tasty. I baked them for just barely 8 minutes because I love sugar cookies on the softer side. I also briefly froze the dough between waiting for the next round of cookies to finish. They are delicious! I followed the recipe pretty strictly (especially the part where you briefly freeze them before baking since I made cut-out cookies) and they came out perfect. So glad I found these! I plan to make them to accompany Christmas gifts and wanted to test them out beforehand. It’s so funny because my husband JUST NOW saw the pumpkin puree while I’m setting up for baking and wrinkled his nose, “what’s THAT?!” haha but he NEVER knew there was pumpkin in them before, and he’s eaten many. I’m just about to make 2 more batches for Christmas and my only adjustment will be to make twice as much frosting! :)Įveryone who eats these cookies loves them, me especially. The cookies were so cute and I piped the buttercream frosting on with beautiful results. I followed the suggestion to cool the shapes on the baking sheet (by just sticking them outside in this cold weather!) and it worked PERFECTLY. I most recently decided to try to put in the extra work to make holiday shaped cut-out cookies. I have made these cookies in hand-rolled circles dipped in sugar as suggested…perfect and delicious. I have made so many batches of these, following the recipe exactly…except I do not bother with sifting! XD I use the president’s choice plant based unsalted butter, it comes in a big block like traditional butter, and I have had great results. You are SO right, they turned out perfect and I was in love the first time. *Nutrition information is a rough estimate. If you DO try this GF, let me know in the comments, including what blend you used! *I haven’t tried this recipe gluten-free, but I do have a GF sugar cookie recipe. Just try and keep it on the thicker side for icing. *For alternative frosting options, try my macadamia-coconut frosting, or cashew frosting! Adjust with whatever spices/flavors you prefer.
*Loosely adapted from my Vegan Funfetti Cupcakes and Vegan Pumpkin Sugar Cookies.
If you try it out, let me know! I think it would create fun color/flavor variations. *I have a hunch you could also use other purees, such as butternut squash, beet and banana. *To speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker. Both work, but I found Earth Balance gives them a slightly better texture. *I tested Miyokos vegan butter and Earth Balance soy-free buttery sticks. *Vegan butter sticks are best for baking, as the tubs often contain water to make them spreadable, which can affect the final product.
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