Airbrushing is optional! Once I hit success, I couldn't resist making these cookies my annual Pride Month dessert.
And proud is certainly how I feel when I think about them. Alas, many failed batches ensued:
As long as my trials are enjoyable on some level, I try to eat, reimagine, or gift them; with these, however, I turned to the trash can more than once telling myself, "It's not wasting if I learned something..."
right?
Believing what I tell myself is...not the focus of this blog. And in any case, it's hard to justify experimentation given the price of groceries! So when I hit success, I celebrated with some color.
This is project baking. You have been warned.
❤️
You will likely have leftover icing. However...Do not halve the icing measurements!
Working with less than the written amounts makes the perfect consistency elusive. Store leftover icing in separate airtight containers at room temperature for 5-7 days while you gather yourself to make more cookies.
Of course, you may double the cake cookie measurements, but take your attention span for icing into account. (As written, this recipe yields 24-30 small or 12-15 large cookies.)
Plan 2-3 days before desired serving time. (Icing should set overnight.)
Bring plant-based butter to room temperature. Then, preheat oven to 350°F/180°C and line baking sheets with silicone or parchment.
Combine soy or almond milk and vinegar. In a separate vessel, whisk together Bob's Red Mill Egg Replacer and 2 Tbsp (30 mL/g) water. Set both mixtures aside.
Sift and whisk together flour, baking powder, baking soda, and salt (if necessary). Set aside.
With an electric mixer at high speed, cream "butter" and sugar. Then, beat-in "buttermilk" and "egg" mixtures (from Step 2) as well as both extracts.
At low speed, incorporate dry ingredients until a uniform texture is reached.
If using a cookie scoop, evenly stagger 8 mounds on a prepared baking sheet; ice cream scoop, 4.
Bake small cookies 10 minutes; large, 15-18. Cool for length of baking time, then transfer flat-side-up to a wire rack. Continue until all dough/batter is gone.
Sift powdered sugar.
Add corn syrup, (clear) vanilla extract, and 1 Tbsp non-dairy milk.
Using a fork, whisk to create a uniformly dry, lumpy dough ball.
Add 1 tsp (5 mL/g) more "milk", then thoroughly whisk again. Repeat just until icing loosens to a spreadable consistency.
Carefully spread onto half of each cookie before moving onto black icing.
If wishing to decorate, allow white icing to set 8-10 hours or overnight first. Move onto making black icing after decorating.
Sift together powdered sugar and cocoa.
Add corn syrup, vanilla extract, and 1 1/2 Tbsp (22.5 mL/g) non-dairy milk.
Using a fork, whisk to create a uniformly dry, lumpy dough ball.
Add 1 tsp (5 mL/g) more "milk", then thoroughly whisk again. Repeat just until icing loosens to a spreadable consistency.
Carefully spread onto other half of each cookie.
For classic black and white cookie textures, allow final product to dry overnight. Admittedly, however, I can't wait any longer than these take to make sometimes...nom nom!
Read my product review of vegan butters to learn why I recommend Country Crock Plant Butter Sticks with Olive Oil...
and my review of egg replacers to learn why I recommend Bob's Red Mill.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
