Vegan Slice & Bake Cookies
User Reviews
5
Vegan Slice & Bake Cookies
Description
The preparation involves creaming vegan margarine with powdered sugar and optional vanilla extract until fluffy, then combining with flour and salt. A portion of the dough is optionally colored with food coloring and layered on top of the uncolored dough, then rolled tightly into a log and chilled to firm up. Chilling duration varies depending on freezer strength, ensuring the log is solid enough for clean slicing.
Once chilled, thin slices are cut from the log and baked, resulting in cookies that hold their shape and display a swirl pattern if colored dough is used. The crumb is soft but stable, reflecting the pastry flour's tender qualities and vegan fats employed.
These slice and bake cookies offer flexibility in flavors and colors, allowing customization. They are convenient for planning ahead, as the dough can be frozen and baked as needed. Leaving out food coloring produces plain cookies with the same texture and flavor base.
Ingredients
- 1 cup butter vegan; or margarine
- 1 cup powdered sugar
- 2½ cups pastry flour or all-purpose flour
- ⅛ tsp salt
- 1 tbsp vanilla extract (or other flavouring *optional)
- few drops Food Coloring optional; see Note 1
Instructions
- Cream margarine, sugar, and vanilla extract if using, with an electric mixer for one minute on high speed. Scrape down the sides and beat for another half minute. The mixture should look pale and fluffy.
- Add flour and salt and mix on low speed, until just combined.
- Transfer 2/3 of the cookie dough onto a piece of plastic wrap. (If you’re using a scale, around 400g.) Spread it into a rectangular shape (8×10 inches if you're being exact).
- To the remaining dough, add a few drops of food colouring (and flavouring extract of choice, if desired) and mix again until colour is even all the way through.
- Add the coloured dough on top of the first rectangle of dough and spread evenly to completely cover the first layer. (See Step-by-Step pics for reference).
- Roll the dough into a tight log, then wrap with the plastic wrap and twist the ends to close. Chill in the freezer, with the twisted ends tucked under the log, until firm (could be 1–4 hours depending on your freezer and the type of butter used).
- The log should be quite firm but not completely frozen. Unwrap and slice into 1/2-inch thick cookies. (If your cookie gets squished by the knife, it's too soft; put it back into the freezer for another 10 minutes. If it crumbles when sliced, it's too frozen; leave it at room temperature for 5 minutes, then try again.)
- Place on a lined baking sheet. These cookies do spread, so keep one cookie-width of space between each one.
- Bake at 350 °F for 15 minutes (slightly soft in the center) to 20 minutes (totally crispy and crunchy).
- Let cool fully on baking sheet. They will firm up as they cool.
Notes
- Color and flavor variations can be made by adding food coloring or different flavor extracts to part of the dough before rolling.
- Omitting food coloring results in plain cookies without swirls but with the same texture and taste.
- Chill the dough log in the freezer for 1 to 4 hours until firm enough to slice cleanly.
- The dough can be stored and baked later, making this a convenient make-ahead cookie option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Sodium | 93mg | 4% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 431IU | 9% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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