These vegan butter cookies are rich and not too sweet. The texture is crisp, a little crumbly, and melt-in-your-mouth buttery.
- 1 cup (240 grams) vegan butter (I used Earth Balance)
- ½ cup (120 grams) sugar
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.25 ml) salt
- 3 tablespoons (45 ml) aquafaba
- 2 ½ cups (300 grams) all-purpose flour *see notes
- Preheat oven to 350°F (180°C).
- In a large bowl or stand mixer, cream together vegan butter and sugar until light and fluffy.
- Add vanilla, salt, and aquafaba to the creamed butter mixture and beat for 5 minutes.
- Mixing by hand, gradually add the flour. Mix until the dough is just blended. Avoid overmixing. The dough should be just firm but not stiff.
- Fill a large piping bag fitted with a large star tip (or a cookie press), with the cookie dough. Pipe or press the cookies onto a cool cookie sheet, leaving a little space for the cookies to spread.
- If desired, sprinkle cookies with coloured sanding sugar or top with a glacé cherry.
- Bake until the cookies are just golden-brown around the edges, about 10-13 minutes.
- Transfer cookies to a cooling rack and allow to cool completely.
- For best texture, store vegan butter cookies lightly wrapped for 1 day before transferring to an airtight container. Freezer-friendly.
For best results, measure ingredients by weight, especially the flour.
If you don’t have a kitchen scale: Use a whisk to fluff up the top few inches of flour in its container. Use a spoon to gently spoon the fluffed flour into your measuring cup, taking care not to compact the flour. Gently level the measuring cup with a flat edge. When it’s time to add the flour, assess the consistency of the dough as you go. The dough should be slightly firm but not stiff.
Keywords: vegan butter cookies