Ingredients
The following ingredients have 4 Servings
- For the cookies:
- 2 tablespoons
- flax meal
- ¼ cup water
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegan butter, softened
- 1 cup organic granulated cane sugar
- 1 teaspoon
- vanilla extract
- 3/4 cup vegan sour cream
-
- For the frosting:
- ¾ cup vegan butter
- ¾ cup vegan cream cheese
- 1 tablespoon vanilla extract
- 1/4 teaspoon lemon extract
- ⅛ teaspoon sea salt
- 3¾ cups organic confectioners sugar
- Optional garnish:
- Vegan sprinkles
Instruction
- 1.
- For the cookies, whisk flax meal and water in a small bowl and set aside for at least 5 minutes. Into a large mixing bowl, whisk flour, baking powder, and baking soda. Set aside. Into a stand mixer fitted with a paddle attachment, cream together butter and sugar for 2 to 3 minutes on medium speed. Add vanilla, flax mixture, and sour cream. Mix until well combined.
- 2.
- Slowly add dry ingredients with the wet, a half cup at a time, until well combined. Form dough into a rectangle approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate overnight.
- 3.
- Preheat oven to 425 degrees and line baking sheet with parchment paper. Remove chilled dough from plastic wrap and turn onto a floured surface. Roll dough out with rolling pin until 1/3-inch thick. Use a cookie cutter and cut dough into circles or desired shape.
- 4.
- Place cut-out dough onto baking sheet. Bake for 5 to 6 minutes or until cookies are lightly golden in color on the bottom. Keep a close eye as they bake to avoid burning, and cool completely before frosting.
- 5.
- For the buttercream frosting, by hand or with a stand mixer with paddle attachment, cream together butter and cream cheese. Add vanilla, lemon, salt, and confectioners sugar, half cup at a time, until smooth and desired stiffness is reached. Frost cooled cookies, and top with vegan sprinkles.
