Vegan Easter Cookies
These vegan easter cookies are buttery, crispy, and infused with a fresh vanilla aroma! Just 7 pantry staples, no chilling, and ready in less than one hour. Plus, I share three ways to naturally color them, making them even more festive! These are perfect for baking with the kids during the Easter holidays!
Ingredients
- 5 tbsp vegan butter at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 tsp unsweetened plant-based milk
- 1 cup + 2 tbsp all-purpose flour
- 1/16 tsp baking powder
- 1/8 tsp salt
Instructions
- Before starting: If you want to make the dough a different color, check the notes.
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Cream the butter. Add the room-temperature butter and sugar to a large mixing bowl or stand mixer fitted with the paddle attachment. Beat on low speed for 2-3 minutes or until the butter appears creamy and fluffy. Add the vanilla extract and milk and beat for another 10-15 seconds.
- Add the flour. Next, add the flour, baking powder, and salt.
- Mix until it forms a dough. Mix on low speed for another 30 seconds or until it looks like a coarse meal. Use your hands to press the dough into a ball. The dough should hold together well. It should not be sticky or dry. If it appears too dry, add 1 teaspoon of milk and mix again. On the other hand, if the dough is sticky, you may need to add a bit more flour.
- Flatten the dough. Transfer the dough to a sheet of parchment paper. Top it with another layer of parchment paper and roll it out to a thickness of a bit over 1/8 inch (4 mm).
- Cut out the cookies. Using easter-themed cookie cutters, cut the dough into shapes. If you are using both cutters and stamps, follow these steps: Press the cookie cutter firmly onto the flattened dough and leave it in place. Next, insert the stamp into the cutter and press down to mark the dough. Gently lift the stamp out to reveal the design. Remove the cookie cutter and carefully transfer the cookie to the prepared baking sheet. Repeat with the remaining dough. Note that you can re-roll it to make more cookies!
- Bake. Finally, bake the cookies for 10-12 minutes or until slightly golden brown on the edges.
- Let them cool. Once your cookies are golden, remove them from the oven and let them cool for at least 15 minutes before removing them from the baking sheet.
- You can store the cookies in an airtight container at room temperature for up to 7 days.
Notes
To color the cookies:
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- Brown: Replace 20g of flour with 20g of unsweetened cocoa powder.
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- Purple: Add 2 teaspoons of ube powder when creaming the butter.
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- Green: Add 2 teaspoons of matcha powder when creaming the butter.