Vegan Dutch ‘Butter’ Cookies 24.000

Dixie D. Vereen for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

Surprisingly buttery, these cookies benefit from aquafaba — the liquid from canned garbanzo beans — which has recently gained popularity as a replacement for eggs in a variety of recipes.

You can use a cookie press here; if you do, refrigerate the dough for 30 minutes before using.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week.

Where to Buy: Psyllium husk powder, derived from a seed native to South Asia and found in most natural foods stores, helps to work as a binder to create a vegan version of classic spritz cookies.


Servings:
24 - 30

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24-30 servings

Ingredients
  • 2 cups flour, preferably unbleached
  • 1/2 teaspoon psyllium husk powder (see headnote)
  • 1/4 teaspoon fine sea salt
  • 12 tablespoons (1 1/2 sticks) plant-based butter substitute or margarine, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup aquafaba (see headnote)
  • 1 teaspoon vanilla extract
  • Coarse sugar or sprinkles, for decorating (optional)

Directions

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the flour, psyllium husk powder and salt in a bowl or on a sheet of parchment paper.

Combine the butter substitute and granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Add the aquafaba and vanilla extract; beat on low speed until incorporated, then add the flour mixture 1/2 cup at a time until combined, stopping to scrape down the bowl as needed.

Transfer the dough to a piping bag fitted with a 1/2-inch decorative tip, then pipe directly onto the lined baking sheets into shapes of trees, wreaths, spirals, etc. Sprinkle the cookies with sugar or sprinkles, if desired. Bake for 8 to 12 minutes or until they are lightly browned around the bottom edges. Transfer the cookies to a wire rack to cool completely.

Rate it

Recipe Source

Adapted from “Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free With the Magic of Bean Water,” by Zsu Dever (Vegan Heritage Press, 2016).

Tested by Kristen Hartke.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.