Oct 16, 2014

Cookies and Cream Sugar Cookies | Vegan

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Why aren’t more people making Cookies and Cream Sugar Cookies?? Holy moly, these are Outstanding with a capital O. They’re sweet with slightly crisped edges, soft interiors, and a whole lot of cookies and cream flavor. If you find yourself drawn to anything “cookies and cream” then these cookies are going to be your new favorite everything.

This particular batch happens to be Halloweeny because 1) it’s October and I love it and 2) I had a box of Halloween Joe Joes just waiting to be devoured. I love the look that the orange cream gives the un-iced parts. 

Just look at that spooky black cat! Very frightening(ly cute). 

You can use any kind of sandwich cookie you want, and you don’t have to ice them. I’m thinking Candy Cane Joe Joes are going to be a particularly wonderful modification for Christmas! Then again you can’t go wrong with plain ole black and white sandwich cookies.

These use a combination of brown sugar and white sugar to create a depth of flavor usually lacking in sugar cookies. The result is obviously delicious, but it can make the raw dough a little soft. You can always refrigerate it for about 30 minutes before cutting. I definitely don’t have the patience for that, but it might serve you well if you can wait.
P.S. Safe raw dough is one of the best benefits of vegan baking! So go on – give it a taste.

Cookies and Cream Sugar Cookies
Adapted from the Roll and Cut Sugar Cookies in Vegan Cookies Invade Your Cookie Jar
Makes around 1 dozen depending on your cutter
  • 1 cup + 3 tablespoons all purpose flour
  • 1 tablespoon cornstarch (non-GMO options are available)
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup vegan margarine (like Earth Balance), room temperature
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons non-dairy milk
  • 7-9 sandwich cookies, very thoroughly crushed
1. Preheat your oven to 350 degrees. 
2. In a mixing bowl combine the flour, cornstarch, salt, and baking powder. 
3. In another mixing bowl use a wooden spoon to cream together the Earth Balance and sugars. Stir in the vanilla and milk. Pour this wet mixture into the dry mix and stir to combine. 
4. Fold the crushed sandwich cookies into the dough. You can refrigerate the dough for about 30 minutes if it seems too soft to cut into, but if it looks workable now just move on to the next step.
5. Pour the dough onto a floured surface and roll it out to about 3/8 inch thick. Use your cutters to cut out your desired shapes, and place the shapes onto an un-greased baking sheet about an inch apart. Bake the cookies for 8-10 minutes until the edges begin to brown. Let them cool on the pan for a few minutes before transferring to a cooling rack. Repeat with any remaining dough.
6. Should you decide to ice the cookies allow them to cool completely beforehand.

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