Vegan Dutch ‘Butter’ Cookies

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This article was published 22/12/2016 (3306 days ago), so information in it may no longer be current.

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. Makes 24 to 30 servings.

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

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

Vegan Dutch ‘Butter’ Cookies

500 ml (2 cups) flour, preferably unbleached
2.5 ml (1/2 tsp) psyllium husk powder(see headnote)
1 ml (1/4 tsp) fine sea salt
180 ml (12 tbsp or 11/2 sticks) plant-based butter substitute or margarine, at room temperature
125 ml (1/2 cup) granulated sugar
60 ml (1/4 cup) aquafaba (see headnote)
5 ml (1 tsp) vanilla extract
Coarse sugar or sprinkles, for decorating (optional)

Preheat the oven to 205 C (400 F). 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 125 ml (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, wreathes, 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.

MAKE AHEAD: The cookies can be stored in an airtight container for up to a week.

— Washington Post