cookies Archives - Plantiful Bakery

VEGAN WALNUT CRESCENT COOKIES

Tue, 15 Dec 2020 15:29:54 +0000

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

THESE WALNUT CRESCENT COOKIES ARE:

vegan
egg-free
dairy-free
delicate
sweet
buttery
made with walnut
flavored with vanilla
so delicious
bite-size cookies
easy to make
made from 7 ingredients
traditional Czech Christmas cookies

WHAT YOU NEED TO MAKE VEGAN WALNUT CRESCENT COOKIES:

You need the following ingredients to make these Vanilla Crescent Cookies (the exact measurements are in the recipe card below):

All-purpose flour – makes the cookies super light and tender. I don’t recommend using any other flour.
Powdered sugar – makes the cookies delicate. Used both in the dough and the sugar coating.
Cornstarch
Vanilla sugar – You can also use ground vanilla.
Ground walnuts – Use high-quality walnuts. Pulse walnuts in a mixer until they are fine (make sure there are no large chunks). Traditional Czech Crescent Cookies are made from walnuts. But you can use any other nuts such as pecans or almonds.
Sea salt – brings out all those flavors.
Vegan butter – Use vegan butter that has around 75-80% fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making crescent cookies.

Equipment you need:

Mixing bowl – for mixing the crescent cookies dough
Sifter – to make sure there are no lumps.
Whisk
Hand mixer or a stand mixer – the dough can be kneaded/mixed with hands; however, I prefer using a hand mixer to make sure the butter is evenly incorporated.
Plastic wrapper
Baking tray – I recommend using one with a lighter surface so the cookies won’t get brown too much on the bottom.
Parchment paper
Knife
Deep plate – for the powdered sugar coating

HOW TO MAKE HOMEMADE VEGAN WALNUT CRESCENT COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together with a whisk. Then add soft vegan butter. Knead everything using a hand mixer or use your hand to knead the dough until it forms into a solid dough.

2. Step: Let the dough chill

Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours to let the dough firm. I prefer to make the dough day before and chill it in the fridge overnight.

3. Step: Take the dough out of the fridge and preheat the oven

After chilling the dough, take it off the fridge. Preheat the oven to 180°C and line the baking tray with parchment paper.

Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

4. Step: Make crescent shape cookies

Cut the roll with a knife into 16 slices (1 slice should be about 1 cm (0,4 in) thick).

Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hands to warm it a little.

5. Step: Bake the crescent cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time can depend on the oven you have and how thick your cookies are, so make sure to keep your eyes on them.

6. Step: Make vanilla sugar coating

Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.

7. Step: Cover the cookies in sugar after baking

After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer them to the plate with vanilla sugar mixture and carefully coat them in it.

After coating the crescent cookies, let them cool completely.

Store your cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WHAT NUTS CAN I USE INSTEAD OF WALNUTS IN CRESCENT COOKIES?

You can use any nuts you like, but the most common are almonds, pecans, and hazelnuts.

HOW LONG WILL THE CRESCENT COOKIE DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE WALNUT CRESCENT COOKIES?

First, make sure the cookies are cool completely. Then place them in an airtight container and keep them in a cool, dry place.

HOW LONG CRESCENT COOKIES LAST?

Walnut crescent cookies will last for about 4-5 weeks in a cool, dry place.

CAN YOU FREEZE VEGAN CRESCENT COOKIES?

Yes, you can freeze crescent cookies. First, make sure they are cooled completely and then place them into a covered container and keep them in the freezer for up to 4 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN WALNUT CRESCENT COOKIES

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 12 minutes

Chilling Time: 3 hours

Servings small cookies

Calories 41kcal

Author Plantiful Bakery

Ingredients

For crescent cookies:

175 g all-purpose flour
50 g (1/2 cup) powdered sugar
8 g (1 tbsp) cornstarch
8 g (1 package) vanilla sugar *
80 g ground walnuts
pinch sea salt
120 g vegan butter, soft (around 75-80% fat)

For sugar coating:

80 g powdered sugar
8 g (1 package) vanilla sugar

Instructions

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together. Then add soft vegan butter. Knead everything using a hand mixer or your hands to knead the dough until it forms.
Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours (preferably overnight) to let the dough firm.
After chilling the dough, take it off the fridge**. Preheat the oven to 180°C and line the baking tray with parchment paper.
Cut the roll with a knife into 16 slices (1 slice should be about 1 cm/0,4 inch thick).
Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hand to warm it a little.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time depends on how thick your cookies are, so make sure to keep your eyes on them.
Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.
After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer to the plate with vanilla sugar mix and fully coat them in it.
Let the cookies cool completely and enjoy! ***

Notes

* You can also use ground vanilla.

** Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

*** Store your cookies in an airtight container (make sure they are cooled completely).

Nutrition Facts

Serving: 1 cookie (aprox. 8g) / Calories: 41kcal / Total Fat: 2,5g / Saturated Fat: 0,9g / Cholesterol: 0mg / Sodium: 4,5mg / Total Carbohydrate: 4,3g / Fiber: 0,2g / Sugar: 1,8g / Protein: 0,5g / Iron: 0,2mg / Potassium: 9,0mg

Nutrition

Calories: 41kcal

Příspěvek VEGAN WALNUT CRESCENT COOKIES se objevil jako první na Plantiful Bakery.

VEGAN GINGERBREAD COOKIES WITH ICING RECIPE

Thu, 10 Dec 2020 15:51:07 +0000

These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

THESE GINGERBREAD COOKIES ARE:

vegan
egg-free
dairy-free
crispy
spicy
warm
flavorful
tasty
best Christmas cookies

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:

You need the following ingredients to make these Gingerbread Cookies:

Vegan butter – Use vegan butter that has around 75-80% fat. Don’t forget to let it soften at room temperature before making the dough.
Brown sugar – You can use coconut sugar instead.
Unsulphured molasses – Adds that characteristic gingerbread flavor.
Unsweetened almond milk – Use any unsweetened plant-based milk of your choice.
All-purpose flour – I don’t recommend using any other type of flour for this recipe.
Cocoa powder – adds color to the cookies. Use unsweetened cocoa powder.
Gingerbread spices – The recipe calls for ground cinnamon, ginger, nutmeg, and cloves. You can always adjust the spices.
Baking powder – Helps to raise the dough.
Sea salt – to bring out all those flavors.
Icing sugar – for the gingerbread icing.
Cornstarch

Equipment you need:

Mixing bowl – for mixing the gingerbread dough
Hand mixer or stand mixer
Sifter
Wooden spoon or spatula
Plastic wrapper
Rolling pin
Cookie cutters
Baking tray – I recommend using one with a lighter surface, so the cookies won’t get brown too much on the bottom
Parchment paper
Medium-size bowl – for the icing
Piping bag

HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the gingerbread dough

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer (or use a stand mixer) for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.

2. Step: Let the dough chill

Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours). It will help to combine the flavors and firm the dough, so it will be easier to work with it.

3. Step: Let the dough thaw and preheat the oven

The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.

Preheat the oven to 170°C.

4. Step: Roll out the dough and cut out cookies

Unwrap the dough and place it on a lightly floured surface. Always try to use as little flour as possible. (However, the dough should never stick to the surface or rolling pin.) Lightly flour the dough as well.

Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie, so the dough doesn’t stick to it.

Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.

5. Step: Bake the gingerbread cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them. If you want softer cookies, bake them for a shorter time.

After cookies are baked, transfer them to a cooling rack. Let them cool completely before decorating.

6. Step: Make icing and decorate cookies

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape). You can add more milk if it’s too thick.

After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.

Make sure to let the icing harden.

Store your gingerbread cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE VEGAN GINGERBREAD COOKIES?

Place the cookies in an airtight container and keep them in a cool, dry place. Make sure that the icing is completely dry first.

HOW LONG GINGERBREAD COOKIES LAST?

Gingerbread cookies will last for about 4 weeks in a cool, dry place.

CAN YOU FREEZE GINGERBREAD COOKIES?

Yes, you can freeze gingerbread cookies. Place them into a covered container and keep them in the freezer for up to 6 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN GINGERBREAD COOKIES WITH ICING

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 6 minutes

Servings cookies (approx.)

Calories 48kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cookies:

70 g vegan butter, soft (around 75-80% fat)
90 g brown sugar
40 g unsulphured molasses
3 tbsp (45 ml) unsweetened almond milk
200 g all-purpose flour + extra for flouring
1/2 tbsp (3 g) cocoa powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
pinch sea salt

For the icing:

80 g icing sugar
8 g (1 tbsp) corn starch
20 ml (1 tbsp + 1 tsp) unsweetened almond milk

Instructions

Make the gingerbread cookies:

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours).
The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
Preheat the oven to 170°C.
Unwrap the dough and place it on a lightly floured surface. Lightly flour the dough.
Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie.
Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them.
After cookies are baked, transfer them to a cooling rack and let cool completely before decorating.

Make the icing:

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape).
After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
Make sure to let the icing harden before storing it in an airtight container.

Notes

The prep time does not include the chilling time of the dough.

Nutrition Facts

Serving: 1 cookie (aprox. 12g) / Calories: 48kcal / Total Fat: 1,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Sodium: 8,6mg / Total Carbohydrate: 7,7g / Fiber: 0,2g / Sugar: 3,1g / Protein: 0,7g / Calcium: 13,4mg / Iron: 0,3mg / Potassium: 35mg

*The nutrition facts are for guidance only and are counted without the icing.

Nutrition

Calories: 48kcal

Příspěvek VEGAN GINGERBREAD COOKIES WITH ICING RECIPE se objevil jako první na Plantiful Bakery.