Recipe: Tasty Vegan Raspberry Butter Cookies

Vegan Raspberry Butter Cookies. These perfectly sweet melt-in-your-mouth shortbread cookie delights are so easy and fun to make and simply gorgeous! These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies.

Baking vegan Christmas cookies like these Raspberry Thumbprint Cookies gets me into the holiday spirit. I mean, come on, look how cute and sparkly. They're easy to make, super delicious and filling. You could create Vegan Raspberry Butter Cookies using 9 ingredients and 8 steps. Here is how you create that.

Ingredients of Vegan Raspberry Butter Cookies

1. You need 2 cups of all-purpose flour.
2. It's 1/2 tablespoon of salt.
3. You need 1/2 cup of white sugar.
4. Prepare 3/4 cup of vegan butter (slightly soften and cut into cubes).
5. It's 2 tbsp of plant-based milk (I use soy milk).
6. It's 1 tsp of vanilla extract.
7. It's 1/2 tsp of rum extract.
8. You need 1/3 of raspberry jam.
9. It's of Optional : powdered sugar for dusting.

My husband's Aunt from New York recently came to visit and she brought us a big box of cookies from an Italian bakery in NYC. These Vegan Raspberry Oatmeal Bars are SO easy and tasty. These Vegan Raspberry Oatmeal Bars are SO easy and tasty. This vegan gluten free dessert is loaded with oats, brown sugar, coconut oil, walnuts, and your choice of.

Vegan Raspberry Butter Cookies instructions

1. In a medium bowl, mix flour and salt using whisk. Set aside..
2. Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper..
3. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Beat on medium until creamy (about 30 secs). Then add the sugar and beat on medium until incorporated. Scrape down sides as needed. Now add the vanilla and rum extract and mix on medium (about 30 secs)..
4. Turn to low speed and gradually add the flour. Mix until combined or start to form a dough..
5. Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 inches apart..
6. Make the indentations by using the back of a ¼ teaspoon measuring spoon. Press down gently. (some cracks are normal. just smooth them back using your fingers). Place the tray of unbaked cookies into the refrigerator for at least 10 minutes..
7. Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking)..
8. Bake in the oven for 15 minutes or until lightly golden brown. Remove from oven and let cool on cooling rack for 10-15 minutes before serving. Dust with powdered sugar if desired..

Transfer to wire rack and cool completely. Vegan thumbprint cookies made with a touch of maple syrup, flake salt and almond flour. For me, these vegan thumbprint cookies with raspberry jam embody those memories. Each bite of the crunchy outside and soft inside will melt in your mouth and have you running back for more. You could also sub in softened coconut oil or use.