These orange-flavored cookies are seasoned with warm nutmeg spice and topped with a pink marbled icing. They're quite versatile and a lot of fun to decorate! These would be an excellent addition to your Holiday Cookie Box.
🍽 S E R V I N G S
24-30 cookies
⏰ T I M E
prep time - 15 minutes
chilling time - 1 hour
baking time - 10 minutes
total time - 1 hour 25 minutes
INGREDIENTS:
3/4 cup vegan butter
1/2 cup organic granulated sugar
2 tbsp oat milk
1 tbsp vanilla extract
2 tbsp orange zest
1/8 tsp nutmeg, fresh or powdered
1/4 cup almond flour
1+ 1/2 cup whole wheat pastry flour (or you can substitute with same amount of All-purpose flour)
1 tsp baking powder
1/4 tsp salt
For Vegan Marbled Icing:
1 cup oraganic powdered sugar
2 tbsp plant milk
2 tbsp melted vegan white chocolate
plant -based pink food color or color of your choice
spinkles to decorate
gold/silver leaf, optional
WORKING THE MAGIC:
Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the almond flour, whole wheat pastry flour, baking powder, and salt.
In a separate bowl, using an electric mixer, cream together the vegan butter, granulated sugar, vanilla extract, orange zest, and nutmeg for 1-2 minutes.
To prepare a dough, combine the flour, baking powder, and milk to the creamed butter mixture. Knead it for a few seconds, or until smooth. Be careful not to overwork the dough.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour (and up to 48 hours), or until the dough is firm enough to roll out.
On a floured surface, roll out one of the dough discs to a thickness of 4mm.
Use your favorite shaped cookie cutters to cut out as many cookies as you can.
Place the cookies on the prepared baking sheets, carefully spacing them apart.
Bring the dough together, roll it out again, and cut out more cookies. Place the dough in the refrigerator for 15 minutes if it is too soft to roll.
Preheat the oven to 350°F and place the cookie pans in the freezer for 15 minutes or the refrigerator for 30 minutes.
Bake for 10-12 minutes, or until the edges are light golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Repeat with the remaining dough disc, making sure the baking pans are completely cold before adding more cookies.
In the meantime, prepare the marble icing for the cookies. Simply combine the powdered sugar, plant milk, and melted white chocolate in a mixing bowl to make a thick paste-like icing. Then, using a toothpick, scatter a few drops of food coloring/beet juice about to make a marble pattern, but don't overmix or your icing will become completely one color.
When the cookies are completely cold, dip them in the icing, face side down, and allow the excess to fall off. Place the un-iced cookies on a baking sheet lined with parchment paper or a cooling rack to dry and thicken the icing. Add extra coloring if needed, and repeat until all of the cookies are iced.
Decorate with gold/silver leafs and sprinkles only after the frosting has settled.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #homemadeishappinezz. Would love to see your creations from this space!!
Happy Cooking!
Ruchika
xoxo❤
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