Spring has fully sprung. The flowers are popping up everywhere, including my kitchen. These cookies are flower-inspired and are cute for a garden party. (Okay, I’m not the best pastry artist, but you get the idea.)
For my floral cookie, I found a recipe that was already vegan. To adjust for altitude I swapped leaveners and I added more applesauce. I also jazzed up the flavor with the addition of cinnamon and vanilla.
You can leave the cookies thumbprint-style or make an icing to create a flower petal design. If you are better at decorating than I am, you can use different petal patterns and colors to create a festive bouquet.
Spring Flower Cookies based on Vegan Thumbprint Cookies
1 cup + 1 tablespoon all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unsalted vegan butter
1/8 cup vegan sugar
3/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons unsweetened applesauce
1/4 cup jam
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. Sift together the flour, baking soda, and salt, then set aside.
In a stand mixer fitted with the paddle attachment, cream together the vegan butter and sugar until light and fluffy. Add the cinnamon, vanilla, and applesauce and beat until smooth. Add the flour mixture in several batches, scraping down the sides of the bowl as needed. Mix until a uniform dough forms.
Scoop the dough into 12 balls about 1.5 tablespoons each. Place them on the baking sheet and flatten them slightly with the palm of your hand. Make an indent in the center of each with a small spoon, then fill the indentation with jam.
Bake for 15-17 minutes, or until the edges of the cookies begin to brown. Place the baking pan on a wire rack for 5 minutes, then transfer the cookies to a rack to fully cool. Enjoy as is, or decorate with icing.
Until next time, happy baking!