Vegan Raspberry Butter Cookies. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Then add the sugar and beat on medium until incorporated. Here is how you can achieve that.

Sift the baking powder and flour into the bowl, and fold. In a large bowl, beat butter and sugar until fluffy with an electric mixer. Add almond and vanilla extracts and beat to combine. You can cook Vegan Raspberry Butter Cookies using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegan Raspberry Butter Cookies

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

How to Make Vegan Butter Cookies If you have a stand mixer or hand mixer, use it to cream the butter and sugar until light and fluffy. By hand, gradually mix in the flour until just combined. Double Peanut Butter Chocolate Chip Cookies. Vegan, gluten-free, and healthy enough to enjoy for breakfast, a snack, or a late-night dessert.

Vegan Raspberry Butter Cookies step by step

In a medium bowl, mix flour and salt using whisk. Set aside..
Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper..
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)..
Turn to low speed and gradually add the flour. Mix until combined or start to form a dough..
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..
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..
Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking)..
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..

In a large bowl, cream together the vegan butter and sugar with a hand mixer or stand mixer. Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract and almond extract if desired. Using a hand mixer or a stand mixer, cream your chilled vegan butter with your sugar in a large bowl. Once combined and it's looking fluffy, add your vanilla extract and orange extract. The orange extact is optional but highly recommended!