Red Velvet Cookie Mug Hearts

Red Velvet Heart Teacup Cookie

♫ Listening to: I'm Sorry by Steffaloo ♫

  • 2 cups organic unbleached or whole wheat pastry flour
  • ⅓ cup cocoa powder
  • 2 tablespoons cornstarch or arrowroot powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 tablespoon beetroot powder
  • ½ cup organic earth balance
  • ½ cup spectrum palm shortening
  • 1 cup organic sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup nondairy milk

Mix the dry ingredients together in a bowl: flour, cornstarch, salt, baking powder, and beetroot powder.

Mix the earth balance, shortening, and sugar together on a fast speed using an electric or stand mixer for like 5 minutes. Turn to low.

Add the nondairy milk and extracts while mixing.

Sift in half of the dry ingredients and mix until incorporated. Sift and mix in the rest.

Divide the dough in half and wrap each half in plastic wrap to chill for 3-4 hours.

Preheat the oven to 350°.

Line two baking sheets with parchment paper, and remove one dough ball from fridge.

Place the dough between 2 pieces of parchment paper to roll it out.

Roll as thinly as possible. Remove the top piece of parchment and cut out as many shapes as you can, dipping your cookie cutter into flour when needed to keep it from sticking.

Trade the dough remnants with the ball that’s in the fridge. Keep cutting until the cookie sheets are full of cut outs.

Bake for 8-10 minutes.

Cool on trays for 10 minutes. Transfer cookies to cooling rack.

If you’re feeling ambitious, you can spread cream cheese icing on one and stick another cookie on top to make a cookie sandwich.

vegan Red Velvet cookie sandwiches

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