♫ Listening to: Lime Habit by Poliça ♫
Devil’s Food Cookie Ingredients:
- 2 cups organic unbleached or whole wheat pastry flour
- ½ cup dutch cocoa powder (I get mine in bulk at Rainbow Grocery, but they have it on Amazon too.)
- 1 tablespoons organic cornstarch or arrowroot powder
- ¼ teaspoon sea salt
- 1 tablespoon non-aluminum baking powder
- ½ cup organic earth balance (if you avoid soy, buy the soy-free earth balance)
- ½ cup organic spectrum palm shortening
- 1 cup organic sugar
- 2 teaspoons vanilla extract
- ¼ cup nondairy milk
Devil’s Food Cookie Directions:
Mix the dry ingredients together in a bowl: flour, dutch cocoa powder, cornstarch, salt, and baking 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 extract 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 paper 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 minutes.
Cool on trays for 5 minutes. Transfer cookies to cooling rack.
I thought the star cutters left too big of a gap for an average cup. When I was little, my sister made some cups in pottery class that these would have fit perfectly on. Oh, those indestructible pottery cups.
The heart cutter had the perfect sized gap. If you don’t have these special cookie cutters, you can just use the ones you have and use a butter knife to cut out the gap from each one.
If you’re feeling fun, you can spread buttercream frosting on one and stick another cookie on top to make a cookie sandwich.