This basic cookie recipe is very well tried and trusted – great for when you want something to go with a cup of coffee or you just like having a fail-safe play in the kitchen. I don’t like making huge batches of cookies because, quite frankly, I will just sit down and eat them in one fell swoop – call it portion control or a distinct lack of will power, but small batches always work for me. Of course, if you have guests or are baking for a crowd, simply double, triple or quadruple the quantities to suit. Just don’t skip the refrigeration step or your cookies will fall more than a little flat. Once chilled, the dough keeps in the fridge for up to 1 week, so you can have freshly baked cookies in around 20 minutes. And check out the variations, too – there’s something for everyone… personally, I like the stuffed sandwiches the best but maybe that’s because I’m greedy. Enjoy! — Aine Carlin, Keep it Vegan.
FOR LEMON DRIZZLE COOKIES: Make the cookies as opposite, adding the zest and juice of 1 lemon to the creamed mixture. Add up to 3 tablespoons extra flour to the dough if needed. Let cool for at least an hour before icing. Mix ¾ cup confectioners sugar with 3 to 5 teaspoons lemon juice to form a smooth icing. Drizzle over the cookies and sprinkle with lemon zest. Let set before serving.
FOR DOUBLE CHOCOLATE CHIP COOKIES: Make the cookies as opposite, adding 1 tablespoon cocoa powder and ½ cup chocolate chips to the flour mixture.
FOR STUFFED COOKIE SANDWICHES: Make one batch of basic cookies as opposite and set aside to cool. Whisk together 7 tablespoons vegan butter, ½ cup confectioners sugar and 1 teaspoon vanilla extract until fluffy. Sandwich a generous layer of the buttercream between two cookies just before serving. Enjoy!
Taken from Keep it Vegan – over 100 simple, healthy and delicious dishes by Aine Carline. Published by Kyle Books, priced $19.95.
Cream the butter and sugar in a large bowl until fluffy. Stir in the vanilla extract and mix thoroughly.
In a separate bowl combine the flour and baking powder. Add the flour to the creamed butter and mix until a soft dough is formed. Shape into a log, wrap in plastic wrap or foil and refrigerate for at least an hour or preferably overnight.
To bake, preheat the oven to 350 degrees F. Divide and roll the cookie dough into 6 equal balls before spacing them well apart on a baking sheet.
Bake in batches, allowing 15 to 20 minutes for each batch – a little underdone is best as the cookies will firm up when cooled.
Let cool on the baking sheet for a few minutes, then carefully transfer them to a wire cooling rack.