Vegan Vanilla Cookies- Recipe Redux

This month’s Recipe Redux started out with an interesting request.

Which kitchen gadget is indispensable in our kitchen?

There are so many that I use on a daily basis, but the one that gets the most use is a very simple scale.

Ever since I made the change from volume measurements to weight based measurements, my baked goods are routinely wonderful. There just isn’t the variations in quantity of flours, sugars or liquids that eyeballing in a cup can create.

This scale is my ideal.  It weighs accurately down to 1 gram.  So I can even weigh out spices.

Ozeri Touch Scale


By weight, all of my baked goods consistently turn out right the first time.

This Vegan Vanilla Cookie recipe is one I use routinely for school events.

No dairy, no gluten, no nuts to keep kiddos away.

Just a crisp, crunchy pair of cookies surrounding tender chocolate filling.

Vegan Vanilla Cookies with Chocolate Creme filling

Vegan Vanilla Cookies- Recipe Redux
  • ¾ cup Earth Balance buttery Vegan stick shortening
  • 10 grams (1 tablespoon)Pixie Dust
  • 8 grams vanilla extract
  • 575 grams cookie flour mix
  • 60 grams water
  • 500 grams (or to taste) mix-ins of your choice- nuts, chocolate chips, candy cane pieces, etc.
  1. Place the mixing bowl onto the scale and zero out the scale. Measure each of the ingredients into the mixer bowl in the order written, zeroing out the scale between each addition.
  2. Once all the ingredients are added to the bowl, place the bowl onto the mixer.
  3. Begin to beat slowly till the mixture comes together.
  4. Once it is all gathered together, increase the speed to medium and beat for 2 minutes.
  5. The dough is then ready to be used as a cookie base or with mix-ins of your choice or rolled into a log 2 inches in diameter for slicing later.
  6. Place finished dough into the fridge to rest for a minimum of 4 hours.
  7. Preheat oven to 350 degrees.
  8. If you held the dough in a ball, roll the dough out to ½ inch. Using cookie cutters, cut out festive shapes. Place on a parchment lined cookie sheet about ½ inch apart.
  9. Bake for 8 minutes
  10. If you mixed in items, then make one inch balls. Place them on parchment or silpat lined cookie sheets. Bake 8-10 minutes or till golden brown. The center will still be soft but will crisp up as they cool.
  11. If you held the dough in a log, just slice the log ½ inch thick and bake on parchment or silpat lined cookie sheets for 8 minutes. If you roll the log in colored sugar, minced nuts or ground chocolate first, then the edges are all decorated when they come out of the oven.