Vegan Sugar Cookies with Coconut Oil and Cookie Mix
This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.
Last month one of my girls was in an annual holiday ballet performance. It is beyond adorable to see all these tiny dancers, ages 2 and up, with sparkly costumes and tiny buns atop their heads. The girls are giddy with the the thrill of being on stage and the anticipation of Christmas. I always sign up to help backstage which is a mixture of chaos and delight. After the show we like to give the girls flowers and some other special gift or treat. I love seeing their faces light up with the excitement of simple surprises. Sugar cookies are definitely a special occasion treat in our house. I made these dainty bite sized hearts on skewered on toothpicks with raspberries and the girls loved them.
Betty Crocker asked me to create a recipe using their quick cookie mix and I immediately thought of these raspberry cookie skewers. They would be great for Valentine’s Day. You may remember I have posted a vegan sugar cookie recipe in the past, and that was actually my most popular post last December. I used coconut oil in that recipe instead of butter and eggs, and the flavor was a big hit with readers. During busy times like the holidays making everything from scratch may not be realistic and it’s okay to take shortcuts. Betty Crocker® cookie mix products offer an easy and quick solution for creating delicious holiday desserts. So while rushing through Walmart to grab last minute ballet tights (why do little tights get ripped and stained SO quickly?) my little one grabbed a bag of cookie mix and tossed it in the cart. I found that you can even vegan-ize cookie mixes. This really comes in handy not only for vegans, and sometimes vegans (like me), but for friends with dairy and egg allergies as well. And you can’t beat mixing together 3 ingredients for a tasty dough in about 1 minute.
We used a itty bitty heart shaped cookie cutter, punched out hearts, and carefully skewered them with toothpicks. I found I like them best with one heart per toothpick as the dough expands when baked.
I piped on a little chocolate and added raspberries. The perfect petite treat for petite hands (with questionable manicures).
How do you give your family simple surprises during the rush?
*Please not: this recipe may not be suitable for strict vegans, as sugar can be processed with bone char. For a 100% vegan sugar cookie recipe, try this one.
- 1 (17.5 oz.) package Betty Crocker® sugar cookie mix
- 1/2 cup coconut oil (not melted)
- 1/4 cup unsweetened almond or coconut milk
- 1 cup dairy free chocolate chips, melted
- fresh raspberries
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
- In a medium-large bowl, mix together the cookie mix, coconut oil, and almond milk until it comes together in a ball.
- On a floured surface roll dough to 1/4 inch thickness. Refrigerate until firm, about 15 minutes. Cut out shapes with cookie cutters and place on cookie sheet, 2 inches apart. Skewer with toothpicks. Refrigerate again for 10 minutes.
- Bake until golden brown, about 7-9 minutes depending on size. Darker golden cookies will be crispy while lighter ones will be chewy. Cool on a wire rack. Using a piping bag or sandwich bag with small corner cut off, pipe along the perimeter of the cookies. Add a fresh raspberry to cookie skewers.
Amount Per Serving: Calories: 0Saturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.