Cranberry Cookies (Easy Ovo-Free Vegan Version)
Overview
Cranberry cookies are the most popular cookie, and they are also the cookies we make most often~ What we are going to make today is a vegetarian cranberry cookie, which is egg-free and dairy-free, and equally crispy and delicious~
Tags
Ingredients
Steps
-
Prepare materials.
-
Softened butter (if you are afraid of splashing everywhere when whipping, you can stir it manually first, mix the sugar and butter, and then whip it with a whisk).
-
Add white sugar in batches and beat until the butter becomes thicker and becomes milky white and light (you can add some vanilla extract).
-
Pour in the sifted low-gluten flour in portions and mix evenly with a rubber spatula.
-
After mixing well, add the chopped dried cranberries and mix well (it doesn't matter if the dried cranberries are not chopped, it depends on your personal preference).
-
Shape it into a dough with your hands (don't knead hard, just make it into a smooth dough. It will be a little loose at first, it is more convenient to mix it with a spatula first and then form a ball).
-
Spread plastic wrap underneath, and shape the dough into a long column or cylindrical shape on the plastic wrap. After shaping, place in the freezer of the refrigerator.
-
After freezing, take it out and slice it (if it is too hard to cut, you can warm it up a little before cutting, but it should not be too soft, otherwise it will not be cut into shapes).
-
Place on a baking sheet, preheat the oven to 170 degrees, and bake for about 20 minutes, until slightly colored (each oven has its own temperament, please adjust the temperature and time appropriately according to the characteristics of your own oven).
-
After baking, take it out to cool and store it in an airtight seal (it must be stored in an airtight container, it can be placed in an airtight jar or an airtight bag, if not, you can wrap it in plastic wrap).
-
It's very crispy, definitely not inferior to the regular custard version.
