Christmas Wreath Cookies

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 23 minutes

Składniki

1/2 cup Dairy-Free Butter (Unsalted) (note 1)

1/2 cup Powdered Sugar (note 2)

1 cup All-Purpose Flour (note 3)

1 teaspoon Vanilla Extract

2 tablespoons Sprinkles

Wskazówki

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside

In a mixing bowl, add the softened butter, powdered sugar, and optional vanilla.

Use an electric beater or the paddle attachment of a stand mixer to beat both ingredients together until it looks creamy and pale/white in color.

Gradually whisk in flour, beating on low-speed in until a creamy cookie dough forms. It might look crumbly at first, if so try kneading the dough, squeeze and it will form a smooth creamy dough. If really too crumbly, or dry, simply beat in 1-2 teaspoons of almond milk until it comes together - I didn't add any in mine.

Place a piping bag in a tall glass with the star nozzle attached. Fill the piping bag with the cookie dough.

Pipe a circle of dough on the baking sheet to form wreath cookies about 2 inches (5cm) in diameter, leaving a hole in the center.

Leave 1 inch between the cookies and repeat until all of the dough has been shaped into cookies. They won't spread in the oven.

Bake the cookies for about 13-16 minutes at 350 °F (180 °C) until lightly golden brown on the sides.

Let the cookies cool down on the cookie sheet for 10 minutes, then cool down fully on a cooling rack before decorating.

Decorate with my homemade royal icing recipe, and Christmas sprinkles.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 131.1 kcal
• Tłuszcz Całkowity: 8.8 g
• Tłuszcz Nasycony: 1.7 g
• Tłuszcz Nienasycony: 6.7 g
• Tłuszcz Trans: 1.6 g
• Sód: 69.6 mg
• Węglowodany Całkowite: 17.8 g
• Błonnik Pokarmowy: 0.3 g
• Cukry Całkowite: 1.9 g
• Białko: 1.3 g