Buttery Italian Cookies
These cookies are not only perfect for your next springtime brunch, but the kids would love to help decorate if you made them for Easter! They’re melt-in-your-mouth soft and oh-so addictive. Dairy-, egg- and nut-free means allergy kiddos can dig in too. Traditional Italian cookies typically call for almond extract, but I left it out due to nut allergies at our house. Feel free to add 1 tsp to the cookies and glaze if you wish!
INGREDIENTS
Cookies
6 tablespoons plant-based butter, room temperature
1/2 cup granulated sugar
2 flax eggs
2 teaspoons vanilla extract
2 tablespoons oat milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Icing
3 cups powdered sugar
2-4 tablespoons oat milk
2 tablespoons light corn syrup
plant-based food coloring (I used India Tree)
rainbow sprinkles (I used India Tree)
INSTRUCTIONS
Preheat oven to 350°F.
In a stand mixer, beat together butter and sugar until creamed.
Add flax egg mixture, half at a time, beating to combine between each.
Beat in vanilla extract. Mixture will be pale yellow and slightly separated.
In a separate bowl, sift together flour, baking powder and salt.
Add half of the oat milk to the butter/sugar mixture, then half of the flour mixture, the remaining oat milk, and then the remaining flour. Mix just until combined, scraping the bowl as needed.
Place 1 ½ tablespoons of dough on a lightly floured surface and roll into a 6-7” log. Twist the log into a knot for half of the cookies. For the other half of the cookies, form donut shapes by rolling the scoop of dough into a ball and then press your finger down into the center of it to make a dent in the middle.
Place cookies on a baking sheet lined with parchment paper.
Bake for about 9 minutes or until the bottoms of the cookies are just slightly golden brown.
Transfer cookies to a cooling rack to cool.
Meanwhile, whisk together all of the icing ingredients to form a smooth glaze. Divide the glaze between bowls and add food coloring to each bowl. Stir well.
Dip a cooled cookie into the glaze; hold it above the bowl for a few seconds to allow the excess glaze to drip off. Place on a sheet of parchment paper and sprinkle with sprinkles. Leave untouched until glaze sets and is dry to the touch.
ENJOY!
Recipe adapted from The Slow Roasted Italian
