These Christmas Ooey Gooey Butter Cookies are a delightful holiday treat, combining a soft, chewy texture with festive sprinkles. This vegan version ensures everyone can enjoy them during the festive season.
Ingredients:
1 box yellow cake mix ensure its vegan
cup powdered sugar
1 tablespoon egg replacer 2 tablespoons water
4 oz dairy-free cream cheese, softened
cup vegan butter, softened
1 teaspoon vanilla extract
A pinch of baking powder optional
cup Christmas-colored sprinkles
Directions:
Preheat the Oven: Set your oven to 350F 175C.
Prepare the Egg Substitute: In a small bowl, mix 1 tablespoon of egg replacer with 2 tablespoons of water. Let it sit for a minute to thicken.
Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened vegan butter, dairy-free cream cheese, and vanilla extract until smooth and creamy.
Combine Ingredients: Add the prepared egg substitute to the butter mixture and mix until well combined.
Add Dry Ingredients: Gradually add the yellow cake mix and a pinch of baking powder if using to the mixture. Mix on low speed until a thick, sticky dough forms.
Incorporate Sprinkles: Gently fold in the Christmas-colored sprinkles using a spatula.
Chill the Dough: Place the dough in the freezer for about 20 minutes to make it easier to handle.
Form Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
Bake: Arrange the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. For extra festivity, sprinkle a few more sprinkles on top of each cookie. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Ensure both the vegan butter and cream cheese are softened for easier mixing.
Chilling the dough is crucial for easier handling and to maintain the cookies shape during baking.
Store the cookies in an airtight container at room temperature for up to a week.
Enjoy these festive, gooey butter cookies with a cup of your favorite plant-based milk!