Black and white cookies are a classic New York treat, but they often contain eggs and dairy. This guide will show you how to create a deliciously decadent vegan version that rivals the original in taste and texture, without compromising on your ethical or dietary choices. We'll cover everything from the perfect dough to achieving that signature crisp exterior and chewy interior. Get ready to impress your friends and family with these stunning and surprisingly easy-to-make vegan black and white cookies!
What Makes a Vegan Black and White Cookie Different?
The key difference lies in replacing the traditional eggs and dairy. Instead of eggs, we'll use flax eggs or applesauce to bind the dough and create a moist, chewy cookie. Dairy butter is swapped for vegan butter, and milk is substituted with plant-based milk alternatives like almond, soy, or oat milk. These substitutions ensure the cookies maintain their delicious texture and flavor profile while remaining completely vegan.
Vegan Black and White Cookie Recipe: A Step-by-Step Guide
This recipe provides a solid foundation for your vegan black and white cookie journey. Feel free to experiment with different flavor extracts and decorations to personalize your treats!
Ingredients:
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For the Dough:
- 1 cup vegan butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) OR ¼ cup unsweetened applesauce
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
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For the Icing:
- 2 cups powdered sugar
- ¼ cup vegan butter, softened
- 2-4 tablespoons plant-based milk (adjust for desired consistency)
- Black food coloring gel
- White food coloring gel
Instructions:
- Prepare the Flax Egg (if using): Combine flaxseed meal and water in a small bowl. Let it sit for 5 minutes to thicken.
- Cream Together: In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and flax egg (or applesauce) and mix well.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill: Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheets before icing.
- Prepare the Icing: In a separate bowl, beat together the vegan butter and powdered sugar until smooth. Add plant-based milk, a tablespoon at a time, until you reach your desired consistency.
- Divide and Color: Divide the icing into two bowls. Add black food coloring to one bowl and white food coloring to the other.
- Ice the Cookies: Once the cookies are completely cool, use a knife or piping bag to decorate half of each cookie with black icing and the other half with white icing.
How to Achieve the Perfect Crisp Exterior and Chewy Interior
The key to achieving the signature texture is a combination of chilling the dough and baking at the correct temperature for the right amount of time. Chilling the dough prevents the cookies from spreading too much, resulting in a thicker cookie. Baking at 350°F (175°C) for 10-12 minutes ensures a crisp exterior while maintaining a soft, chewy interior. Don't overbake!
Can I Use Other Plant-Based Milks?
Yes! Almond milk, soy milk, oat milk, and even coconut milk can be used successfully in this recipe. However, the flavor might be subtly impacted depending on your choice. For a neutral taste, almond or oat milk is recommended.
How Long Do Vegan Black and White Cookies Last?
Stored in an airtight container at room temperature, these cookies will typically last for 3-4 days. They can also be frozen for longer storage.
Tips for Success with Vegan Black and White Cookies
- Don't overmix the dough: Overmixing can lead to tough cookies.
- Chill the dough: Chilling is essential for preventing spreading and achieving the desired texture.
- Let the cookies cool completely before icing: This prevents the icing from melting.
- Use gel food coloring: Gel food coloring provides more vibrant colors than liquid food coloring.
- Get creative with decorations: Experiment with sprinkles, different icing flavors, or even add vegan chocolate chips to the dough.
Enjoy your delicious, vegan black and white cookies! They're sure to be a hit with everyone, regardless of dietary restrictions.
