Vegan Crème Brûlée Sugar Cookies
Buttery and delicious vegan sugar cookies, topped with vanilla buttercream and caramelized sugar.
Servings: 24
Calories: 200kcal
Ingredients
For The Cookie Dough
- 3/4 Cup Vegan butter, room temperature*
- 3/4 Cup Organic cane sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla
- 2 1/2 Cups All purpose flour
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
Instructions
- Make the cookies, in a stand mixer bowl or large mixing bowl add the vegan butter and sugar.
- Beat with the paddle attachment in the stand mixer or using a hand mixer, until the butter and sugar are fully combined and light and fluffy.
- Then add the applesauce and vanilla, continue to mix until fully combined, scraping down the sides as needed. Set aside.
- Now, sift the flour and baking soda into a large mixing bowl, stir in the salt. Add the dry ingredients a little at a time to the wet ingredients. Continuing to mixing until fully combined and the dough forms a ball. It may seem dry at first, just keep mixing until it comes together.
- Put the dough into parchment paper or plastic wrap and chill in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees(F).
- On a floured surface, roll the dough out to about 1/4-1/3 inch thick.
- Cut out the cookies in any shape you want. Then take the scraps and press them back together and roll back out. Then cut more cookies. You should get around 2 dozen, depending on the size of the cookie cutter, you may get about 18 if you are using a large cookie cutter.
- Place each cookie on a large sheet pan lined with parchment paper. About an inch or so apart, They don't spread much.
- Bake for 8-10 minutes, you may need to do in batches or use two sheet pans at once.
- Let the cookies cool completely. In the meantime, make the frosting.
- Beat together the vegan butter and vegetable shortening with a whisk attachment. Until fully combined and fluffy.
- Add the vanilla, then the powdered sugar a little at a time, until it has been fully incorporated. Add a pinch of salt, and combine.
- Once the cookies are cool, spread a good layer of frosting on each cookie. Sprinkle a generous layer of cane sugar on top of the frosting then using your kitchen torch, caramelize all the sugar on top.
- I usually keep them in the fridge until I serve them.
Notes
*I used Earth Balance buttery sticks.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 137mg | Potassium: 20mg | Fiber: 1g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg