What the world needs now, is cookies, sweet cookies….they are the only things, that there’s just..too little of!! The fastest way to the heart, well my heart anyways, might be a sweat treat. That, and the ability not to judge me for watching 25 episodes in a row of
weird British comedies scyfy Gilmore Girls any show on Netflix. There is also whiskey, but we won’t get into that today. Cookies! That’s what we are getting into today! A big pile of vegan shortbread cookies with icing that is both flavored and dyed with raspberries! Yum! You will loooove these. Grab a plate of these sweet, heart melting bad boys, and curl up on the couch with a cold glass of almond milk, and a sappy movie (I suggest a bit of Cooper, Pine, Reynolds, Jackman, or any Hemsworth but whatever floats your boat) and you are sure to have a good time.
I prefer a shortbread cookie over a regular sugar cookie. I love the buttery, crumbly flavor of a good shortbread. I usually dont decorate with icing, but I just haaaad to use my cute heat and arrow cookie cutters, so I decided to make some simple icing.
Food dyes have come under a lot of negative attention the last few years, with many claims that the chemicals are unsafe and even cancer causing.
Whats great is that you can easily make your own natural food dyes!
For this recipe I made a this Raspberry Sauce out of fresh raspberries that not only works as a dye, but also adds delicious a raspberry flavor! Double score!
These shortbread cookies are sweet and buttery, and the frosting has a little raspberry flavor and slight tartness that cuts down the sweet just enough.
I am in love. I know I say that a lot about food, but this time it’s for real! Pretty sure we will spend the rest of our lives together.
I’m going to love them, and eat them, and
lock them in my basement eat them, yeah, eat them.
OK I might share them with some humans that I love. Maybe. We will see.
I am in no way good at decorating cookies. If you want to see a pro who makes it look easy, check out this chicks videos. She has great tutorials on how to make cool designs. As you can see, I still need practice, but I’m suuure you will do better than me. They taste good though!
You can sub strawberries or cherries for the raspberries. You could also use blackberries or blueberries for a purple or blue variations.
Since I’m not fancy pants, I often just us a plastic freezer bag with the corner cut off to ice my cookies.
Make it, eat it, enjoy!
- 1 Cup Vegan Butter
- ½ Cup Vegan Sugar
- 3 Cups Flour
- Pinch of Salt
- ¼ tsp Almond or Vanilla Extract
- Preheat oven to 325
- Cream Butter and Sugar using a stand or handheld mixer.
- Add salt and flour and mix until soft dough forms.
- Wrap in plastic and place in refrigerator for ½ an hour.
- On a floured surface, gently roll out dough to desired thickness. Cookies only spread a tiny bit, if at all, so make them the desired thickness you like.
- Cut out cookies with your favorite cutters.
- Place on cookie sheet and bake for 14 minutes.
- Let cool, then frost!
- 1 Cup Raspberries
- 1½ Cups Vegan Powdered Sugar
- 2 to 6 Tbs Hot Water
- Blend raspberries in a food processor.
- Press raspberries through a sieve or cheesecloth to remove seeds, keeping juice.
- Place juice in a small saucepan on low heat and cook for 15 minutes to reduce, Stir often.
- For Light pink icing, whisk together ½ cup powdered sugar, 1 tsp raspberry sauce, and 2 Tbs hot water.
- For Dark pink icing, whisk together ½ cup powdered sugar, 1 Tbs raspberry sauce, and 2 Tbs hot water.
- For White icing, whisk together ½ cup powdered sugar, and 2 Tbs hot water.
Need more sweet recipe ideas?
Check these out!