This recipe has been created in collaboration with Country Crock® Plant Butter, all opinions are my own.
These cookies will make you instantly think of the cookies at Grandma’s house that came in the blue tin. The cookies are simple but so delicious. Made using Country Crock® Plant Butter Sticks which cook, bake, and taste just like butter
I was so excited when Country Crock® Plant Butter wanted to work with me and make a holiday recipe! I have been wanting to try their Plant Butter sticks for a while so this was the perfect opportunity to do some baking and test them out. Country Crock® Plant Butter is a dairy-free, plant-based butter that tastes like dairy butter. Their Plant Butter works perfectly as a 1:1 substitute for dairy butter. Country Crock® Plant Butter is made from plant-based oils such as avocado oil and olive oil. I used the olive oil based one for this recipe as I thought it would enhance the richness of the cookies, and it definitely did. Since the cookies are butter cookies it is very important to make sure the butter substitute is high quality, and theirs certainly is!
One of the things I love about being vegan is how it reduces my carbon footprint. The production of Country Crock® Plant Butter results in less than half the carbon footprint than the production of dairy butter. So even if you aren’t a vegan but just want to cut down on your environmental impact this is a great way to do it. Country Crock® Plant Butter cooks, bakes, and tastes just like butter. It is also gluten-free, kosher, and suitable for vegan diets. It’s really is a perfect option for everyone!
These cookies remind me so much of the holidays, there was always a tin floating around my great-grandma’s house. Then of course the empty tins turned into sewing kits and containers, making these a very nostalgic cookie! They only require a few ingredients and come together so quickly. Grab a cute cookie tin and some white cupcake liners to give these cookies an even cuter appearance. I decided to make a few different shapes just like the original cookies but you can just make one shape of whatever is easiest, they all taste the same. So preheat the oven, get your electric mixer and let’s go!
2 sticks (1 cup [226g]) Country Crock® Plant Butter
1/2 cup (100g) organic granulated sugar, plus more for topping
1 vegan egg replacer
2 teaspoons vanilla extract
2 cups (240g) all-purpose flour
- Preheat oven to 350°F (176°C). Line two baking sheets with parchment paper.
- In a large bowl cream together the Country Crock® Plant Butter with the sugar. Beat with an electric mixer on a medium low speed for about 1 minute until light and fluffy.
- Then add the egg replacer and vanilla extract. Beat again on medium low speed for 30 seconds, or until well incorporated.
- Gradually, begin to add the flour in. Start with a third and then mix with a rubber spatula until the flour has been incorporated into the dough. Repeat two more times until all the flour has been used. The dough will be thick.
- If you would like to make more than one shape divide the dough into halves or thirds.
- To make the swirl: place a third of the dough into a piping bag with a wide star tip. I used the Ateco C869. To pipe just simply make a small circle on the baking sheet. Leave about an inch in between the cookies as they will spread. Repeat until you have made the desired amount of cookies.
- To make the flat circle: scoop about 2 teaspoons of dough, roll into a ball, place on the baking sheet and then flatten lightly with fingers. Leave about an inch in between the cookies as they will spread.
- To make the oblong rectangle: scoop about 2 teaspoons of dough onto the baking sheet and then form into a rectangle with fingers. Leave about an inch in between the cookies as they will spread.
- Once all cookies are made top with a bit of extra sugar.
- Bake for 13 to 15 minutes until the edges are slightly golden. Remove from the oven and cool for 10 minutes.
- Sprinkle with extra sugar and enjoy.
Makes about 24 cookies