Red Velvet Cookies

Red Velvet Cookies

This Red Velvet Cookie Recipe is not just for Valentine’s Day!

They really are amazing to eat all year round!

These were great sellers when I had my bakery and I have to admit I ate way more than my share every week!

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Big Fluffy Bakery Style Sugar Cookies

Big fluffy bakery style sugar cookies

 

Big fluffy bakery style sugar cookies~ yep those same ones you used to get when you were a kid and they were bigger than your face!

Well now you can make them at home and no one has to know you are eating cookies bigger than you face anymore!!

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Butter Pecan Chocolate Chip Cookies (vegan)

Butter Pecan Chocolate Chip Cookies

If you love soft, moist, chewy and slightly crispy cookies you came to the right place.

These Butter Pecan Chocolate Chip Cookies are everything all in one!

I know, seems impossible right?

Well let me just tell you the flax meal just makes baked goods super moist while the earth balance buttery sticks gives these cookies such a buttery taste.

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Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Finally we can have Vegan Halloween Sugar Cookies!

This new royal icing and sugar cookie recipe is egg free, meringue powder free and dairy free and so easy to make and use!

Not to mention they taste amazing! I was never a big fan of eating decorated cookies since to me the royal icing was just too hard and I don’t care for that taste so much.

But these…… these are different.

First of all they don’t dry hard like traditional royal icing cookies.

So that right there is Win #1 for me

The cookies, although they are not made with butter, are so buttery tasting it is really deceiving!

Be sure to get a vegan chocolate to pipe on the faces, or if you want to avoid chocolate altogether, just save out a bit of that white icing from the start and color it black.

The icing recipe listed below is a perfect amount for 12 large cookies.

The ghosts and pumpkins cookies cutters were approximately 4″ diameter to give you an estimated size.

Ok, now I’m going to get all salesman like here for a quick minute~ not something I try to do here at Gretchen’s Bakery

You will notice in the video I am using the Dough EZ Pastry Rolling Mat.

If you guys know me, you know I typically do not get on board with extra gadgets in the kitchen, but this has become a lifesaver for me!

I noticed the last time I made Lavender Shortbread Cat Cookies that my dough rolling was far from perfect and I had some cock-eyed looking dough.

(I didn’t show you guys that part! But trust me, I had some cock-eyed lookin’ dough!)

Watch the video below as I show you how this new dough handes like a dream with this rolling mat and if you like what you see, be sure to check out the Dough EZ Rolling System for perfect rolled cookies everytime!

And BONUS! You get 20% off your order if you mention Gretchen’s Bakery! Just enter GRETCHENS in the apply coupon area at checkout here at DoughEZ!

What a great gift for the pastry chef on your list this year! And it pairs up perfectly with the wood handled dough divider and bench scraper that I am selling!

Ok enough with the infomercials! Let’s get to the recipe!


5.0 from 3 reviews
Vegan Halloween Sugar Cookies
 
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You will need EnerG Egg Replacer for the royal icing recipe and batch of aquafaba (chickpea brine) for the cookie recipe
Serves: 12 Cookies
Ingredients
  • For the Sugar Cookie Dough
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Hi Ratio Vegetable Shortening or Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Aquafaba 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Lemon Extract *optional ¼ teaspoon
  • Lemon Zest 1 lemon
  • For the Vegan Royal Icing
  • EnerG Egg Replacer 4½ teaspoons (20g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Confectioner's Sugar 4 cups (480g)
Instructions
  1. For the cookie dough
  2. Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
  3. Add the lemon zest, the aquafaba and the extracts to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
  4. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  5. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  6. You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
  7. Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
  8. Roll out the dough to ¼" thick and cut shapes as desired
  9. Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  10. Cool the cookies while you prepare the vegan royal icing
  11. For the Royal Icing:
  12. Combine the egg replacer with the warm water and whisk smooth
  13. Place the sifted confectioners sugar in a mixing bowl and then add the vanilla extract and the egg replacer mixture.
  14. Mix on medium to high speed until it is smooth
  15. Color as desired with gel paste food colors and decorate as you like
  16. Allow cookies to dry slightly at room temperature
Notes
Iced Cookies will stay fresh for up to 2 weeks in an airtight container.

You can freeze the cookie cutouts before icing
 

 

 

 

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Gingersnap Cookies

Gingersnap Cookies

Gingersnap Cookies

Gingersnap oh gingersnap…How do I love gingersnaps?

Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.

Wait! They are small!

What!? it’s like equal to 1 cookie really!

Don’t judge me until you try for yourself! Then let’s see who can only eat one!

Fall flavors are about to hit Gretchen’s Bakery and I am gearing up for all my Pumpkin Desserts.

Who can guess what recipe uses a Gingersnap Cookie crust? Yes my friends Pumpkin Cheesecake is coming.

So be sure to make this recipe in it’s entirety since you will eat a good portion of them, then the Pumpkin Cheesecake with Gingersnap Cookie Crust gets another grand portion and well….cheesecake or no cheesecake you will love love love this cookie!

They are crispy on the outside and chewy molasses-y on the inside!

Their characteristic crinkled tops and sugary coating is enough to make you welcome the snow!

Ok, maybe I’ve gone too far, but you catch my drift! (get it? Drift? Snow drift? LOL ~ Ok ok the sugar has officially seeped into my brain)

5.0 from 1 reviews
Gingersnap Cookies
 
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You can use all butter here, but I find that the shortening helps these cookies from spreading too much
All ingredients must be at room temperature
Author:
Serves: 40- ½ oz cookies
Ingredients
  • Unsalted Butter ½ cup (113g)
  • Solid Vegetable Shortening ¼ cup (57g)
  • Dark Brown Sugar 1 cup (200g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs 1 Large (50g)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Cream the butter & shortening with the sugar until light and fluffy about 5 minutes
  2. Add the egg and mix well
  3. Add the molasses and mix well
  4. Sift together the flour, cocoa powder, baking soda and spices
  5. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  6. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  7. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  8. Once the oven comes to temperature, bake for 12 minutes
Notes
Cookies can be stored in an airtight container for up to 2 weeks.

You may also freeze the unbaked dough for up to 3 months in a Ziploc bag


These cookies will puff up in the oven and fall naturally upon cooling. This is normal and characteristic of the gingersnap ~ it is what gives it the signature crinkle top and chewy centers

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Gingersnap Cookies
 
Prep time
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Total time
 
Author:
Serves: 40- ½ oz cookies
Ingredients
  • Solid Vegetable Shortening ¾ cup (150g)
  • Dark Brown Sugar 1 cup (210g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar until light and fluffy about 5 minutes
  4. Add the flax "egg" and mix well
  5. Add the molasses and mix well
  6. Sift together the flour, cocoa powder, baking soda and spices
  7. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  8. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  9. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  10. Once the oven comes to temperature, bake for 12 minutes
 

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