Ingredients:
- 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened (to speed softening, see note)
- 3 tsp Matcha Ninja for garnish
- 1/2 cup organic cane sugar + more for garnish
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree* (egg replacer | can sub unsweetened applesauce with varying results)
- 1 tsp pure vanilla extract
- 1 3/4 cup unbleached all-purpose flour + more for rolling shapes
- 1/2 tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 tsp plant milk
*credits to @minimalisbaker
Recipe:
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Add the softened butter to a large bowl and beat with an electric mixer until creamy.
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Add sugar, brown sugar, vanilla, pumpkin puree and beat for 1 minute.
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Position your sieve over a container that will catch the falling ingredients and add your dry ingredients (flour, cornstarch, salt, baking soda, and baking powder). Briefly stir with a spoon, then sift everything and add it to the butter and sugar mixture.
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Mix until the ingredients are well combined, being careful not to overmix. Then add the almond milk and mix until you get a soft dough. If the dough gets too thick, use a wooden spoon. If it's too moist, add a little flour.
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Cover and freeze the dough for 15 minutes, or refrigerate for 30-45 minutes (or even overnight).
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Five minutes before baking, preheat the oven to 175°C and place a rack in the center of the oven.
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Scoop generous portions of chilled dough (about 1 tablespoon) and form into balls. Alternatively, roll out the dough between two sheets of parchment paper, lightly flouring the bottom one, remove the top one, and cut out shapes. (NOTE: For shapes, to ensure they hold their form during baking, freeze them on the baking sheet for 10 minutes before baking.)
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Place the cookies on a clean baking sheet, about 5 cm apart, to allow them to expand while baking. If you have formed balls with the dough, dip a glass in brown sugar and gently flatten them into a disc to encourage more even baking.
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Bake in the oven on the middle rack for 10-12 minutes (8-10 minutes for cut-out shapes), or until lightly golden.
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Remove from oven and let stand on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the glaze.
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