Denver

Vegan Cooking with Gillian – Orange Juice Cookies

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Before we get started, I want to take a second to thank each of you that read these posts every other week. This will be my last one before we end FGFS and I’m pretty bummed. Having this community has meant so much to me and has seriously changed the woman I’ve become over the last three years. I hope that in the future I can find a little corner of the internet to continue making recipes and rekindle the relationship and community that will be missing once we say goodbye to FGFS. Till then, I want you all to know how much you mean to me & how much you rock.

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Many of my memories with my grandparents involve food but the most prominent memory that I have is of my Nana’s orange juice cookies. They were the cookies that we only got at Christmas time, decorated with jar frosting, sometimes with cinnamon dots, and sometimes with sprinkles. They were tiny and soft, and perfect. Since we no longer live in Michigan and getting these Christmas cookies is next to impossible, my sister & I asked my Nana for the recipe. Since getting my hands on it, I’ve changed the recipe to have a little bit more orange flavor, but they still bring back all of those childhood memories. I thought I would share this recipe with you guys, in hopes that they make your Holidays a little sweeter.

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What you need:

1 Cup earth balance, softened slightly

1 Cup Sugar

2 “eggs” (I use egg replacer and follow the directions on the package)

1/3 cup Orange juice concentrate, slightly thawed but not mixed

1 Tsp baking soda

1 Tsp salt

1 1/4 Tsp vanilla

3 cups flour

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How To:

My grandma’s directions just say “mix & place in fridge” but I’ve found that it works best if you go in order of the recipe:

Cream the butter, sugar, and “eggs” until fluffy, beat in the orange juice concentrate until distributed evenly, mix in dry ingredients slowly until the dough is well incorporated.

Cover & chill in the fridge for at least 3 hours, but you can even do this overnight if you would like.

Once refrigerated, remove and roll out onto a floured service. From here, you can use any cookie cutters you would like, or if you’re like me – the top of a cup. Bake for 10 minutes (or until the bottoms are golden brown – they will still feel soft) Set aside to cool.

Because it’s in my family’s tradition to use jarred frosting, that’s how I did it – plus its’ vegan! But if I don’t want to make a trip to the store to pick up a jar, I like to mix ~1 Cup icing sugar with 2 Tsp Milk, ~1 Tsp Orange juice, and a pinch of vanilla to whip up a quick glaze.

These cookies are super easy and so delicious, they are the perfect mix of crispy & soft.

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