If you are used to eating cookies made with butter, then it is possible that you could be wondering if you will enjoy one made with other butter substitutes. The closest alternative will be margarine, and most people do not seem to know the difference between the two.
While butter is derived from animal fat, margarine springs from vegetable oils and non-animal fat. I have experimented making cookies with vegetable oil at some point, and it leaves a stunning look on the cookies.
As a spread devotee, knowing the options that exist in place of butter made my cooking experience more satisfying as it made it possible for me to cater for people with diverse taste. Apart from being a wellbeing issue, replacing butter in your cookie recipe makes it possible to tend to individuals with health challenges and who on account of their ailment find it difficult to digest animal fat.
If you still had doubts about determining what you need to make a butter-free cookie, here is what to do:
Table of Contents
What You Need
There are ingredients you require to make your cookies and sprinkled with a few other healthy choices; you can enjoy your delicacy. Having an oven or cooker in place is customary. Gas and electric cookers are commonplace and even if you are in the countryside you can use the coal-powered oven as well.
I have decided to provide an option of two cookie recipes utilizing drop sugar and soft dairy free cookie. Between the two choices, you have the liberty to treat your taste buds and see which of the two leaves you relishing the experience.
To make drop sugar cookies is not a difficult task and excluding butter doesn’t make it impossible to enjoy it. A mix of sugar and flour makes it alluring to give this cookie a taste. If you never enjoyed butter cookies, then this butter –free option might appeal to you if you learn to make it right.
- 3/4 cup measure of Sugar
- 2/3 cup measure of Vegetable oil
- 2 teaspoons scoop of Baking powder
- 2 teaspoons scoops of Vanilla
- 1/2 teaspoon scoop of Salt
- 2 Eggs
- 2 cup measure of all-purpose flour
In about 15 minutes of cooking, the cookies will turn Light Brown and be ready.
- Your cooker needs to be preheated to about 400 ºF.
- Then, blend ¾ measure of glass sugar in an extensive dish along with the oil, heating powder, vanilla, and salt. Stir the mix, blend in the flour and stir the mix with the eggs included
- Place your ungreased treat sheet carefully so that you can drop the mixture of two batter creeps separately. You can add extra sugar and press the glass base until the thickness you want is attained, generally a quarter of an inch.
- Using a wet paper, wipe the base of the glass and place it onto a dry gelatin before pressing it onto the mixture. You can repeat the process until your colors appear. Red and green are the standard natural picks.
- The heating time will be up to 10 minutes till it turns light chestnut in hue. They are then ready to cool and serve to your taste.
For the dairy-free sugar cookie, it serves as a butter-free option as well, and if you are at home with margarine, you can give this a try. Here are the instructions to follow to make this treat:
- 1 cup of Dairy-free margarine
- 1 to 1/2 cups of Granulated Sugar
- 3 cups of All-purpose flour
- 3/4 cups of Sorghum flour
- 2 teaspoon scoops of Arrowroot powder/starch
- 1/2 teaspoon measure of Salt
- 1/2 teaspoon measure of Baking powder
- 2 teaspoon scoops of Vanilla extract
- 1/4 to 1/3 cup measure of Plain dairy-free milk alternative
The icing is prepared with the following components:
- 2 cups of Confectioner’s sugar
- 2 teaspoon scoops of Cornstarch
- 1/2 teaspoon scoop of Vanilla extract
- Add water sparingly as needed
The cookies should be ready in 12 minutes.
- First step necessary is to bring out the stand blender
- On a separate dish, sieve the flour along with sorghum and other parts of the mix
- The dry ingredients are next, and half of these should be scooped into the blending dish along with the vanilla and then the non-dairy milk. Add any residual flour to make the blend. Fine-tuning should continue till the batter is mellowed.
- The entire mix should be pulled to the side and balls made out of the dough. Wrap these balls in plastic, allowing time for consolidation ( usually 60 minutes)
- The stove should be preheated to 350 ºF with the batter on the rest deck
- On a surface to work with, retrieve the batter and cut to shape as desired. This is so the treats can have an outline
- Each shape you slice should be placed on the preparation sheet until you are through with the entire mix.
- Each of these treats should be heated for a duration of about 12 minutes. When heated, allow them to cool and store at room temperature.
- For the icing, have the cornstarch and confectionery sugar consolidated in a dish. Add water by teaspoons until consistency shows on in the blend. This typically solidifies less than 24 hours.
If you love the yummy taste of cookies, then these two options above should be able to whet your appetite. The recipe provided is such that should enable you to make butter free cookies that you will enjoy. Having prepared these delicacies for numerous lucky taste buds over the years, I hope you have learned the tutorials diligently.
If these instructions helped you in any way and you enjoyed the outcome, feel free to add your comments below this page. Let your friends have the benefit of this tutorial by sharing on your social networks.