Brown Sugar Snow Cookies (Print Version)
Soft, spiced brown sugar cookies with a snowy touch of powdered sugar.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1 cup packed light brown sugar
09 - 1/2 cup refined coconut oil, melted and cooled
10 - 1/4 cup unsweetened plant-based milk
11 - 1 tbsp ground flaxseed
12 - 3 tbsp water
13 - 2 tsp pure vanilla extract
→ For Dusting
14 - 1/2 cup powdered sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, mix ground flaxseed and water. Let sit for 5 minutes until thickened.
03 - In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - In a separate bowl, combine brown sugar and melted coconut oil. Whisk until smooth. Add plant-based milk, vanilla, and the flax egg. Mix well.
05 - Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized amounts of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes, until cookies are set and just beginning to turn golden.
08 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
09 - Once fully cooled, dust generously with powdered sugar.
# Expert Advice:
01 -
- The texture is incredibly soft and chewy, never dry or cakey like some vegan cookies can be
- That dusting of powdered sugar makes them look like little snow capped treasures
- The spice blend hits all the right warm notes without overwhelming the sweetness
02 -
- Overmixing the dough makes these tough, so stop as soon as the flour disappears
- The coconut oil must be cooled but still liquid when you mix it or it will seize up
- Wait until the cookies are completely cool before dusting or the sugar will melt and disappear
03 -
- Use a cookie scoop for uniform size so they all bake at the same rate
- Rotate the baking sheets halfway through for even browning