Vegan Pineapple Blackberry Sugar Cookies (Print Version)
Soft chewy cookies with a fruity pineapple and blackberry swirl, completely dairy-free and egg-free.
# List of Ingredients:
→ Pineapple and Blackberry Swirl
01 - 1/3 cup fresh pineapple, finely chopped
02 - 1/3 cup fresh blackberries
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon lemon juice
05 - 1 teaspoon cornstarch
→ Sugar Cookie Dough
06 - 2 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 3/4 cup vegan butter, room temperature
10 - 1 cup granulated sugar
11 - 1/4 cup unsweetened plant milk (almond, soy, or oat)
12 - 2 teaspoons vanilla extract
# Step-by-step Instructions:
01 - In a small saucepan, combine the chopped pineapple, blackberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens and breaks down, about 5 to 7 minutes.
02 - Dissolve the cornstarch in 2 teaspoons of water and stir it into the fruit mixture. Continue cooking for 1 minute until thickened. Transfer to a bowl and let cool completely.
03 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
04 - In a large mixing bowl, beat the room-temperature vegan butter and 1 cup granulated sugar using an electric mixer or whisk until light and fluffy.
05 - Add the plant milk and vanilla extract to the butter mixture, mixing until incorporated. Gradually add the dry ingredients, mixing just until a soft dough forms. Do not overmix.
06 - Divide the dough in half. Roll each half between two sheets of parchment paper into a 9x7-inch rectangle about 1/4 inch thick. Spread half of the cooled fruit mixture evenly over each rectangle, leaving a 1/2-inch border on all sides.
07 - Carefully roll up each rectangle from the long side to form a tight log. Wrap the logs in parchment paper and place in the freezer for 20 minutes to firm up.
08 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
09 - Slice each chilled log into 1/2-inch thick rounds. Place the cookies 2 inches apart on the prepared baking sheets.
10 - Bake for 10 to 12 minutes, until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The two tone swirl looks like something from a bakery case but takes almost no skill to pull off.
- That tangy fruit filling cuts through the buttery cookie dough in a way that makes you reach for a second before finishing the first.
02 -
- If the fruit swirl is even slightly warm when you spread it, the vegan butter in the dough will melt and you will end up with a greasy, sad log that falls apart when sliced.
- Freezing the logs for the full 20 minutes rather than the fridge makes the difference between clean spirals and squished blobs.
03 -
- Use a serrated knife to slice the logs because it cuts through the fruit swirl without dragging and smearing the pattern.
- Do not overbake because these cookies continue firming up on the hot tray after you pull them from the oven.