Copycat Pilsbury Cookies (GF/V)
All of a sudden I have this urge to invite all my girlfriends over for a slumber party tonight as I have two logs of cookie dough setting in my fridge. This must have been a staple for any party in my household because why else would I associate the two? The Pilsbury cookie logs used to be the perfect grab-and-go for a sweet yet quick treat in my childhood, in fact it was really the only way I made cookies. Was there any other way?
I have distinct memories of cutting the edges off and nibbling out the dough from the wrapper. Makes me a bit nervous now. I knew of the risk (salmonella), I just never cared. Now I love making vegan cookie dough because I can go to town on the dough and never worry. Just what I need: An excuse to eat more cookie dough…
I have a few things to say about the assembly of this recipe before we get started. Shocker, right? I know.
Number One: If you do not want to use shortening (the purpose of shortening to keep their shape), you can always sub it out with coconut oil. Remember that if you don’t want your cookies to taste like coconut, buy the refined version. Or you can use all vegan butter. Here is my issue with that however: There is always a potential of spreading when using all vegan butter since it can be so iffy. If you are going this route first test out a cookie or two in the oven to ensure it doesn’t spread. If it does, place the cookies on the baking sheet and freeze for 15-20 minutes prior to baking like this recipe does.
Number Two: Don’t have Ener-G egg replacer? (I love this product p.s. and you can even make your own here). If you don’t want to use it, you can read this post on how to substitutes egg replacers in a recipe.
Number Three: The purpose of the powdered sugar is to create more of an environment in the dough to hold it’s shape in the heat. If you don’t have it on hand nor do you want to use it, you can use regular sugar. Just know that there is a reason why the powdered version is important.
- ½ c. non-hydrogenated shortening
- ¼ c. vegan butter
- ¾ c. powdered sugar
- ½ c. granulated sugar
- 1½ tsp. Ener-G egg replacer + 2 Tbsp. warm water, whisk until frothy
- zest of 1 lemon
- 2½ c. Cara's GF Flour Blend
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 Tbsp. lemon juice (should get from 1 lemon)
- In a large bowl, cream the shortening and buttah together with an electric mixer on medium speed. Add the sugars and beat in until fluffy. Add the Ener-G egg replacer, and zest until just combined.
- Whisk together the flour, baking soda and powder, and salt.
- Pour in half of the dry ingredients and mix with the electric mixer over low until mixed in. Mix in the other half of the flour. Your dough should be crumbly at this point. Breath. It's supposed to look like this. Add the lemon juice and it should create a more cohesive dough: Not sticky, not dry. If it's too sticky add a tablespoon of flour to smooth out.
- Divide the dough into 2 balls. Knead the dough with your hands until smooth and form each dough ball into a log and cover with wax paper.
- Chill the dough for 2+ hours.
- To bake: Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper and place into a freezer.
- Remove the dough from the wax paper. Slice into desired thickness and place on the baking sheet. Sprinkle with raw sugar (optional).
- Bake 8-10 minutes or until lightly browned along the edges. If you want them on the softer side, bake for 7-8 minutes. If you want a crunchier cookie, bake around 8-10 minutes. Regardless of the time you bake them at, when you take the sheet out of the oven let the cookies sit for 2-3 minutes so they can fully set.
And last but not least, Number Four: Do you have an issue with the flours and/or starches listed in this recipe? Check out this post for subbing out gluten-free flours.
I believe I covered all my bases and you are all set! Have questions? Ask away…