Скачать или смотреть How To Make The Best Cookies| 3 Recipes: Snickerdoodle Cookies, Chocolate Chip & Double Chocolate

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Recipes make 12 cookies for each recipe. No need to chill the batters before baking them. Store the cookies up to 4 days in an airtight container. You can also freeze them if you want.

Snickerdoodle cookies:

100gr unsalted vegan butter
80gr granulated sugar
120gr light brown sugar
1tsp vanilla extract
40ml vegan milk (I used soy milk)
210gr all purpose flour
2tsp baking powder
2tsp cinnamon
1tsp salt

To top the cookies:

60gr light brown sugar
1tsp cinnamon

Make sure the butter is at room temperature. Start by creaming the butter and sugar together with a mixer for 5 minutes. Don't skip this step, creaming the butter and sugar together is very important. It gets more air in the batter making sure the cookies don't turn out dense or flat. After 5 minutes add the vanilla extract and the vegan milk and mix with the mixer shortly until combined. Then sift in the flour, the baking powder, the cinnamon and the salt. Mix again with the mixer until combined.

Mix the sugar and the cinnamon for topping.
Roll 12 little balls of the batter with your hands and then roll them in the sugar and cinnamon mixture. Add them to 2 baking tins lined with parchement paper and bake in a preheated oven on 180C (356F) for 12-15 minutes (I did 13 minutes).
The cookies will still be really soft when they just come out of the oven so leave them to cool for a bit first then enjoy :)


For the chocolate chip cookies:

100gr unsalted vegan butter
120gr dark brown sugar
80gr granulated sugar
40ml vegan milk (I used soy milk)
1tsp vanilla extract
180gr selfrising flour
1tsp salt
100gr chocolate chips

Make sure the butter is at room temperature. Start by creaming the butter and sugar together with a mixer for 5 minutes. Don't skip this step, creaming the butter and sugar together is very important. It gets more air in the batter making sure the cookies don't turn out dense or flat. After 5 minutes add the vanilla extract and the vegan milk and mix with the mixer shortly until combined.

Then sift in the flour and the salt and mix with a spoon or spatula until just combined. I used selfrising flour for this recipe but you can also use the same amount of all purpose flour and then add 1tsp of baking powder.

Lastly add the chocolate chips to the batter. I just cut up a bar of chocolate instead of buying chocolate chips but either would work. I saved about 20gr of the chocolate chips to put on top of the cookies once they are formed.

Grab an icecream scoop and make 12 even sized cookies. Then add the saved chocolate chips on top. Add them to 2 baking tins lined with parchement paper and bake in a preheated oven on 180C (356F) for 12 minutes.
The cookies will still be really soft when they just come out of the oven so leave them to cool for a bit first then enjoy :)

Double chocolate cookies:

100gr unsalted vegan butter
80gr granulated sugar
120gr light brown sugar
1tsp vanilla extract
40ml vegan milk (I used soy milk)
180gr self rising flour
30gr unsweetend cacao powder
2tsp instant coffee
1tsp salt
100gr chocolate chips

Make sure the butter is at room temperature. Start by creaming the butter and sugar together with a mixer for 5 minutes. Don't skip this step, creaming the butter and sugar together is very important. It gets more air in the batter making sure the cookies don't turn out dense or flat. After 5 minutes add the vanilla extract and the vegan milk and mix with the mixer shortly until combined.

Then sift in the flour, the cacao powder, the instant coffee and the salt and mix with a spoon until just combined. The instant coffee is going to enhance the chocolate flavour, you won't taste any coffee.

Lastly add the chocolate chips to the batter. I just cut up a bar of chocolate instead of buying chocolate chips but either would work. I saved about 20gr of the chocolate chips to put on top of the cookies once they are formed.

Grab an icecream scoop and make 12 even sized cookies. Then add the saved chocolate chips on top. Add them to 2 baking tins lined with parchement paper and bake in a preheated oven on 180C (356F) for 12 minutes.
The cookies will still be really soft when they just come out of the oven so leave them to cool for a bit first then enjoy :)

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