Dairy-Free Dutch Speculaas Cookies

Ingredients

• 2 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 2 tbsp Speculaas spice mix
• 1 cup Brown sugar, packed
• 1/2 cup Vegetable shortening
• 1/2 cup Dairy-free butter alternative, softened
• 2 tbsp Egg replacer powder
• 2 tbsp Almond milk

Instructions

1. 1In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, 1 tsp of baking powder, and 2 tbsp of speculaas spice mix until well combined. Set this bowl aside.
2. 2In a separate large bowl, combine the 1 cup of packed brown sugar, 1/2 cup of vegetable shortening, and 1/2 cup of softened dairy-free butter alternative. Beat these ingredients together with an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
3. 3In a small bowl, whisk together the 2 tbsp of egg replacer powder and the 2 tbsp of almond milk until smooth. Add this prepared egg replacer mixture to the creamed sugar mixture in the second bowl. Beat with the electric mixer on medium speed for 1 minute until all ingredients are thoroughly combined.
4. 4Gradually add the dry ingredients (from the first bowl) to the wet ingredients in the second bowl. Mix on low speed with the electric mixer, or by hand with a sturdy spoon, until a cohesive dough forms. Gather the dough into a ball, flatten it slightly, and wrap it tightly in plastic wrap. Place the wrapped dough in the refrigerator for at least 2 hours to chill and firm up, which will make it easier to roll.
5. 5Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator. Place the dough between two sheets of parchment paper and roll it out with a rolling pin to an even thickness of approximately 1/4 inch. Use cookie cutters to cut out desired shapes from the rolled dough.
6. 6Carefully transfer the cut-out cookies to a large baking sheet lined with parchment paper, leaving about 1 inch between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. Allow the baked cookies to cool on the baking sheet for 5 minutes; this helps them firm up before moving. Then, carefully transfer the cookies to a wire rack to cool completely.

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