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The Spookiest & Scariest Cookies

Who could run away from faces like these? These "spooky" and "scary" cookies are too cute to resist! If you have kids or need an idea for a sleepover activity this Halloween season, this is the recipe for you! With Suncore Foods® Premium Midori Matcha and Aqua Blue Spirulina Supercolor Powders, these cookies take on an out-of-this-world aura to create fantastic kid-friendly ghost cookies! They are frightfully easy to make and even more fun to decorate! Cookies as simple as these are the perfect blank canvas to unleash anybody's creativity. So, let's round up the kiddos and get them baking and more comfortable in the kitchen!

Ingredients

Makes 14-16 Large Cookies

Regular Cookies:
¼ cup vanilla oat milk
1 tbs flaxseed meal
1/3 cup dairy-free butter
¾ cup granulated sugar
1 tsp almond extract
1.5 cups gluten-free 1-to-1 flour
¼ - ½ tsp Suncore Foods® Rose Salt
¾ - 1 tsp ground cinnamon

Matcha Cookies:
¼ cup vanilla oat milk
1 tbs flaxseed meal
1/3 cup dairy-free butter
¾ cup granulated sugar
1 tsp almond extract
1.5 cups gluten-free 1-to-1 flour
¼ - ½ tsp Suncore Foods® Rose Salt
¾ - 1 tsp ground cinnamon
2 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder

Icing:
1 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
2 tbs vanilla oat milk
3 tbs aquafaba
1 tsp pure vanilla extract
½ tsp cream of tartar
3.5 cups powdered sugar

Directions

1. Cookies — In a small bowl or glass, combine vanilla oat milk and flaxseed meal. Set aside for 5-7 minutes, stirring every 2 minutes. In a large bowl, cream together butter and sugar until combined and fluffy. Mix in vanilla extract and flaxseed meal mixture. Next, mix in flour, Rose Salt and cinnamon (+ Matcha if making Matcha cookies) until well combined. Using your clean hands, knead the mixture for 1 minute and form a dough ball. If the mixture is too dry, add some milk 1 tsp at a time. If the mixture is too wet, add some flour 1 tsp at a time. Tightly wrap dough ball in cling wrap and refrigerate for minimum 1 hour up to overnight. When ready to bake, preheat oven to 350 deg. F and line a baking tray with parchment paper. Using a knife, cut dough into 3-4 chunks. Working with 1 portion at a time, gently knead the dough for a few seconds to lightly warm it up. Line your work surface with wax paper and using a rolling pin, roll out the dough. Using cookie cutters, cut cookies and place them on the baking tray. Bake for 10-12 minutes or until lightly browning on the sides. Allow cookies to cool down completely before icing. If the dough becomes too soft while working, refrigerate it again for 15-20 minutes.

2. Icing — Dissolve Supercolor Powder into vanilla oat milk, mix well to avoid Supercolor clumps. Using an electric beater, beat together aquafaba, vanilla extract, cream of tartar and Supercolor mixture until well combined. Mix in powdered sugar, 1 cup at a time, until smooth and very well combined. Adjust sugar quantity as per the desired icing texture: Reduce sugar for a more liquid icing or add more sugar for a thicker icing. Add icing to piping bags and decorate cookies as per preference.

 

 


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