This is a basic vegan vanilla cookie. You can customize it endlessly: glaze, sugar, nuts, chocolate chips, sprinkles or leave plain. It's up to you.
So why a blueberry glaze? Because it's the excess blueberry juice from making a Blueberry Upside Down Cake. I saw no reason to waste it.
The blueberry glaze made from the Blueberry Upside Down cake contains butter. So it'll stay soft and slightly tacky. Remember that.
Blueberry Glazed Vanilla Cookies
Text and Photo by Jac Kyles Baker
Makes 12 cookies
Ingredients
For the cookies:
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp fine salt
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup warm water
For the blueberry glaze:
3 TB blueberry juice
1/3 cup powdered sugar, sifted
Preparation
For the cookies:
In a large bowl, whisk flour and baking powder together.
In a separate large bowl: briskly whisk the vegetable oil, vanilla and water for 2 minutes. Whisk in sugars and salt.
Make a well in the bottom of the flour bowl. Add the oil mixture to the well. Stir flour into oil with a wooden spoon or a rubber spatula. Do not over mix. Dough will be soft.
Divide the dough in half and roll or pat into two 1/4 inch circles. Cover with plastic wrap or parchment paper.* Refrigerate for at least 2 hours.
Cut out cookies from dough using a 1 1/2 inch cookie cutter. Arrange 6 cookies in a circle ( do not place any in the center) along the edge of parchment or microwave safe plate.
Microwave on HIGH for 45 seconds. Cool on a wire rack.
Repeat with second batch.
Spoon glaze on top of cooled cookies. Refrigerate to set glaze. Glaze will not harden but will remain slightly sticky.
Store in an airtight container in the refrigerator.
For the blueberry glaze:
Whisk powdered sugar together with the blueberry juice. Whisk until a smooth, pourable glaze forms.
Cook's Notes
*I prefer the parchment paper. Moisture doesn't collect under the cookies as it does with ceramic or plastic plates.