Mailaenderli are a staple in the Swiss cookie world, and most particular, in the Christmas cookie world. I’d say they are the closest thing to the American version of the ‘sugar cookie’. But I had yet to find a good version of this recipe. “Keep it simple” was the key phrase here for this recipe. Turns out, it was a simple substitution for the butter and eggs, in exchange for plant-based butter and an egg substitute. The results were a thick soft dough, just like before. No hassles, no challenges, only a delicious vegan mailaenderli cookie was the end result. So good in fact, every single person who tried this cookie asked, “is this vegan?”. So, with those questions, you know, this recipe translation is a complete success! As I mentioned, the dough was soft and very pliable, and rolled out beautifully (using my measuring sticks for even rolling). The finished result was thick (1/2″ thickness) moist and stable. A very nice dough to work with.
Easy, vegan cookies
Sometimes, working with substitutes for a baking recipe is a challenge and takes many attempts. Other times it just works, not sparing on taste and a quality end result. This was so for the mailaenderli, which left me feeling pleased, as I don’t know if it would be Christmas with out a tin full of holiday cookies. I’m one who totally enjoys the traditional German/Swiss holiday cookies, making it an important personal task to succeed this holiday season. The anise cookie, the almond cookie, and now the mailaenderli…all made it with us through our plant-based transition.
The traditional finish for this cookie is an egg-yolk wash with a bit of sugar sprinkled on the top. But this year, I opted for some vegetable based color and powder sugar. Was maybe not the most festive of colors, but it was delicious non-the less down to the last bite.
- 500 grams flour
- 250 grams sugar
- 250 grams plant based butter
- 2 tsp egg-substitute (follow directions to equal 3 eggs)
- 1 tsp baking powder
- 1 small lemon for peel only, shredded
- combine the sugar, plant-based butter and egg substitute along with the shredded lemon in the mixer until smooth
- add dry ingredients, and mix a second or two until well combined.
- roll out the dough, using rolling sticks to keep the dough even. I work with the 1/2" so my cookies will be about 1/2" thick.
- begin your cut-outs and place on a baking sheet. Bake for about 10-12 min. or until lightly golden brown.
- take out, let cool, then ice. I use biovegan icing, mixed with water and a bit of lemon juice and powder sugar. colors are natural and free of fake dies and toxins.