The Hamptons Vegan

Living the Vegan Lifestyle

thehamptonsvegan

Make Vegan Spice Muffins for Flavors of The Fall

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vegan spice muffins topped with brown sugar frosting and chopped nuts

The Spice Muffin Beginnings

These vegan spice muffins have been a staple at our house for many years. They go so far back that they could’ve been the OG of the pumpkin spice craze of our current times.

When researching, I came across a Reddit post that showed a 1939 recipe for spice muffins in a Minneapolis Newspaper. Spice muffins came around during the Depression Era. They go pretty far back!

And while we’re on the subject of Depression Era recipes, many cakes, quick breads, muffins, and other recipes from that time contained no eggs, butter, milk, or any animal products. Try our chocolate snack cake based on the original Depression/Wacky Cake, with chocolate chips added to “modernize” it.

So when people say they don’t like vegan food, they’re not taking into account all the foods we (as a society) have been eating for a long time that were already vegan.

This vegan spice muffin recipe has simple ingredients and is easy to make, just like those. It’s a delicious recipe from the past that is good to this day.

The Spice Muffins of Today

Today, it’s nearly impossible to pass a coffee shop, a grocery store, a candle shop, a soap shop, or a TV commercial without the word ‘pumpkin spice’ being thrown around earlier and earlier before the actual Fall Season. And as commercialized as it’s become, I’m all in for the spicy season foods and feels!

But there’s no pumpkin in pumpkin spice! It’s the spices used in the pie that are customarily featured in all things “pumpkin-spiced.” If you’re interested in the spicy history, check out this post from the Food Historian.

All the Autumnal Spiciness

This muffin recipe has a warm blend of cinnamon, nutmeg, cloves, and allspice. (No ginger though, but you could probably add it in if you prefer!)

It also has raisins, walnuts, and a brown sugar topping that takes it to the next level.

You will not miss any eggs or dairy that you normally find in a muffin recipe, I promise!

Let’s warm up with the spicy photos!

spice muffin ingredients
Assemble the spice muffin ingredients
dry ingredients for spice muffins
Mix the dry ingredients
creamed ingredients with dry ingredients and flax "egg"
Cream the shortening and sugar
creamed ingredients, dry ingredients, simmered raisins, and flax mix for spice muffins
Gather the dry mix, creamed mix, flax mix, and simmered raisins together.
spice muffin wet ingredients
Mix the creamed mixture, the raisins with cooking water, and the flax mixture.
spice muffin batter
Now mix in the dry ingredients
spice muffin batter with nuts
Add the chopped nuts
spice muffin batter in tin
Fill 12 cupcake papers with batter
muffins fresh out of the oven
Fresh out of the oven

NEXT- optional brown sugar frosting:

mixing brown sugar frosting
Cook brown sugar with non-dairy milk and the salt.
bring brown sugar to a soft boil
Bring to a boil over low heat, stirring until it’s smooth.
add butter and vanilla to brown sugar mix
Remove from the heat and add vegan butter and vanilla. Cool slightly
brown sugar frosting
Beat in powdered sugar.
vegan spice muffins
The finished vegan spice muffin, topped with brown sugar frosting and chopped nuts.

These beauties are on their way to a football party! Go Team!!

But any reason is good to make spice muffins!

vegan spice muffins topped with brown sugar frosting and chopped nuts
thehamptonsvegan

Vegan Spice Muffins

A warm spiced muffin treat, perfect for the Fall Season or any time.
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Prep Time 30 minutes
Cook Time 25 minutes
frosting 10 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Snack
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup raisins
  • 1 cup water
  • 1 tablespoon ground flax meal
  • 3 tablespoons water
  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
BROWN SUGAR FROSTING TO DRIZZLE (OPTIONAL)
  • 1/2 cup brown sugar (packed)
  • 3 tablespoons nondairy milk or cream
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons non-dairy butter
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/4 cup chopped nuts to top (optional)

Method
 

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine the raisins with the 1 cup of water in a small saucepan and bring to a simmer for 10 minutes. Set aside. (Do Not Drain)
  3. Mix the ground flax meal with the 3 tablespoons of water in a small bowl. Set aside.
  4. Cream the shortening and the sugar until well blended.
  5. Add the flax mix and the raisins with their water to the creamed mixture.
  6. Combine the dry ingredients. (flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.)
  7. Add the dry ingredients to the creamed mixture.
  8. Stir in chopped walnuts.
  9. Divide the batter amongst a greased (or lined with cupcake papers) 12-cup muffin tin.
  10. Bake in a preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.
  11. Cool for 3-5 minutes, then remove the muffins from the hot tin and continue to cool on a wire rack.
BROWN SUGAR FROSTING (OPTIONAL)
  1. Combine brown sugar, non-dairy milk, or cream, and salt in a saucepan.
  2. Bring to a boil over low to medium heat, stirring until smooth.
  3. Remove from heat and stir in vegan butter and vanilla. Cool slightly.
  4. Add the powdered sugar and beat until it's smooth.
  5. Drizzle the frosting on the cooled muffins and top with chopped nuts.

Vegan Oatmeal Cookie With a Classic Taste You’ll Love

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vegan classic oatmeal, raisin, walnut cookie
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Eating Oatmeal in Cookie Form, Yes Please!

I love this vegan oatmeal cookie!

But I was never a fan of oatmeal. I always preferred Cream of Wheat for a hot cereal. And I still love it now, too. But never oatmeal. And I know oatmeal is a healthy choice. I tried many times to find a way to like it.

And I finally found a way to enjoy it for breakfast now! (Bonus points, it’s even healthier than the original old-fashioned oatmeal.) You must try it for yourself because It’s so good. And when I mix up the ingredients in a big ole jar, I feel like I’m homesteading, LOL. It’s the whole grain cereal of choice for me, and you should check it out!

Anyway, this vegan oatmeal cookie is delicious, I do love it, but it can not legitimately be called healthy. However, it does include oatmeal, raisins, walnuts, flaxseed, and cinnamon, all of which are healthy components of this cookie.

  • Oatmeal can help slow down the absorption of sugar. It has soluble fiber and is high in antioxidants.
  • Raisins are a good source of fiber, potassium, calcium, iron, vitamin B6, and antioxidants. 
  • Walnuts are a good source of ALA, an omega-3 fatty acid that is a heart-healthy choice. They also have compounds to improve brain and gut health and help protect against certain types of cancers.
  • Flax seeds contain omega-3 fatty acids, fiber, and lignans.
  • Cinnamon helps lower blood sugar and has antioxidants. (Make sure it’s the healthiest kind: Ceylon Cinnamon)

So, not so bad, right? An indulgence that only feels a little bit naughty.

A classic oatmeal cookie for all time.

The oatmeal cookie was introduced to the U.S. in Fannie Farmer’s famous Cookbook from 1896. It didn’t become popular until the early 1900s after the recipe was displayed on canisters of Quaker Oats oatmeal. And just like much of our processed food, which is sold as natural and healthy, even when it isn’t, so too this cookie was marketed as a healthy choice. But it shares a high sugar and fat content, as most cookies do, negating some of the healthy benefits. A cookie is a cookie, is a cookie. (Unless you make the Chickpea Chocolate Chip Cookie. That one IS a completely healthy cookie.)

Anyway, the point is, in moderation, sometimes a cookie is just what we want. And we could do worse! So if you desire a great recipe for a classic oatmeal cookie, this is for you! I like to let it bake just long enough to get a little crispy on the outside. Then, it has a nice crunch while still keeping a chewy center. Perfection!

It’s Time for the Step-by-Step Cookie Photos!

vegan oatmeal cookie assembled ingredients
Assemble the ingredients.
creaming the butter and sugars for the oatmeal cookie
Cream the butter and sugars together.
Adding the flax "egg" to the butter and sugars in the cookie batter
Stir in the flax “egg”.
adding molasses and vanilla to the batter
Stir in the vanilla and the molasses
(or Steen’s Syrup for my Southern friends and family- looking at you, Lauren! xo) 😉
whisking dry ingredients for the oatmeal cookies.
Whisk together the dry ingredients.
Mix the dry ingredients into the wet ingredients.
add the oatmeal, raisins, and walnuts to batter now.
Add the oatmeal, raisins, and walnuts now.
six oatmeal cookies on a baking sheet in the oven
After a 30-minute chill in the fridge, place 2-inch dough balls onto a parchment-lined baking sheet and bake them in a 350°F oven for about 16 minutes.
oatmeal cookies fresh out of the oven
There they are! Straight out of the oven. Let cool for 5 minutes. Enjoy!

© thehamptonsvegan 2017-2025 all rights reserved.

vegan oatmeal raisin walnut cookie
thehamptonsvegan

Vegan Classic Oatmeal Raisin Walnut Cookies

The classic taste of oatmeal cookies as you remember but vegan now!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 40 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup softened vegan butter (225 grams) or shortening
  • 3/4 cup brown sugar (135 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 2 tablespoons ground flax meal (16 grams)
  • 6 tablespoons water (88 milliliters)
  • 2 teaspoons vanilla (10 milliliters)
  • 1 tablespoon molasses (like Grandma's) or use Southern Made Steen's Blended Syrup (15 milliliters) not black strap molasses
  • 1 3/4 cup flour (210 grams)
  • 1 teaspoon baking soda (5 grams)
  • 1 1/2 teaspoon cinnamon (9 grams)
  • 1/2 teaspoon salt (3 grams)
  • 3 cups old fashioned whole rolled oats (240 grams)
  • 1 cup raisins (200 grams)
  • 1/2 cup walnuts (75 grams) optional

Method
 

  1. In a small bowl, mix together the ground flax seed with the water and set aside for at least 5 minutes to gel.
  2. Cream softened butter with granulated and brown sugars in a large bowl.
  3. Stir in the flax seed and water mixture. Then add in the molasses (or Steen's syrup) and vanilla to the mix. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  5. Mix the dry ingredients into the wet ingredients.
  6. Fold in the oatmeal, raisins, and the walnuts.
  7. Chill in the fridge for at least 30 minutes to make the sticky dough easier to handle.
  8. Preheat oven to 350 degrees F.
  9. Line a large baking sheet with parchment paper. Scoop dough into approximately 2-inch balls and place them on the baking pan about 2 inches apart.
  10. Bake approximately 16 minutes until slightly golden brown on the edges. For a soft, chewy cookie take them out after about 14 minutes. For a crispier cookie, bake about 18 minutes but watch so they don't burn.
  11. Let cookies cool on the baking pan for 5 minutes.

The Best Pasta Pesto Primavera Makes a Rainbow

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Pasta Pesto Primavera is a rainbow on your plate!

So how many colors can you add to this pasta pesto primavera dish?

RED- peppers, tomatoes, red lentil pasta, onions

ORANGE -carrots, butternut squash, peppers

YELLOW -peppers, summer squash, golden potatoes, golden beets

GREEN – broccoli, peppers, zucchini, brussel sprouts, avocados, spinach

BLUE – potatoes

INDIGO – eggplant

VIOLET -cauliflower

and don’t forget about

WHITE – cauliflower, potatoes, turnips, parsnips and mushrooms

BLACK – beans

BROWN – mushrooms

It’s a beautiful thing!

The Versatile Veggie Entree

Because there are endless possibilities to create this dish, it works with what you already have in your fridge and pantry. And I love that.

Then I always make extra Posh Pesto and keep it in the freezer. And I always have pasta on hand. Then I see what vegetables are leftover and viola, pasta pesto primavera is ready to go!

This is how I make my Pasta Pesto Primavera

Start by chopping all the veggies approximately the same size.

Then line the biggest baking tray (or two smaller ones) with parchment paper.

Pasta

Now boil water for the pasta.

boiled pasta

Pesto

Then make the Pesto recipe (or pull it out of the freezer to thaw if you have it on hand).

assemble pasta pesto primavera ingredients

Primavera

Bake those veggies with a bit of oil, salt, and pepper in a hot oven, (I cook at 425F), until slightly browning. Then I usually saute onions, mushrooms, and garlic on the stove.

roast vegetables
sate onions and mushrooms

Begin to cook the pasta. And thaw the pesto. Then when the veggies are cooked, mix them all together.

So there you have it. It’s a rainbow on your plate. (And a pot of gold for your health!)

plated pasta pesto primavera

How about a rainbow happy ending to the pasta pesto primavera meal?!:

Have a rainbow bowl of fruit of course!

RED – raspberries, strawberries, pomegranate seeds, cranberries, watermelon

ORANGE – oranges, mango, cantaloupe

YELLOW – peaches, bananas, passionfruit

GREEN – grapes, honeydew melon, kiwi

BLUE – blueberries,

INDIGO – blackberries

VIOLET – plums, elderberries, grapes

Now Go and Enjoy the Rainbow!

pasta pesto primavera
thehamptonsvegan

Pasta Pesto Primavera

A rainbow of veggies come together with pasta and pesto for a golden delicious meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 lb. pasta
  • 1 cup vegan pesto
  • 8 cups various colorful vegetables of your choice
  • 1/3 cup pasta cooking water

Method
 

  1. Cut up all the vegetables into approximately the same size.
  2. Boil water for pasta.
  3. Roast veggies on a parchment-lined baking tray(s) at 425 Fahrenheit for about 40 – 50 minutes until lightly golden. Stagger quicker cooking veggies like broccoli after roasting veggies first that need more cooking time
  4. While roasting vegetables, prepare (or thaw) pesto.
  5. Saute onions, mushrooms, and spinach (if using) on the stove.
  6. Cook pasta for about 15 minutes before taking out the roasted veggies.
  7. Scoop out about 1/3 cup of pasta water from the cooking pasta pot.
  8. When all items are prepared, drain pasta, return to pot, and add pesto and reserved pasta water to pasta. Add in all veggies and mix together.
  9. Top with sliced avocado or guacamole (if using).
  10. Store in the fridge for up to a few days.

Notes

Make this pesto recipe and freeze it for later!
Posh Pesto

The Best Whole Grain, Healthy, Hot Cereal and More!

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whole grain, healthy, hot cereal
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A Warm, Whole Grain, Healthy, Hot Cereal For the Win!

Eating a whole grain, healthy, hot cereal on a chilly morning is comforting. But it doesn’t have to be just for cold mornings. A warm bowl of breakfast grains keeps you going longer than a quick bowl of cold cereal. Although there are infinite amounts of cold cereals to choose from, most are not healthy choices. Whether loaded with sugar and/or preservatives, most don’t meet a healthy standard, so finding a healthy cereal is difficult.

Hot cereal choices in the grocery aisle are another place to look. You’ll find quick oats, old-fashioned rolled oats, cream of wheat, farina, steel-cut oats, etc. I always preferred cream of wheat. But I hated, (correction,) HATED oatmeal. And while those hot picks can be a good choice, I’d like to offer a much better one.

A Simple Mix of Whole Grains!

THE GRAIN BOWL

Many years ago, I found Dr. McDougall’s website. He was part of a group of plant-based doctors spreading the word of the healing and protective benefits of whole foods. Although I came to the vegan lifestyle for the animals, I discovered vegan food could also be the best healthy food.

I saw Dr. McDougall‘s grain bowl recipe, which included oatmeal, and I thought I wouldn’t like it. Then I read some of Dr Greger‘s books, and again, grain bowl recipes were featured. Finally, I decided it was time to switch up my obsession with waffles and berries every. darn. morning. Now it was time to try the infamous grain bowl for myself. Why did it take me so long?!

It is:

  • delicious
  • satisfying
  • easy to make
  • versatile
  • AND healthy!

It is delicious with a crunchy, chewy, soft bite. It gives a mild, earthy taste.

So satisfying and comforting, with warmth and staying power to keep you full longer.

Also, easy to make, taking only as long as it takes for water to boil. Bonus points because one batch makes 3 servings.

It is versatile because you can make hot cereal, OR a Buddha Bowl, a burrito, a side dish, and so many other things!

AND it is healthy because it is high in fiber, complex carbohydrates, and protein! Check out the many health benefits in this article from Healthline. Or Google it for yourself!

You can’t go wrong with this filling, delicious, healthy food! ( I was also grateful it tasted nothing like the oatmeal I’d always despised.)

Let’s Make a Grain Bowl!

Purchase your whole grains where you can find them. Sprouts has a bulk section that has many whole grains. Whole Foods is a good source, too. Health food stores often have whole grains, depending on where you live. But if you can’t find a good supply of whole grains, try the internet! I purchased some of my grains online.

There is no strict rule on what types of grains you can use. Something to strive for is the type of grain closest to its natural, original form. So, for oats, rather than rolled or steel-cut, look for organic oat groats. There is such a difference in the flavor and the health values. And, if using rye, look for rye berries. When choosing wheat, pick whole wheat berries. If selecting to add rice, try wild rice or brown rice.

My first attempt leaned heavily on the recipe of Dr McDougall. It consists of oat groats, brown rice, quinoa, barley, millet, rye, and spelt berries. I had trouble finding all these items in one place, so I shopped around. Finally, I decided to go with what I had. So, I had many of his recipe’s grains but not quinoa or spelt berries. I found buckwheat groats, and, sounding interesting, I added those to my mix. After adding them to a great big jar, I gave it a good shake and was ready to go.

The Simple Way to Make This Grain Bowl.

Simple is an understatement!

After throwing all your grains into a jar and shaking it up to mix, scoop one cup into a fine mesh strainer like this one. Rinse under cool water. set aside. Fill a pot with three cups of water. Bring to a boil. When boiling is reached, add the rinsed grains, cover the pot, and turn off the heat. Let it sit on the stovetop overnight. Then, in the morning, heat and eat! I add a little maple syrup and soymilk to mine. Add cinnamon, berries, date syrup, or whatever you like!

mixed whole grains in a big jar
The mixed grains
whole grains in a fine mesh strainer, and a pitcher of water, before rinsing the grains
Measure, rinse, and add grains to boiling water.
Cooked mixture of whole grains
Cooked and drained grains
whole grain, healthy, hot cereal
Homemade whole grain cereal with soymilk and maple syrup.

It’s also good as a savory side dish. Add veggies, onions, garlic, beans, a spicy sauce, mix it into a salad, or anything else that sounds good to you. This whole grain addition will add a healthy element to your meals.

I love to make this hot cereal. And when I’m not enjoying this breakfast, or my waffles and berries, I love this breakfast sandwich! When we have overnight guests, I like to go all out with a smorgasbord of breakfast favorites like these pancakes or this French toast. This casserole and this hot fruit side dish. And if I plan, I make a batch of either these muffins or these!

This Whole Grain, Healthy, Hot Cereal is A Must Try!

So, promise you won’t wait years like I did to try this amazing addition to your meals. Do something nice for yourself by eating healthy. I love having this recipe handy now! And I believe you will too!

Cheers to better health! Ting-Ting!

© thehamptonsvegan 2017-2025 all rights reserved

whole grain hot cereal
thehamptonsvegan

Whole Grain, Healthy, Hot Cereal (and Side Dish!)

A versatile recipe for a healthy, satisfying hot cereal or a whole grain addition to any meal
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Prep Time 10 minutes
Cook Time 10 minutes
soaking time 4 hours
Total Time 4 hours 20 minutes
Servings: 3
Course: Breakfast, Side Dish
Cuisine: vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Oat Groats (360 grams)
  • 1/2 cup Quinoa (92 grams)
  • 1/2 cup Millet (80 grams)
  • 1/2 cup Rye Berries (92 grams)
  • 1/2 cup Brown Rice (98 grams)
  • 1/2 cup Spelt Berries (82 grams)
  • 1/2 cup Buckwheat Groats (82 grams)

Equipment

  • fine mesh strainer

Method
 

  1. Use any of these whole grains, leaving out whatever you prefer.
  2. Add the grains to a large glass jar with a lid. Shake them up to mix.
  3. Add three cups of water to a medium-sized pot. Bring to a boil.
  4. Scoop out one cup of the grains into a fine mesh strainer. Rinse them under cool water.
  5. Add rinsed grains to the pot of boiling water and cover with a lid. Then turn off the heat.
  6. Let the pot with the grains sit overnight on the stove.
  7. In the morning, heat and eat!
    Reheat over low heat for about 10 minutes. Store any leftovers in the fridge for up to three days.
  8. Add nondairy milk, maple syrup, date syrup, berries, cinnamon, or whatever you like to make it a hot cereal you'll love.

Notes

ALTERNATE COOKING METHOD-
If making your multigrains without soaking overnight, add more water, about 8 cups, like making pasta. Bring water to a boil, then add the rinsed grains to the boiling water and return briefly to a boil. Then reduce it to a simmer. Cover the pot if it’s deep, or leave it slightly ajar to avoid overflow, and cook for about 45 minutes. Check for doneness by tasting to see if it’s to your liking. Drain in a fine mesh strainer. 
TIP #1-
Soaking grains, even for 4-5 hours rather than overnight, helps them to become more digestible.
TIP #2-
Stir in a tablespoon or 2 of hemp hearts and a tablespoon of ground flax seeds into your cereal bowl and make this a high-protein and Omega-3 powerhouse!

Marinated Mushroom Stroganoff is a Creamy, Savory Pasta You’ll Love

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vegan mushroom stroganoff
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Not just another pasta- An Above-Average Pasta!

It’s the comfort of a pasta dish with the savory flavor of mushrooms and red wine. Add the creaminess of a sour cream sauce, and dinner rises to another level.

This recipe isn’t difficult. First, set aside some time to marinate your mushrooms.

Assemble the marinade ingredients.

marinade ingredients
MEASURE EVERYTHING OUT, THEN…
chopped baby Bella mushrooms
CHOP MUSHROOMS, ADD TO…
marinade for mushrooms
MARINADE SAUCE, AND GET…
mushrooms in the marinade
SAVORY MARINATED MUSHROOMS!

You’ll need at least 20 minutes so the flavors can combine. (It’s worth the wait!)

The mushrooms soak in the flavor-packed marinade while the sour cream sauce is made.

sour cream sauce ingredients
MIX THESE TO MAKE THIS…
sour cream sauce
SOUR CREAM SAUCE

When the mushrooms have marinated, bring a large pot of water to a boil. Add a tablespoon of salt to the water. Now, cook the pasta.

While pasta cooks, add oil to a large sauté pan. When hot, remove mushrooms from the marinade and add them to the pan to brown. Then add the marinade back to the mushrooms in the pan.

mushrooms cooking with the marinade sauce
THESE MARINATED MUSHROOMS ALONE MAKE A GREAT SIDE DISH.

Next, add the sour cream sauce to the pan and stir together.

mushroom marinade mixing with sour cream sauce in pan
MIX MUSHROOMS, MARINADE, AND SOUR CREAM SAUCE IN PAN.

When the sauce is warmed, add the drained pasta to the pan.

mushroom stroganoff in pan
ALMOST DONE…

Last, sprinkle with plenty of fresh parsley to finish.

parsley on cutting board
CHOP IT UP…
mushroom stroganoff topped with parsley

Time to eat!

mushroom stroganoff with sides on a plate

Alternatives for the Mushroom Stroganoff.

This marinated mushroom sauce can be made with any pasta. I like fettuccine. Or use potatoes to replace the pasta. Rice or other grains work as well. I like to serve some colorful vegetables on the side. Shown here with peas and carrots. I also like Brussels sprouts, sweet potatoes, zucchini, and winter squashes. Make whatever you like!

But the main event on your dinner plate will be the mushroom stroganoff.

Recipe Tip:

If you aren’t interested in making an entree but need a side dish, make only the marinated mushrooms. They’re amazing without the sour cream sauce and pasta! It’s a savory, umami taste treat. Now you have two recipes in one!

vegan mushroom stroganoff
thehamptonsvegan

MUSHROOM STROGANOFF

Marinated mushrooms in a savory red wine and sour cream sauce on a bed of pasta
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Prep Time 20 minutes
Cook Time 10 minutes
marinate time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

Marinade Sauce
  • 8 ounces Baby Bella Mushrooms, sliced Or 2-4 sliced Portobello mushrooms
  • 4 ounces dry red wine
  • 2 cloves garlic, minced
  • 2 tablespoons tamari sauce or soy sauce – 1 ounce
  • 1 tablespoon balsamic vinegar 0.5 ounces
  • 1 tablespoon olive oil 0.5 ounces
Sour Cream Sauce
  • 6 ounces vegan sour cream
  • 3 ounces water
  • 3 tablespoons onions, minced approximately 30 grams
  • 2 tablespoons flour approximately 16 grams
  • 2 teaspoons vegetable bouillion or bouillion paste, like Better Than Bouillion -about 14 grams
  • 1/4 teaspoon garlic powder about 1.4 grams
  • 1/4 teaspoon dried basil .25 – 0.5 grams
  • 1/4 teaspoon black pepper 1.4 grams
Pasta
  • 8 ounces fettucine pasta or any type pasta
  • 1 tablespoon salt 19 grams
Garnish
  • 1/3 – 1/2 cup fresh parsley, chopped 20 – 30 grams

Method
 

  1. Mix all the marinade ingredients with mushrooms in a container with a lid or a large ziplock bag. Marinate for at least 20 minutes or overnight.
  2. Mix all the sour cream sauce ingredients in a bowl. You can cover and refrigerate this if marinating the mushrooms overnight.
  3. When the mushrooms have marinated, heat olive oil in a large skillet on medium heat. Add all the mushrooms to the pan, reserving the marinade sauce.
  4. Remove the sour cream sauce from the fridge to bring it to room temperature, if refrigerated.
  5. Place a large pot of water on high heat. Then add salt and pasta to the water when boiling. Cook according to the directions on the box of pasta, then drain but don't rinse.
  6. Continue to saute mushrooms until they begin to dry out and turn a golden brown.
  7. Add the reserved marinade sauce to the pan of mushrooms. Then add in the sour cream sauce. Stir together and warm it through for a couple of minutes.
  8. Add the drained pasta to the pan with the mushrooms and toss to coat with sauce. Remove from heat and garnish with fresh parsley.

Notes

TIP: Marinade ingredients can be used with mushrooms alone to make a delicious, savory marinated mushroom side dish.

Chocolate Chip Muffins Are A Simple, Comforting Treat

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Chocolate Chip Muffins Can Make Things Better

When I think of this chocolate chip muffin, three words come to mind: simple, comforting, and treat.

The simple part is how easy they are to make. Nothing fancy is involved. They are not complicated.

The comfort part is about how nice it is to sit down with a beverage and a muffin. Tea, coffee, hot chocolate, or non-dairy milk all pair well with this muffin.

The treat part is exactly what they are: an absolute treat whenever you make and eat them. Share them to treat someone else, too.

It’s a sweet, simple chocolate chip muffin. Start or end your day with one. Or make it a midday snack. Chocolate chip muffins are wonderful anytime.

Madeline Matlock’s Muffins!

In episode 2 of the new CBS series MATLOCK, Kathy Bates brings a delicious-looking basket of muffins to work. (IYKYK) They look so inviting, so I considered pausing the show to make chocolate chip muffins. If the MATLOCK show had this recipe, these muffins would be the ones in that beautiful basket! 😉

More Muffins Please

Too much talk of muffins! We have to make them now.

Get out all the ingredients. Get out a large and a medium bowl. And get your muffin pan ready with some cupcake liners. (I like the brand, If You Care.)

Mix up the flax “egg.” (Nothing weird here, just healthy ground flax meal readily available in grocery stores, mixed with water.)

Then combine the dry ingredients in the large bowl.

Flour, sugar, salt, and baking powder

Next, mix the wet ingredients in the medium bowl, except the vinegar. (non-dairy milk, butter or oil, vanilla, and flax + water mixture)

Now, mix the wet ingredients into the dry. Next, add the vinegar, and then the vegan chocolate chips.

dry ingredients, wet ingredients, flax “egg”, vinegar, and chocolate chips

Okay, lastly, divide the batter evenly into the muffin tin.

At the last minute, I changed it to have 6 blueberry muffins for breakfast (on the left). And I had 6 chocolate chip muffins for dessert (on the right). Because: We have choices! See Notes*

Bake for 23 minutes and they’re ready to eat!

Let cool in the pan for 3-5 minutes. Any longer and the papers start to come off the muffin and the bottoms get soggy from trapped steam.

Enjoy these simple, comforting chocolate chip muffin treats.

Pick out your favorite one (or two)…
And have them with your beverage of choice!
chocolate chip muffin
thehamptonsvegan

Chocolate Chip Muffins

Vegan chocolate chip muffins- A simple, comforting treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Ingredients Equipment Method Notes

Ingredients
  

DRY INGREDIENTS
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
WET INGREDIENTS
  • 3/4 cup non-dairy milk
  • 1/2 cup melted vegan butter or use oil like canola, avocado, or sunflower
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon ground flax meal
  • 3 tablespoons water
  • 1 tablespoon vinegar
ADD IN
  • 1 cup chocolate chips

Equipment

  • muffin pan

Method
 

  1. First, preheat the oven to 375 degrees Fahrenheit. Next, place paper liners in the muffin tin. Then mix the ground flax meal with the water in a small bowl and set aside.
  2. Combine all dry ingredients in a large bowl.
  3. Mix all wet ingredients except vinegar in a medium bowl. (Don't forget to add the flax mixture).
  4. Add the wet ingredients to the dry ingredients and combine them without over-mixing.
  5. Now mix in the vinegar, then fold in the chocolate chips.
  6. Divide the batter evenly into the muffin pan.
  7. Bake for 23 minutes until a toothpick comes out clean.

Notes

These are regular-size muffins, but you could also make them in jumbo-size pans with jumbo-sized paper liners. This will make 6 jumbo muffins. Add approximately 5 minutes to the baking time, and check for doneness with a toothpick.
FOR A LITTLE EXTRA, add about 3-5 more chips on top of each muffin, gently pressing slightly into the muffin, and lightly sprinkle with coarse sugar before baking.
*To make a variety of muffins with one batch of batter as I did in the photos, do this:
  • Separate your batter into two bowls.
  • Add 1/2 cup of chocolate chips in half the batter and 1/2 cup of blueberries (or other mix-ins) in the other half.
  • Or exchange chocolate chips completely with your other favorite choices.

Vegan Lemon Curd (Love) Is The Taste Of Sunshine

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Lemon Curd: Love the taste, Hate the name

So I’d like to propose we call it Edible Sunshine. Or the Sunshine Food. (The name needs some work.)

The English created this treat in the eighteen hundreds. The original recipe was found in The Lady’s Own Cookery Book from 1844. Thank you, Lady Charlotte Campbell Bury! (But this recipe- and most versions today- are not vegan.)

The French call it Creme de Citron. That sounds so much prettier and fun to say.

But it doesn’t matter what you call it. The taste of lemon curd cancels out any negative name. And the color is so cheerful and sunny! Eating a bite of this treat will make you smile. Try it!

What to make with your Lemon Dessert?

It’s hard to know what to call it. But it’s also hard to classify it.

Is it a pudding? Is it a pie filling? What exactly do you do with lemon curd? The answer to that, of course, is- whatever you want!

So, eat it like a pudding. Or on a shortbread for a sweet, tangy lemon bar. Swirl it into ice cream or yogurt. Or use it for a pie, doughnut, or cake filling!

I like to make Triple Threat Lemon Cupcakes! They’re lemon cupcakes with lemon curd filling, lemon frosting, and lemon zest sprinkled on top. Make them when craving something with a pronounced lemon flavor. They were a favorite during our Ma’s Cookie Cartel days at the Farmers Market.

Let’s make Vegan Lemon Curd!

First, let’s get things going by zesting our lemons.

Then we’ll juice them.

Then measure out the juice to 200 ml (about 7 ounces).

Next, we put half of the lemon zest, cornstarch, and a pinch of turmeric (for color) into a saucepan.

Add the water and stir it together. Then add the lemon juice and sugar. Whisk it all together over medium heat for approximately 10 – 20 minutes.

Cook and whisk until it thickens, bubbles, and becomes transparent and darker yellow. It should coat the back of a spoon. If using a candy thermometer, it should reach about 175 degrees Fahrenheit.

Turn the heat off and add soy milk and vegan butter. Stir until melted and smooth.

That’s all. It’s super simple and so rewarding! Pour it into a heat-safe glass jar.

Chill in the refrigerator. It will thicken as it chills. This will last in the fridge for 1-2 weeks.

It’s time to create something wonderful with lemon curd. (No need to focus on the awful name.) It’s a lovely lemon dessert and I shall call it Lemon Love from now on! And what’s not to love when you remove eggs and dairy from the original recipes? 🙂

LEMON LOVE

© thehamptonsvegan 2017-2025 all rights reserved

vegan lemon curd spoonful
thehamptonsvegan

VEGAN LEMON CURD

This creamy, sweet, tart, tasty treat has all the love of a lemon curd recipe but without the eggs and dairy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 cups
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 4 – 5 lemons -200 ml juice or 7 ounces
  • 24 grams corn starch -3 tablespoons
  • 1 pinch turmeric for color -1/8 teaspoon optional
  • 94 ml water -1/3 cup +1 tablespoon
  • 200 grams organic granulated sugar -1 cup
  • 59 ml soymilk -1/4 cup
  • 54 grams vegan butter -or refined coconut oil -4 tablespoon

Equipment

  • zester
  • lemon juicer
  • candy thermometer- optional
  • kitchen scale- optional

Method
 

  1. First, zest two lemons, (or more if you're using zest to decorate the top of a dessert such as lemon bars). Then, juice all the lemons to get about 200 ml ( 7 ounces) of juice.
  2. Mix the zest of two lemons with cornstarch and turmeric in a medium-sized, heavy-bottom sauce pot.
  3. Whisk in the water, then the juice and sugar.
  4. Cook over medium heat, whisking until the mixture becomes thicker, bubbly, and more transparent and yellow. It should coat the back of a spoon. It should reach about 175 degrees Fahrenheit on the candy thermometer if using.
  5. Remove from heat and add the soymilk and butter. Stir until melted and smooth.
  6. Pour into a heat-safe glass container and let cool before covering. Refrigerate for 1-2 weeks. The lemon curd will continue to thicken after chilling.

Notes

Dessert ideas:
Pour it into a graham cracker pie crust, chill, and top with vegan whipped cream before serving.
Bake a shortbread cookie crust, add the lemon curd, and chill. Then dust with powdered sugar and top with extra zest before serving.
Swirl into ice cream or yogurt.
Use as a doughnut, cupcake, or cake filling.
Use lemon curd instead of frosting on a sheet cake then add a dollop of whipped cream (or a layer of whipped cream) before serving.
 
 

Make Your Pasta Happy with Vegan Garlic Alfredo Sauce

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A creamy, tasty treat for any pasta you make!

Pasta is an easy, comforting dinner choice for any night of the week. Add a little butter, salt, and pepper to keep it simple. Otherwise, choose from many different toppings like Aioli, Marinara, Cheese Sauce, or Pesto. But if you want something different, this Vegan Garlic Alfredo is it!

`It has a creamy garlic flavor with bright notes from the lemon zest and the fresh parsley. It pairs so well with any vegetable you have alongside it on your dinner plate, too. It’s also good with sautéed mushrooms mixed in.

The ingredients are basic and easy to find, and the recipe comes together quickly. While boiling water for pasta, you can make this sauce and have it ready quickly!

Here are the pictorial steps for a visual walk-through:

Add 1 1/2 cups diced onions and 4 minced cloves of garlic to 1 cup vegetable broth. Cook on medium heat until the liquid is evaporated. It takes about 8 to 12 minutes.
Assemble all the rest of the Alfredo ingredients and start boiling a large pot of water for the pasta. Any pasta works. Shown in this recipe with fettuccine.
Don’t forget to zest your lemon before squeezing it!
Perfect! The onions and garlic are done!
Now blend it all on high speed for a couple of minutes until smooth and creamy.
Drain the pasta, blend in the sauce, and garnish with parsley, lemon zest, salt, and pepper.
MMmmmm, So good!

© thehamptonsvegan 2017-2025 all rights reserved

vegan garlic alfredo pasta
thehamptonsvegan

Vegan Garlic Alfredo Sauce

A creamy, garlicy, delicious sauce for any pasta you have.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian, vegan
Ingredients Equipment Method

Ingredients
  

  • 1 !/2 cups diced onions
  • 4 cloves minced garlic
  • 2 cups vegetable broth, separated in 1/2
  • 1/2 cup raw cashews
  • 5 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice (about 1/2 of a lemon) (Zest lemon before juicing)
  • zest from lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 – 12 ounces pasta of choice (I used fettucine)
  • 1/4 – 1/2 cup fresh parsley, chopped

Equipment

  • high speed blender

Method
 

  1. Add diced onions and minced garlic to a medium sized saucepan with 1 cup of the broth. Cook over medium heat until all liquid has been cooked off. (About 8 – 15 minutes.)
  2. While onions and garlic are cooking, set a large pot of water on stove and bring to a boil.
  3. While water comes to a boil and onions and garlic are cooking, add cashews, 1 cup broth, nutritional yeast, lemon juice and salt and pepper to blender jar.
  4. When water is boiling cook pasta according to directions on box.
  5. When onions and garlic are finished cooking, add them straight into the blender with the other ingredients and leave it there until pasta has cooked and then drained.
  6. Now, blend ingredients in the blender for a couple minutes until everything is smooth and creamy. Put pasta back into it's cooking pot and pour the sauce over it, gently folding it all together.
  7. Garnish with fresh parsley and lemon zest, and more salt and pepper to taste.

Make These Delicous and Easy Vegan Stuffed Shells

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vegan stuffed shells dinner with vegan meatballs, salad and bread.
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Vegan Stuffed Shells are so easy to make!

Stuffed shells are versatile. Use bottled marinara sauce (like Rao’s Marinara). Choose vegan ricotta (like Kite Hill). Try vegan Parmesan (like Follow Your Heart) and vegan pesto (like Barilla vegan pesto). Or make our homemade marinara, easy ricotta, pesto, and Parmesan recipes for a special dinner event. Then add a beautiful salad, crusty garlic bread, and vegan meatballs for a perfectly yummy meal. Whether using store-bought ingredients or making it from scratch, it is easy, delicious, and comforting.

Assemble all your ingredients, turn on your best tunes, and let’s get cooking!

Boiling the jumbo pasta shells
Bring water to a boil in a large pot. Boil jumbo pasta shells according to al dente package directions, but don’t overcook them!
blend the vegan ricotta ingredients
While the pasta cooks, mix up the vegan ricotta.
unfilled jumbo pasta shells in baking dish
When the pasta has cooked, spread a thin layer of pasta sauce into the bottom of the baking dish. Line up the shells, side by side.
spoon ricotta mixture into pastry bag or Ziploc bag
Push a pastry or Ziploc bag into a large drinking glass. Spoon ricotta into it. This holds the bag in place while loading the ricotta.
vegan ricotta in pastry bag
After filling, cut off the tip of the bag. Ricotta is now ready to pipe into the jumbo shells.
Fill each shell with the ricotta filling.
After filling the shells, top with your marinara sauce. Then put it into the oven.
Make a side salad while the stuffed shells are in the oven!
When the shells are cooked, take them out of the oven and sprinkle them with homemade Parmesan.
Sooooo yummy!!

© thehamptonsvegan 2017-2025 all rights reserved

vegan stuffed shells
thehamptonsvegan

Vegan Stuffed Shells

A delicious comforting recipe that's easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells
  • 1 jar marinara sauce *see notes for a link to our marinara recipe
  • 2 cups vegan ricotta * see notes for a link to our vegan ricotta recipe
  • 2 tablespoons vegan pesto sauce (optional addition to ricotta) * see notes for a link to our vegan pesto recipe
  • 1/3 cup vegan parmesan * see notes for a link to our vegan parmesan recipe

Equipment

  • 1 pastry bag or large Ziploc bag

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. If making homemade ricotta, pesto, parmesan and /or marinara, refer to the recipes linked below and create these first.
  3. In a large pasta pot, bring water to a boil. When it's boiling add 1-2 tablespoons salt. Then add approximately 20- 22 jumbo shells and cook according to the directions on the box for an al dente finish. Do not overcook or they will be hard to fill. They will continue to cook in the oven.
  4. While the pasta is cooking, spread a layer of marinara sauce on the bottom of a 7 x 11-inch (or similar size) casserole dish.
  5. Drain the pasta well after cooking, then add it to the casserole dish lined with the marinara sauce.
  6. Then line the inside of a large cup with a pastry or Ziploc bag. Fill the bag with the vegan ricotta mixture. Trim off 1/2- 3/4 inch of the bag's tip. Gently squeeze the ricotta down to the tip's opening. Insert the tip into the first pasta shell and squeeze the ricotta until the shell is full. Continue with the rest of the pasta.
  7. When all the shells are full, top with the marinara sauce, making sure to cover all the shells well so that no pasta shows through.
  8. Cook in a preheated oven for 30-40 minutes until bubbly. Remove from oven and top with parmesan.

Notes

Thehamptonsvegan ricotta replica recipe.
Thehamptonsvegan pesto recipe
Thehamptonsvegan marinara sauce recipe
Thehamptonsvegan parmesan recipe
 

Vegan Sugar Cookies Make the Best Cruelty Free Desserts

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Because Sugar Cookies are so much fun!

Holiday sugar cookies
vegan sugar cookies

I have enjoyed decorating sugar cookies since I was very young. And I bet you did too!

My Grandma loved to bake, and some of my fondest memories revolved around her cookies. She had a big plate of Christmas cookies on a table in her dining room. I could not stop staring at it. It was the focus of my Christmas Eve night. And that means a lot, considering they competed with Christmas Eve cartoons and the sound of Santa’s reindeer bells!

I also remember my Mom buying the slice-and-bake sugar cookies from the grocery store. We would bake and decorate them ourselves.

Then, when my children were young, I made my sugar cookies from scratch when I had time. Otherwise, I bought the slice-and-bake for convenience. And we kept the tradition alive. We made sugar cookies year-round.

Sugar cookies work for all the holidays, depending on how you decorate them! It just takes some icing and sugar decorations to make whatever theme you choose. Cookie cutters make them extra special, too.

But think of all the occasions for sugar cookies.

We decorate our sugar cookies for Christmas, Valentine’s Day, St. Patrick’s Day, Easter, Independence Day, Halloween, and Thanksgiving. But that’s not all! We make cookies for birthdays, baby showers, anniversaries, fundraisers, milestones, celebrations, autumn, winter, spring, and summer. Sugar cookies are good any old time. Rainy, snowy, and bored days are good reasons to make sugar cookies, too!

Witch sugar cookies for a Wicked movie night

Zombie and pumpkin sugar cookies

Easter Egg Sugar Cookies
Easter Bunny Sugar Cookies
Christmas Sugar Cookies
Christmas Sugar Cookie Assortment
Autumn Leaf Sugar Cookies
Ghost Sugar Cookies on a Stick

Mermaid Tail Sugar Cookie Cupcake Toppers

So what better time than now to make some cookies?

Let’s Get Started

If you already have a family sugar cookie recipe that needs to be veganized, we can work with that. Replace an egg with 1 tablespoon of ground flaxseed and 3 tablespoons of water mixed. It’s my go-to replacement. There are also egg replacers like Bob’s Red Mill Egg Replacer, sold at many grocery stores.

Now, replace any milk in a recipe with non-dairy varieties. I prefer Westsoy Soy Milk because it has more protein and only two ingredients- organic soy and water. Many non-dairy milks have added sugar and unwanted things like titanium, etc.

Some sugar cookie recipes have sour cream in them or buttermilk. That’s easy to substitute as well. Many vegan sour creams, like Follow Your Heart Sour Cream or Tofutti Sour Cream, are readily available. Replace buttermilk with 1 tablespoon of lemon juice or apple cider vinegar for every cup of non-dairy milk. You’ll see it thicken and curdle in 5 to 10 minutes.

Of course, most sugar cookie recipes use butter or shortening. But vegan butter is easily found in grocery stores now, too, thank the stars! Our favorites are Miyokos Cultured Vegan Butter, Violife Plant Butter, and Trader Joe’s Vegan Buttery Spread. We’ve also used Earth Balance. Also, if you need a substitute for shortening, there is Nutiva Shortening.

Make Our Recipe Your Recipe!

But if you don’t have a sugar cookie recipe, have ours! We are so happy to share, and we know you’ll like it. It works consistently, and it’s made with easy-to-find ingredients. Plus, it tastes amazing.

So, give this recipe a try. And have a happy sugar cookie day, any day of the year.

Do You Need A Variety Of Cookies?

Then you must try some of our other cookie recipes!

Start with the Classic Chocolate Chip Cookie. That’s everybody’s favorite.

classic chocolate chip cookie

Then make our easy-peasy Peanut Butter Cookie.

peanut butter cookies

And for a fancier cookie, we can help with that, too! Make the Lovely Linzer Cookie to impress your guests.

lovely linzer cookies

Or create our Half-Moon Cookies for your next lunar event (solar eclipse, full moon, whatever!)

But if a healthier dessert is desired, make the Chocolate Chip Chickpea Cookie! It’s surprisingly good.

slice of chocolate chip chickpea cookie

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Sugar Cookies

Easy go-to vegan sugar cookie recipe for all your celebrations
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
1 hour chill time for dough plus 1 day drying time after frosting cookies 1 day 1 hour
Total Time 1 day 1 hour 50 minutes
Servings: 36 3-inch cookies
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups flour (384 grams)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg optional
  • 1 cup vegan butter or shortening (or a combination of both)- at room temperature (227 grams) (or use 1/2 cup butter plus 1/2 cup vegan sour cream)
  • 1 cup organic sugar (200 grams)
  • 2 tablespoons ground flax seed (meal)
  • 6 tablespoons water
  • 1 tablespoon vanilla
  • 1/4 teaspoon almond extract (optional)
Vegan Royal Icing
  • 3 cups confectioners sugar -sifted (360 grams)
  • 1/4 cup warm water
  • 1 tablespoon light corn syrup Make our corn syrup substitute recipe or use store-bought.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • few drops food color optional

Method
 

Cut-Out Sugar Cookie Instructions
  1. Preheat oven to 350 F.
  2. Mix together flax meal with water in a small bowl and set aside for about 5 minutes to gel.
  3. In a medium-size bowl, whisk together flour, baking powder, salt and nutmeg.
  4. In a large bowl, cream together room-temperature butter (or butter and sour cream) with the sugar until mixed well. Add flax mixture and vanilla (and almond extract if using) and beat until light and fluffy.
  5. Add the flour mixture to the wet mixture and combine into a dough.
  6. Divide dough into 3 parts, wrap each one in cling wrap, shape into disk shape, and chill in the refrigerator for 1-3 hours. (overnight is okay, too. Or freeze the 3 wrapped dough pieces together in a freezer bag for up to 3 months, until ready to use.)
  7. Have two sheets of parchment paper ready. Remove chilled dough. Sprinkle a little flour on one sheet of parchment paper to prevent dough from sticking to the surface. Then place dough on the parchment and sprinkle a little more flour onto the top of the dough before adding the top sheet of parchment. Roll dough with a rolling pin, between the two sheets, to approximately 1/4-inch thick or a little thinner. Thinner than that will make a crispier, more fragile cookie.
  8. Next, remove the top sheet of parchment from the dough and set aside. Have a shallow bowl or plate with a little flour to dip your cookie cutter in so it doesn't stick to the dough. After dipping, start cutting out shapes in the rolled dough.
  9. Dip a thin and flexible spatula into a little flour, then gently lift cut cookie shapes onto a parchment-lined baking sheet. (Do not use wax paper in the oven.)
  10. Re-roll scraps of dough and repeat the process until it's all used. Then repeat the process with the other two disks of chilled dough.
  11. Bake cookies in the preheated oven for about 8-10 minutes depending on the size and thickness of your cookies. You should start to see a little light golden shade around the rim. After taking them out of the oven they will continue cooking on cookie sheets so don't overbake.
  12. When done, cool the baking sheet of cookies on a wire rack for a few minutes, then carefully transfer them off the baking sheet to the wire rack with the thin spatula to finish cooling.
Royal Icing Instructions
  1. In a small bowl, stir warm water, corn syrup, and extracts until all are dissolved together. Add the food coloring now if using only one color.
  2. In a large bowl, sift your confectioner's sugar.
  3. Add the liquid mixture to the large bowl with the sugar and beat together until smooth. Frost cookies and let dry overnight.
  4. * If using more than one food color, divide icing into separate bowls according to how many colors you are using. Add a few drops of individual colors to each bowl and mix well.
  5. ** If using decorations like sprinkles, add to iced cookies while the icing is still wet so they will stick to the frosting.
  6. *** Icing can be stored in an air-tight container at room temperature, away from heat and light, for up to a week. Stir well before using.

Notes

Make our Corn Syrup/Honey Substitute Recipe.
Our favorite spatula to use in this recipe is the OXO Flexible Turner.
Our favorite store-bought light corn syrup is Wholesome Light Corn Syrup.