Vegan Berger Style Cookies Recipes

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COPYCAT BERGER COOKIES



Copycat Berger Cookies image

After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it-I landed on a reproduction of the famous cookie I'm so proud of. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 35 cookies

Number Of Ingredients 14

1 cup unsalted butter, softened
1-1/2 teaspoons salt
2 teaspoons vanilla extract
1 tablespoon baking powder
1-1/2 cups sugar
3 large eggs, room temperature
4-1/2 cups all-purpose flour
1 cup sour cream
CHOCOLATE ICING:
4 tablespoons unsalted butter
3-1/2 cups semisweet chocolate chips
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1-1/2 cups sour cream

Steps:

  • Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 296 calories, Fat 17g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

VEGAN "BERGER"-STYLE COOKIES



Vegan

These Baltimore specials were my favorite cookie growing up! They didn't sell them in my neighborhood, but whenever we went to the beach my mother would stock up for the next 11 months! This recipe isn't quite like the original, but it's still a great cookie! Note: The fudge icing should be piled high on these cookies!

Provided by Making Stuff

Categories     Dessert

Time 1h

Yield 20 cookies

Number Of Ingredients 18

for cookie
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 teaspoons soymilk
1 teaspoon white vinegar
1/2 teaspoon vanilla
1/3 cup Earth Balance whipped spread
1/2 cup granulated sugar
1 Ener-G Egg Substitute
1 tablespoon canola oil
for fudge sauce
1 cup chocolate chips
1 tablespoon Earth Balance whipped spread
4 1/3 cups confectioners' sugar, sifted
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Make cookies:.
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
  • Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  • Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
  • Make fudge while cookies chill:.
  • Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
  • When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).

Nutrition Facts : Calories 203.5, Fat 3.4, SaturatedFat 1.6, Sodium 100.7, Carbohydrate 43.8, Fiber 0.8, Sugar 35.6, Protein 1.3

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