CREAM UNICORN COOKIE RECIPES

Steps:

• For the unicorn nice cream: Blend frozen bananas and divide evenly between 4 bowls.
• Blend all fruits separately, add to a bowl of banana puree, and mix. Add matcha powder to the final bowl and stir to combine.
• In a bread pan, add all nice cream flavors and swirl with a knife. Freeze overnight.
• For the vegan sugar cookies: Preheat oven to 350°F and line a baking sheet with parchment paper.
• In the bowl of a stand mixer, cream the Earth Balance® Soy-Free Buttery Spread and coconut sugar together and then add the vanilla extract and almond extract.
• In a medium mixing bowl, sift together the flour, baking soda and salt.
• Add the dry ingredients to the wet and mix in by hand until crumbly. Add soy milk and mix in to create a ball of dough.
• Create 1" balls of dough and arrange on parchment-lined baking sheet. Flour the bottom of a glass and gently press each dough ball to flatten before baking. Place in preheated oven and baked for 10 minutes, until lightly golden brown on the edges.
• Remove from the oven and allow to cool completely before filling with nice cream and serving.

Steps:

• In a large bowl with an electric hand mixer or in a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup until light and fluffy, about 5 minutes.
• Scrape down the sides of the bowl with a rubber spatula, then add the eggs and vanilla. Beat for 3 minutes, or until fully incorporated.
• Add the flour, baking powder, baking soda, and salt and mix just until the dough comes together. Do not overmix.
• Scrape down the sides of the bowl again, then fold in the white chocolate chips, sprinkles, oats, rice cereal, and fruit-shaped cereal.
• Using an ice cream scoop or ¼ measuring cup (60 grams), scoop the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to a 1 week.
• Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
• Arrange the chilled dough balls 4 inches (10 cm) apart on the prepared baking sheets.
• Bake for 6 minutes, then remove the cookies from the oven and place a corn chip in the center of each cookie to resemble a unicorn horn. Return to the oven for 6-8 minutes more, until lightly browned around the edges.
• Let the cookies cool completely on the baking sheets before serving. The cookies will keep in an airtight container at room temperature for 5 days, or in the freezer for up to 1 month.
• Enjoy!