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        1. Hi there, mine never fell either – I added everything that I was supposed to and even the green coloring wasn’t as bright as your photo and I used all of my green food coloring. Any suggestions?

          1. These cookies aren’t supposed to spread a ton, but the food coloring is probably because of the brand you used. I used a gel food coloring, which is typically more concentrated than liquid food coloring. If you want your cookies to spread a bit more you could add a small amount of baking soda (about 1/4 – 1/2 teaspoon)

      1. Dough was so dry and crumbly it wouldn’t mix. I added an extra egg and I feel like it still could have used a little bit more liquid. Cookies taste ok.

    1. I didn’t. These cookies aren’t vegan, they just don’t have milk in them. I used Wilton hearts and they do contain confectioner’s glaze. Sorry! I have no idea where you would be able to find vegan ones. I did a quick search and couldn’t find anything. If I see anything I’ll let you know.

  1. We don’t seem to have butter flavoured shortening in Canada is there a substitute? Like vegan margarine or would vegetable shortening work. Thanks!

  2. We don’t seem to have butter flavoured shortening in Canada. Is there another substitute. Would vegan margerine would or vegetable shortening. Thanks!

    1. Absolutely! We use vegetable shortening all the time! Vegan butter should also work but I haven’t tested it!

  3. I did a dose of 30 as instructed and batter was dry had to add another egg to moisten the batter. My cookies never spread during baking.

    1. I honestly don’t know. I have had a few readers make my sugar cookie recipe (this recipe is based on that one) gluten free with success, but I haven’t tried that or doing it without eggs, so I can’t say for sure. If you do it, I’d love to know how it turns out!

    1. No. I haven’t changed the recipe. You may have measured the flour differently or if you used a different brand of shortening or butter, the water content might have been off.

  4. I would like to repeat this recipe, but I need help. They puff up nicely in the oven, then go flat. I use cinnamon hearts but they slide to the edge during baking. How can I keep them looking like your lovely photo? Thanks

  5. I needed to make these gluten-free, as well. I used the America’s Test Kitchen gf all purpose blend, vegan butter (because all the stores were out of butter flavored shortening). I added an extra egg yolk, 1/2 tsp of xanthan gum, and used white vanilla and 15 drops of food-grade peppermint essential oil (instead of extract).
    They came out exactly like your pics and tasted just like I expected! Thank you!

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