College · Recipes · Trippy Tuesday

Basic Vegan Sugar Cookies

I think we can all agree that Christmas feels a bit more like Christmas when some time is spent baking, decorating, and eating cookies with loved ones. There’s just something so wonderfully classic about turning a bit of flour and sugar into a something beautiful and festive!

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I made these basic (but, oh, so delicious) sugar cookies to decorate with an easy-to-make eggless royal icing. Decorating them takes a steady hand, a bit of patience, and an open mind for when your snowman cookie’s face begins to turn into a deformed snowflake. But, c’mon, look at ’em; I can almost hear them singing carols!

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Basic Vegan Sugar Cookies

Ingredients:

Dry

2 cups flour

⅛ tsp salt

½ tsp baking powder

¾ cup sugar

Wet

¼ cup pumpkin puree

¼ cup vegan butter

½ Tbsp vanilla extract

1 vegan egg (I used a flax egg)

vegan royal icing

Instructions:

  1. Sift together all dry ingredients in a bowl.
  2. Mix together all your wet ingredients with a whisk or stand mixer until well combined.
  3. Add your dry ingredients to the wet and mix well. Your dough should not be too wet. If it is, add a bit more flour. If it’s too dry, add more pumpkin puree one tablespoon at a time.
  4. Form a ball with the dough, cover and allow to sit in the fridge for one hour.
  5. After an hour, roll out the dough between two pieces of plastic wrap
  6. Preheat the oven to 350F.
  7. Cut out cookies with your favourite festive cookies cutters and place on a parchment paper-lined cookie sheet.
  8. Bake cookies for 8-10 minutes.
  9. Remove from cookie sheet and place on a cooling rack until cooled.

Royal Icing

Ingredients:

2 cup confectioner sugar

2 Tbsp almond milk separated

2 tbsp maple syrup or brown rice syrup

1 tsp vanilla extract

food coloring

Instructions:

  1. In a large bowl or stand mixer, combine all ingredients except one tbsp almond milk and coloring and mix until the icing is thickened and smooth.
  2. Add in coloring and mix until well combined. This mixture should be a bit thick to prevent running.
  3. Pipe around edges of cookies to create a border.
  4. Add any remaining frosting in your plastic or piping bag back to the bowl and add the second tbsp milk. This mixture should be runnier and easy to spread when decorating the inside of the borders.
  5. Allow frosting to dry for at least two hours.

Stay well, jinglin’ bell!

Elizabeth 

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