Recipe || Vegan Sugar Cookies


Depending on the cookie cutter you choose, this cookies are great for all occasions! The original recipe is from Vegan Dollhouse. She was making Vegan Mother's Bunny Cookies and I changed it up a bit.



You'll need:

Dough:

1 cup vegan butter or margarine

1 cup organic sugar

1 ener-g egg replacer

1 teaspoon pure vanilla extract

2 teaspoons baking powder

3 cups unbleached, all-purpose flour


Frosting:

8 ounces vegan white chocolate

Vegan food coloring

4 tablespoons melted coconut oil



Instructions:

Dough:

  1. Mix the sugar and vegan butter using a stand mixer with a paddle attachment or a handheld electric mixer.

  2. Sift the flour and baking powder into a large bowl, whisk, and set aside.

  3. Prepare the egg replacer according to the directions on the box and add it to the sugar and earth balance, mixing after the addition.

  4. Add the vanilla extract to the mixing bowl and mix again.

  5. Add the flour to the mixing bowl, half at a time, mixing in between additions.

  6. Preheat the oven to 350°. Line baking sheets.

  7. Roll some of the dough on a floured surface, with a floured rolling pin to ¼” thickness.

  8. Cut out your preferred shapes.

  9. Cut and place the cookies on the parchment paper lined baking sheets.

  10. Freeze each tray of cookies once they’re filled for 5-10 minutes

  11. Bake in a 350º oven for 9 minutes. You want them to barely brown on the bottom.

Frosting:

  1. Cover part of your counter with parchment paper (tape it down at the corners with scotch tape)

  2. Melt the vegan white chocolate either in a double boiler or in the microwave. If you use the microwave, only set it for 30 seconds each time and stir in between each time. Once you stir it and see no more chunks, it’s ready.

  3. Add food coloring to the melted white chocolate, one drop at a time, until you get the perfect color.

  4. Add some of the coconut oil to the bowl, little by little, stirring in between each addition. You want it thin enough to dip the cookies in.

  5. Dip the cookies, one at a time, into the frosting and scrape all the excess off before setting them onto the parchment paper .

  6. Leave iced cookies on the counter for a few hours to harden before trying to stack them. Or put them in the fridge to harden faster.


If you make this recipe, be sure to post a photo on your social media and tag me and Vegan Dollhouse.