Vegan Sugar Cookies (with Royal Icing)
These dairy-free sugar cookies are a timeless classic guaranteed to be enjoyed by all. The flat, no spread shapes are perfect for decorating with vegan royal icing.
Equipment
- Mixing bowls
- Rolling Pin
- Sifter
Ingredients
Cookies:
- ¾ cup (88 g) confectioners’ sugar
- ½ cup (113 g) vegan butter or margarine (not unsalted) stick or block form
- 3 tablespoons (45 ml) aquafaba liquid from a can of chickpeas (used as egg replacer)
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1 ml) almond extract optional
- 2 cups (240 g) unbleached all-purpose flour spooned and leveled
- ½ teaspoon baking powder
Vegan Royal Icing:
- 1 cup (125 g) confectioners' sugar or more if needed
- 2 teaspoons (10 ml) aquafaba
- ¼ teaspoon (1 ml) vanilla extract
- ½ teaspoon (3 ml) lemon juice or as needed
Instructions
Make the sugar cookies
- In a large bowl, cream the vegan butter and sugar with a large spoon or mixer until lighter in colour.½ cup vegan butter or margarine (not unsalted), ¾ cup confectioners’ sugar
- Mix in the aquafaba, vanilla and almond extracts.3 tablespoons aquafaba, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Sift the flour and baking powder in a small bowl then gradually fold it into the creamed mixture.2 cups unbleached all-purpose flour, ½ teaspoon baking powder
- Gently knead the dough to form into a ball. Shape it into a disk, wrap it in cling film and refrigerate for at least 1 hour or overnight.
- Roll out the dough to a little over a ¼ inch or 8mm thick between 2 sheets of parchment paper dusted with flour.
- Make about 8 to 12 cutouts with a 2 ¾ inch cookie cutter. Lightly dust the cutter with flour to reduce sticking. You may re-roll the dough to get extra cutouts but working the dough too much could result in tougher cookies.
- Place the cutouts about 2 inches apart on a baking tray lined with parchment paper. Place the tray in the freezer until the cutouts are firm.
- Preheat the oven to 325°F / 160°C. Bake the cookies for 12 -15 minutes or until pale in colour. Cool completely on the tray.
Make the vegan royal icing and decorate
- In a small bowl, combine the confectioners’ sugar, aquafaba and vanilla.1 cup confectioners' sugar, 2 teaspoons aquafaba, ¼ teaspoon vanilla extract
- Gradually stir in enough lemon juice to make a thick, soft peak consistency. When the mixture is lifted with a spoon, the peaks formed should fold over and barely hold their shape.½ teaspoon lemon juice
- Adjust the consistency with more sugar if needed.
- Add the icing to a piping bag fitted with a #2 tip and make your desired designs on the cooled cookies.
- Allow the icing to dry before enjoying.
Notes
- If you don’t have a cookie-cutter, use the top of a glass cup or roll the dough into a log and slice with a knife.
- Confectioners’ sugar can be made by blending granulated sugar with a little cornstarch in a high-powered blender or food processor.
This works well for the cookies but may not be fine enough for the icing.
- Store in an airtight container at room temperature for up to 5 days. The raw dough holds very well and can be made ahead of time. Wrap in cling film and refrigerate for five days or freeze.
- Cookie recipe adapted from Cookielicious NZ.
Nutrition
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 76mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg