Vegan Sugar Cookies with Vegan Royal Icing
I used to always make cookies when my kids were growing up and these were always a favorite in our house. When I became vegan we stopped making all our holiday favorites but I have finally mastered the perfect soft and chewy sugar cookie! These taste just like I remembered and look beautiful. These cookies are the perfect mix of sweet and chewy without getting hard after the first day like normal vegan cookies.
I am so excited to share my first holiday dessert with you this season with many more to come!
Cookie:
Ingredients:
2 C all purpose flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 C room temperature coconut oil
3/4 C + 2 tbsp sugar
1/3 C water
1 tsp vanilla extract
Directions:
In a bowl combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl cream together the coconut oil and sugar for 1-2 minutes until it becomes light and fluffy. Add the water and the vanilla and beat until thoroughly combined.
Gradually add the flour mixture 1/2 C at a time and mix on a low speed until all the flour has been combined. Once a ball forms, wrap in plastic wrap and refrigerate for 30 minutes.
Remove from the fridge and roll out on a floured surface until it is 1/4 in thick. Cut your shapes out and place on baking sheet with parchment paper.
Bake at 325 degrees F for 10-12 minutes. Remove from oven and allow to cool on the pan for 10-15 minutes. Remove and transfer to a baking rack to finish cooling before icing.
Icing:
Ingredients:
1/2 C aquafaba (chickpea water from 1 can)
1/2 tsp cream of tartar
4-5 C powdered sugar
1 tsp vanilla extract
food coloring of choice
Directions:
In a large mixing bowl, beat the aquafaba and cream of tartar together until stiff peaks form. This should take a few minutes so be patient.
Once stiff peaks form, slowly add the powdered sugar until desired consistency is found. Slowly mix in the food dye with a rubber spatula. Add into a piping bag or plastic bag and frost. Allow to dry for at least 1-2 hours.
