Easy Vegan Sugar Cookies & Royal Icing
Servings: Approx 24 cookies
2 cups all purpose flour
1/2 cup vegan butter
1 tsp baking soda
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
3 cup powdered sugar (add small amounts of water for runnier consistency)
1/4 cup agua afava
A few drops of food coloring (optional)
Preheat oven to 350 degrees Fahrenheit.
Add sugar and vegan butter into a large mixing bowl and cream together until smooth.
Stir in vanilla extract and almond extract. Add in baking soda and mix that in well.
Pour in the flour and mix until a cookie dough has formed.
Place dough onto cling wrap. Wrap tightly and refrigerate for at least 30 minutes. The cooler the dough the better the cookie cut outs will turn out after baking.
For the icing add in powdered sugar into a large mixing bowl and agua fava. Mix well until smooth. You can adjust the thickness of the icing by adding more powdered sugar for thicker outline/piping icing and a few drops of plant based milk or water for runny flooding style icing. A good midpoint is icing that sits on top when you swirl it.
Separate icing into different containers if you wish to use multiple color icing. Add in food coloring of your choice at this time stir and add icing into piping bags or zip bags. Refrigerate until you’re ready to use.
Roll out cookie dough to 1/4 inch thickness. Dip cookie cutters into extra flour to prevent sticking and cut into desired cookie shapes. Placing dough back in the refrigerator or freezer to cool down if handled for a while to assure cookies keep their shape while baking.
Carefully place cookies onto a cookie tray and bake for 15 minutes or until lightly golden.
Place baked cookies onto a cooling rake and allow to cool completely before icing.
Ice cookies as you wish, allow icing to harden a few minutes over each decorative layer for cleaner results and ENJOY!