Vegan Thanksgiving Sugar Cookies
Who knew that Thanksgiving cookies weren’t even a thing? Okay, maybe they are a thing but they are darn near non-existent. I like like to do some research and development when planning my recipes. Especially in the visual department, as I am a very visual artsy type of person. Well, turns out there aren’t that many types of Thanksgiving Cookies out there. Who knew people mainly wanted savory things on Thanksgiving? Haha!
My little lady Mia which you see helping me with this recipe wanted to make Christmas cookies, as I have been listening to Christmas music way earlier then I care to admit. I’ve been recipe testing for Christmas, so Christmas music is required. Anyway, it seems to have inspired her too! I decided to turn that idea into vegan Thanksgiving sugar cookies instead, because we’ve never made Thanksgiving cookies before. Turns out, were are not the only ones.
Can I make these ahead of time?
Yes, definitely! You can make the sugar cookie dough and it can be kept in the refrigerator for up to one week. Frozen cookie dough can be kept for up to 3 months.
Cutting the cookies.
If the dough is frozen, remove it from the freezer and allow to soften a little bit. Chilled dough is much better for cookie cutting, because it lowers the chances of cookies spreading in the oven. If the dough has become to soft, just chill for a little while and then roll and cut. Soft dough will spread in the oven and the shapes you cut out will be ruined.
There are a few different icing techniques that will help make your icing experience more fun and productive. These are the basic cookie icing techniques that I normally use, when icing cookies.
Outlining: Outline is a very important skill to master if you want to make really nice looking cookies. This technique is use to define an outline of an area you want to ice. This is done with a thicker icing that helps prevent icing run off and bleeding into other areas of the cookie. Rounded piping tips are best for outlining.
Flooding: This is a basic technique that is use to fill previously outlined areas of a cookie. A runny consistency of icing is used for this because it helps achieve a smooth even surface.
Wet On Dry: This technique is used to add, detail to a already flooded cookie. You would normally allow the flooded icing to dry to the touch, before adding new details. The thickness of this icing should be similar to that of outlining icing. This will create raised, precise details on the cookies.
Sugar Cookies Tips & Tricks
Dip cookie cutters in flour: Before cutting each shape, dip cookie cutters in flour, to prevent the dough from sticking to the cookie cutters.
Crispier cookies: For crispier cookies bake for a tad bit longer, for chewier cookies bake for a tad less. I’m talking 1-2 minutes difference.
Cool the cookie sheets: Make sure you cookie sheet is cooled down completely before cookie new batches of cookies. If you want to ensure your cookie shapes hold up, place the cookie sheets in the freezer prior to baking.
Chill dough: Do not roll or cut out cookie shapes out of room temperature dough. Your cookies will expand and lose there shape. Refrigerate the dough before rolling and cutting.
Plan your icing colors: Before you begin icing your cookies, plan which color will need to be layer out first, and so on and so forth.
Allow icing to dry: Allow the icing to dry between layers, especially if you want a clean, precise design.
Thanksgiving Sugar 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 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!