Vegan Vanilla Sugar Cookies & Royal Icing
Ingredients
- Sugar Cookies
- 1 cup Vegan butter
- 1 cup Granulated sugar
- 1 tbsp Vanilla extract
- 2 flax eggs 1 tbsp ground flax to 3 tbsp water per “egg”
- 4 1/2 cups Flour
- 1 tsp Baking powder
- Royal Icing
- 1/3 cup aquafaba strained liquid from a can of unsalted chickpeas
- 5-6 cups of icing sugar start with 5 then decide if you need the extra cup, mixture should be thick and hold its shape
- 1 tsp vanilla extract
Instructions
Dough:
- 1. Preheat oven to 400*F
- 2. Prepare flax egg by mixing ground flax seeds and water and allow to stand for 2-3 mins until thickened.
- 3. In a mixer with paddle attachment, beat butter and sugar until creamy.
- 4. Add flax mixture and vanilla and continue to mix until well combined.
- 5. In another bowl, mix flour and baking powder, then gradually add to wet ingredients. Mix until completely combined.
- 6. Portion the dough into 2 discs, wrap in plastic wrap and chill for about 10-15 minutes.
- 7. Between two layers of parchment, roll out portions of dough to be cut out; approximately 1/4” in thickness.
- 8. Transfer cut dough onto cookie sheets lined with parchment.
- 9. Bake for 10-12 mins. Allow to cool before decorating!
Royal Icing:
- 1. Drain the liquid of one can of chickpeas into a mixer with the whisk attachment.
- 2. Add 1 tbsp vanilla extract.
- 3. Whisk for 10-15 mins. Mixture should quadruple in volume and be white and frothy.
- 4. Turn mixer to low and gradually add all the icing sugar.
- 5. Once combined turn mixer back up on high until a stiff consistency is reached. Mixture should resemble cold cream cheese.
- 6. For outline consistency: Thin 1C of Royal icing with 1 tsp of water. Mixture should resemble a very soft and spreadable cream cheese! (Be sure to color your icing first before thinning out!)
- 7. For flood consistency: Thin 1C of Royal icing with 2 tsp of water. Mixture should resemble honey! (Be sure to color your icing before thinning out!)
