Holiday Sugar Cookies with Royal Icing (vegan)
Printed from Inclusive Kitchen — Holiday Sugar Cookies with Royal Icing
Holiday sugar cookies are a beloved tradition, often associated with family gatherings and festive celebrations. These vegan sugar cookies maintain the classic flavor and texture while being completely plant-based, making them suitable for everyone at the table. The royal icing, made without egg whites, adds a beautiful finish and allows for creative decorating, turning each cookie into a work of art.
The origins of sugar cookies can be traced back to the 1700s in Nazareth, Pennsylvania, where they were first made by German settlers. Over the years, these cookies have evolved into a staple of holiday baking, often adorned with colorful icing and sprinkles. With this vegan version, you can enjoy the same delightful taste and texture without any animal products.
Baking these cookies is not just about the end result; it's about the joy of creating something special with loved ones. Gather your family or friends, roll up your sleeves, and get ready to spread some holiday cheer. Just remember, if your cookies don’t turn out perfectly, you can always call them “abstract art.” After all, who doesn’t love a little creativity in the kitchen?
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup coconut oil
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). This temperature is perfect for baking cookies, allowing them to rise and develop a golden edge.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. This dry mixture forms the base of your cookies.
- In another bowl, cream together 0.5 cup of melted coconut oil and 1 cup of granulated sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, helping the cookies to rise.
- Add 0.5 cup of unsweetened applesauce and 1 teaspoon of vanilla extract to the creamed mixture. Mix until well combined; the applesauce acts as a binder in place of eggs.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Chill the dough in the refrigerator for about 15 minutes. Chilling helps the cookies hold their shape during baking.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them; overbaking can lead to a dry cookie.
- While the cookies cool, prepare the royal icing by mixing 2 cups of powdered sugar with 2 tablespoons of non-dairy milk and 1 teaspoon of lemon juice. The icing should be smooth and spreadable.
- Once the cookies are completely cool, use a piping bag or a knife to decorate them with the royal icing. Get creative with colors and designs!
- Allow the icing to set for at least 30 minutes before stacking or serving the cookies. This will ensure that your beautiful designs stay intact.
- Store the cookies in an airtight container at room temperature for up to a week. If they last that long, you might want to check if your family is secretly cookie monsters!
Nutrition (per serving)
- Calories: 120
- Carbs g: 18
- Protein g: 1
- Fat g: 5
- Sugar g: 6
