These festive and flavorful vegan sugar cookies are decorated with an easy-to-make eggless royal icing recipe that everyone will love!
Course Dessert
Cuisine American, Vegan
Keyword eggless royal icing, royal icing without eggs, sugar cookies with royal icing, vegan christmas cookies, vegan royal icing, vegan sugar cookies, vegan sugar cookies with icing
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 2dozen cookies (depending on size of cookie cutters)
In a medium bowl sift together the flour, salt, and baking powder.
In the bowl of a stand mixer or with a hand mixer and bowl- cream together the butter and sugar until light and fluffy. This will take 2-3 minutes of medium speed mixing.
Add in the almond milk and the extracts- then with the mixer running slowly add in the flour mix in 3 separate batches. Just mix until incorporated. Flour your counter and turn the dough out. Shape it into a ball and divide the dough in half.
Using parchment or wax paper- roll the dough out on the parchment or wax paper about 1/4-inch in thickness. Transfer the dough to a cookie sheet (you can layer them because you’ll have wax paper or parchment in between and cover the dough sheets with plastic wrap. Allow to chill in the fridge for 1 hour.
Move your dough out of the fridge and use cutters to cut out shapes. Transfer your shapes to a baking sheet lined with a baking mat or parchment paper. Leave 2 inches or so between cookies. These won’t spread much, but they will a little bit.
Bake at 350 degrees for 9-14 minutes. Watch them carefully. If you cook them too long your cookies will be less soft. The bottoms should look lightly golden and the tops will be mostly white with a tiny golden edge.
Allow them to cool on the baking sheet for 2 minutes then carefully transfer to a cooling rack. Allow to cool completely before decorating.
Icing:
Whisk together all ingredients. You can simply dip or spread the icing on and add sprinkles or glitter sugar for easy cookie decorating!
To decorate more intricately you’ll want to divide your icing into different bowls depending on the colors you want to make and add a few drops of food coloring. Use piping bags with different tips to create your designs.
Allow the cookies to dry for 8-10 hours before attempting to stack and store them.
Video
Notes
You can freeze the raw dough for up to a month by keeping wrapped tightly in plastic wrap, and then sealing inside an airtight freezer-safe bag. Or, freeze the baked and cooled cookies by storing in an airtight freezer bag for up to 2 months.I do not recommend freezing the cookies after you've decorated with royal icing, however. The consistency of the icing tends to breakdown once frozen, and does not thaw well.