When I first tried making Vegan Iced Sugar Cookies with Aquafaba Royal Icing, I was curious about how the lack of eggs would affect the texture and flavor. To my surprise, the cookies turned out wonderfully soft and chewy, while the aquafaba icing added a unique touch. The best part? There’s so much room for creativity in decorating them. But before we get into all the details, let’s explore the essentials of this delightful recipe.
What kind of recipe is it?
The Vegan Iced Sugar Cookie is a delightful dessert that marries sweetness with a soft, chewy texture, all while being free from animal products.
This cookie stands out for its vibrant icing and simple yet rich flavor, making it perfect for decorating on special occasions or festive gatherings.
It’s an ideal treat for vegans, those with dairy or egg allergies, and anyone looking to enjoy a guilt-free indulgence.
Baking these cookies allows for creativity, ensuring a fun and engaging experience in the kitchen.
Preparation Time
| Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Vegan butter | 1/2 cup (1 stick) |
| Unsweetened applesauce | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Almond extract (optional) | 1/2 teaspoon |
| Powdered sugar (for icing) | 1 1/2 cups |
| Non-dairy milk (for icing) | 2-3 tablespoons |
| Food coloring (optional) | As needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used to combine dry ingredients and wet ingredients separately, then together. | Use any large pot or container available. |
| Measuring cups (dry and liquid) | Essential for accurately measuring flour, sugar, and liquids for the recipe. | Use empty food containers with known measurements for approximate accuracy. |
| Measuring spoons | Necessary for measuring smaller quantities like baking powder and salt. | Use 1-tablespoon and 1-teaspoon replicas from your kitchen to estimate measurements. |
| Stand mixer or hand mixer | Makes it easy to cream vegan butter and sugar, and to mix dough thoroughly. | Use a whisk and elbow grease for manual mixing. |
| Rubber spatula | Ideal for scraping down the sides of the mixing bowl and incorporating ingredients. | A wooden spoon can serve a similar purpose for mixing. |
| Wooden spoon | Useful for mixing dough by hand and incorporating various ingredients. | Plastic or metal spoons can be used instead. |
| Baking sheets (2-3) | Used to bake the cookies evenly; multiple sheets allow for batch baking. | Any flat oven-safe dishes can be used; just ensure they’re not too small. |
| Parchment paper or silicone mats | Prevents cookies from sticking to the baking sheet and ensures even baking. | Lightly greasing the baking sheets can work as a substitute. |
| Cookie scoop or spoon | Helps in portioning out cookie dough for uniform cookie sizes. | Any tablespoon can be used to drop spoonfuls of dough onto the baking sheet. |
| Cooling rack | Allows cookies to cool evenly after baking, preventing sogginess. | A large plate or even the back of a baking sheet can work in a pinch. |
| Oven thermometer | Ensures the oven is at the correct temperature for baking. | You can test oven accuracy by baking a simple recipe and judging doneness. |
Cooking Steps
- Mise en Place: Gather all ingredients — all-purpose flour, baking powder, baking soda, salt, vegan butter, granulated sugar, powdered sugar, vanilla extract, and non-dairy milk. Ensure all ingredients are at room temperature.
- Preheat Oven: Preheat your oven to 180 °C (350 °F). Position the oven rack in the center of the oven for even baking.
- Prepare Baking Sheets: Line two baking sheets (approximately 30×40 cm) with parchment paper or silicone mats to prevent the cookies from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking powder, 5 g (1 tsp) baking soda, and 2 g (½ tsp) salt until evenly mixed.
- Cream Butter and Sugar: In a medium mixing bowl, use a stand mixer or hand mixer on medium speed to cream 113 g (½ cup) vegan butter and 150 g (¾ cup) granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes.
- Add Wet Ingredients: Add 5 ml (1 tsp) vanilla extract and 60 ml (¼ cup) non-dairy milk to the butter-sugar mixture. Beat on low speed until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the medium bowl. Use a rubber spatula to fold the ingredients together until just combined; don’t overmix.
- Scoop Cookies: Use a cookie scoop or a tablespoon to portion out the dough, placing each scoop approximately 5 cm (2 inches) apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden, and the centers should appear slightly underbaked and puffy.
- Cool Cookies: Remove the sheets from the oven and allow cookies to cool on the baking sheets for 5 minutes. Then, transfer cookies to a cooling rack to cool completely. The cookies should feel soft but set.
- Store Cookies: Once cooled, if not consumed immediately, store cookies in an airtight container at room temperature for up to 5 days.
Variations
- Almond Joy Cookies: Add 100 g (1 cup) shredded coconut and 60 g (½ cup) chopped almonds to the dough for a chewy, nutty twist.
- Carrot Cake Cookies: Incorporate 100 g (1 cup) finely grated carrots and 5 g (1 tsp) ground cinnamon for a hint of warmth and sweetness reminiscent of carrot cake.
- Matcha Green Tea Cookies: Mix in 15 g (2 tbsp) matcha powder to the dry ingredients for a vibrant green cookie with an earthy flavor.
- Gluten-Free Cookies: Substitute all-purpose flour with 240 g (2 cups) gluten-free flour blend for a gluten-free option that still holds up.
- Chocolate Chip Cookies: Fold in 150 g (1 cup) dairy-free chocolate chips to the dough for a classic and indulgent chocolate chip variation.
- Pumpkin Spice Cookies: Replace non-dairy milk with 60 ml (¼ cup) pumpkin puree and add 5 g (1 tsp) pumpkin pie spice for a seasonal fall flavor.
- Peanut Butter Cookies: Mix in 60 g (¼ cup) peanut butter to the wet ingredients for a rich, nutty flavor and an extra protein boost.
- No-Bake Cookie Variation: Combine the cookie dough ingredients without baking and roll into balls; refrigerate for a chilled treat instead of baking them.
Tips on plating and presentation
While I want your vegan iced sugar cookies to taste incredible, their presentation is just as important for impressing guests and enhancing the overall experience.
To elevate your cookies, use fun plating techniques like stacking them on a beautiful cake stand or arranging them on a colorful platter.
Don’t forget to sprinkle edible glitter or fresh fruit for a stunning touch—these little presentation tips make a big difference!
What other dishes can I pair it with?
When you’re serving vegan iced sugar cookies, consider pairing them with a delightful assortment of beverages and snacks to create a complete experience.
I love including dessert platters filled with nuts and chocolates, as they beautifully complement the sweetness.
Adding seasonal fruit not only enhances color but also provides a refreshing contrast that balances the rich flavors of the cookies perfectly.
Enjoy!
What drinks can I pair it with?
To elevate your enjoyment of vegan iced sugar cookies, I often suggest pairing them with light, refreshing beverages. A smooth coffee pairing, like a vanilla latte, complements the sweetness beautifully.
Alternatively, herbal teas, especially peppermint or chamomile, can provide a soothing contrast.
Experimenting with these drinks not only enhances the flavors but also makes for a delightful snack experience. Enjoy!
Frequently Asked Questions
Can I Substitute Aquafaba With Other Egg Replacements?
Sure, you can substitute aquafaba! I’ve used flaxseed meal, silken tofu, vegan mayonnaise, and chia seeds as egg replacements. Each adds a unique texture and flavor, so experiment to find what you like best!
How Long Do the Cookies Last When Stored?
Those cookies typically last about a week when stored in an airtight container. I always check for cookie freshness; if they look or smell off, I toss them to stay safe.
Is This Recipe Nut-Free?
Yes, this recipe’s nut-free! I used only nut-free ingredients, but if you’re concerned about allergies, feel free to make substitutions. Always double-check labels to ensure safe, enjoyable baking for everyone involved.
Can I Freeze the Cookies After Decorating?
Yes, you can freeze decorated cookies! I use simple freezing techniques to preserve their look and taste. Just make sure they’re completely dry before wrapping them individually to avoid any damage during storage. Enjoy later!
What Is the Best Way to Store Royal Icing?
I always store my royal icing in an airtight container, ensuring it maintains its consistency. You can also press plastic wrap directly onto the icing’s surface to prevent crusting. Just remember to keep it cool!