As someone who enjoys exploring creative baking, I’ve found that vegan iced sugar cookies with aquafaba royal icing offer a delightful twist on a classic treat. With this unique icing, you can achieve intricate designs without the need for eggs. The method not only enhances the flavor but also keeps everything plant-based. If you’re intrigued by how to perfect this recipe and its presentation, you’ll want to stick around for some helpful tips.
What kind of recipe is it?
The Vegan Iced Sugar Cookie is a delectable treat that caters to both dessert lovers and those seeking plant-based options.
This delightful cookie is characterized by its soft, chewy texture and sweet, buttery flavor, enhanced with a vibrant icing that can be customized in various colors and designs.
Ideal for parties, holidays, or a cozy afternoon snack, it appeals to vegans, individuals with dairy allergies, and anyone looking to enjoy a guilt-free dessert.
Baking these cookies isn’t only fun but also a way to share joy and creativity with others.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | 12-15 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 (softened) | 1 cup (2 sticks) |
| Non-dairy milk | 1/4 cup |
| Vanilla extract | 2 teaspoons |
| Powdered sugar (for frosting) | 2 cups |
| Non-dairy milk (for frosting) | 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 and wet ingredients thoroughly. | Any large, heat-safe bowl can work, like a glass or metal bowl. |
| Measuring Cups (dry and liquid) | Essential for accurately measuring dry and liquid ingredients. | Convert standard cups, though this may not yield precise measurements. |
| Measuring Spoons | Used to measure small quantities of ingredients like baking powder and soda. | Use regular spoons for approximate measurements, but this is less accurate. |
| Stand Mixer or Hand Mixer | Makes it easier to cream butter and sugar and mix ingredients. | Mixing by hand with a whisk or wooden spoon can work, but requires more effort. |
| Rubber Spatula | Perfect for scraping bowls and folding in ingredients without losing air. | A wooden spoon can also be used for folding, though it’s less effective for scraping. |
| Wooden Spoon | Handy for mixing thick dough and combining ingredients. | A sturdy plastic spoon can be a more budget-friendly option. |
| Baking Sheets (2-3) | Used to bake the cookies and ensure even cooking. | Any flat, heat-proof tray can be utilized, such as a metal or glass one. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking and provides easy cleanup. | Greasing the baking sheets with a little oil can also help prevent sticking. |
| Cookie Scoop or Spoon | Ensures uniform cookie sizes for uniform baking. | Use a regular spoon and eyeball the portion sizes for a more handcrafted look. |
| Cooling Rack | Allows cookies to cool properly and prevents sogginess. | A wire rack is ideal, but an overturned baking sheet can also be used for cooling. |
| Oven Thermometer | Ensures your oven is at the correct temperature for baking. | If you don’t have one, check your oven’s accuracy with a simple water test (boiling point). |
Cooking Steps
1. Mise en place: Gather all ingredients: 240 ml (1 cup) of aquafaba, 300 g (2.5 cups) of all-purpose flour, 5 g (1 tsp) baking powder, 2 g (1/2 tsp) baking soda, a pinch of salt, 200 g (1 cup) granulated sugar, 60 ml (1/4 cup) unsweetened almond milk, and vanilla extract to taste.
2. Preheat oven: Set your oven to 175 °C (350 °F) on the middle rack.
3. Prepare baking sheets: Line 2 to 3 baking sheets with parchment paper or silicone mats to prevent sticking.
4. Mix dry ingredients: In a large mixing bowl, combine 300 g (2.5 cups) all-purpose flour, 5 g (1 tsp) baking powder, 2 g (1/2 tsp) baking soda, and a pinch of salt.
Whisk thoroughly until well mixed.
5. Cream wet ingredients: In another large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, beat 200 g (1 cup) granulated sugar with 240 ml (1 cup) aquafaba until fluffy, about 5 minutes on medium speed.
The mixture should appear light and somewhat airy.
6. Combine mixtures: Gradually add the dry mixture to the creamed sugar mixture, mixing on low until just combined.
Don’t overmix; the dough should be thick yet pliable.
7. Incorporate wet components: Pour in 60 ml (1/4 cup) almond milk and add vanilla extract to taste.
Mix gently until a smooth dough forms.
8. Portion cookies: Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
9. Bake cookies: Place the baking sheets in the preheated oven.
Bake for 10-12 minutes, or until the edges are lightly golden.
The tops will look set but still soft—this is ideal.
10. Cool cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them onto a cooling rack to cool completely.
The texture should be soft in the center, firming up as they cool.
11. Serve or store: Once cooled, serve immediately or store in an airtight container for up to a week.
Enjoy the tender, soft texture and sweet aroma of the cookies.
Variations
- Citrus Zest Cookies: Add 1 tablespoon (15 ml) of lemon or orange zest to the dough for a fresh, citrusy twist.
- Chocolate Chip Cookies: Fold in 150 g (1 cup) of dairy-free chocolate chips into the dough for a classic dessert favorite.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend (300 g or 2.5 cups) for a gluten-free version that everyone can enjoy.
- Nutty Almond Cookies: Replace 50 g (1/2 cup) of flour with ground almonds for a nuttier flavor and added protein.
- Spiced Pumpkin Cookies: Add 150 g (1/2 cup) of pumpkin puree and 1 teaspoon (5 g) of pumpkin spice for a seasonal twist perfect for fall.
- Coconut Cookies: Mix in 100 g (1 cup) of unsweetened shredded coconut for a tropical flavor and chewy texture.
- Peanut Butter Swirl Cookies: Incorporate 50 g (1/4 cup) of natural peanut butter into the dough for a rich, nutty taste.
- No-Bake Cookies: For a quick treat, mix the ingredients and refrigerate until firm, shaping them into balls or bars instead of baking.
Tips on plating and presentation
When it comes to plating and presentation, a little creativity can turn your vegan iced sugar cookies into a stunning showpiece for any occasion.
I like using simple plating techniques, like stacking cookies or arranging them in a circular pattern. Adding cookie garnishes, such as edible flowers or colorful sprinkles, makes the display pop and impresses guests even more!
What other dishes can I pair it with?
Pairing your vegan iced sugar cookies with complementary dishes can elevate any gathering.
Consider serving them alongside fresh fruit platters or a rich chocolate ganache for exciting dessert pairings.
You might also try hosting a fun cookie decorating station as one of your party ideas, allowing guests to get creative while enjoying these delightful treats.
They’ll surely be a hit!
What drinks can I pair it with?
To enhance the enjoyment of your vegan iced sugar cookies, consider pairing them with refreshing drinks that balance their sweetness.
I love enjoying them with a smooth cup of coffee, as the richness complements the cookie flavors perfectly.
Herbal teas, like chamomile or mint, also make delightful companions, offering a soothing contrast that elevates the overall experience.
Enjoy experimenting with these combinations!
Frequently Asked Questions
Can I Substitute Aquafaba With Another Ingredient?
Yes, you can substitute aquafaba with other ingredients. I’ve had success using flaxseed meal or chia seeds as aquafaba alternatives when substituting binders in recipes. Just adjust the liquid quantities for best results!
How Can I Store Leftover Cookies?
I store leftover cookies in an airtight container at room temperature. To keep them fresh, I add a slice of bread inside. It helps maintain moisture and keeps my cookies delicious for days!
Are These Cookies Gluten-Free?
Yes, these cookies can be gluten-free if you use gluten-free ingredients. I often make baking substitutions like almond flour or a gluten-free blend, ensuring delicious results without compromising on taste or texture.
Can I Freeze the Cookies After Decorating?
Yes, you can freeze the cookies after decorating! I suggest using parchment paper between layers and storing them in an airtight container. These freezing tips help maintain the beautiful decorating techniques you worked hard on!
How Long Do the Cookies Stay Fresh?
Cookies stay fresh for about a week if you store them properly. I suggest keeping them in an airtight container at room temperature. That’ll help maintain optimal storage conditions and enhance cookie freshness.