I’ve recently explored the world of Vegan Iced Sugar Cookies with Aquafaba Royal Icing, and I found them to be both delightful and versatile. The combination of a soft cookie base with a glossy icing really caught my attention. It’s fascinating how aquafaba, a simple pantry ingredient, can create such a beautiful finish. If you’re curious about how to whip up this treat and make it your own, there’s much more to uncover.
What kind of recipe is it?
The Vegan Iced Sugar Cookie is a delightful treat that’s perfect for anyone seeking a sweet yet guilt-free indulgence. This recipe stands out for its use of plant-based ingredients, making it suitable for vegans and those with dietary restrictions.
With a soft and chewy texture, these cookies are beautifully decorated with vibrant, naturally colored icing.
Ideal for festive gatherings, parties, or simply as a creative baking project, they appeal to both cookie enthusiasts and those exploring healthier dessert options.
Preparation Time
| Recipe Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes (plus chilling time) |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| All-purpose flour | 3 cups | For the base of the cookie dough |
| Granulated sugar | 1 cup | For sweetness |
| Powdered sugar | 1/2 cup | For the icing |
| Baking powder | 1 teaspoon | Helps the cookies to rise |
| Baking soda | 1/2 teaspoon | Adds a slight acidity for a tender cookie |
| Salt | 1/2 teaspoon | Enhances flavor |
| Unsweetened applesauce | 1/2 cup | Acts as an egg substitute and moisture |
| Vanilla extract | 1 tablespoon | Adds flavor |
| Almond extract | 1/2 teaspoon | Optional, for additional flavor |
| Non-dairy milk | 2 tablespoons | For the icing |
| Plant-based butter | 1 cup | For creaminess and structure |
| Food coloring | As desired | For tinting the icing |
Feel free to adjust the quantity of food coloring to achieve your desired icing color!
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | To combine dough ingredients and mix icing | Use a large pot or any large, deep container |
| Measuring cups (dry and liquid) | To accurately measure flour, sugar, and liquids | Use a standard cup and divide into fractions for measurements |
| Measuring spoons | To measure small amounts of baking powder, baking soda, and extracts | Use a regular teaspoon or tablespoon for approximation |
| Stand mixer or hand mixer | To cream the plant-based butter and sugar, incorporating air for fluffiness | Use a whisk and strong arm power for manual mixing |
| Rubber spatula | To scrape down the sides of the mixing bowl and fold in ingredients smoothly | Use a wooden spoon for stirring and blending |
| Wooden spoon | To mix the cookie dough and incorporate dry ingredients | Use any sturdy spoon as an alternative |
| Baking sheets (2-3) | To bake the cookies evenly | Use any flat oven-safe tray or surface |
| Parchment paper or silicone mats | To line the baking sheets for easy cookie removal and even baking | Lightly grease the baking sheets with oil to prevent sticking |
| Cookie scoop or spoon | To portion out equal amounts of cookie dough for uniform cookies | Use two spoons to drop dough onto baking sheets |
| Cooling rack | To cool cookies evenly and prevent sogginess | Use the back of a baking sheet or any flat surface to cool cookies |
| Oven thermometer | To ensure accurate oven temperature for baking | If unavailable, rely on preheating for correct baking times |
Cooking Steps
- Mise en place: Gather your ingredients – 240 g (2 cups) all-purpose flour, 120 g (1/2 cup) granulated sugar, 120 g (1/2 cup) plant-based butter, 60 ml (1/4 cup) almond milk, 5 g (1 tsp) baking powder, 2 g (1/2 tsp) baking soda, 2 ml (1/2 tsp) vanilla extract, and a pinch of salt.
- Preheat the oven: Set the oven to 180 °C (350 °F) and position the rack in the center.
- Prepare baking sheets: Line 2-3 baking sheets with parchment paper or silicone mats.
- Cream ingredients: In a large mixing bowl, use a stand mixer or hand mixer on medium speed to cream together 120 g (1/2 cup) plant-based butter and 120 g (1/2 cup) granulated sugar until light and fluffy, about 3-5 minutes.
- Combine dry ingredients: In a separate bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking powder, 2 g (1/2 tsp) baking soda, and a pinch of salt until thoroughly mixed.
- Incorporate milk and vanilla: With the mixer on low speed, add 60 ml (1/4 cup) almond milk and 2 ml (1/2 tsp) vanilla extract to the butter-sugar mix. Mix until just combined.
- Add dry ingredients: Gradually stir in the dry ingredients to the wet mixture, using a rubber spatula to scrape down the sides of the bowl. Mix until the dough just comes together, ensuring not to overmix.
- Portion dough: Using a cookie scoop or two spoons, drop equal amounts of the cookie dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are slightly golden and the center appears set, but not overly firm.
- Cool on racks: Remove from oven and allow cookies to cool on the baking sheets for 5 minutes. Then, transfer them to a cooling rack to cool completely.
- Store or serve: Once cooled, enjoy immediately or store in an airtight container at room temperature.
Note: Ensure cookies are soft to the touch when they come out of the oven, as they’ll firm up as they cool.
Variations
- Lemon Zest Cookies: Add the zest of 1 lemon and a tablespoon of lemon juice to the dough for a refreshing citrus flavor.
- Chocolate Chip Variation: Fold in 120 g (1 cup) of dairy-free chocolate chips for a classic twist.
- Gluten-Free Cookies: Replace the all-purpose flour with a gluten-free 1:1 baking flour blend for gluten-free cookies.
- Coconut Macaroons: Substitute 30 g (1/4 cup) of flour with shredded unsweetened coconut for a chewy texture and tropical flavor.
- Matcha Green Tea Cookies: Add 10 g (2 tsp) of matcha powder to the wet ingredients for an earthy flavor and vibrant green color.
- Peanut Butter Swirl: Incorporate 60 g (1/4 cup) of smooth peanut butter into the creaming process for a nutty richness.
- Pumpkin Spice Cookies: Add 120 g (1/2 cup) of pumpkin puree and 2 g (1/2 tsp) of pumpkin spice for a seasonal fall treat.
- Air Fryer Method: Use an air fryer preheated to 160 °C (320 °F) and cook for about 8-10 minutes for a quicker baking method.
Tips on plating and presentation
When it comes to plating and presentation, a few thoughtful touches can elevate your vegan iced sugar cookies from simple treats to eye-catching delights.
I love using vibrant colors in my cookie decoration to create a playful visual impact.
Arrange the cookies on a decorative platter, and consider adding fresh fruits or edible flowers for an extra pop that complements the cookies beautifully.
What other dishes can I pair it with?
After you’ve beautifully plated your vegan iced sugar cookies, you might be wondering what other dishes complement them perfectly.
I love pairing them with fresh fruit tarts or pumpkin spice cupcakes, especially during the fall. These dessert pairings embrace seasonal flavors and create a delightful harmony.
Adding a scoop of vegan vanilla ice cream can elevate the experience even more!
What drinks can I pair it with?
To truly enhance the experience of your vegan iced sugar cookies, I recommend pairing them with refreshing beverages that complement their sweetness.
A chilled herbal iced tea or a sparkling lemonade works wonders. You might also try a creamy almond milkshake, as its smooth texture provides a delightful contrast.
These sweet complements elevate your cookies, creating a perfect balance of flavors you’ll love.
Frequently Asked Questions
Can I Freeze Vegan Iced Sugar Cookies?
Yes, I can freeze vegan iced sugar cookies! I wrap them tightly in plastic wrap and place them in an airtight container. This method keeps them fresh and perfect for later cookie storage. Enjoy!
How Long Do These Cookies Stay Fresh?
These cookies have a shelf life of about five days at room temperature, but I recommend storing them in an airtight container. For longer freshness, try freezing them. Just follow my storage tips for best results!
What Can I Use Instead of Aquafaba?
You can use tofu meringue or flaxseed gel instead of aquafaba. I’ve had great results with both. Tofu meringue gives a nice texture, while flaxseed gel adds a subtle flavor. Experiment and enjoy!
Are There Gluten-Free Options for This Recipe?
Yes, I’ve found gluten-free options perfect for vegan baking! I love using almond flour or a gluten-free all-purpose blend. They create great texture and flavor, ensuring my treats are delicious and accommodating for everyone.
Can I Decorate the Cookies Ahead of Time?
Yes, you can decorate the cookies ahead of time! I love using various decorating techniques. Just remember to use proper storage methods to keep them fresh and visually appealing until you’re ready to serve.