I want to share my experience with vegan iced sugar cookies topped with aquafaba royal icing. These cookies are not only easy to make, but they also capture the essence of traditional sugar cookies while being completely plant-based. The texture is wonderfully soft, and the icing gives a stunning finish. If you’re curious about how to create this delightful treat, you’ve come to the right place. Let’s explore the process step by step.
What kind of recipe is it?
Vegan iced sugar cookies are a delightful treat that combine the classic sweetness of sugar cookies with a plant-based twist.
These cookies are soft, chewy, and topped with a vibrant vegan icing, making them visually appealing and perfect for any occasion. They cater to vegans and those seeking egg and dairy-free options without sacrificing flavor.
Ideal for holiday gatherings, birthday parties, or casual snacks, this recipe allows you to indulge guilt-free while pleasing a wide range of palates.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 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 |
| Unsweetened applesauce | 1/2 cup |
| Coconut oil (melted) | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Non-dairy milk | 1-2 tablespoons (as needed) |
| Powdered sugar | 2 cups (for icing) |
| Non-dairy milk (for icing) | 2-3 tablespoons (as needed) |
| Vegan sprinkles (optional) | As desired |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used to combine and mix dry and wet ingredients thoroughly. | Any large containers like stainless steel or glass bowls. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring flour, sugar, and liquids. | Regular coffee mugs can work as a rough measurement for liquids. |
| Measuring Spoons | Required for measuring small quantities of baking powder, soda, and salt. | Cutlery spoons can be used for approximate measurements. |
| Stand Mixer or Hand Mixer | Makes mixing the dough easier and ensures it’s well combined. | Whisking by hand can work, though it may take longer. |
| Rubber Spatula | Great for scraping down the sides of bowls and folding ingredients. | A regular wooden spoon can substitute, though it won’t be as effective for scraping. |
| Wooden Spoon | Useful for mixing thick doughs and creaming butter and sugar. | A sturdy plastic spoon can also work. |
| Baking Sheets (2-3) | Used for placing and baking the cookies in the oven. | Any flat, oven-safe trays can be used, like pizza pans. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to baking sheets and promotes even baking. | Lightly greasing the baking sheets with oil or flour can be a substitute. |
| Cookie Scoop or Spoon | Helps in portioning dough into uniform sizes for even baking. | A tablespoon can also work for spooning dough onto sheets. |
| Cooling Rack | Allows cookies to cool evenly without getting soggy. | A plate or countertop can be used, but ensure they’re spaced well for air circulation. |
| Oven Thermometer | Ensures the oven is at the right temperature for baking cookies. | A regular cooking thermometer can confirm temperature if you have one. |
Cooking Steps
- Gather all ingredients and tools listed in the essential kitchen equipment section. Ensure you have mixing bowls, measuring cups, measuring spoons, a stand or hand mixer, rubber spatula, wooden spoon, baking sheets, parchment paper, cookie scoop or spoon, cooling rack, and an oven thermometer.
- Preheat your oven to 180 °C (350 °F) and place the oven rack in the center position. If using a convection oven, decrease the temperature to 165 °C (325 °F).
- Line two baking sheets with parchment paper or silicone mats to prevent cookies from sticking.
- In a large mixing bowl, combine 240 ml (1 cup) of granulated sugar and 60 ml (¼ cup) of vegetable oil. Use a wooden spoon or stand mixer on low speed to mix the ingredients until well blended and slightly creamy.
- Add 60 ml (¼ cup) of almond milk and 5 ml (1 teaspoon) of vanilla extract to the mixture, then mix until fully incorporated and smooth.
- In a separate medium bowl, whisk together 240 g (2 cups) of all-purpose flour, 2.5 g (½ teaspoon) of baking soda, and 2.5 g (½ teaspoon) of salt.
- Slowly add this dry mixture to the wet ingredients in the large bowl while mixing on low speed until a dough forms. Don’t overmix; stop as soon as combined.
- Use a cookie scoop or tablespoon to portion out the dough, placing them about 5 cm (2 inches) apart on the lined baking sheets.
- Bake the cookie dough in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft but set.
- You’ll know they’re ready when you see a light golden color and smell a sweet aroma.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. This resting time helps them set before transferring.
- Carefully transfer the cookies to a cooling rack using a spatula, and allow them to cool completely, which will take about 15-20 minutes at room temperature.
- Once cooled, the cookies should be firm to the touch with a light crisp on the edges, ready for decoration or serving.
Variations
- Lemon Zest Sugar Cookies: Add 30 g (2 tablespoons) of freshly grated lemon zest to the dough for a bright citrus flavor.
- Chocolate Chip Vegan Cookies: Fold in 120 g (1 cup) of dairy-free chocolate chips for a classic cookie variation.
- Gluten-Free Sugar Cookies: Swap all-purpose flour with 240 g (2 cups) of a gluten-free flour blend for a gluten-free version.
- Almond Joy Cookies: Incorporate 60 g (½ cup) of shredded coconut and 60 g (½ cup) of chopped almonds into the dough for a tropical twist.
- Spiced Pumpkin Cookies: Mix in 120 ml (½ cup) of pure pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal fall flavor.
- Peanut Butter Sugar Cookies: Replace 60 ml (¼ cup) of vegetable oil with 60 ml (¼ cup) of creamy peanut butter for added protein and taste.
- Matcha Green Tea Cookies: Add 10 g (1 tablespoon) of matcha powder to the dry ingredients for a vibrant green color and earthy flavor.
- Air Fryer Sugar Cookies: Preheat an air fryer to 160 °C (320 °F) and bake the cookies in batches for 8-10 minutes, ensuring even spacing.
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 treat.
I love using various plating techniques, like layering cookies on a decorative stand or arranging them with colorful garnishes.
To enhance their appeal, make sure to incorporate color contrast with vibrant fruits or edible flowers, making your dessert truly eye-catching!
What other dishes can I pair it with?
Pairing my vegan iced sugar cookies with other dishes can elevate the overall experience and make for a delightful spread.
I love serving them alongside fruit tarts or chocolate muffins for tasty dessert pairings.
Adding some fresh berries and a scoop of vegan ice cream enhances the cookie serving, creating a colorful and inviting dessert table that everyone will enjoy.
What drinks can I pair it with?
If you want to enhance the flavor of my vegan iced sugar cookies, consider serving them with a refreshing drink.
I love pairing them with a light herbal tea, like chamomile or mint, which complements the sweetness.
For a fun twist, try a fruity cocktail pairing, such as a berry spritzer—it’s a delightful match that adds a burst of flavor to your cookie experience!
Frequently Asked Questions
Can I Use Other Alternatives for Aquafaba in Icing?
Yes, you can use chickpea brine or meringue powder as alternatives for aquafaba in icing. I’ve tried both, and they work well, giving a nice texture while still keeping the icing delightful. Enjoy experimenting!
Is This Cookie Recipe Suitable for Gluten-Free Diets?
Yes, this cookie recipe can be adapted for gluten-free diets. I’ve used gluten free flours like almond and coconut, which give a delightful cookie texture while maintaining the overall taste and consistency.
How Should I Store the Decorated Cookies?
I store my decorated cookies in an airtight container, separating layers with parchment paper. This way, they stay fresh longer. For cookie longevity, keep them in a cool, dry place away from direct sunlight.
Can I Freeze the Sugar Cookies After Baking?
Yes, I freeze my cookies after baking. I wrap them tightly with plastic wrap and then place them in an airtight container. This method preserves the cookie texture, ensuring they stay soft and delicious when thawed.
What Is Aquafaba Made From?
Aquafaba’s made from chickpea brine, which I’ve found works perfectly as an egg substitute. It’s incredible how this simple liquid can mimic egg whites, adding that needed texture to various recipes I love!