Vegan Halloween Sugar Cookies
Prep time
Cook time
Total time
You will need EnerG Egg Replacer for the royal icing recipe and batch of aquafaba (chickpea brine) for the cookie recipe
Serves: 12 Cookies
  • For the Sugar Cookie Dough
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Hi Ratio Vegetable Shortening or Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Aquafaba 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Lemon Extract *optional ¼ teaspoon
  • Lemon Zest 1 lemon
  • For the Vegan Royal Icing
  • EnerG Egg Replacer 4½ teaspoons (20g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Confectioner's Sugar 4 cups (480g)
  1. For the cookie dough
  2. Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
  3. Add the lemon zest, the aquafaba and the extracts to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
  4. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  5. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  6. You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
  7. Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
  8. Roll out the dough to ¼" thick and cut shapes as desired
  9. Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  10. Cool the cookies while you prepare the vegan royal icing
  11. For the Royal Icing:
  12. Combine the egg replacer with the warm water and whisk smooth
  13. Place the sifted confectioners sugar in a mixing bowl and then add the vanilla extract and the egg replacer mixture.
  14. Mix on medium to high speed until it is smooth
  15. Color as desired with gel paste food colors and decorate as you like
  16. Allow cookies to dry slightly at room temperature
Iced Cookies will stay fresh for up to 2 weeks in an airtight container.

You can freeze the cookie cutouts before icing
Recipe by Gretchen's Bakery at