Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Vegan Halloween Sugar Cookies

Finally we can have Vegan Halloween Sugar Cookies!

This new royal icing and sugar cookie recipe is egg free, meringue powder free and dairy free and so easy to make and use!

Not to mention they taste amazing! I was never a big fan of eating decorated cookies since to me the royal icing was just too hard and I don’t care for that taste so much.

But these…… these are different.

First of all they don’t dry hard like traditional royal icing cookies.

So that right there is Win #1 for me

The cookies, although they are not made with butter, are so buttery tasting it is really deceiving!

Be sure to get a vegan chocolate to pipe on the faces, or if you want to avoid chocolate altogether, just save out a bit of that white icing from the start and color it black.

The icing recipe listed below is a perfect amount for 12 large cookies.

The ghosts and pumpkins cookies cutters were approximately 4″ diameter to give you an estimated size.

Ok, now I’m going to get all salesman like here for a quick minute~ not something I try to do here at Gretchen’s Bakery

You will notice in the video I am using the Dough EZ Pastry Rolling Mat.

If you guys know me, you know I typically do not get on board with extra gadgets in the kitchen, but this has become a lifesaver for me!

I noticed the last time I made Lavender Shortbread Cat Cookies that my dough rolling was far from perfect and I had some cock-eyed looking dough.

(I didn’t show you guys that part! But trust me, I had some cock-eyed lookin’ dough!)

Watch the video below as I show you how this new dough handes like a dream with this rolling mat and if you like what you see, be sure to check out the Dough EZ Rolling System for perfect rolled cookies everytime!

And BONUS! You get 20% off your order if you mention Gretchen’s Bakery! Just enter GRETCHENS in the apply coupon area at checkout here at DoughEZ!

What a great gift for the pastry chef on your list this year! And it pairs up perfectly with the wood handled dough divider and bench scraper that I am selling!

Ok enough with the infomercials! Let’s get to the recipe!


5.0 from 3 reviews
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
Ingredients
  • 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)
Instructions
  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
Notes
Iced Cookies will stay fresh for up to 2 weeks in an airtight container.

You can freeze the cookie cutouts before icing
 

 

 

 

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23 Comments

  1. Love your sugar cookie recipe. It is exactly what I have been looking for. And I purchased the DoughEZ Rolling System a few weeks ago. I love that it makes the dough easy to roll out. I am happy to see your video that you used flour when you used it. I didn’t use flour the first time I tried it and it stuck to the mat. A little flour makes all the difference. Thank you for all of your help and the wonderful recipes you share with us!

      1. Hi Gretchen,

        Completely off topic, but what is the texture of the cookies and the frosting, I’m super curious cause I’m a texture gal, and could I use aquafaba in the royal icing and get similar results to what you achieved, or would that give me a harder icing?

        1. The cookies are slightly crunchy on outside but soft inside. I have not tried the aquafaba in the royal so Im not sure how it will dry harder or not?

  2. So does this royal icing dry enough to put them in decorative bags to give as gifts? Or do they need to stay spread apart on the tray? Thanks! Very Cute Cookies!

  3. I followed the recipe but my dough would not come together. It was so crumbly. If I pressed it with my hands it would stay a little better but soon fall apart again in plastic wrap. What should I do? Add something like more Aquafaba?

    1. Hmmm, Im sorry that happened the trouble with measuring is that often times we all scoop flour differently (when using cups measure of course) which is why I am an advocate for using a scale.
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      I will suspect that you were heavy handed in the measuring of the flour and why it is so dry, you can add more aquafaba yes, hopefully it will come together

    1. I havent tried it, but #1 it will give you specs of flax which may not be desireable. #2 Im not sure it will dry as well as the Energ does,but its worth a try

  4. Gretchen,

    Will this system allow me to roll out the desired thickness for pie crust as well as cookies, or will I need two separate tools?

  5. Hi Gretchen! I love your pictures!! Is this the only sugar cookie recipe or are there any other more? Which one is the best recipe for sugar cookies?

  6. Can you use EnerG egg replacer in stead of the aquafaba for the cookie dough? If so, how much for an egg equivalent?

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