Now that we have Thanksgiving Feast off-the-brain, we can start thinking all about the sweet goodness of homemade Christmas cookies! This recipe from vegetariantimes is a great way to bake up the traditional sugar cookie with some vegan and allergy-free love! Sugar cookies are such a hit in our home and I love the endless possibilities of “the look” that follows with each warm batch. Whether you choose to frost them, shape them into circles, use Christmas Cookie Cutter shapes, top with colored sprinkles or eat them plain – the taste of a freshly baked sugar cookie will surely add some Christmas cheer to your home for the WHOLE family to enjoy – allergies or no allergies….BOO YEAH! *snapping fingers and looking all bad-like*
I have tweaked this recipe a wee bit by using some whole wheat flour, Ener-G egg replacer is our choice of egg substitute and Smart Balance LIGHT for our dairy-free butter.
1 C Whole Wheat Flour
1 3/4 C All Purpose Flour
2 tsp baking powder
1 1/2 tsp. Ener-G egg replacer
1 1/2 C sugar
1 C Vegan/Allergy Free Butter or Margarine (we use Smart Balance Light: dairy free/vegan/lactose-free/gluten and gelatin-free)
3 cups confectioners’ sugar
3 Tbs. plus 2 tsp. vanilla soymilk
1/4 tsp. peppermint extract
white sparkling sugar or white sprinkles for topping
1. To make Cookies: Preheat oven to 325F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.
2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat until soft dough forms.
3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps.
4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely.
5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with electric mixer until smooth. Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.