‘Tis the season for holiday gift exchanges and what better gift to give than one that comes straight from the heart: Cookies!
I’ve been using this vanilla sugar cookie recipe for YEARS- back when I was still eating eggs and cow butter and once we went vegan, part of me was a little sad thinking I’d have to give up this delicious recipe altogether.
After months of experimenting with different vegan butters and egg replacements I’m so happy to say that this cookie recipe is here to stay in my recipe book and -dare I say it- even BETTER tasting than the original!
What I’ve learned along the way with vegan baking is that with the removal of animal products you some how magically end up with a softer bite in cookies! This is definitely a win in the cookie texture department!
The secret? The chia egg! It’s 1 tbsp of ground white chia seeds to 3 tbsp of water. Remember this concoction and you’ll never be stuck when a recipe calls for an egg. It’s by far my most favorite egg replacer for baking cookies!
Ok ok back to these sugar cookies. This recipe doesn’t require pre-chilling the dough and it can handle any cookie cutter you stamp at it!
This recipe checks all of my boxes when it comes to the baking a cookie:
– crisp edges
– soft center
– oh so vanilla-y
– quick recipe to put together
– no chilling required
Now you’ll notice I’ve decorated these cookies with a royal icing- which I’ll share the recipe for as well. I’ll have to save more detailed information about consistencies in another post, but don’t worry that’s coming soon!
Without further ado, here’s my beloved vanilla sugar cookie recipe- vegan style!
2Chia eggs1 tbsp ground chia to 3 tbsp water per “egg”
1Tsp Baking powder
1CanChickpeas (using the aquafaba)540ml can, Salted or unsalted doesn’t matter!
white food coloring as needed to whiten
Preheat oven to 350*F
Prepare chia egg by mixing ground chia seeds and water and allow to stand for 2-3 mins until thickened.
In a mixer with paddle attachment, beat butter and sugar until creamy.
Add chia mixture and vanilla and continue to mix until well combined.
In another bowl, mix flour and baking powder, then gradually add to wet ingredients. Mix until completely combined.
Between two layers of parchment, roll out portions of dough to be cut out.
Transfer cut dough onto cookie sheets lined with parchment.
Bake for 10-12 mins. Allow to cool before decorating!
Drain the liquid of one can of chickpeas into a mixer with the whisk attachment.
Add 4 tbsp vanilla extract.
Whisk for 10-15 mins. Mixture should quadruple in volume and be white and frothy.
Turn mixer to low and gradually add all the icing sugar.
Once combined turn mixer back up on high until a stiff consistency is reached.
For outline consistency: Thin 1C of Royal icing with 1/2 tsp of water. Mixture should resemble toothpaste! (Be sure to color your icing first before thinning out!)
For flood consistency: Thin 1C of Royal icing with 1-2 tsp of water. Mixture should resemble honey! (Be sure to color your icing before thinning out!)
For the Royal icing: I know it sounds like a lot, but you have to use the entire volume of the chickpea in order to yield the proper proportions for icing that will harden. Leftover icing can be refrigerated for up to 1 month or frozen for up to 3 months.
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