Happy belated National Cookie Day! I can’t believe almost every day is National something-or-other-day. I should keep up and save the food holidays on my cell, but I just haven’t done that yet! It might give me an excuse to make things I haven’t tried before like donuts, brownies, or spaghetti! Who decides on those days anyway?
I am so glad that I saw it was National Cookie Day because I was nudged to bake some vegan sugar cookies, my first ever! Actually, I might have baked some when I was three years old with my mom, but I’m not counting that because she probably did all the work and I was more like the taste tester. I was an extremely good taste tester. Some dough for the pan, and some for me…and repeat.
I need to also get into the Christmas spirit and start decorating asap! We have some snow forecast in Charlotte this weekend so we should definitely go and pick out a tree today so we can decorate it if we are home bound. I have been procrastinating on getting a tree because I have a one year old who absolutely loves to get his hands on anything that is NOT a toy so I can only imagine him pulling the whole Christmas tree over on top of himself! We will definitely be putting the non-breakable decorations at the bottom. I guess if it doesn’t work and trying to redirect him 349,082 times a day, we can just put it outside or donate it to someone that doesn’t have a tree?
But..I’m also hoping to make another batch of these vegan sugar cookies to take to the neighbors or friends as well. They are such delicious vegan sugar cookies and are so easy to make, but I will warm you – icing them all fancy is no joke! I am eating a HUGE piece of humble pie after thinking in my head that I could do all these elaborate sugar cookie icing designs but it turns out it is WAAAAAAY harder than it looks. I admit that my equipment wasn’t exactly great (a small hole pushed out with a pencil in a ziplock bag) but I can’t completely blame it on the tools right!?
I had seen some other sugar cookie icing designs on Pinterest and Instagram and thought that mine were going to be so much better than that (I’m so sorry!) but like I said…humble pie. Next time I honestly just want to do them all white and call it a day. I ate them in 5 seconds, but it took me an hour to ice – that is just poor time management if you ask me. #whosgottimeforthat
So, have fun making these delicious vegan sugar cookies and tag #rebellekitchen when you do. I would love to see how you decorate them! An no hating on my icing skills, it is way harder than it looks!
Vegan Christmas Sugar Cookies
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 TBSP ground flax seeds
- 3 TBSP water
- 3/4 cup vegan butter
- 1/2 cup brown packed sugar
- ¼ cups white sugar
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp non-dairy milk I used Unsweetened Vanilla
- natural food dye **see notes section below
For the cookies:
- Preheat oven to 350F (180C).
- In a coffee cup, mix the flax and water together and set aside to thicken for about 5 minutes.
- In a small bowl, beat the vegan butter and sugar together until creamy, about 2 minutes. Add the remaining wet ingredients to the butter and sugar, including the flax mixture, and mix well.
- In a large bowl, add all the dry ingredients together (sifted) and mix well with a fork or spoon.
- Add the wet mixture into dry and combine until a dough is formed. If your dough needs more moisture, add up to 1 TBSP of water. I used Earth Balance and it was fine without adding anything extra.
- Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Place it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes.
- Once chilled, cut your cookie shapes and lay them back on the parchment and set them on a cookie sheet. If you don't have parchment and were using wax paper to roll out the cookies, lightly grease the cookie sheets. DO NOT PUT WAX PAPER IN THE OVEN. Re-roll remaining dough until it’s all used up, chilling in between if needed.
- Bake 8 - 11 minutes.
For the icing:
- Add the powdered sugar, vanilla essence, 2 teaspoons of non-dairy milk, and food coloring if using, to a bowl. Mix together. Add 1 to 2 teaspoons more non-dairy milk if needed to reach desired consistency. Let cookies cool completely before decorating. Enjoy!
These Christmas cookies are perfect as a Christmas appetizer or a Christmas dessert with tea or coffee. Just try not to eat all of them before your guests or family arrives. Not speaking out of experience at all.
You can’t go wrong with these Chocolate Chip Cookies, or these Peanut Butter Cookies if you don’t want to deal with all the icing. Maybe it took so long because I outlined all the cookies with the vegan icing and then went on the inside with a spoon so I had more surface area, but honestly I don’t know if there is a quicker way to frost cookies? If there is please let me know pretty please!
I hope you enjoy these as much as I have, having vegan baking Rebelles!