Vegan Halloween Sugar Cookies!

veghalloween

VEGAN HALLOWEEN SUGAR COOKIES

Be Yee Warned, I Have Not Made These Before

We Will Be Making Them Tomorrow Morning

ENTER AT YOUR OWN RISK!! lol

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Perfect Vegan Sugar Cookies
1 cup vegan margarine (I used Earth Balance)
1 cup white sugar (make sure it’s vegan! Check out a handy article on bone char used in sugar production)
2 whole egg replacements (Ener-G or Bob’s Red Mill Egg Replacer)
1 tsp. vanilla extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
¼ cup Tofutti vegan cream cheese
A few tablespoons of non-dairy milk (soy, rice, etc. – I use Rice Dream) if needed
Instructions:
In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add flour, baking powder and vegan cream cheese. The dough will be VERY crumbly, so using your hands to mix it is the best option. I found that adding a few splashes of Rice Dream or any other non-dairy milk helps as well. Form the dough in a long loaf and wrap in plastic wrap. Mixture will still be crumbly, but don’t fret! Stick it in the fridge for a few hours to chill.

After about 2 – 4 hours, pre-heat your oven to 350 degrees. Line two cookie sheets with foil.

Pull out the refrigerated dough. The mixture may still be somewhat crumbly, but just kneed it a bit with your hands and the proper consistency should develop. Then, in small batches, roll out the dough on a lightly floured surface to about ¼ inch thick. Cut into desired spooky shapes with cookie cutters. Place cookies 1 inch apart on the lined cookie sheets.

Bake for about 12 – 14 minutes, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container until you are ready to eat or decorate them!

Perfect Vegan Icing
2 cups confectioners’ (powdered) sugar
6 – 8 tsp. non-dairy milk (again, I used Rice Dream)
4 tsp. light corn syrup
½ tsp. almond extract
¼ tsp. vanilla extract
Assorted food coloring
Instructions:
In a medium bowl, stir together confectioners’ sugar and non-dairy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add a little more corn syrup.

Add food coloring to desired intensity. I separated the icing into 3 different bowls and made 3 different colors – orange (mixing red and yellow), purple (red and blue) and gray (all of the colors mixed together).

Dip the cookies in the icing or use a spatula to spread the icing on each cookie (the dipping method works best, even though it’s messier). Allow the cookies to dry on wire racks overnight (be sure to put paper towels or foil underneath to catch the drippings!).

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HAPPY HALLOWEEN!!

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