Updated: Feb 2, 2021
If you're anything like me, cut-out cookies are a must-have a holiday tradition! I've tried so many allergen-friendly sugar cookie recipes over the years, but I've never been as happy with any of them as much as I have with this one! These easy-to-make, delicious-to-eat cookies are the best way to kick off your allergen-free & vegan holiday season! Plus, I've included my perfect Egg-Free Royal Icing recipe which is as beautiful & glossy as the real deal! Happy holidays everyone :).
Yields: ~36 cookies
1/2 cup vegan butter, cubed 1/2'' (I use Earth balance Sticks)
1/2 cup granulated sugar
1 tsp vanilla extract
3 tbsps aquafaba (bean liquid from a can of chickpeas or pinto beans)
1 & 1/2 cups Bob's Gluten Free 1:1 Baking Flour
2 tbsps cornstarch
1 tsp baking powder
1/4 tsp cinnamon (optional)
Vegan Royal Icing:
1 cup powder sugar
1 tbsp corn syrup
1 tbsp plant milk + 1-2 tsps
1/2 tsp guar gum or xanthan gum
1.2 tsp vanilla powder (vanilla extract is okay, but it will color your icing brown-ish. Extract works if you don't need white icing and are dying it different colors)
For the Cookies:
1. In a medium bowl, combine your flour, corn starch, baking powder, and cinnamon. Mix. If it's a hot or humid day out, close the windows in your house before continuing. Step 2 is where you use your butter and its important you don't let it melt or soften too much, so keep cool!
2. In the bowl of a stand mixer (or with a electric hand beater), combine your cubed butter and sugar and whip them together until the butter looks fluffy and there are no lumps.
3. Add your vanilla extract and aquafaba and whip to combine.
4. Using a mesh sieve, sieve about 1/3 of your flour mixture from earlier into your butter mixture. Turn on your stand mixer until the flour looks almost fully incorperated. Sieve another 1/3 of your flour mixture into it and mix again. Remove the bowl from the stand mixer and gather all of the contents from the whisk into the bowl. Sieve the last 1/3 of your flour into the bowl and mix it in with a rubber spatula until everything comes together as a dough.
5. Line a baking sheet with parchment paper and set a silicone mat (or a piece of parchment paper) onto a cleared work surface. Lightly flour your silicone mat and dump your dough onto it. Kneed it for just half a minute until it's all homogenous and can form a perfect ball. It should feel tough but malleable and a little cold, if it doesn't, your butter has probably softened too much and you'll need to wrap it in plastic wrap and stick it in the fridge for 5-10 minutes before continuing to Step 6.
6. Split your dough into two balls then flour one of them generously. Place a large piece of parchment paper over the ball of dough and roll it out evenly about 1/4 inch thick. Gather your cookie cutters and stamp out your shapes, placing them on the lined baking sheet when they're done. You may want to use a butter knife to help transfer them to the sheet. If your dough is very soft and becomes too difficult to work with, stick it in the fridge or freezer for a few minutes to firm up. This will be especially necessary if your environment is above room temperature. Do this as many times as needed throughout this process.
7. Gather your dough scraps into a ball and roll them out again under your parchment, flouring it and your surface as needed to prevent anything from sticking. Repeat this process with all your dough until none or very little is left. Usually, when I have a small ball of dough left that's not big enough to make another cookie, I dye it with food dye and use it to make little decorations for my cookies. This is something cute I like to do as an alternative to icing them.
8. Preheat your oven to 350 degrees Fahrenheit and stick your prepared cookies into the fridge. When your oven is preheated, bake them for 9-10 minutes. Remove and let cool.
For the Icing:
1. While your cookies bake, prepare your icing. Sieve your powder sugar, corn starch, vanilla powder, and guar gum into a small bowl. Add your 1 tbsp plant milk and corn syrup and mix until combined.
2. If you're dying your icing, separate however much you'd like to dye into different bowls and dye them to your liking.
3. When your cookies are fully cooled, spoon a little of one color into a piping bag and outline your cookies how you'd like. Outline all the cookies you're using this color for, then to fill them in, add a couple drops (maybe a 1/2 tsp) of plant milk to your icing so it's a little more loose. Pipe this on your cookies to flood the outlines in. Using a toothpick, swirl the icing around to close in any gaps.
4. Repeat this with all your colors and cookies, let stand 5 minutes to set, then serve!
Enjoy! Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!