For cookies, stir together water and egg replacer in a small bowl; let stand for 2 minutes.
Recipe
Author
Hy-Vee Seasons
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Description
Easy to make, these traditional style cut-outs are completely vegan and provide the perfect canvas for the vegan icing and sprinkles. Allow the kids to help with the decorating for a fun-filled holiday activity.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| Cookies | ||
| 2 tbsp. water | ||
| 1 tbsp. 1 Tbsp. powdered egg replacer | ||
| ½ c. dairy-free unsalted plant butter | ||
| ½ c. Full Circle Market organic white pure cane sugar | ||
| 1 tsp. Hy-Vee pure almond extract | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| ½ tsp. Hy-Vee baking powder | ||
| ¼ tsp. kosher salt | ||
| Full Circle Market organic powdered sugar, for dusting | ||
| Vegan Royal Icing | ||
| 4 tsp. powdered egg replacer | ||
| 5 to 6 Tbsp. warm water, plus additional for thinning | ||
| 1 tsp. almond extract | ||
| 5 c. Full Circle Market organic powdered sugar | ||
| Natural plant-based food color | ||
| Natural plant-based sprinkles and/or nonpareils | ||
Things To Grab
- 2 small bowls
- Large mixing bowl
- Electric mixer
- Whisk
- Plastic wrap
- Cookie sheets
- Parchment paper
- Rolling pin
- 2- to 3 inch cookie cutter
- Wire cooling rack
- Medium bowl
Directions
Combine plant butter and cane sugar in large mixing bowl. Beat with electric mixer on medium speed for 1 minute or until light and fluffy. Beat in egg replacer mixture and almond extract. Whisk together flour, baking powder and salt in small bowl. Add to butter mixture; beat until dough forms. Cover and chill for 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
Dust work surface with powdered sugar. Roll out dough to 1/8-inch thickness. Cut into desired shapes using 2- to 3-inch cookie cutters. Place 1-inch apart on prepared cookie sheets. Reroll scraps, if desired. Bake for 8 to 10 minutes or until bottoms just begin to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire rack and cool completely.
For icing, combine 5 Tbsp. warm water, egg replacer and almond extract in a medium mixing bowl; stir until smooth. Beat in powdered sugar with electric mixer on medium-high speed until light and fluffy, about 5 minutes.
Divide icing into small bowls and tint with food color as desired. Immediately frost and decorate cookies as desired with icing and sprinkles.