Vegan Sugar Cookies with Royal Icing
Soft and chewy sugar cookies decorated with royal icing all while being gluten free and vegan.
Servings: 15 cookies
Equipment
- Mixer
Ingredients
- 1/2 cup vegan butter room temperature
- 1/2 cup organic cane sugar
- 1/4 cup organic brown sugar packed
- 1 tsp almond paste or extract
- 2 cups all purpose gluten free baking flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- 3-5 tbsp almond milk
frosting
- 3 tbsp vegan meringue powder
- 4 cups organic powdered sugar
- 6 tbsp water separated
- 1 tsp vanilla bean paste or extract
- vegan food coloring as needed
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a large bowl, beat the room temperature butter and sugars using a handheld mixer on high until light and fluffy.
- Add in the paste and continue mixing until combined. In another bowl, stir together the gluten free baking flour, tapioca flour and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tablespoon at a time until the dough comes together.
- Roll the dough out between two pieces of parchment paper until it's 1/4 inch in thickness. Use cookie cutters to cut out shapes. Bake for 7-10 minutes or just starting to turn golden. For super soft cookies, don't over bake.
- Using a clean bowl and a handheld mixer, mix together the vegan meringue powder, powdered sugar and 1/4 cup water until well combined.
- Add in the more water 1 tablespoon at a time until you reach a "flood" icing consistency. Remove half of the icing and place it into a plastic zip bag. Distribute the remaining icing into small containers and add coloring to make desired colors and then transfer to plastic zip bags. Cut the corners of the bags and decorate cookies.
Notes
These cookies are best if stored in an airtight container for up to 5 days.