About the Recipe
The easiest HALLOWEEN Treat! And it’s VEGAN!!! With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft sugar cookies as much as I do.
The number of cookies this recipe yields depends on the size of the cookie cutter you use.
Ingredients
For the cookies dough:
FOR ROYAL ICING:
• 375g (3 cup) powdered sugar
• 20g (1/8 cup) simple syrup
• 40g (1/4 cup) plant-based milk, plus more for thinning
• 1/2 tsp. almond (or vanilla) extract
• Black food coloring or vegan charcoal
Preparation
Prepare your two cookies dough.
When ready to roll, preheat oven to 180°C (350°F) and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 4 millimeter (1/8”) thick. Using a ghost, bat, tomb stone … cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.
Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely.
Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
Place about 1/4 of icing into a small bowl and dye black with black food coloring.
Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies.
Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes.
Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.
ENJOY!!!
Vegan Cheesecake, HALLOWEEN EDITIONS
