With Christmas around the corner, what better way to celebrate than with these vegan Christmas cookies?
Not only are vegan sugar cookies a great treat but it’s a great way for your inner child to let loose and get creative! Sugar cookies are so versatile, you can use any cookie molds to shape and decorate them with an easy 3 ingredient vegan royal icing.
For the royal icing, I replaced the typically used egg whites with aquafaba, a natural vegan egg substitute. Aquafaba has similar properties to egg whites, which helps the frosting stiffen and set. I talk more in depth about aquafaba in my vegan chocolate cake post for those who are interested.
Because I’m obsessed with light and soft colors (as you can tell from my instagram), I created a pastel blue frosting to decorate my snowflakes. Instead of a piping bag, I used a squeeze bottle to control the length and thickness of the lines.
If you’re looking for a sugar cookie with a bit of flavor, try my lemon sugar cookies with a lemon glaze.
Hope you enjoy and as always I’m so grateful you are here! Merry Christmas 🙂
quick notes
- Aquafaba is used as a natural egg substitute for this recipe. Aquafaba, the liquid your beans and legumes have been soaking and cooking in, absorbs different starches, proteins and other plant properties from the beans, giving it “egg-like” properties, such as binding, emulsifying, and thickening. It’s ability to traps air, gives baked goods a fluffy lift while keeping a moist structure. Typically, 3 tablespoons of aquafaba is used to substitute 1 egg in vegan baking.
VEGAN CHRISTMAS COOKIES
Dry Ingredients
- 1 cup (140g) all purpose flour
- ¾ cup (84g) almond flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Sieve dry ingredients and whisk together.
Wet ingredients
- ¼ cup + ½ tbsp (54g) vegan butter
- 5 tbsp sugar
- 1 tbsp (14g) non-dairy milk
- ¼ cup (80g) maple syrup
With a stand or hand mixer, cream vegan butter, sugar and lemon zest together until fluffy and creamy. Pour in non-dairy milk and maple syrup and mix. Add in dry ingredients and mix together on low speed until incorporated.
Place dough in a container and refrigerate for at least 3 hours.
Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside. Liberally flour your counter and rolling pin and roll out dough. Use cookie cutter to cut out cookies and place on baking sheet. Repeat until all the dough is used.
Bake for 7-9 minutes and transfer to a cooling rack.
Vegan Royal icing
- 2 ¼ cup powdered sugar
- 4 tbsp aquafaba
- 1 tsp lemon juice
- Blue food gel/coloring
With a stand or hand mixer, whisk aquafaba until white and foamy. Add powdered sugar in ½ cup increments, whisking in between. Add lemon juice and whisk again. Transfer half the icing into another bowl and mix in blue food gel. Icing should be firm but still runny. If mixture is too watery, add more powdered sugar. If the mixture is too thick, add a bit of non-dairy milk.
Once the cookies have completely cooled, use a piping bag to decorate the cookies. Let the icing harden for at least 1 hour before eating.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
