chewy sugar cookies.

cookies

My little guy asked me for cookies. Specifically sugar cookies with clear sprinkles on them. And i found JUST the cookie for him! we did some rolled in sugar, but since were all in the christmas spirit around here, I rolled some in holiday sprinkles too. These are amazing. So soft and chewy. Definitely a hit!

I found the recipe here. 

3/4 cup non-dairy butter
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1/3 cup non-dairy yogurt
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.

Slowly beat in the yogurt and vanilla. Mix until well combined.

With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.

Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.

Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.

Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies

star wars sugar cookies.

STARWARS IMG_4336

These may not be my prettiest cookies, but it was an attempt at vegan royal icing and it actually wasn’t TOO bad. Williams sonoma had these cookie cutters more half off a few weeks ago, (they still are!) so we bought some and I wanted to see how hard decorating cookies really is. I’m definitely no pro and have some work to do, but they definitely made my 4 year old happy. I used pastry bags to pipe; would like to try the squeeze bottle route if I can get my hands on some.

I used the sugar recipe from vegan cookies invade your cookie jar.

The royal icing recipe I used is here:

1 cup organic powdered sugar
2 tbsp of non-dairy milk
2 tsp of light corn syrup
1/2 tspn vanilla extract

Place sugar in bowl, add non-dairy milk and whisk until smooth.  Add in vanilla and corn syrup.  Whisk some more.  Icing will be smooth, shiny, and a little runny.  You don’t want it really runny or the icing won’t stick to the cookies.  Icing will be hard with a shiny finish once dry.  You can either dip cookies into icing, or use this icing in a pastry bag.

gingerbread cut out cookies.

gingerbread IMG_4301

Milo got together with a friend and decorated cookies. I couldn’t go over there empty handed, so I made the gingerbread cut out cookies from vegan cookies invade your cookie jar. These are so delicious, especially if you cut them a little on the thicker side. …and yes, those are millenium falcons, in case you were wondering 😉

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup non dairy milk
2 cups flour
1/2 tspn baking soda
1/2 tspn baking powder
1/2 tspn salt

Whisk together the oil and sugar for about three minutes. Add molasses and non dairy milk. Sift in all the other dry ingredients and mix until a stiff dough is formed (I needed to add a little bit more milk and mix with my hands).  Flatten the dough into a disk and wrap in plastic wrap and chill for an hour.

Preheat oven to 350 degrees. Prepare your cookie sheets with parchment paper.
On lightly floured surface, roll the dough out and make shapes with your cookie cutter. Move to prepared pan and bake for 8 minutes. Remove cookies and let them cool for two minutes on the baking sheet. Wait until they are completely cool before icing.

Icing:
2 cups sifted powdered sugar
2-4 Tablespoon non dairy milk
vanilla

Whisk all the ingredients using a fork or wire whisk until smooth. Add the milk one tablespoon at a time….Combine to form a glaze that can easily be spread with knife or piped from a pastry bag.