We can’t believe Christmas is less than a week away! The time always goes so fast. We’re trying to really savor all of our favorite Christmas time traditions. Baking has always been huge for us around the holidays, as we have mentioned before. Our biggest baking tradition is making and decorating sugar cookies; we look forward to it all year! We like to give these cookies as gifts; Jess brought a big box to work at the hospital this year. We grew up making sugar cookies with eggs and milk, but when Jess went vegan we spent some time perfecting this vegan version. Everyone is always shocked when we tell them they are vegan!
These cookies can also be cut into different shapes for any holiday (hearts for Valentine’s day, flags for 4th of July, menorahs and dreidels for Hanukkah). If you don’t have any cookie cutters on hand use a drinking glass to cut circles and decorate them as snowmen faces or ornaments. Or, use a shot glass to form smaller circles and meld them together before baking for a whole snowman, as shown below.
- 1 1/2 cups powdered sugar
- 1 cup softened Earth Balance
- 1/4 cup almond milk
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 tbsp softened Earth Balance
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon almond milk
- food coloring, sprinkles
In a large bowl, beat together 1 1/2 cups powdered sugar, 1 cup softened Earth Balance, 1/4 cup almond milk, and 1 1/2 teaspoons vanilla extract. This is best done with an electric mixer or hand mixer. Stir in 2 1/2 cups flour, 2 tablespoons corn starch, 1 teaspoon baking soda and 1 teaspoon cream or tartar. Cover and refrigerate for at least 30 minutes (this dough will keep for weeks in the fridge).
Preheat oven to 375. Remove half the dough from the fridge (the dough needs to be cold while rolling or it becomes too soft to handle) and place on a well floured surface. Roll the dough with a rolling pin (fairly thin) and cut into desired shapes. Place on a parchment paper-lined cookie sheet.
The cookies hardly spread so they can be placed close together. Bake for 7-8 minutes or until the edges begin to turn golden brown.
Repeat with remaining dough. Allow cookies to cool on a cooling rack before icing.
To make the icing, combine all ingredients and mix with an electric mixer or hand mixer. Divide into bowls to make separate colors with food coloring.
Now comes the fun part-decorating! You can spread the icing on the cookies or pipe it on. If you don’t have a piping set fill ziploc bags with icing and cut a small corner off. Have fun!
Jess’s hospital cookies, complete with a sweet doctor! Find a cute cake stand to display your cookies here!