Iced Sugar Cookies

Now that we have just about eaten all of these cookies I figured I better write up how I made them.

For the cookies I used the recipe from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
with a little bit of an adapting. Just a warning, while this is rather easy, it is very time consuming due to refrigeration times. But these can easily be made one day and decorated another. You can even freeze the baked cookies for up to 3 months then decorate as needed.

Cut-Out Sugar Cookies (milk and egg free)

1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 cup milk free margarine (I use Fleischmann's unsalted sticks)
3/4 cup granulated sugar
Ener-G egg replacer (made for 1 egg)
2 Tbsp. water
1 tsp vanilla extract

In a medium bowl mix the flour and baking soda together with a whisk.


Next I prepare the egg replacer in a small bowl and mix until thick and frothy with a fork or small whisk. It should look like this:


In a large bowl beat dairy free margarine and sugar. Then add egg replacer, 2 Tbsp. water and vanilla, beat with electric hand mixer until smooth and creamy.



Next start adding the flour a little at a time while mixing until a dough forms. Then divide the dough into to portions, wrap in plastic wrap and refrigerate for at least 1 hour.



Next remove the dough and roll out to about 1/4" thickness. Using your favorite cookie cutters cut out into shapes and place on a parchment lined cookie sheet.



Place the cookie sheets into your refrigerator for 10-15 minutes before baking.



Remove from refrigerator and bake in a 350 degree oven for 12-15 minutes.



When done remove and cool on racks.



Next I decided to use the glace icing found on Our Best Bites website. I just replaced the milk with water (you could also use soy or rice milk)it still tastes great using water, and since I wanted white icing for the ghosts I used Wilton's clear vanilla extract.

Sugar Cookie Glace Icing

1 pound confectioner's sugar (I always use hte 10x sifted Domino sugar)
1/4 cup water
1/4 cup corn syrup
1 tsp. vanilla extract (or whatever flavor you like)

Add sugar and water to a bowl and stir with a whisk until smooth. Add corn syrup and extract and continue to stir with whisk. You will then need to separate this into different bowls to make your colors and piping icing. I use the Wilton gel colors found at craft stores to color the icings. To make the piping icing you just need to add more powdered sugar until it is much thicker, almost difficult to stir. To fill in the other areas you use the thinner icing and it will easily spread and fill in the piped areas. Our Best Bites has a great tutorial on how to make this and decorating the cookies. So check out the link at the bottom of this for your reference.



I used the method of piping the edges using a pastry bag and regular piping tip, then filling the rest using a plastic spoon to pool some on and then just use the back of the spoon to spread it around until the area is filled.



When you are done the cookies do need to dry for quite some time. I had them sit out overnight and then was able to stack them just fine, they didn't stick together at all. I also froze some and then had them about a week later and that did not affect the icing or the taste of the cookies.

So simple and almost professional results. Plus these taste great! I can't wait to make more of these in different designs. I will be sure to post pictures when I do.



Link to Our Best Bites Glace Icing