2021 Limited Edition Ornament: 'Sugar'
3.5" blown, iridized glass ornament with clear glass sugar texture. Each one is handmade in our Louisville, KY studio by master glassblower, Casey Hyland. Comes gift wrapped and ready to gift.
Vegan Sugar Cookie Recipe:
- 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick equals 1/2 cup)
- 1/2 cup organic cane sugar (plus more for topping)
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree* (acts as an egg substitute // sub with unsweetened applesauce with varied results)
- 1 tsp pure vanilla extract
- 1 3/4 cups unbleached all-purpose flour (plus more for rolling into shapes)
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 tsp non-dairy milk
- 1/2 cup vegan butter (softened // 1 stick equals 1/2 cup)
- 2 1/2 - 3 cups powdered sugar
- Splash non-dairy milk
Add softened butter to a large mixing bowl and cream with a mixer.
Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown.
Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).
*I tested Miyokos vegan butter and Earth Balance soy-free buttery sticks. Both work, but I found Earth Balance gives them a slightly better texture.
*To speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker.
We Also Recommend