CHRISTMAS SUGAR COOKIES
Day 10 of our 25 Days Of Christmas Recipes! Today I’m sharing these delicious cookies from It Doesn’t Taste Like Chicken. I love how easy they were to make and our family and friends have loved them so much. I think holiday traditions are so special and I can’t wait for next year when Harlow is going to want to help not only sit and pet the little fawn cookies (haha!). I also wanted to mention that Anthropologie is having a 30% off sale right now of all home stuff so make sure you grab some of our favourite pieces while they are up for less. Some of our favourites are: Floral Rolling Pin, Floral Baking Dish, Wisk, Holiday Plates, Measuring Spoons, and of course the Coffee Mugs!
These cookies were amazing and easy to make, my only suggestion would be to make them a little bit thicker for a soft and chewy cookie. It made it easier to work with when cutting them out too. Another thing I learned is that I don’t like working with sugar cookie icing and I would much prefer just slapping it on and having it look messy (definitely not an artist! haha). I hope you guys love this and see how easy it is to make ANYTHING vegan! Thanks for being here, big big big hugs, Eleni.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoons ground chia or ground flax
- 3 tablespoons water
- 3/4 cup vegan butter
- 3/4 cups white sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract ( I skipped this step)
- 1 cup powdered sugar
- 2-4 teaspoons non-dairy milk or water
- A few drops of food colouring (optional)
- To make the cookies: Preheat oven to 350F (180C).
- In a large bowl mix together all the dry ingredients.
- In a small bowl, mix together the flax or chia, and the water and set aside to thicken which will be almost instant if using chia, but take about 10 minutes if using flax.
- In a third bowl beat the vegan butter and sugar together until creamy, about 3 minutes. Add the remaining wet ingredients including the flax or chia mixture, and mix well. Add the wet mixture into dry and combine until a dough is formed. I used Earth Balance vegan butter, but I have found that sometimes the moisture levels in vegan butters are different, so if your dough does not come together, add up to 1 tablespoon of water until the dough just comes together.
- Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Now pop it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes. Once chilled, cut your cookie shapes and lay them on the parchment lined cookie sheet. Re-roll remaining dough until it’s all used up, chilling in between if needed. Bake 8 - 11 minutes.
- To make the icing: Add the powdered sugar, 2 teaspoons of non-dairy milk or water, and food colouring if using, to a bowl. Mix together. Add 1 to 2 teaspoons more non-dairy milk or water if needed to reach desired consistency. Let cookies cool completely before decorating.
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