Vegan Christmas Cookies – Dairy-Free Lemon-Zested Sugar Cookies With Vanilla Decorator Frosting
These dairy-free vegan Christmas sugar cookies will melt in your mouth! But be sure to make plenty – they’re real crowd-pleasers.
Like most vegan baking recipes, this one calls for an egg substitute. For these cookies a mashed banana mixed with baking soda does the job admirably, adding a delicious moistness and tenderness to the cookies. However, if you prefer, a commercial powdered daily-free egg replacer works fine too.
- 2/3 C Butter-Flavored Crisco or Nucoa Margarine
- 3/4 C sugar
- 1 tsp vanilla
- 1/2 banana mashed with 1/4 tsp baking soda OR 1 “egg” made with powdered dairy-free egg replacer
- 1 tsp lemon rind, grated
- 4 tsp soy milk
- 2 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
Have one or two greased cookie sheets, plastic wrap, waxed paper, a rolling pin and cookie cutters on hand before beginning.
Use an electric mixer to cream shortening, sugar and vanilla together in a large mixing bowl. Add banana/baking soda mixture or dairy-free “egg” and lemon rind, and beat until fluffy. Add soymilk and mix at low speed until blended.
In a medium bowl, combine the flour, baking powder, salt, and nutmeg. Blend the flour mixture into the creamed ingredients, using hands if necessary, to form a soft dough. Divide the dough in half and wrap each piece in plastic wrap. Chill the dough in the refrigerator for one hour.
Place several sheets of waxed paper on a large kitchen surface, and sprinkle them with flour. Remove one of the balls of dough from the refrigerator and center it on the waxed paper. Dust the dough lightly with flour, and flatten it slightly with your hands. Place another sheet of waxed paper on top of the dough and roll it to about 1/4-inch thick.
Remove the top sheet of paper and cut the dough in desired shapes, forming the cookies as close to one another as possible. Place the cookies on a baking sheet and bake 6-8 minutes at 375 degrees. Let cookies cool slightly after removing from the oven, then transfer to a baking rack or plate to cool completely. Repeat the process with the other ball of dough. Decorate the finished cookies with Vanilla Decorator’s Frosting.
Vanilla Decorator Frosting
- 2 C powdered sugar
- 2-4 Tbs soy milk
- 1 tsp vanilla
- Assorted food colorings
In a medium bowl, stir sugar, vanilla, and just enough soy milk together until frosting is of spreading consistency. Divide into smaller bowls and add desired colors. Sprinkle your frosted cookies with a little granulated sugar for extra sparkle.
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Article Source: Ezine Articles