For someone who doesn’t have the patience for making roll-out cookies, I have been creating quite a few of them lately. Perhaps it’s my new fascination with shapes that cut cookies, from adorable cookie cutters to water glasses. Or maybe it’s just the season. Whatever the reason, I was excited to enter the #DecemberBakingChallenge at Handle the Heat and come up with a recipe that added a few of my tweaks.
For making vegan cookies, I used vegan buttery sticks for the butter and chose organic sugar. My egg substitute was non-dairy milk with white vinegar added. For the dryness at high altitude I added extra milk to this egg substitute. I draw the line at spending hours to decorate cookies, so if you feel the same way then use any decorations you can find. For me it was frosting and sparkling sugar and sprinkles, oh my!
Holiday Sugar Cookies adapted from Easy Cut Out Sugar Cookies with Icing
5 TBS non-dairy milk, at room temperature
1 tsp white vinegar
3 sticks Earth Balance buttery sticks, at cool room temperature
1 1/2 cups organic sugar
2 1/2 tsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking powder
icing, food coloring, etc., as desired
Combine non-dairy milk and white vinegar. Let sit for 15 minutes to curdle. In a large bowl, use an electric mixer to beat buttery sticks and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add vinegar-milk and vanilla and beat until combined. On low speed, slowly add in flour and baking powder and beat until incorporated. Divide dough into 2 equal portions. Place one dough portion between two sheets of parchment paper and roll out to 1/4” thickness. Repeat with remaining dough. Place sheets of dough, with their parchment paper, on a baking sheet and chill for at least 1 hour.
Preheat oven to 350F. Line large baking sheets with fresh parchment paper or silicone baking mats. Remove dough from fridge and cut into shapes, re-rolling any scraps and cutting more shapes. Transfer shapes to prepared baking sheets. If dough is too warm, freeze for 15 minutes or until firmed again. Bake for 10-12 minutes, or until cookies are set and begin to brown. Let cookies cool for 5 minutes before removing to a wire rack to cool completely. When fully cooled, decorate with icing, chocolate chips, colored sparkling sugar, or anything you like.
This is the time of year for bake sales. Recently, a gluten-free friend asked me to contribute to the bake sale for my local Humane Society. How could I say no? I decided that a cookie would be easiest, and in her honor I tackled a gluten-free version. Admittedly, cookies don’t have to rise much so I figured they would be an easy stab at gluten-free at high altitude. They were. The toughest step was the rolling and cutting, but I worked through that for a good cause.
To combat the dryness at altitude I used extra non-dairy milk. I also strayed from the original recipe by adding a sprinkling of powdered sugar over the top instead of a glaze to make transport easier. In hindsight, the star shape was not the best for traveling with the cookies but that just meant that I had to eat the ones where the points broke off. Oh, darn.
Chocolate Roll-Out Sugar Cookies based on Gluten Free Vegan Halloween Chocolate Sugar Cookies
1.75 cups gluten free flour
1/2 cup dutch processed cocoa powder
1 tsp baking powder
1/2 tsp salt
1.5 cups organic powdered sugar, plus extra for dusting
1/3 cup refined coconut oil, softened
1/3 cup + 1 tsp unsweetened non-dairy milk
1.5 tsp vanilla extract
crushed candy canes
In a bowl, sift together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer, beat together powdered sugar, coconut oil, milk, and vanilla until creamy. Add flour mixture and mix until combined. Split dough into two discs and wrap each in plastic wrap. Let dough rest in fridge for 30 minutes. Preheat oven to 350F. Line baking sheets with parchment paper.
On a flat surface, lay out a large piece of plastic wrap. Place cookie dough in center and top with another piece of plastic wrap. Roll with rolling pin until dough is 1/4″ thick. Cut dough using a cookie cutter. Place cookies on baking sheets. Bake cookies for 9-11 minutes; the centers will still be soft. Remove cookies from oven and place on a cooling rack to cool completely. Once cooled, dust with a mix of powdered sugar and crushed candy canes. Store cookies in an airtight container.