Pages

Vegan Halloween Sugar Cookies #SundaySupper

     Here's something you might not know about me:  I LOVE Halloween.  I don't know what it is about the holiday but I just love it.  Even though I'm in my 30's I still get to dress up every year because I work at an elementary school.  The kids enjoy seeing me dress up and I enjoy seeing their costumes.  Perhaps my favorite part of Halloween is the reward party we have for the students.  My instruction assistant and I get to make all kinds of Halloween themed treats for the kids.  Last year we had a Little Monsters party. 

    This year I decided to dress up as a baker.  I figured I bake enough throughout the year that it was an appropriate costume.  I have an apron with my blog's logo on it and I wore a baker's hat as well.  I actually ended up baking Halloween cookies and passing them out the to little brother's and sister's of my students.  It was so much fun!

     Since I made so many Halloween cookies I wanted to share them with this weeks #SundaySupper.  Our theme this week is a Trick-or-Treat Halloween party and these vegan sugar cookies certainly fit the theme!  I was hoping the cookies would taste just as good as the original sugar cookie and I wasn't disappointed!  I was actually surprised by how flavorful and delicious the vegan cookies turned out.  They were slightly crisp on the edges but soft and sugary in the middle.

Vegan Halloween Sugar Cookies  (adapted from Chez Bettay The Vegan Gourmet)
For the cookies:
2 1/2 c. flour
2 t. baking powder
1 c. sugar
1/4 c. vanilla almond milk
1 t. vanilla
6 oz. Earth Balance Buttery Spread

For the royal icing:
3 c. powdered sugar
1 T. Karo syrup
4 T. vanilla almond milk

1.  In the bowl of a stand mixer combine the Earth Balance Spread and sugar.  Beat until light and fluffy.

2.  Add in the baking soda and mix until blended.

3.  Mix in the almond milk and vanilla.

4.  Stir in the flour until just blended.

5.  Roll the dough into a ball and lift it out of the bowl.  Gently roll it into a log.  Wrap the log with plastic wrap and refrigerate for 1 hour.

6.  Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

7.  Remove the dough from the refrigerator and place on parchment paper.  Roll the dough until it is 1/4 inch thick.  Use cookie cutters to cut out shapes.  Place on the parchment paper covered cookie sheets.

8.  Bake for 10-12 minutes or until the edges juts begin to turn brown.  Remove from oven and let rest for 2 minutes before transferring to a wire rack to cool completely. 

9.  While the cookies are cooling combine the icing ingredients in a medium mixing bowl.  The mixture should be fairly thick.

10.  Tint the icing the desired colors and pipe onto the cooled cookies.  For information on decorating cookies with royal icing go HERE.

11.  Store cookies in an air tight container for 1 week.



Witches, ghosts, goblins, vampires, zombies, monsters...  Everyone is invited.  You don't want to miss this hair-raising party.  It's sure to be a real scream!      

On the menu for our Trick-or-Treat #SundaySupper Halloween Party:


Bewitching Brews:

Ghoulish Gruel:

Haunted Snacks:

Spooky Sweets:

We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


This post linked to: 
Scrumptious Sundays,  Mouthwatering Mondays,
     Here's something you might not know about me:  I LOVE Halloween.  I don't know what it is about the holiday but I just love it.  Even though I'm in my 30's I still get to dress up every year because I work at an elementary school.  The kids enjoy seeing me dress up and I enjoy seeing their costumes.  Perhaps my favorite part of Halloween is the reward party we have for the students.  My instruction assistant and I get to make all kinds of Halloween themed treats for the kids.  Last year we had a Little Monsters party. 

    This year I decided to dress up as a baker.  I figured I bake enough throughout the year that it was an appropriate costume.  I have an apron with my blog's logo on it and I wore a baker's hat as well.  I actually ended up baking Halloween cookies and passing them out the to little brother's and sister's of my students.  It was so much fun!

     Since I made so many Halloween cookies I wanted to share them with this weeks #SundaySupper.  Our theme this week is a Trick-or-Treat Halloween party and these vegan sugar cookies certainly fit the theme!  I was hoping the cookies would taste just as good as the original sugar cookie and I wasn't disappointed!  I was actually surprised by how flavorful and delicious the vegan cookies turned out.  They were slightly crisp on the edges but soft and sugary in the middle.

Vegan Halloween Sugar Cookies  (adapted from Chez Bettay The Vegan Gourmet)
For the cookies:
2 1/2 c. flour
2 t. baking powder
1 c. sugar
1/4 c. vanilla almond milk
1 t. vanilla
6 oz. Earth Balance Buttery Spread

For the royal icing:
3 c. powdered sugar
1 T. Karo syrup
4 T. vanilla almond milk

1.  In the bowl of a stand mixer combine the Earth Balance Spread and sugar.  Beat until light and fluffy.

2.  Add in the baking soda and mix until blended.

3.  Mix in the almond milk and vanilla.

4.  Stir in the flour until just blended.

5.  Roll the dough into a ball and lift it out of the bowl.  Gently roll it into a log.  Wrap the log with plastic wrap and refrigerate for 1 hour.

6.  Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

7.  Remove the dough from the refrigerator and place on parchment paper.  Roll the dough until it is 1/4 inch thick.  Use cookie cutters to cut out shapes.  Place on the parchment paper covered cookie sheets.

8.  Bake for 10-12 minutes or until the edges juts begin to turn brown.  Remove from oven and let rest for 2 minutes before transferring to a wire rack to cool completely. 

9.  While the cookies are cooling combine the icing ingredients in a medium mixing bowl.  The mixture should be fairly thick.

10.  Tint the icing the desired colors and pipe onto the cooled cookies.  For information on decorating cookies with royal icing go HERE.

11.  Store cookies in an air tight container for 1 week.



Witches, ghosts, goblins, vampires, zombies, monsters...  Everyone is invited.  You don't want to miss this hair-raising party.  It's sure to be a real scream!      

On the menu for our Trick-or-Treat #SundaySupper Halloween Party:


Bewitching Brews:

Ghoulish Gruel:

Haunted Snacks:

Spooky Sweets:

We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


This post linked to: 
Scrumptious Sundays,  Mouthwatering Mondays,
at
Labels: , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)