So I tried this cookie and royal icing recipe from Food.com, mostly because they were the only recipes I could find that had been reviewed. They were good. Not quite as good as sugar cookies with eggs and milk in them, but still good. I think I rolled them a little too thin as well, so next time I'll have to try them thicker so they turn out softer.
Here's the recipe:
Vegan Cut-Out Sugar Cookies
2 cups sifted flour
¾ cup sugar
1 teaspoon baking powder
¼ cup applesauce
1/2 cup oil
1 tbsp vanilla extract
1 dash cinnamon
- Preheat oven to 350F.
- Mix dry ingredients and wet ingredients separately.
- Add wet ingredients to dry ingredients and mix well until a soft dough forms.
- Roll out dough on a floured surface until 1/4" thick and cut out shapes with cookie cutters.
- Place on parchment paper lined cookie sheets and bake at 350F for 10-12 min.
- Cool 1 minute and transfer to wire racks.
Eggless Royal Icing
2 cups powdered sugar
4 tsp water
4 tsp light corn syrup
1/2 tsp almond or clear vanilla extract
Sprinkles and sugar to decorate
- Mix sugar, water, corn syrup, and vanilla/almond extract in a small bowl until well combined. Icing should be thick, but able to drip from a spoon.
- If icing is too dry, add water, 1 tsp at a time, mixing well after each tsp of water is added.
- Divide icing, if more than one color desired, and tint with food coloring. Gel or powdered food coloring is preferred so it doesn't change the consistency of your icing.
- Place 1/3 of your icing in a piping bag with a small round piping tip.
- Pipe an outline on your cookies with the thicker icing and allow to dry.
- Return unused icing to bowl and add water, 1 tsp at a time, until a more runny consistency has been achieved.
- Use piping bag to fill in the icing between the piped on lines already on the cookie.
- Decorate with sprinkles or sugar and allow to dry for several hours before enjoying.