These easy to make vegan sugar cookies are a perfect treat for game time fun! They are sweet, crunchy and topped with a yummy chocolaty royal icing. A perfect sweet treat for your guest during sports season and anytime of the year.
Ingredients
Cookie Dough:
3 cups All Purpose Flour
2 Sticks (227 grams) Vegan Butter, softened
1 cup granulated Sugar
1/4 cup Plant Based Milk (I used unsweetened Almond Milk)
1 Tablespoon Vanilla Extract
2 tsp Baking Powder
White Royal Icing:
1-1/2 cups Powdered Sugar
1 Tablespoons Plant Based Milk (more or less to get a thick icing)
Chocolate Royal Icing:
2 cups Powdered Sugar
2-1/2 Tablespoons Plant Based Milk
2 Tablespoon Cocoa Powder
1/4 tsp Vanilla Extract
Cookie Instructions:
Preheat the oven to 350 F degrees (176 C) and line a baking sheet with parchment paper, set aside.
In a food processor or large bowl cream the granulated sugar and vegan butter until smooth. Add the vanilla extract and milk and pulse a few times, then add in the baking powder and flour. Mix until well combined. Wrap the dough in plastic wrap or place in a bowl and refrigerate for a few hours until it is stiff and firm.
Place the firm dough onto a lightly floured surface and roll to about 1/4 inch thick. Cut out football shapes and place them onto the prepared baking sheet leaving about 2 inches space in between each.
Bake for 8-10 minutes or until lightly golden brown around the edges. Repeat this process with the remaining dough.
While the cookies are baking prepare your two icing by placing the ingredients for both in two separate bowls. Mix until well incorporated. Place the icings in two separate small piping bags or a ziplock bag. Cut a small tip out of the white icing bag to make a thin line for the border and lines. Cut a slightly bigger tip in the chocolate icing bag to fill the center of the bordered line. (Refer to YouTube video below)
Take the white royal icing and make a shape of a football on the cookies as the border. Take the chocolate royal icing and fill in the white border then pipe on the football stitching in the center of the cookie. Continue this process until all the cookies have been iced. Place in the refrigerator to allow the icing to stiffen up.
Note: The White Royal Icing should be very thick but pipe-able so you may have to adjust and add more or less of the powdered sugar or milk. The Chocolate Royal Icing should be a little looser than the white icing to fill in the center so you may need to add more milk. Add 1 tsp of milk at a time to get the proper consistency.
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