Easter Sugar Cookies

Ingredients:

Sugar Cookie Dough

·         1 cup becel plant based brick, softened

·         1 1/2 cups icing sugar

·         1 tbsp vanilla extract (western family)

·         2 tbsp soy milk (or any milk)

·         1/2 tsp baking powder (western family)

·         3 cups all purpose flour (western family)

Icing

·         1 can unsalted chickpeas (398mL) (western family)** See instructions on how this is used**

·         1 tsp cream of tartar

·         1 tsp vanilla extract (western family)

·         1-2 tsp water (if needed)

·         4 cups icing sugar

 

Direction: 

 

Sugar Cookie Instructions:

1.   Preheat oven to 350ºF.

2.   In a stand mixer combine butter, icing sugar, vanilla extract and milk.

3.   With a paddle attachment, mix on a medium low setting until creamed.

4.   In another bowl combine baking powder and all purpose flour and mix well.

5.   Gradually add the flour to the creamed butter mixture and mix until dough forms.

6.   Roll portions of dough between 2 sheets of parchment paper until dough is 1/4” thick.

7.   Hand cut shapes using template or cut with cookie cutter, then transfer shapes to a cookie sheet lined with parchment paper.

8.   Space cookies about 2” apart.

9.   Bake for 11-12 minutes.

10.  Allow to cool before decorating.

 

Icing Instructions:

Canned Chickpea Instructions: The liquid from a can of chickpeas is called aquafaba. It is an ingredient used in place of egg whites! To use in this recipe, before opening the can, shake the can well to get the liquid moving inside. Then open the can and strain the chickpeas leaving just the liquid in a bowl. Save the chickpeas for another recipe!

 

1.   Pour 1/3 cup of aquafaba in a bowl and add cream of tartar using a hand whisk to mix well.

2.   When mixture is frothy, transfer to a stand mixer with a whisk attachment.

3.   Gradually add icing sugar. (Mixture will begin to get thick)

4.   Add vanilla extract.

5.   Mixture should resemble cream cheese.

 

Decorating Instructions:

Candy Bunny:

1.   In 3 bowls, portion out 3/4 cups of icing.

2.   Add desired food colours to each bowl and mix well.

3.   To create a flood consistency for piping, add 1 tsp to your icing. Mixture should resemble honey in consistency.

4.   Load icings into piping bags.

5.   Outline and flood the cookies with icing and allow to sit for approximately 2 minutes.

6.   Using granulated sugar, sprinkle over the cookie with a spoon to achieve a “candied” effect.

7.   To finish use a mini marshmallow for the tail.

 

Marbled Egg:

1.   In one bowl, add 3/4 cup of white icing. Add 1 tsp of water to thin the consistency.

2.   If not reusing piping bags from the Candy Bunny cookies, follow those instructions to make coloured icing.

3.   In the bowl with white icing, drizzle the colours of icing in a zig zag style creating a marbled design.

4.   Place your egg cookie face down in the bowl of icing and tap the surface gently to ensure good contact with the icing.

5.   Pull the cookie straight up and give it a little shake to allow the excess icing to dribble off.

6.   Flip cookie over and use a toothpick to move icing around or pop any bubbles.

 

Allow both styles of cookies to dry on a plate at room temperature for about 6-8 hours before storing in an airtight container.

 

Additional Information:

·         Substitutes: can substitute plant based butter for dairy butter, can substitute plant milk for dairy milk