Vegan Xmas Cookies

Xmas is coming! Nothing else could be better than cookies for a present to friends and relatives…

Today I’ll be sharing with you this easy recipe that you can then customize as you want. I made these amazing Christmas tree shaped ones but you can use any cookie cutter you prefer! The aquafaba royal icing is the key for perfect masterpieces: use your talent or imagination to decor as you like! NB AQuafaba is chickpea’s cooking water, just buy a can of canned chickpeas, use that water to make the recipe while saving chickpeas for other recipes! Last night I spent hours decorating these amazing cookies and time really flew! Just try yourself!

There we go with the recipe!

For about 20 – 25 cookies:

WHAT YOU NEED:

  • 1 cup began butter (room temperature)
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all porpouse flour
  • pinch of salt

For the aquafaba royal icing:

  • 35 ml aquafaba (chickpea cooking water)
  • 185 g powdered sugar
  • 2 tsp lemon juice
  • food colorings of any choice

WHAT TO DO:

Preheat oven to 160 C. Using a food processor, place all the ingredients for the cookies but the cegan butter. Blend to mix the dry ingredients and while spinning, add a piece of vegan butter at a time until a crumbly dough forms. Form a dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into any preferred shape using a cookie cutter and pkace on the baking sheet.

Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

When completely cooled down prepare the royal icing: whipe the aquafaba with lemon juice using a hand-whipping machine and when firm add slowly the sugar time by time till thick and creamy. Add any food coloring and place your royal icing in a sac a poche. Cut the tip and use it for decorating your cookies as you want. The royal icing takes about 8 hours to dry, when ready you can store your cookies in an airtight container tonorevent them to get soggy.

Please share your creations with us tagging our instagram page!

CONTRIBUTOR

Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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