{"id":1293,"date":"2020-10-29T21:32:55","date_gmt":"2020-10-29T21:32:55","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1293"},"modified":"2021-08-11T16:19:16","modified_gmt":"2021-08-11T20:19:16","slug":"vegan-halloween-sugar-cookies","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-halloween-sugar-cookies\/","title":{"rendered":"Vegan Halloween Sugar Cookies"},"content":{"rendered":"\n


A simple recipe for vegan Halloween sugar cookies to wrap up the month of October! A little Nightmare Before Christmas, maybe a little more Beetlejuice. Regardless, they\u2019re pretty easy to make (compared to the Halloween cake<\/a> anyway) and come out perfectly crisp, yet are also buttery and tender. <\/p>\n\n\n\n

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You can use this recipe for any non-Halloween related baking as well, they keep their shape and are great for decorating with royal icing. They\u2019re also easy to flavour with lemon zest, orange zest, almond extract, spices, etc. A super versatile cookie to customize for any occasion.<\/p>\n\n\n\n

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How to make striped vegan halloween sugar cookies<\/strong><\/h2>\n\n\n\n
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Once the doughs are done and have chilled for an hour or overnight, you\u2019ll have to roll them out into rectangles with a thickness of about 1 cm\/0.4 inches. You can roll them out on a lightly floured surface or between two pieces of parchment. <\/p>\n\n\n\n

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Then, using a guide (I used ribbon) that\u2019s about 1.5 cm\/0.6 inches wide, cut them into long strips with a pizza cutter. Working on a board for easy refrigeration, place the strips close to each other, alternating between chocolate and vanilla dough. Press them together with a bench scraper as you go. <\/p>\n\n\n\n

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If at any point your dough softens too much, place the board in the fridge for about 10 minutes. Once all the strips are put together, roll out the entire thing, only in the direction of the stripes<\/em>, to a thickness of 7 mm\/\u00bc inch. This will also fuse them together. Then all that\u2019s left is cutting out your shapes!<\/p>\n\n\n\n

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What to do with the leftover sugar cookie dough<\/strong><\/h2>\n\n\n\n
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Obviously, the striped pattern can only be rolled and cut out once. But you can have a whole other cookie pattern from the same doughs by just marbling the scraps together after.<\/p>\n\n\n\n

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Simply form a ball with the leftover doughs, then fold it onto itself a few times until you\u2019re satisfied with the marbling. Roll out, cut out, and voil\u00e0!<\/p>\n\n\n\n

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Can you make these Halloween sugar cookies with oil instead of vegan butter?<\/strong><\/h2>\n\n\n\n
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The short answer is no. Trust me, I\u2019ve tried. It doesn\u2019t yield the right dough texture and is greasy but also dry and crumbly while being rolled out. I was still able to bake them and get an edible cookie obviously, but they weren\u2019t quite right. <\/p>\n\n\n\n

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Left is with oil, right with vegan butter.<\/em><\/figcaption><\/figure>\n\n\n\n
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Since the oil can\u2019t be creamed with the sugar, it never quite incorporates into the dough. Plus, it adds no leavening which results in a dense and cracker-like cookie. The act of creaming the butter with the sugar incorporates air and without that the sugar cookie stays very compact. <\/p>\n\n\n\n

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Top is with vegan butter, bottom with oil.<\/em><\/figcaption><\/figure>\n\n\n\n
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Any vegan butter will do (not the tub ones though, those are too soft and cause more spreading), even homemade<\/a>, which is what I like to use and used for this recipe. I find Earth Balance to be quite salty so if you use that one, simply leave out the pinch of salt in the doughs.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Halloween Sugar Cookies<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Crisp yet tender vegan Halloween sugar cookies that can also be customized for any occasion.<\/span><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>25<\/span> cookies<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Vanilla Dough<\/h4>