Vegan Halloween Sugar Cookies
Crisp yet tender vegan Halloween sugar cookies that can also be customized for any occasion.
Ingredients
Vanilla Dough
- 120 g all-purpose flour
- ½ + ⅛ tsp baking powder
- 62 g vegan butter
- 65 g white granulated sugar, make sure it’s vegan
- pinch of salt
- 1/2 tsp vanilla extract
- 22 g water, room temperature
Chocolate Dough
- 100 g all-purpose flour
- 20 g cocoa powder, sifted
- ½ +⅛ tsp baking powder
- 62 g vegan butter
- 72 g white granulated sugar
- pinch of salt
- 30 g water, room temperature
Instructions
Vanilla Dough
- Whisk together the flour and baking powder and set aside.
- In another bowl, cream together the butter, sugar and salt.
- Add the vanilla and water, and continue creaming. The mixture will probably split, that’s normal.
- Stir in about 2-3 tbsp of the flour mixture to homogenize the dough, then stir in the rest. This can be done by hand to avoid overmixing.
- Wrap the dough in cling film and refrigerate for 1 hour or overnight.
Chocolate Dough
- Whisk together the flour, cocoa powder and baking powder and set aside. Then it’s the same method as the vanilla dough.
Baking
- Follow the instructions in the post for the striped pattern.
- Preheat your oven to 180°C/350°F and line a baking sheet with parchment or a silicone mat.
- If after cutting out the cookies and placing them on the sheet they’re on the softer side, put the tray in the fridge for about 20 minutes.
- Bake for 13-15 minutes or until they’re very lightly golden around the edges.
- Transfer them to a wire rack right away to stop the baking.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.