Vegan Halloween Sugar Cookies

5 from 2 votes

These Vegan Halloween Sugar Cookies are the perfect spooky treat! Best of all, they are easy to make with little witches and ghouls!

Prep Time30

Cook Time15

Total Time45

Course: Dessert, Snack

Cuisine: American, British

Diet: Vegan, Vegetarian

Keyword: caster sugar, icing sugar, plain flour, salt, soy milk, vanilla paste

Servings: cookies

Calories: 144.95kcal

Equipment

Rolling Pin
Cookies cutters
Baking trays
Cooling rack
Icing bags

Ingredients

For the cookie dough

150 g vegan block butter or margarine
100 g caster sugar
1 tsp vanilla paste
275 g plain flour
1 pinch salt
2 tbsp unsweetened soy milk or similar non-dairy milk

For the decoration

250 g icing sugar
water warm
gel food colouring colours of your choice
sprinkles

Instructions

To make the cookies

In a large bowl, cream together the butter, sugar and vanilla until light and fluffy (I use an electric mixer but this can be done by hand).
Add in the flour and salt and stir until combined; to bring it together into t a ball of dough, add the plant milk and stir.
Lightly dust your work surface with flour and tip the dough out (don't worry if its still crumbly at this stage, there's no need to add extra milk).
Knead the dough to bring it together until its one smooth ball of dough. Avoid overworking it.
Wrap the dough in cling film or place it into a Ziploc bag and place into the fridge to chill for at least 30 minutes. While the dough is cooling, line a couple of baking sheets with baking paper and place to one side.
Once the dough is chilled, roll it out on to a floured surface. Be sure to move pick up the dough and rotate in between rolling it out to stop it sticking to your work surface. Stop once the dough is roughly 5mm / ¼ inch thick.
Cut out as many cookies as you can and place them straight on to the lined baking trays. Place these trays into the fridge for 30 minutes.
Bring together all of the trimmings into a ball, re-roll and cut out more cookies. Keep repeating this until you have use up all of the dough and don't forget to chill them before baking.
While the cookies are chilling, preheat the oven to 180 C / 350 F / gas mark 4.
Bake the cookies for 12-15 minutes until they are just golden brown.
Once baked, transfer the cookies to a cooling rack and leave to cool completely before decorating

To decorate

Sift the icing sugar into a large bowl and slowly add just 1 tbsp of warm water at a time until the icing is smooth and thick. It should be thick enough to hold it's shape when piped. Be very cautious as it's much easy to add more water to make it thinner than it is to add more icing sugar to make it thicker.
Divide the thick icing sugar into smaller bowls and colour with food gel.
Transfer some of this thick, colour icing, into separate icing bags and pipe the edges of your cookie designs. Let this set slightly.
Return the icing to the bowls and add 0.5 tsp of water to each bowl. Stir well until you have a more thin, spreadable consistency (adding a drop or two more of water if you need to).
Carefully spoon or pipe the thinner icing into the centre of the cookies, the outlines you have already created will act as a dam to stop it flowing over the edges of your cookies.
Add any sprinkles as a finishing touch before the icing sets.
Leave the icing to dry for an hour or two before eating.

Nutrition