CRUDE EATS: V-DAY VEGAN SUGAR COOKIES

There's a certain holiday right around the corner (something something Valentine's Day, something something celebrate love). Love is pretty wonderful, after all. You know what else is wonderful? Sugar cookies. But you know what's the best? Love AND sugar cookies.

We set our intrepid Sabrina the task of finding and testing the best sugar cookies on Pinterest--with the one stipulation that they be Vegan. She of course, delivered not only some spectacular cookies, but also some uh-mazing Vegan icing to top them. 

So, we humbly submit that you make these Vegan cookies for V-Day, whether they be for the person you love, co-workers, friends, or you--whichever route you take, we think you're fantastic. 

Here's what you'll need. 

Ingredients:

  • 1/2 cup vegan butter
  • 1/2 cup cane sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp vegan sour cream
  • Pinch of sea salt
  • 1/4 tsp baking soda
  • 1 1/4 cups unbleached flour

The scene in Sabrina's kitchen. 

Once you get those things assembled, here's what you'll need to do with those ingredients to get that dough. 

Instructions:

  • Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicon mat or parchment paper; set aside. 
  • In a large mixing bowl, cream the butter, sugar, vanilla extract, and sour cream using a hand mixer on high speed; mix for 1-2 minutes, or until light and fluffy. Mix in the salt, baking soda, and flour; beat until just combined.
  • Refrigerate dough until chilled. Sprinkle a dry, clean surface with approximately 1/4 c of flour. Roll out the dough, and using the cookie-cutter of your choice (we chose a heart shape for obvious reasons), create your shapes and deposit the dough on the prepared baking sheet. 
  • Alternate route: If you want round drop cookies, eschew the refrigeration and use a 1 1/2 cookie scoop to drop the cookies onto the prepared baking sheet. Use sanding sugar if desired. 
  • Bake at 350 degrees Fahrenheit for 8-9 minutes. Allow to cool on baking sheet for 5 minutes, and then transfer to a cooling rack. 

Cookies like this just aren't complete without icing, and life is better with choices, so Sabrina decided to make four different kinds. You can mix and match as you desire, but we promise all of them are delicious (although the rosewater is perhaps the most traditionally festive, considering the occasion). 

Top to bottom: Clementine Basil, Rosewater, Chocolate Lavender, and Lavender. 

Chocolate Lavender Icing

  • 1/2 c powdered sugar
  • 1 tbsp lavender
  • 1 tbsp cocoa powder
  • 6 tsp water

Stir together the powdered sugar, ground lavender and cocoa powder. Stir in water tsp by tsp until desired consistency is reached (approx 6 tsp).

Rosewater Icing

  • 1/2 c powdered sugar
  • 1/2 tsp rosewater
  • 12 1/2 tsp water

Add rose water to powdered sugar then stir in water tsp by tsp until desired consistency is reached. Optional: add 1 drop red and 1 drop yellow food coloring to make the icing rosy pink.

Lavender Icing

  • 1/2 c powdered sugar
  • 1 tsp ground lavender
  • 6 tsp water

Stir the powdered sugar and ground lavender together. Add the water in tsp by tsp until you reach your desired consistency. Optional: add 1 drop red and 1 drop blue food coloring to give your icing a lovely lavender hue.

Clementine Basil Icing

  • 1/2 c powdered sugar
  • 6 tsp clementine juice (2-3 clementines)
  • 2-3 chopped basil leaves

Stir together the powdered sugar and basil leaves. Then, add clementine juice tsp by tsp until you reach desired consistency you desire.

Now you're all set to ice--and then eat and possibly share--some delicious vegan sugar cookies! 

This Rosewater-iced cookie is ready for its closeup. 

xoxo, 

The CRUDE Team

 


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