Easy vegan coconut oil sugar cookies with royal icing!
- 2 cups + 1 tbsp all purpose unbleached flour
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup room temperature coconut oil (semi-soft and scoopable)
- 3/4 cup + 2 tbsp granulated sugar
- 1/3 cup water
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
- 3 tbsp soy milk (add more or less for your preferred consistency)
- 4 tsp white corn syrup
- In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
- Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
- Wrap the dough tightly in plastic wrap and freeze for 1 hour.
- Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 325F.
- Roll the dough directly onto parchment paper. The dough should be ¼” thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it’s all used up.
- Transfer cookies to a baking sheet lined with parchment paper. Leave 1″ space between cookies.
- Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
- Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
- Let them cool completely before decorating. (Pop ’em in the freezer if you’re impatient.)
- In a small bowl, beat together the powdered sugar and soy milk until smooth.
- Add the corn syrup and continue beating until thick and glossy.
- Separate into bowls and add food colouring as desired.
- Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.
If you don’t like the flavour of coconut, choose a refined (usually one of the cheaper varieties) of coconut oil.