Thursday, January 5, 2012

Easy Sugar Cookies with Barely Pink Icing

It must have been a dozen years ago that my friend, Alison, surprised me at my Bubbie's house for Thanksgiving. Along with her came a big bag of scrumptious sugar cookies that she and her mom baked and decorated with a smooth sheen of icing.  This sugar cookie recipe remains my favorite, with minor adjustments, of course.

The beauty of sugar cookies is, granted you don't go overboard with the icing, they're not too sweet. The slightly crunchy, slightly crumbly texture of the cookie paired with the sweet almond-flavored icing makes for a scrumptious treat.  These 3 dozen cookies were gone in a matter of a few days and I wish I could say there were more than two people eating them!




















I left the rolling pin and cookies cutters in the drawer, in favor of the easy "log method."  And although I'm providing the full recipe for the icing below, I only made a half batch for my full batch of cookies.

Ethel's Sugar Cookies, veganized!
3/4 cup canola oil
1 cup sugar
1 tsp vanilla
3 tsp Ener-G Egg Replacer, combined with 4 tbsp water
2 1/2 cups flour
1 tsp baking powder

1. Beat oil, sugar, vanilla, and "eggs".  Stir in the flour and baking powder, using hands if necessary. 
2. Form the dough into a long log, wrap in plastic wrap, and refrigerate for 1 hour.
3. Preheat the oven to 375*F.
4. Make sure that the circumference of the log is the circumference you'd like the cookies to be.  Unwrap the dough log and with a sharp, floured knife, make slices about every 1/4" or so.  You'll get about 3 dozen small cookies.  Place them on an ungreased cookie sheet.  They don't spread much, so you can probably pack them all in on one sheet.
5. Bake the cookies for 10-12 minutes. If you're going for larger cookies, adjust the baking time accordingly. Decorate with icing when cooled.

Decorator's Icing
2 cups powdered sugar
2-4 tbsp almond milk (or soy, or whatever, even water would be fine)
1/2 tsp vanilla or almond extract
coloring*

1. Combine all ingredients and mix until smooth and spreadable.

*To get the "barely pink" icing, I defrosted a few frozen cranberries and squeezed out the juice!  You'll see I got a little cranberry pieces in the mix too.

6 comments:

  1. I would love to have some of those! There is something about sugar cookies that makes me have to eat a solid 15 of them when I make them.

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  2. You and me, both! They sit there so innocently and then they're gone before you know it!

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  3. Unfortunately, these did not work out for me. I made the recipe wrong. But I still have hope; I'm going to try again tomorrow. I've had troubles with forming the log before and I was wondering if you have any pointers for me. (I made the icing too, but that worked out. I'm thinking I'll add in some blackberry juice for a purple.)

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    Replies
    1. Hi Clara. Not sure what issue you're having with the log. Is the dough too dry and crumbly? If so, you might want to add just a little more liquid. If you're having issues with the dough smushing when you cut into it, you could try freezing it instead of refrigerating it. Good luck!

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