savor
AS TEMPERATURES COOL AND LEAVES START TO FALL, IT’S IMPOSSIBLE TO DENY
THAT BAKING SEASON HAS ARRIVED. BUT WE CERTAINLY DON’T HAVE TO WAIT
FOR FREEZING RAIN TO BEGIN MAKING THE QUEEN OF ALL BAKED GOODS:
the frosted sugar cookie.
62 october 2021
WBM
Preparation:
1. PREHEAT OVEN AND PREPARE DRY INGREDIENTS:
Preheat oven to 325. In a medium mixing bowl,
combine cake flour, baking powder, baking soda
and salt and stir gently to combine. Set aside.
2. COMBINE DRY INGREDIENTS: In a large mixing
bowl, beat softened unsalted vegan butter
and vegetable oil with an electric hand mixer
until smooth and homogenous. Add granu-lated
sugar, powdered sugar, aquafaba, vanilla,
almond extract and coconut milk and beat until
combined.
3. ADD WET INGREDIENTS: In two batches, add dry
ingredients to wet, mixing in between. Form into
golf ball-sized scoops, and chill for at least 10
minutes.
4. BAKE: Place balls onto a lined cookie sheet
and bake for 10-12 minutes. Do not flatten the
dough balls — they will spread as they bake.
There is a very fine line between underbaking
and overbaking these cookies. They should not
have any golden brown color around the edges.
When they come out of the oven, the top should
be barely set. If you touch the top of the cookie,
it may jiggle slightly, but you shouldn’t be able to
see where you touched the cookie.
5. PREPARE FROSTING: Using a hand mixer, beat all
frosting ingredients together in a medium mixing
bowl until homogenous. Add food coloring and
mix until you have your desired color.
6. FROST COOKIES: Once cookies have cooled
completely, frost using a knife or offset spatula,
then add vegan sprinkles on top if desired. Store
at room temperature or in the refrigerator for up
to 3 days.
Notes: The frosting melts easily, so it is important to frost cookies
that have cooled completely, and keep frosting away from direct
sunlight. Adapted from Broma Bakery’s Copycat Lofthouse
Cookies.
Sugar Cookies with Frosting
Vegan recipe.
*The frosting also works with dairy ingredients
Ingredients for cookies:
⅓ cup softened unsalted vegan butter
2 Tbsp vegetable oil
¾ cup granulated sugar
¾ cup powdered sugar
3 Tbsp aquafaba (juice from a can of
chickpeas or light beans)
2 tsp vanilla extract
⅛ tsp almond extract
1 Tbsp coconut milk
2 cups cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Vegan sprinkles (optional)
*Ingredients for frosting:
½ cup softened
unsalted vegan
butter
3 cups powdered
sugar
2 Tbsp coconut milk
1 tsp vanilla extract
⅛ tsp almond extract
¼ tsp salt
Food coloring
ELIZA SCHUETT