This is a clever spin on the classic sugar cookie recipe. These call for pumpkin puree as an egg substitute, which gives the cookies a particularly pretty golden color when baked, yet there’s no hint of pumpkin flavor. However, you can also try out other egg substitutes including unsweetened apple sauce or mashed ripe bananas.
The frosting has the delicate flavor of rose water to add an extra level of elegance to these classic cookies. But you don’t have to stop there. You can also use infused sugar crystals, cacao nibs, cocoa powder, sprinkles or any other favorite toppings you love for sugar cookies. While the recipe is simple, you can get as creative as you want with decorations!
This recipe is inspired by Minimalist Baker.👌🏽😉-KS
about 20 cookies
Measuring cups and spoons
Cookie cutters (optional)
1⁄2 stick vegan butter, softened
1⁄2 cup raw cane sugar
1⁄4 cup brown sugar
1⁄4 cup pumpkin puree
1 teaspoon vanilla extract
13⁄4 cup unbleached all purpose flour (plus more for rolling)
11⁄2 teaspoon cornstarch
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
11⁄2 tablespoon non-dairy milk
1 stick butter, softened
3 cups 3 cups powdered sugar
1 teaspoon rose water
1⁄2 teaspoon vanilla
In a large bowl, combine the butter, sugar, brown sugar and cream together using a mixer on low speed. Add in the vanilla, non-dairy milk and pumpkin puree and mix until combined.
In a medium bowl, combine the flour, cornstarch, salt, baking soda and baking powder. Mix with a fork until combined.
Add the dry ingredients to the wet and stir until just combined.
Roll the dough into a large ball and place it on a sheet of plastic wrap. Press it down to create a disk, seal the plastic wrap around it, and place it in the fridge for about 30 minutes. You can leave it in the refrigerator overnight if needed.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Lightly flour a working surface and place half of the disk of dough in the center.
Roll out the dough to about 1/4-inch thick. Cut out shapes with cookie cutters of your choice, or simply use a glass to cut out circles. Place the cut shapes onto the baking sheet.
Place the baking sheet in the freezer for about 5 minutes to let the dough set.
Remove the sheet and place it on the center rack of the oven. Bake the cookies for about 10-12 minutes or until just beginning to turn golden brown. Remove the sheet and let the cookies cool for about 3-5 minutes, then transfer them to wire cooling racks to finish cooling.
While the first batch of cookies cools, repeat the process for the second half of the dough.
To make the frosting, cream together the butter, vanilla and rose water in a large mixing bowl.
Add in the powdered sugar a little at a time until the frosting is the desired consistency. It should be thick and fluffy.
If you’d like, you can divide up the frosting and add different natural dyes to create colors.
Decorate the cookies using the frosting and any other favorite toppings.
The cookies will last 2-3 days in an air-tight container.