How do you replace eggs in vegan sugar cookies?

There are a few good replacements for eggs in cookies. Aquafaba and flax eggs are two of the best. Aquafaba is the juice from a can of chickpeas, and flax "eggs" are made by combining ground flaxseeds with water. This recipe uses aquafaba. In general, 3 tablespoons of aquafaba equals one egg, while 2 tablespoons equals one egg white. If you plans to adapt a non-vegan recipe, don't forget you may need to play around with the leavener ratio. In this case, we increased the amount of baking powder.

Why is my vegan icing melting?

Vegan butter has a different melting point than dairy butter. So it melts more quickly when squeezed out of a piping bag. While adding more sugar sometimes help, it can result in a dessert that is too sweet. To keep frosting from melting, there are a few things you can do. First, turn down the AC - it does make a difference! Second, handle icing as little as possible, especially in a piping bag. Third, store frosted treats in the refrigerator.

Soft vegan sugar cookies

Description

These soft vegan sugar cookies are perfect for a dreary afternoon in the warm kitchen, any time of year. They'll impress your guests, and limit the mess.

Ingredients

Units Scale

Cookies:

1/3 cup softened unsalted vegan butter (such as Miyoko's)
2 Tbsp vegetable oil
3/4 cup granulated sugar
3/4 cup powdered sugar
3 Tbsp aquafaba (juice from a can of chickpeas or light beans)
2 tsp vanilla extract
1/8 tsp almond extract
1 Tbsp coconut milk
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Frosting:

1/2 cup softened unsalted vegan butter (such as Miyoko's)
3 cups powdered sugar
2 Tbsp coconut milk
1 tsp vanilla extract
1/8 tsp almond extract
1/4 tsp salt
Food coloring

Optional:

Vegan sprinkles

Instructions

Preheat oven & prepare dry ingredients: preheat oven to 325 F. In a medium mixing bowl, combine cake flour, baking powder, baking soda and salt and stir gently to combine. Set aside.
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 granulated sugar, powdered sugar, aquafaba, vanilla, almond extract and coconut milk and beat until combined.
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.
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.
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.
Frost cookies: once cookies have cooled completely, frost using a knife or offset spatula, then add 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.
The frosting recipe also works with dairy ingredients.
Adapted from Broma Bakery’s Copycat Lofthouse Cookies

Keywords: lofthouse cookie, sugar cookie, frosted sugar cookie, soft sugar cookie