At last — vegan rolled cookies you can cut into adorable shapes and decorate for Christmas, Easter, or just when you want some sweet fun. I’ve tried for years to make vegan sugar cookies sturdy enough to pick up and that hold their shape while baking. Now I can say goodbye to headless snowmen, drunken Santas, and shapeless blobs. These cookies use vegan butter or coconut oil instead of butter, aquafaba instead of eggs, and hazelnut flour for extra flavor. See the recipe notes for tips on streamlining the recipe if you don’t have all the ingredients or are in a hurry.
2019 update: You’ll find new pictures and a safer recipe. It turns out that we shouldn’t eat raw dough with flour in it, even if it doesn’t contain eggs.
I wanted to try fancy flooded frosting for a party, but didn’t realize that it takes a full day to dry and harden. Fortunately, my buttery frosting holds texture, so I got some wow factor just from adding the branch texture. Work from the bottom to top so the top strokes go over the ones below.
I also roasted raw hazelnuts and zapped them in the food processor for a minute or two to make fresh hazelnut flour. The hazelnut flour I’d frozen last year tasted tired.