All you busy people out there who think you don’t have time to make “homemade” cookies… these are for you! I admit it; these sugar cookies are from a mix. You add vegan butter and your egg substitute made out of flax meal and you’ve got sugar cookie dough! I typically make things from scratch but these are so good and so quick… if it isn’t broke, don’t fix it!
1 bag Betty Crocker Sugar Cookie mix
1 T flour
1 stick (1/2 c) vegan butter
1 egg substitute (1 T ground flax meal + 3 T water)
Extra flour for rolling out cookies
2 c powdered sugar
3 T almond milk, original flavor and unsweetened
1/4 t almond extract
Sprinkles, for decorating
Preheat oven to 350. Line a cookie sheet with parchment paper.
Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy but still thin/runny… this is your egg substitute. Set aside.
Mix and bake cookies according to package directions, substituting the vegan butter and flax egg for traditional butter and egg. The flax keeps baked goods moist!
Before making icing, prepare decorating area. Put sprinkles into small bowls. To make icing, stir ingredients together. It will appear runny but will set up nicely once applied to the cookie. Decorate one cookie at a time because icing will set up very quickly so you want to put sprinkles on right after icing. Spread a thin layer of icing on cookie. Hold the cookie over an empty bowl with one hand, apply sprinkles with the other hand. Tip: Work with one color of sprinkles at a time so you can save the sprinkles that fall into the bowl.
If applying multiple colors to a single cookie, it is best to do one color at a time, letting the icing set up before applying the next color.
Now off you go to whip it up vegan!