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Vegan Frosted Animal Cookies

Pink and white animal cookies spread out on a white surface.

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These Vegan Frosted Animal Cookies make for the perfect nostalgic recipe - perfect, animal-shaped sugar cookies coated in pink and white icing and topped with multi-colored sprinkles.

Ingredients

Scale

For the Cookies

1 1/4 c all purpose flour

1/2 c sugar

1/4 tsp baking powder

1/2 c vegan butter

1 tbsp nondairy milk

1/2 tsp vanilla extract

For the Icing

3 c powdered sugar

1/3 c vegan butter, melted

3 tbsp water

vegan red food coloring*

multi-colored vegan sprinkles

Instructions

  1. Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
  2. Cookie Dough: Add flour, sugar and baking powder to a bowl and whisk together. Cut cold vegan butter into the dry ingredients using a pastry cutter until the mixture is fine and pebbly. Stir in the nondairy milk and vanilla extract. Use your hands to pull the dough together into a ball.
  3. Cut Cookies: Break the dough into two equal-sized pieces. Place one in between two sheets of wax paper. Roll out using a rolling pin until the dough is about 1/4 inch thick. Cut into dough with 1-2 inch, animal-shaped cookie cutters. Transfer cut cookies onto prepared baking sheet as you work. Leave about 1 inch of space between cookies. Pull scraps together and roll out again as necessary. Move on to second ball of dough when ready.
  4. Chill: Place baking sheet with cookies into the refrigerator to chill for 10 minutes before baking. This will firm the cookies slightly and limit spread in the oven.
  5. Bake: Bake cookies on center rack of preheated oven for 8-10 minutes or until lightly golden around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Icing: Prepare the icing while the cookies cool. In a large bowl whisk together the melted vegan butter, powdered sugar and water until totally smooth. Transfer half of the icing to a separate bowl. Add a single drop of vegan red food coloring to one of the bowls. Whisk until color is evenly distributed. You should have a nice pink color. You can carefully add more dye to get a hotter pink if desired.
  7. Frost: Place the wire cooling rack with the cookies on top of a baking sheet to catch drips. One at a time, dunk cookies into the icing topside down. Return dipped cookies to the cooling rack as you work. Excess icing will drip down the sides and be caught in the pan. Alternate between colors so you have an equal number of pink and white cookies. Sprinkle on multi-colored vegan sprinkles before icing sets. You may need to do this as you work.

Equipment

Notes

*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*When dying the icing pink, be careful about the amount of vegan red food coloring you add. Start with the smallest amount possible and work up slowly. All food coloring brands have different potency.

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