Chanukah Cookies

Latkes, dreidels, and cookies! Yes, cookies…while not very traditional, these delicious treats have become a Chanukah tradition in our home.

We have baked up many batches of sugar cookies to find the perfect recipe. The cookies here are adapted from sugar cookies we love in the cookbook, Peas and Thank You (thank you). And, our favorite frosting is adapted from the fluffy buttercream frosting in the cookbook, Vegan Cupcakes Take Over the World (another, thank you).

If you’d like to make a double batch, the extra dough can be stored in the refrigerator or freezer for a future day of cookie baking! Enjoy.

Happy Chanukah to all!

Perfect Sugar Cookies

Servingsservings
Cooking time

10

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Cookie
  • 2 1/2 cups unbleached organic all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup of organic sugar

  • 1/4 cup non-dairy milk

  • 2 teaspoons vanilla extract

  • 1 cup vegan butter* (softened)

  • Frosting
  • 1/4 cup shortening**

  • 1/4 cup vegan butter (softened)

  • 1 3/4 cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 1 – 2 Tablespoons soymilk

  • abundant love

Directions

  • In a medium-sized bowl, combine flour, baking powder, and salt and mix together.
  • In a larger bowl, beat together the sugar, vegan butter, milk, and vanilla.
  • Gradually add dry ingredients to the larger bowl, mix until a dough forms.
  • Cover dough and refrigerate for an hour.
  • One hour later, preheat the oven to 350.
  • Remove the dough from the fridge and roll it out with a rolling pin to 3/4 inch thickness.
  • Use your cookie cutters to create your cookies and carefully place onto a lightly greased cookie sheet.
  • Bake for 10-12 minutes.*** Allow cookies to cool on the cookie sheet for 1 minute before transferring to a cooling rack. Let the cookies cool completely before frosting.****
  • For the frosting, beat the shortening and vegan butter until well combined and fluffy. Then, add the powdered sugar and mix well again. Add the vanilla and 1 Tablespoon of the milk as you continue to mix. Add more milk as to your liking. Mix with an electric mixer until fluffy

Notes

  • * You’ve seen it in all our recipes, we LOVE Miyoko’s vegan butter, it truly is the best!
  • ** Shortening we use is Nutiva brand.
  • *** Our perfect cookies baked for 11 minutes.  Then, we put a second batch in and cooked for only 10 minutes.  Not sure if they needed less time because the oven was well heated already, but just to be aware to keep an eye on those cookies so they don’t get overdone!
  • **** If you frost your cookies while they are still warm, the frosting will melt right off, oops.
  • If you don’t bake all the cookies (ha ha), the extra dough can be stored in the refrigerator or freezer for a later cookie date!

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