Holiday Sugar Cookies with Elderberry Icing
Holiday Vegan Sugar Cookies with Black Elderberry Icing
Sugar cookies are a holiday staple. They're easy to make and fun to decorate. Grab the kiddos and get in the holiday spirit with this vegan take on a holiday classic made with our special ingredients: Sambucol Black Elderberry Syrup and Gummies for immune support!*
By Michelle Harris
- ¾ cup plant based margarine (such as Earth Balance)
- ¾ cup sugar
- 2 TBS almond or oat milk
- 1 TBS arrowroot
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
- 1 ½ cups confectioners' sugar
- ½ tsp vanilla extract
- 2 tsp almond or oat milk
- 1 tsp Sambucol Black Elderberry Syrup
- Sambucol Black Elderberry Gummies
- Colored sugar
- Sprinkles of choice
Cream margarine with confectioners' sugar. Slowly add vanilla extract, baking powder, salt, almond milk and flour. Mix until it feels firm but still soft enough to roll.
In a large bowl, either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
I like to roll out my dough on parchment paper. Divide the dough into two balls, lightly flour the surface you are using and roll out each one until it’s about ¼ inch thick. Then chill each piece in the refrigerator for at least an hour. Make sure the dough is covered with parchment paper.
Once chilled, remove and place on counter. Heat oven to 350ºF.
Prepare your baking sheets by lining them with parchment paper. Use cookie cutters for the shapes you want. Place on the baking sheets. Bake for 8-10 minutes on the center rack of the oven. They should just be golden on the edges before removing them from the oven. They may appear slightly underdone, but will firm up when cooled.
Remove from oven and let cool on the baking sheet for 5-10 minutes. Transfer to a wire rack and be sure the cookies are completely cooled before icing!
Continue for each batch.
This is such a simple icing. Add all confectioners' sugar to the bowl with vanilla and almond milk. If it’s not thick enough, add more confectioners' sugar. I like to mix it up, starting with plain icing and topping cookies with Sambucol Black Elderberry Gummies or sprinkles.
With the remaining icing, I add the Sambucol Black Elderberry Syrup. Then I ice the cookies. This adds a great color and antioxidants! These can also be topped with colored sugar, sprinkles or decoration of your choice.
Serve at room temperature.
These cookies are a really fun take on the traditional holiday cookie!
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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