Vegan Cherry Blossom Icing Cookies
[Vegan Baking] Delicate and Beautiful Cherry Blossom Icing Cookies Recipe
Capture the ephemeral beauty of cherry blossoms, still lingering in the breeze, with these delightful vegan icing cookies. Made without egg whites, this recipe is perfect for those with egg allergies or following a vegan lifestyle. Experience a delightful sweetness that melts in your mouth, coupled with a visual treat that embodies the essence of spring. These cookies are an ideal addition to your home cafe spread or a thoughtful gift for loved ones. Enjoy the taste of spring!
Vegan Sugar Cookie Dough- 70g Grapeseed Oil
- 50g Unsweetened Soy Milk
- 60g Powdered Sugar
- Pinch of Salt
- 1/2 tsp Vanilla Extract
- 200g Cake Flour
- 50g Almond Flour
- 1/2 tsp Baking Powder
Vegan Royal Icing- 100g Powdered Sugar
- 10g Corn Syrup
- 1-2 Tbsp Water (for consistency adjustment)
- 100g Powdered Sugar
- 10g Corn Syrup
- 1-2 Tbsp Water (for consistency adjustment)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the vegan sugar cookie dough to achieve a moist and tender texture. In a bowl, combine the grapeseed oil and unsweetened soy milk. Whisk them together until smooth and well combined, ensuring there are no lumps. This step ensures the dough will be uniform.
Step 2
Next, add the powdered sugar for sweetness and a pinch of salt to enhance the cookie’s flavor. Gently mix these ingredients to prevent the sugar from scattering.
Step 3
Incorporate the vanilla extract for a fragrant aroma. Vanilla extract helps to mask any unwanted odors and adds a richer flavor profile to the cookies.
Step 4
Now, sift the dry ingredients – cake flour, almond flour, and baking powder – into the bowl with the wet ingredients. Sifting prevents lumps and helps create a smoother cookie texture. Use a spatula or spoon to gently fold the dry ingredients into the wet until just combined, being careful not to overmix, as this can result in tough cookies.
Step 5
Once the dry ingredients are almost incorporated, gently bring the dough together with your hands to form a cohesive ball. If the dough is too sticky, add a tiny bit more flour; if too dry, add a splash more soy milk until it’s soft and manageable. It should come together without being overly stiff.
Step 6
Wrap the dough in plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and cut shapes without deformation, and it also helps achieve a crispier texture. Chilling for an hour is even better if time permits.
Step 7
Remove the chilled dough from the refrigerator. Lightly dust your work surface with flour and roll out the dough to an even thickness of about 4-5mm. Too thin and they might break, too thick and they’ll take too long to bake. Use cherry blossom-shaped cookie cutters to cut out your shapes. If you don’t have cookie cutters, you can also use a knife to cut out your desired shapes.
Step 8
Line a baking sheet with parchment paper or a silicone mat, and place the cut-out cookie dough shapes with some space between them. Bake in a preheated oven at 170°C (340°F) for 10 to 14 minutes, or until the edges are lightly golden. Baking times can vary depending on your oven, so keep an eye on them after the 10-minute mark. Once baked, remove the cookies from the oven and let them cool completely on a wire rack. They are fragile when warm.
Step 9
While the cookies are cooling, prepare the vegan royal icing for decorating. In a small bowl, combine the powdered sugar, corn syrup, and 1 tablespoon of water. Mix well. The consistency of the icing is crucial for decorating. Start with a small amount of water and gradually add more, a tiny bit at a time, until you reach the desired consistency. If it’s too thin, it will run; if too thick, it will be difficult to pipe. It should be thick enough to hold its shape but flow smoothly when piped. A good test is if it slowly drips off a spoon and holds a ribbon for a few seconds.
Step 10
Now, it’s time to decorate your completely cooled cookies with the icing to create beautiful cherry blossoms! Fit a piping bag with tip number 2 (or your preferred tip) and fill it with the royal icing. Begin by piping the outline of the cherry blossom petals along the edges of the cookie. Then, carefully fill in the center of the petals. Don’t worry about filling it perfectly at this stage. Use a toothpick or a scribe tool to gently spread the icing, smooth out any air bubbles, and create delicate petal details for a more natural look. Work quickly before the icing starts to crust.
Step 11
Finally, fit a piping bag with tip number 1 (or a very small round tip) and pipe the flower’s stamen in the center of each cherry blossom to complete your vegan cherry blossom icing cookies! Allow the icing to dry completely for at least 2-3 hours. Once dried, you’ll have beautifully decorated and delicious vegan cherry blossom cookies ready to be enjoyed. Happy baking!
