Hello, and MERRRRRYYYYY CHRISTMAS! My favourite holiday ever is finally here (I’m writing this on Christmas day), and I couldn’t be happier. I’ve been putting this Christmas baking post idea off for quite awhile since I’ve been overseas for a large part of December, hence the pretty last minute upload. But that’s alright, its here now hehe.
Today I made these (very) simple sugar cookies, and decorated them with some royal icing. I’ll list the exact ingredients I used below, and if you decide to follow them, this recipe will be diary, gluten, wheat, and egg-free. You can definitely substitute any of the ingredients if you wish or if you can’t get your hand on them, though. Also, the base recipe for these cookies (I’d say) are fit for any season. Obviously according to the time of year it is now, I made Christmassy themed ones!
They are so incredibly easy to make – trust me, if I made them and they actually look and taste half-decent, you can do it too. Here’s how:
First, preheat your oven to 180°C (350°F).
- 1 cup gluten-free baking flour
- 1/2 cup cane sugar
- 1 tsp baking powder
- 1/4 tsp table salt
- 3 tbs coconut oil
- 1 tbs vanilla essence
- 3 tbs soyamilk
- 2-4 tbs cocoa powder/matcha powder etc. (optional)
*Utensils used: mixing bowl, measuring tools, rolling pin, spatula, non-stick baking paper, mixing spoon, rolling pin cookie cutter (IKEA). Also didn’t end up using the cocoa powder, but you could if you wanted to 🙂
Make the dough!
Next, roll out your dough on the worktop and use the cookie cutters you have to cut out the shapes. If you feel like your dough mixture is too soft and difficult to handle, wrap it in clingfilm and place it in the fridge to chill for a couple of minutes before you roll it out.
Transfer your cutout cookies using a spatula to a baking tray/sheet, and put it in the oven at 180°C (350°F) for 10 minutes, or until a toothpick comes out clean when you poke it in the middle of a cookie.
You could very well leave them as is, but I used some icing to give them a nice finishing touch. Regular royal icing calls for eggs in the recipe, but since I’m trying to keep this vegan, I omitted eggs.
Eggless royal icing:
- 1 tbs water
- 1 tsp vanilla essence (optional)
- 1 cup icing sugar
Mix these ingredients together and check the consistency – it shouldn’t be too runny. If you dip the tip of your finger into it and no icing drips off, you’re good to go! Add more icing sugar by the tablespoon if you find it too runny. Spoon the mixture into a piping bag (I used a ziplock bag, because I was not made for the baking life and thus do not have any of the baking life necessities), and start icing!
You’re basically done – now its time to take pretty photographs. Here’s the finished product, a.k.a my first ever successful attempt at baking. Clap for me.
Yep, there you have it! I hope you enjoyed this post, and that you try making these yourself! They literally take 1/2 an hour to do. Even if you are reading this now, it is not too late to get your baking game on before Christmas dinner. Else, you could always make them for New Years’ / whenever you feel like it. Leave me a comment and tell me what you think about them! Happy Christmas, and God bless. 🙂
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