It’s been a while!
It seems like October just began and Halloween is already around the corner…I can’t keep up!
Pretty soon it’s going to be Thanksgiving… O_O Speaking of funny faces, I’ve got a bunch for my post today! I was trying to think of a new treat to bring to this year’s round of Halloween parties and I decided I wanted to do some cutout cookies. They need to be spooky, of course!
With the discovery of aquafaba came the discovery of vegan royal icing that only requires 2 ingredients. I saw a recipe on Facebook a few months ago and never tried it…until NOW! I must say…aquafaba is the best discovery since just about anything else. That probably includes the light bulb.
The cookies themselves are very simple to make. They are an adaption of a simple rolled sugar cookie recipe from one of my favorite cookbooks (non-veg). The fact that they are gluten-free is great because they never change in consistency no matter how many times you roll them out. It’s pretty wonderful. =)
I love that the cookies are aromatic without being too sweet. You can easily add up to 1/4 cup more coconut sugar (or regular sugar) if you want them sweeter. I prefer them more buttery because I don’t like cookies to be too sweet after they are iced. That is entirely up to you, though!
Feel free to play around with the design/cookie cutter you choose. I made mine look like skeletons and used a gingerbread man cutter. These would also be great as pumpkin shapes (of course) and even circles (ghosts? skulls?). Since the cookies are pumpkin flavored, you could easily make these for Thanksgiving and change up your cutter/design for that too! The possibilities are (almost) endless!
Happy cutting, everyone! ;D
Pumpkin Cutout Cookies
Yield: Approx. 24-36 cookies (depending on the shape)
Free of: Gluten, Soy, Nuts
- 2 cups gluten-free AP flour (I used Bob’s)
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 7 Tb vegan butter/coconut oil
- 1/4 cup pumpkin puree
- 1/2 cup coconut/vegan cane sugar
- 1 tsp vanilla paste/extract
Adapted from The Blenderist’s Recipe
- 2 oz aquafaba (chickpea brine)
- 2 1/4 cups vegan powdered sugar
- 1 tsp vanilla/almond extract
- In a stand mixer/with a bowl and hand mixer, beat the vegan butter/coconut oil with the paddle attachment until broken up on low, about 2 minutes.
- Beat in the coconut sugar, pumpkin, and vanilla on medium until fluffy, about 5 minutes.
- Whisk all dry ingredients together in a separate bowl.
- Add the dry ingredients into the wet a little at a time and combine until no lumps remain. The dough should be thick and sticky and should pull away from the sides of the bowl.
- Chill dough for at least 1 hour before rolling out. If you don’t want shaped cookies, roll them into balls and bake right away.
- Preheat oven to 375 F.
- Flour a clean work surface.
- Roll out half of the dough to about 1/4″ thickness.
- Using a cookie cutter of choice, cut the dough into desired shapes. Place cookies onto a parchment lined baking sheet (or use a silpat).
- Bake cookies for 8-10 minutes until firm but not browned.
- Repeat this process until you use all of your dough. While the cookies cool, prepare your icing.
- Whisk aquafaba in a bowl of a stand mixer until foamy. This should only take about 2-3 minutes.
- Add the powdered sugar 1 cup at a time and whisk until incorporated.
- Add vanilla/almond extract and whisk the mixture on high for about 5-7 minutes or until thick and glossy. The icing should hold a peak without running down too fast.
- Chill the icing in the fridge for at least 1 hour before piping.
- Once your cookies have cooled completely and your icing has chilled, decorate them however your heart desires! I made little skeletons on mine. Be creative and have some fun! ^_^/