Makes about sixty 1-inch cookies
There is something so fun and nostalgic about animal cookies, from the playful animal shapes to the tiny rainbow sprinkles. Skip the store bought version and try our homemade vegan recipe!
These cookies are great for satisfying your sweet tooth when traveling.
Note, your traveling companions (especially the kiddies) with thank you!
Psst… Try super cute these animal shaped cookie cutters!
COOKIES
1 ¼ cups all-purpose flour* [for gluten-free alternative, see below]
½ cup organic sugar
¼ tsp baking soda
½ cup vegan margarine
1 to 2 Tbsp water
½ tsp pure vanilla extract
ICING
1/3 cup vegan margarine, melted
3 cups powdered sugar
4 to 5 Tbsp water
vegan food dye, optional
DECORATE
vegan rainbow sprinkles
*Recipe + Photo: Chloe’s Vegan Desserts
PREP
Preheat the oven to 350°F.
Line 2 or 3 baking sheets with parchment paper or Silpat.
COOKIES
In a food processor, combine all-purpose flour, organic sugar, and baking soda. Add vegan margarine, 1 tablespoon of water and pure vanilla extract. Pulse until soft and doughy. If needed, add an additional tablespoon of water.
Working with half the dough at a time, place the dough between 2 large sheets of floured parchment paper. Roll dough out until it is ¼” thick. Gently peel off the top sheet of parchment. Using a 1” cookie cutter, cut out as many shapes as you can.
Place the shapes on the prepared baking sheets about ½” apart. Bake for 8 to 10 minutes, until lightly golden around the edges and let cool on pan.
ICING
In a medium bowl, whisk vegan margarine and powdered sugar.Add water, 1 tablespoon at a time, until it reaches a smooth icing consistency.
For an added whimsy vibe, whisk in a drop of natural food coloring.
DECORATE
Place the cookies on a wire rack and, using a small offset spatula, generously ice cookies so that they are thoroughly coated, allowing any excess to drip off the sides.
Immediately decorate with vegan rainbow sprinkles.
Let the icing on the cookies set and then serve.
NOTES + SERVING TIPS
*For a gluten-free cookie alternative, substitute gluten-free all-purpose flour plus ¼ teaspoon of xanthan gum.
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
Word to the wise: Use this icing recipe as the base for any cookie that needs a little dressing up! You can always add natural food coloring or sprinkle it with edible decorations for extra flare.