The idea came from this US Postage Stamp.
White Chocolate Sugar Cookies
You may have been wondering why so many of my decorated cookies are made using gingerbread rather than rolled sugar cookie dough. That’s because I’m not a super big fan of rolled sugar cookies. However, this recipe uses white chocolate which makes a world of difference. The downside is that the cost of adding good quality white chocolate is a little more costly. But in the end, it’s worth the extra expense.
In the video, I made this vegan but the ingredient list below, has both vegan and non-vegan.
For the cookies:
2 1/4 cup whole wheat pastry flour (all-purpose flour may also be used)
1 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks, softened (For non-vegan: unsalted butter)
1/3 cup organic sugar
3 teaspoons Energ-G Egg Replacer whisked with 2 tablespoons warm water (For non-vegan: 1 egg)
1 tsp vanilla extract
6 oz white chocolate. For best results, use the highest quality you can find and afford.
Vegan Royal Icing Recipe
4 1/2 tsp Ener-G Egg Replacer
6 Tablespoons warm water
1 teaspoon extract (vanilla, almond, lemon, etc. I use a combination of 1/2 tsp vanilla and 1/2 tsp almond)
4 cups confectioner’s sugar, sifted
Whisk together the Ener-G and warm water. In a mixing bowl, combine Ener-G, confectioner’s sugar and extracts and beat well with the paddle attachment on medium high until smooth.
This icing may be colored using vegan gel paste colors.
If baking is on your mind and you want to really impress someone with a cookie to pretty to eat, then read on. I made these cookies with a 7 1/2 inch cookie cutter. The blue snowflake was dusted with silver luster dust to give it a shine. The pink snowflake has tiny sugar hearts for some added color. I wrapped them individually in boxes and tied a bow around it.
This cookie cutter can be purchased by clicking on the below image.