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.