3/4 cup (185 g) unsalted vegan butter or margarine
1 1/2 cup (250 g) light brown sugar
1/3 cup coconut milk
2 tsp vanilla extract
1/2 tsp vanilla extract
2 1/2 cups (315 g) all-purpose flour or self-rising flour
1/2 tsp baking powder
1/8 tsp sea salt
Pink Icing
2 cups icing sugar
2-3 tbsp coconut milk
food colouring
sprinkles
Method
In a large bowl, cream together the vegan butter and sugar, until light and fluffy, about 3 minutes.
Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract, and vanilla extract and mix again until incorporated.
Sift in the flour, and baking powder, and use a spatula to gently fold the flour into the creamed butter mixture.
Once the dough is made, divide the dough and color one part with pink food coloring into the desired color, form the two pieces of dough into a flat disks wrapped with plastic wrap, and chill in the fridge for 30 minutes.
Once the dough has chilled, lightly flour a clean surface as well as your rolling pin, Place the dough onto the floured surface. Roll the dough 1 1/2 cm thick.
Cut the cookie shapes into the dough. Place some of the pink hearts on to the plain cookie dough and roll over with the rolling pin again, press out more cookies. Remove any scraps and use a thin spatula to transfer the sugar cookies to the baking sheet. Repeat for the remaining dough, then chill the cookie sheet.
Preheat the oven to 175 degrees Celsius. Once the oven is fully preheated, place the into the oven and bake the cookies for 7 minutes or until the edges are just beginning to turn lightly golden.
Remove from the oven and allow the cookies to fully cool before frosting.
Mix the icing sugar and coconut milk, add desired coloring dip the cookies, decorate with some sprinkles, and allow the cookies to set.
Photo Gallery
Hope you love these super chewy delicious cookies!
