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5 from 1 vote

Easy Vegan Sugar Cookies

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 -15 watermelon cookies

Ingredients

Cookies

  • 2 cups (300g) plain or all-purpose flour, plus more for dusting
  • ½ cup (125mL) light-tasting vegetable oil, such as sunflower or rapeseed, OR vegan butter/margarine
  • ¼ cup (35g) organic powdered sugar

Icing

  • 3 cups (300g) organic powdered sugar
  • 2-3 tablespoons water
  • Pinch of matcha powder
  • Pinch of beetroot powder
  • Pinch of cocoa or charcoal powder

Instructions

  • To make the cookies: Add all of the ingredients to a medium-size bowl and mix until it forms a pliable dough. Set aside in an airtight container in the fridge to chill for at least 20 minutes.
  • When you are ready to bake the cookies, preheat the oven to 180°C (350°F).
  • Place the dough on a lightly floured surface. Roll out with a rolling pin so the dough is about 8mm (0.3 inch) thick, Use a circular cookie cutter to cut out circles in the dough. Cut each circle in half to form semi-circles. Carefully place the semi circles onto a lined baking tray with a little space in between. You may need to use a cake scraper to transfer them and reshape the cookies as needed.
  • Re-roll the excess dough and repeat. When all of the dough has been used up, bake the cookies in the oven for 10-15 minutes, depending on the size of your cookies. The edges of the cookies should be slightly golden brown.
  • Allow the cookies to cool completely on the baking tray.
  • To make the icing, combine the powdered sugar and water until it forms a thick paste.
  • Scoop a few tablespoons of the icing and add it to a small bowl with the matcha powder. Mix until combined.
  • Scoop the majority of the remaining icing into another bowl. Mix the beetroot powder into the frosting.
  • Use a piping bag with a small round tip to pipe the green, pink and white icing onto the cooled cookies as desired.
  • Mix the remaining icing with cocoa or charcoal powder and carefully 'dot' the cookies with this icing.
  • Allow the cookie icing to dry out at room temperature uncovered or in an loose container.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.