Plus, you won’t believe that these are egg-free sugar cookies and therefore, allergy-friendly Halloween treats to share. Halloween is just around the corner, and my kids are already talking about their trick-or-treat time. This year, I want them to share some vegan Halloween cookies with their friends, so we bought cute Halloween cookie cutters. Here we used the Halloween cookie cutter shapes below:
Pumpkin Bat Witch hat Ghost Skull head
Here’s how we make these vegan Halloween cookies.
How To Make Vegan Halloween Sugar Cookies
It’s so easy to make sugar cookies that after trying this allergy-friendly version, you won’t buy any from the store.
Dough Ingredients
All you need to make the sugar cookie dough are:
All-Purpose Flour – either wheat flour or a 1:1 gluten-free blend. Baking Powder – to give them a slight rise. Granulated Sugar – or coconut sugar. Cornstarch – We use a touch of cornstarch to bind the cookie dough together without using eggs. Plant-Based Milk of Choice – almond milk, oat milk, or soy milk works. Vanilla Extract – for taste. Unsalted Margarine or dairy-free butter you like – softened at room temperature for 30 minutes.
Icing Ingredients
We made an egg-free royal icing using our vegan royal icing recipe. It means it doesn’t contain meringue powder, it’s basically made of three ingredients:
Powdered Sugar – or sugar-free alternatives. Plant-Based Milk – Almond milk, oat milk, or soy milk works great. Liquid Food Coloring – We prepared a combination of Halloween colors: mainly orange and black icing. Plus we also made some purple icing mixing blue and pink food coloring and some green for the pumpkin stem.
Preparing The Dough
Making vegan sugar cookie dough is very easy.
Cookie Decoration
Start by preparing one batch of my white royal icing recipe. Then divide into the number of colors you intend to make. I split the batch into 4 bowls. Then, add food coloring drops into each bowl to create the Halloween colors you want. To decorate the cookies, you can place the icing in piping bags for precision. Or use a small spoon and a toothpick to spread the icing in narrow spaces. Leave the cookies at room temperature for the glazing to set. It might take between 15 minutes and 1 hour depending on how thick you glazed the cookies. If you want to add sprinkles, add them now, before the glazing hardens.
Storage Instructions
You can store the Vegan Halloween Sugar Cookies for up to one week in an airtight cookie jar and kept in a cool dark place.
Allergy Swaps
Below are some ideas to make this recipe if you have food allergies:
Gluten-Free – The recipe works with an all-purpose gluten-free flour blend containing added gums. Sugar-Free – Granulated sugar-free sweeteners like erythritol or allulose work. Avoid xylitol because it makes cookies soft, not crunchy. For the icing, use powdered sugar-free erythritol. Sodium-Free – You can skip the salt in the recipe if needed. Make sure you use unsalted margarine. Corn-Free – You can replace cornstarch with tapioca flour or arrowroot flour.
