Citrus Sugar cookies with royal icing

Here’s a delicious, soft, sugar cookie recipe for the summer. It’s versatile in that you can add whatever flavoring and adapt it to any time of year! There’s also a recipe for a delicious royal icing. Get creative with decorating! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


yield: 20-30 cookies depending on the size

for cookies:

3/4 cup Earth Balance spread, room temperature

1 cup sugar

3 teaspoons Ener G egg replacer whisked with 1/4 cup warm water (or egg replacer of choice for 2 eggs)

3 teaspoons citrus extract (substitute citrus zest, or another type of extract depending on what flavor cookies you’re making)

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

for icing:

2 tablespoons water

1 teaspoon citrus extract (substitute citrus zest or another extract for a different flavor)

1 teaspoon lemon juice (substitute white vinegar for other flavors)

1/2 teaspoon Versawhip 600K (this sounds like a crazy ingredient, i know. i got mine here: it’s definitely pricy, but trust me when i say that it’s totally worth it! it gives the icing a perfect consistency. one package lasts a long time, and you can make a LOT of batches of icing from it. this ingredient is also great for meringues and foams.)

2 cups powdered sugar


prepare the cookies by whisking together room temperature Earth Balance spread with sugar until smooth. beat in the egg replacer and extract. add the flour, baking powder, and salt and mix together until combined. refrigerate the dough for at least one hour before proceeding.

roll out the dough 1/2″ thick (roll it thinner for a crispier cookie). cut into desired shapes and bake at 400F for 6-8 minutes or until slightly golden brown on the bottom (you’ll need to check for this while the cookies are baking). place the cookies on a cooling rack and allow to cool completely.

while the cookies are cooling, prepare the royal icing by beating together water, lemon juice, extract, and Versawhip. slowly add powdered sugar and whisk until desired consistency is reached. add food coloring if desired and mix. you can adjust consistency by adding more powdered sugar or water as necessary. the key here is to use thick icing for details and thinner icing for “flooding” (the base coat). there are many tutorials online describing this in more detail. allow the base coat of icing to dry for 1-2 hours before adding details. allow the icing to dry completely for a minimum of 4-5 hours or overnight. be patient with this! don’t worry too much about the cookies drying out, as the icing will keep the moisture within the cookies.


5 thoughts on “Citrus Sugar cookies with royal icing

  1. Do u have to add white vinegar w the versawhip in order for it to mix properly ?? Does vinegar effect the taste of royal icing??


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