Makes about 60 one-inch cookies
Make-Ahead Tip: Cookie dough can be made in advance and kept refrigerated for up to one week, or frozen for up to one month.
1 1/4 cups all-purpose flour*
1/2 cup sugar
1/4 teaspoon baking soda
1/2 cup vegan margarine
1 to 2 tablespoons water
1/2 teaspoon pure vanilla extract
Cookie Icing (recipe follows)
Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with Silpat or parchment paper.
In a food processor, combine flour, sugar, and baking soda. Add margarine, 1 tablespoon water, and vanilla. Pulse until soft and doughy. If needed, add 1 more tablespoon water.
Working with half the dough at at a time, place the dough between two large sheets of floured parchment paper. Roll dough out until it is 1/4 inch thick. Gently peel off the top sheep of parchment paper. Using a 1-inch cookie cutter, cut out as many shapes as you can. You can combine any remaining scraps to roll and cut more cookies.
Place the shapes on the prepared baking sheets about 1/2 inch apart. Bake for 8 to 10 minutes until lightly golden around the edges. Let cool on the pan.
Place the cookies on a wire rack and, using a small offset spatula, generously ice them so that they are thoroughly coated, allowing any excess icing to drip off the sides. Immediately decorate with sprinkles. Let the icing on the cookies set, then serve.
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/4 teaspoon xanthan gum.
Makes about 1 cup
Use this as an icing base for any cookie that needs dressing up. Feel free to add food colouring or sprinkle it with edible decorations to jazz it up.
1/3 cup vegan margarine, melted
3 cups powdered sugar
4 to 5 tablespoons water
Natural food colouring, optional
In a medium bowl, whisk margarine and powdered sugar. Add water, 1 tablespoon at a time, until it reaches a smooth icing consistency. Whisk in a few drop of food colouring, if using.