You'll love this fun holiday classic cookie recipe with a little added Aloha from our Hawaiian Spirulina.
Prep time: 15 minutes
Chill time: 1 hour
Bake time: 15 minutes
Cookie Ingredients:
- ¾ cup (170g) vegan butter
- ¾ cup (150g) sugar
- 2 tablespoons (38g) almond milk
- 1 teaspoon (6g) vanilla
- 2 ½ cup (350g) flour
- 1 tablespoon (8g) arrowroot (or tapioca/cornstarch)
- ½ teaspoon (2g) baking powder
- 1/2teaspoon (2g) salt
Spirulina Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Non Dairy milk as needed
- For coloring: Hawaiian Spirulina, can also use use turmeric and beetroot powder for other decorating colors
Directions: 1. Add the butter and sugar to a mixing bowl and use a hand mixer to cream the two together. Then add in the almond milk and vanilla and mix. 2. Add in the remaining ingredients and mix until just combined, it should be slightly crumbly but hold when pressed together. Place the bowl in the fridge for an hour to chill. 3. Once chilled, preheat the oven to 350 degrees Fahrenheit. Split the dough into a few balls and roll them out on a floured surface (or on parchment paper) one at a time until about as thick as your pinky, cut out as many cookies as you can then add the remaining dough to the next dough ball and repeat until all of it has been used, placing each cut out on a parchment paper lined cookie sheet as you go. 4. Bake for 12-15 minutes until lightly golden. Let them cool while you make the icing. Do so by adding the powdered sugar and vanilla to a bowl, mix in almond milk one tablespoon at a time until a thick icing is formed. Split into as many bowls as you wish for different colors, add a few teaspoons of each color ingredient to the bowls (spirulina for green!) and add a splash of almond milk to make the icing into a thick but pipe-able consistency. Put the colored icing into a plastic bag that you can cut a small hole in for the tip. 5. Then decorate the cookies and have fun!
