If you’re like my family and I, when given the option of adding icing onto sugar cookies the answer is a resounding, “YES!”
While this recipe is super easy to make, it can be very messy – especially if you plan on using food coloring. Always protect the surface that you’re working on. (I typically cover my work surface with parchment paper or aluminum foil.)
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Cookie Icing! [RECIPE]
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Ingredients:
- 1 1/2 Tbs of Aquafaba (The liquid found in a can of garbanzo beans).
- 1-2 C Powdered Sugar
- 1/4 tsp. Cream of Tarter
- 1/2 C Water
- 1 tsp. Vanilla Extract
- Parchment Paper (I use this brand (paid link) but remember to ***always read the ingredients label!)
- Optional: Food Coloring
- (Optional) Allergy Friendly Sprinkles
Directions:
- Mix aquafaba, water, cream of tarter in a medium to large sized mixing bowl with a hand mixer.
- Gradually add in powdered sugar until the ideal consistency is achieved. (This icing will be a little on the runny side, but once you place the frosted cookies in the fridge, overnight, the frosting will cure with a nice sheen to it.
- I divide the icing into a few separate bowls and add a few drops of natural food coloring to each bowl so that there will be a few different icing colors to decorate the cookies with.
- TIP: I happen to have a large posterboard that I cover with parchment paper. Then, I frost and store the cookies on that, unwrapped so that the frosting can set in the refrigerator overnight.
- Once the cookie icing has set, I then store the cookies in gallon size food storage bags and I keep the frosted cookies refrigerated to make sure that they last longer and don’t spoil.

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I hope your family likes this recipe as much as mine does!
Enjoy!
-Monique

© 2022 Allergy Possible! | All Rights Reserved
This link [below] will take you to my Amazing Vegan Sugar CookieTM Recipe:
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