Spring-Summer 2012 Poultry Press
Vegan Recipe Corner
Celebrate Easter Humanely with a New Easter Tradition

Instead of decorating Easter eggs, create Easter Sugar Cookies. Make sugar cookies in egg-shaped ovals, and have the kids help decorate them in spring colors. Instead of hiding eggs, break the frosted cookies into thirds as puzzle parts, and have the kids assemble the cookie puzzles.

Sugar Cookies

• 1 ½ cup flour
• ½ cup sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup oil
• 1 tablespoon vanilla extract
• 1 tablespoon maple syrup
• Egg replacer for one egg

Mix dry ingredients. In a separate bowl, mix wet ingredients well and stir into dry ingredients. Form dough into a ball (it should stick together). Separate into balls and flatten cookies on a cutting board or roll out to a thin dough. Use a knife to shape them into egg-shaped ovals. Place on an ungreased cookie sheet, and bake at 375 degrees for seven minutes. Let cookies cool on a rack before decorating.

cookies closeup

“Buttercream” Frosting
colored frosting
• 16-ounce package of powdered sugar
• 6 tablespoons vegan margarine, softened
• 3 tablespoons soymilk or other nondairy alternative
• 1 ½ teaspoons vanilla extract
• 1/8 teaspoon salt
• Food coloring, commercial or natural
  • Beet juice or cherry juice from canned goods makes pink or red Blueberry juice makes lavender or purple
  • Turmeric powder (a spice) makes yellow or gold
  • Bottled liquid chlorophyl makes green

In a medium bowl, add powdered sugar. (Using a flour sifter to add it in will eliminate chunks). Add rest of ingredients. Using an electric mixer at medium-low speed, beat all ingredients until creamy. Add more soymilk a teaspoon at a time until you achieve your desired consistence. Separate frosting into small bowls. In each, add a tiny bit of coloring and mix well. Add more coloring for darker hues.

UPC thanks Janelle Davidson for sharing this delicious recipe with us.

cookie closeup cookie sheet
Cookies & Photos by Liqin Cao
Spring-Summer 2012 Poultry Press