I saw this recipe on Instagram & HAD TO TRY IT!
Jake Cohen posted a video on Instagram showing these cookies with this recipe & they looked so beautiful.
I make Chanukah cookies every year & send them off to our grandkids in the mail & share them with our family here in Edmonton. I usually make my favourite sugar cookie recipe & a shortbread recipe that is Jackis favourite! But, after seeing the video of these I had to make them.
I had the best time making these cookies… I zoomed with my sister, niece & some of of my great-nieces & great-nephews …one night we baked the cookies & the next night we decorated them! I was just so happy that they wanted to do this with me!!
The cookie recipe called for butter but I wanted to make them Parve…non-dairy so I used a vegan margarine & they are so good! Also, the icing recipe called for half & half but I used water to make it parve as well.
Here is my adapted recipe for the cookies followed by the icing recipe which I did not change
Parve Sugar Cookies
1 cup vegan margarine
3/4 cup sugar
2 tsp vanilla
2 1/2 cups flour
1 tsp salt
1/4 tsp baking powder
Preheat oven to 350f
- In the bowl of a mixer, add the margarine & sugar & beat until fluffy, scraping down the sides of the bowl often
- Add the egg & vanilla, mix well
- Whisk the flour, baking powder & salt together & then add to the mixing bowl. Mix well. This cookie dough is crumbly
- When the ingredients have been throughly combined, put the dough onto a piece of parchment paper & knead the dough to bring it together into a flat disk..
- Place another piece of parchment paper on top of the dough
- You are going to roll the dough between the 2 pieces of parchment paper to avoid adding flour during rolling as the dough will stick to the rolling pin. If you do not have parchment paper, lightly flour a work surface & them just lightly flour your rolling pin. *** I think this is brilliant.. rolling the dough in between the paper & then chilling the dough. I usually chill the dough then rollout out after chilling, this makes it much more difficult to roll the dough! So from now on I am going to use this method for any cookies that require chilling & cutting out!
- Roll the dough out to 1/4 inch thick
- Put the rolled dough onto a baking sheet so you can put this into the refrigerator to chill for 30 minutes
- While the dough is in the fridge, preheat your oven to 350f
- Line a couple baking sheets with parchment paper while the oven is preheating
- You can use any cookie cutters you want of course, for these cookies I used Chanukah shaped cookie cutters
- Remove the dough from the fridge & cut out your desired shapes.
- Place the cut-out shapes onto the prepared cookie sheets leaving some room between them
- Bake for 13-15 minutes
- Remove gently to cooking racks & let cool completely before icing
Icing with Marbled Effect This recipe is from Jake Cohen I changed out the milk in the original recipe for water & it is great!
2 cups sifted icing sugar
1/4 cup water
1 tbsp vodka….Jake said that this makes the icing dry matte… it is so nice & the alcohol evaporates ..Im sure you can leave it out if you want.. just sub with water
1 tsp vanilla
1/2 tsp kosher salt
liquid blue food colouring….
- In a medium bowl whisk all of the ingredients together except the blue food colouring
- Drop a few drops of the blue food colouring & use the end of a pairing knife or a toothpick to swirl the colour… TIP divide the icing into 2 bowls in case the blue gets mixed in too much. Also when it did i added more food colouring so i continued to get the marbles effect. Don’t swirl it too much if you want more defined lines Also, bu dividing the icing up the first bowl can be a kind of practice bowl!!!!
- Dip the whole front side of your cookies one a time into the icing ,,,just the top.. Lift the cookie & let the excess icing drip back into the bowl.
- Place the cookies onto parchment or a cooling rack over some parchment to dry
I DID NOT TAKE PICTURES BECAUSE I WAS TOO BUSY HAVING FUN MAKING THESE !!! BUT HERE IS THE FINISHED COOKIES!!