Vegan Pumpkin Half Moon Cookies
-1/4 cup vegan milk
-2 teaspoons vinegar
-1/3 cup vegan butter or shortening
-2 1/2 cups granulated sugar
-2 Tablespoon vanilla extract
-1/2 cup cornstarch
-2 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1 1/2 teaspoon salt
-6 cups powdered sugar
-1/3 cup vegan milk
-1 Tablespoon vanilla extract
Heat oven to 350 Degrees
In a measuring cup, combine the vegan milk and vinegar and let sit for a minute until the mixture starts to curdle.
Add the vegan butter (shortening), sugar, and vanilla in the mixer (I used my Kitchen-id), mix well until blended. Once your vegan butter mixture is creamed, add in the pumpkin until blended.
With a 1/4-cup measuring cup or a ice cream scoop, scoop the batter onto the baking sheets, leaving 3 inches of space between cookies (about 6 per sheet, depending on sheet size). The cookies will spread out a bit, so leave enough room between them.
|Measured Cookie Dough|
With the mixer on low, gradually add the 1/3 cup vegan milk and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl. Once you have made the vanilla use it to decorate and then when you are done you will make the chocolate out of the remaining frosting.
In the stand mixer fitted with a whisk attachment again, beat the already made vanilla frosting and add the food coloring. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl until fully incorporated.
While the white icing is drying, return your remaining frosting to the mixer to make the colored frosting. Once made use colored frosting to decorate with next. With the frosting spatula, ice the other half of each cookie with the other icing.