Add vegan sprinkles to the cookies immediately after piping on the royal icing so that they stick better.

If the icing is too thin add a teaspoon or two of sifted powdered sugar to thicken it if you get it too thin.

If your royal icing has a thick consistency, add a little water - just a drop or two to thin out the icing.

Make the icing thick to start and use the thicker icing to pipe the outer edges of the cookies. Then add another drop or two of water to make the icing slightly thinner to use to flood the inside of the cookie with icing.

Since this recipe doesn't use aquafaba there is no need for a stand mixer or high-speed hand mixer, you simply need a bowl and a fork or whisk.

Scribe Needle- for getting air bubbles out of the icing and decorating with precision and intricate details.

Pipping Bags or Ziploc Bags - to pipe the icing onto your cookies.

Flour Sifter or Wire Mesh Strainer - to sift the clumps out of the powdered sugar.

Food Coloring - to make your icing different colors. Be sure to look for vegan food coloring.

Extract - for flavor. Add vanilla extract, almond extract, peppermint extract, or orange extract for a hint of flavor to your icing.

Light Corn Syrup or Agave Nectar - to make it sticky and shiny.

Water - to make the sugar wet and turn it into a paste. (You can also use any plant-based milk or lemon juice if you would like for a little more flavor).

Powdered Sugar - (aka icing sugar or confectioner's sugar) to make it sweet. You must use powdered sugar for this no other sweetener will work. (Most organic brands of powdered sugar are not filtered using bone char and are therefore vegan, but they also tend to be lumpy. You will want to sift the sugar to get the clumps out before you make the icing).

You can use this royal icing on my easy vegan sugar cookies, vegan shortbread cookies, or vegan gingerbread cookies. I also like to keep my Christmas cookies at room temperature for a few days without worrying about anything in the icing needing refrigeration. This simple vegan royal icing is simply the best recipe for cookie decorating. I've tried many different methods for royal icing over the years, like using aquafaba (the liquid from a can of chickpeas), vegan meringue powder, or Ener-G egg replacer instead of egg whites.Īfter experimenting with many different methods, I've found that water has a similar effect and it actually gives the best results by making smoother eggless royal icing without air bubbles. Almond meal is ground slightly coarser, but in most cases can be used as a substitute for almond flour too.This eggless royal icing recipe will make the most beautiful dairy-free and gluten-free desserts.

Appearances aside, these two flours function in the exact same way and can be used interchangeably. Unblanched almond flour is just as finely ground, but since the almonds’ skins haven’t been removed, it will have some specks of dark brown. What’s the difference between blanched and unblanched almond flour? The nuts in blanched almond flour have been flashed in boiling water and stripped of their skins, giving the resulting flour a creamier color (it’s often used in French macarons). When shopping for almond flour, you’ll see quite a few types at the store. While many of these recipes are completely gluten-free, plenty of them pair almond flour with wheat flour, relying on the almond’s nutty flavor to enhance the taste and texture of various baked goods: Almond flour anchors a light joconde sponge and gives mini semolina cakes a moist, marzipan-like center.

Our best almond flour recipes include plenty of baked goods, like soft, colorful Persian cookies, as well as go-to breakfasts ( almond flour pancakes and flourless blueberry muffins, anyone?).

Whether you’re looking for gluten-free alternatives or want to add nutty flavor to your baked goods, almond flour is an ingredient worth stocking in your pantry.

Dairy free sugar cookie frosting recipe