CookieCrazie Glaze Icing Recipe (Vegan)

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The key to any cookie's success is it's taste and texture.
Glaze icing is the CookieCrazie icing of choice because of it's fabulous taste and softer texture!

Unlike other decorating icings, it's taste is sweet with no after taste. The texture does not dry rock hard and chalky......but keeps a lighter, softer consistency. Because it dries slower, it gives extra time for decorating, less problems with clogging tips.....and even has an added benefit of being able to create texture on it's surface while it is partially dry. Air bubbles are not a major problem with glaze. And it leaves a shinier finish upon drying compared to other icings.

One of biggest advantages of glaze is it's simple list of ingredients that do NOT include eggs, thus making it vegan. It's pretty incredible that you can take three basic ingredients (powdered sugar, corn syrup, and water) to make an icing that can decorate with the best of them!

CookieCrazie Glaze Icing (Vegan)

1 lb (3-3/4 cups) powdered sugar

1/4 cup corn syrup

approx 1/4 cup water

few drops Americolor Bright White Gel

Mix all ingredients together on lowest mixer setting. Mix well for at least one minute.

Notes:

• This recipe covers approximately 20 medium cookies.

• Flavorings can be added before mixing up the glaze. I use 1/4 tsp almond extract and 1/8 tsp butter flavoring for this recipe, but it is totally a personal preference.

• Add Americolor Bright White Gel to the entire batch of glaze to avoid translucency. 

• Keep the mixer on the low setting to prevent excessive bubbles.

• With no perishable ingredients, glaze can be kept 1-2 weeks at room temperature.

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For tips on coloring glaze, go HERE.

Vegan & Allergen Free Sugar Cookie (Recipe) - Egg-Free, Dairy-Free, Gluten-Free, Nut-Free

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Knowing that the CookieCrazie glaze recipe is vegan and egg-free, I've been wanting to create a cookie that complimented those attributes. Recently, when I needed to make cookies for some boys that have a ton of allergies, it motivated me to develop a recipe to meet the need.

I'm so happy and excited to share this recipe with you. I know it will open a whole new world for all of those with allergies that prevent them from enjoying yummy decorated sugar cookies. To know that others will take this recipe and create cookies for those who've been deprived in the past is a WONDERFUL thought!

Thankfully, the ingredients in this recipe are not hard to get nor super expensive. They are all readily available at a grocery store that provides specialty items, but even if you don't have such a grocery store, they can all be bought online.

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The other blessing about this recipe is that it only requires SEVEN ingredients. Those of you that have worked through special recipes to avoid allergens know that a short ingredient list is rare.

So here it is......please go bake up some of these to delight someone who needs an egg-free, dairy-free, gluten-free, and nut-free cookie. ❤️

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Vegan & Allergen-Free Sugar Cookie (Recipe)

(egg-free, dairy-free, gluten-free, nut-free)

1 cup vegan "butter" (Earth Balance or Smart Balance) *
2 cups sugar
1 Tbsp vanilla
2 Tbsp arrowroot flour
1 cup applesauce (unsweetened)
1/2 tsp salt
6 cups Gluten-Free Flour Blend (Namaste is dairy & egg free)

Combine "butter"/oil with sugar.
Add and mix in vanilla, arrowroot, applesauce, and salt. 
Blend in flour blend until it forms a firm dough. (Add extra flour if sticky).
Roll and cut cookies as usual.
Bake at 325 degrees for approximately 20-22 minutes until mostly firm to touch.

*Note: Coconut oil can be used in place of vegan "butter",
but the recipe would no longer be nut-free.

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Here's the Dough-EZ rolling system. This provided the perfect solution to preventing cross contamination in case of allergies. I normally use a Cookie Board to roll out my dough (here's the blog post on making consistent dough thickness). Since the CookieBoard is made of wood, I was concerned that cross contamination could be a factor.
Therefore I've designated this new Dough-EZ set be used exclusively for making this allergen-free recipe. 

If you're interested in the Dough-EZ product, click on this link to read more. If you decide to order, use the code "cookiecrazie" to receive a 10% discount. It's a win-win for everyone. :)

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To receive a 10% discount on the Dough E-Z, enter the code "cookiecrazie" during checkout. (CookieCrazie will receive a small portion of the sale for being an affiliate of Dough E-Z. As always, all the proceeds will go to my Ukraine mission effort.)

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This particular batch was made with coconut oil. The tops of these cookies are kind of splotchy and not as pretty as those made with vegan "butter". Plus, coconut oil will often add a coconut flavor to the recipe. That's not a problem for me since I love coconut, but it might be for someone else.

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Let's get to baking for that special someone. :)

CookieCrazieBasics: Sugar Cookie Recipe

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It all starts with a good sugar cookie recipe.

And if the basic cookie is not delicious, it doesn't really matter what it looks like.

I've been using the following recipe for many years. I think it's "secret ingredient" is the sour cream. It holds its shape perfectly and tastes the best of all I've had.

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CookieCrazie Sugar Cookies

1 cup (227 grams) butter, softened (2 sticks)

1 1/2 cups (300 grams) sugar

1 egg

1 teaspoon vanilla

1/2 cup (125 grams) sour cream

4 & 3/4 cups (600 grams) flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

Cream butter and sugar. Beat in egg, vanilla, & sour cream. Blend in dry ingredients.
No refrigeration of dough is necessary.
Preheat oven to 325 degrees. Roll dough to desired thickness. Cut into shapes.
Place cookies on ungreased cookie sheet. Bake approx 20 minutes.

Yield: 20-25 medium cookies

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Simple Grain-Free and Gluten Free Cut Out Sugar Cookies (Recipe)

Five years ago I made a huge change in my life and started eating a more whole food diet.

I cut out all processed foods and lowered my sugar intact considerably.

And not only did I go gluten free, but I went a step further and I no longer eat grains.

You can read my story here.

In 2012, I developed a grain-free cut-out sugar cookie recipe that I shared here on this blog.

Even though it was a huge deal to come up with such a recipe (and something I could eat!),

I wasn't entirely satisfied with the recipe.

Every time I made it, I knew I needed to go back to the drawing board and try again.

A few months ago, I did just that.

I developed a grain free cut-out sugar cookie that is much simpler and

doesn't require too many special ingredients.

This year I started an office manager position at a wellness chiropractic center.

I really believe in the things these folks are doing.....and wanted to develop

a grain-free cookie that I could share with them and their patients.

We had an open house and I brought the veggie tray. :)

These cookies were made with the grain free recipe I'm sharing here on this post.

Even though there is still sugar in the cookies, and my glaze is loaded with sugar,

I made a cookie that is a little more conducive to a healthier lifestyle.

Enjoy!

Simple Grain-Free Cut-Out Sugar Cookies

3 cups blanched almond flour

1 cup arrowroot flour

1/4 teaspoon baking powder

1/2 teaspoon salt

½ cup evaporated cane juice sugar

1/4 cup butter

1 egg

Combine sugar, butter, and egg.

Add the remaining dry ingredients.

Mix until it forms a firm dough.

(Add a small amount of water if dough is too dry.)

Roll out dough and cut shapes as usual.

Bake at 325 degrees for 20 minutes or until the dough springs back when pressed.

Decorate cookies as usual.

Grain Free & Gluten Free Sugar Cookie Recipes

2012 Grain Free and Gluten Free Sugar Cookie Recipe

2016 Simple Grain Free & Gluten Free Cut Out Sugar Cookies Recipe 

Veggie Tray Decorated Sugar Cookie Collection

Edible Clay Flowers (Tutorial)

I keep seeing all these really cool cupcakes with flowers piped on top of them.
I dreamed that maybe edible clay could be piped on top of a cookie in a similar way. ;)

There's so many possibilities.....and I'm certainly not an expert on
decorating tips and all the things they can create.
But I did a little research and tried to make several different types of flowers.

For the lavender on the long rectangles, I used Arty McGoo's tutorial.
(No edible clay used on this one.....just glaze.)


For all of these flowers (except for the last one, which I've noted below),
use edible clay that has been thinned with a tiny amount of water to make it pipe-able.

I'm not sure which flower this one would be, (maybe Chrysanthemum?) but it looks pretty. haha
I used green edible clay in different leaf molds to make the background leaves.
Then I used a #81 tip for the flower petals.

This one reminds me of a hydrangea.

(remember......I'm no flower expert. I just love flowers. haha)

Leaves: #352 tip Flowers: #224 tip

For this one, I was going for a ranunculus flower. (Love them!)

Flower: #104 tip

Still trying for a ranunculus....with a different tip.

Grass: #233 tip  Flower: #1M tip

Finally, one of my all-time favorites, a coneflower.

(The colors aren't quite right, but the shape is what I'm referring to.)

Petals: Tip #81 

Crown Center: First pipe a large mound of clay, and then use a grass tip to make the bumps.

And finally, for the easiest flower of all, flood a fluted circle with glaze (no edible clay).
Wait about 4 hours, and then impress it with this stamper.

Add a flower center with glaze.

And there you have it.....an eclectic group of piped flowers. :)

Edible Glaze Molding Clay

 Edible Glaze Molding Clay (Recipe)

Cookie Fun with Airbrush and Silicon Molds

"Pop-Up" Flowers on a Cookie (Tutorial) 

Pink, Silver & Black Cookie Collection 

Purple Gold and Black Cookie Collection 

Melon Turquoise Shabby Chic Cookie Collection

Edible Clay: Endless Cookie Decorating Possibilities 

Burlap Plaque Cookies (Tutorial) 

Edible Clay Flowers (Tutorial)