Seeing as it’s citrus season, I thought it would be the perfect time to post this recipe. And considering our huge orange tree which is constantly in fruition, this sugar cookie recipe has come in handy more than once. I’ve also made a few variations of this recipe, which I will post below, but feel free to create your own combinations!
- Vegan egg replacer (equivalent to two eggs)
- 3 3/4 cups plain flour
- 1 1/2 tsp baking powder
- 1 cup vegan butter
- 2 cups sugar
- 3tbsp freshly squeezed orange juice
- 3tsp vanilla extract
- 3/4tsp salt
- 1 – 2tsp mixed spice
- 1/2 cup shredded coconut
- Zest of 1/2 an orange
- Prepare egg replacer mixture (as per packet instructions) and preheat oven to 180c.
- Mix the butter and sugar together until well combined.
- Stir through the egg replacer, orange juice and zest, mixed spice, vanilla extract and salt.
- Gradually add in the flour and shredded coconut. Stir until combined.
- Line a baking tray with baking paper.
- With your hands, roll little balls of mixture and then flatten onto the baking paper.
- Bake for 18 – 20 minutes or until golden brown. They should still be soft when you pull them out of the oven, as they will harden as they cool.
Add a few sprigs of rosemary to the mixture and right before placing in the oven, sprinkle with sesame seeds. Press lightly on the cookies so the seeds stick.
Add a few tablespoons of cocoa powder (up to 1/4 cup, depending on how chocolatey you like it) to the cookie dough to create a choc-orange cookie. Once out of the oven and cooled, dip one half of the cookie in melted vegan dark chocolate.
These can be stored in an airtight container for a few days.