Directions 11 steps | 20 Minutes
Preheat the oven to 325°F. Line a baking sheet with parchment paper. Measure and prep all ingredients.
Make the cookie dough. In a mixing bowl, whisk together vegan butter and icing sugar. Mix until the texture is thick and creamy.
Slowly add in flour and vanilla extract. Combine well.
Roll the dough into a log that is two-inches in diameter.
Slice the dough into 1/8-inch thick cookies. One batch should yield around 26 cookies.
Place the cookies on the prepared baking sheet. Use a strainer or bottom of a glass to make them more uniform.
Bake cookies at 325°F for 9-10 minutes. Check the bottom of the cookies for color. They are ready when they are golden brown. Remove from oven and let cool.
Make the cream cheese frosting. In a bowl, combine vegan butter, icing sugar and vegan cream cheese. Mix for about 2 minutes until the texture is smooth and creamy.
Divide the frosting into three bowls to create three different colors. Leave one bowl white. In the second bowl, mix one drop of vegan food coloring to make it light pink. In the third bowl, add two to three drops of vegan food coloring to make it vibrant pink.
Spread cream cheese icing on cookies.
Top with sprinkles for decoration. Enjoy!
- For vegan red food coloring, beetroot can be used.
- Cookies can be used for different occasions. To use cookie cutters to create shapes, let the cookie dough rest in the fridge for a couple of hours or overnight before rolling out to cut shapes.