♫ Listening to: Repetition by Purity Ring ♫
I’ve been wanting to make these vegan Mother’s iced circus animal cookies for years! I don’t know why it’s taken me so long! I used to LOVE these cookies before I was vegan. And then I stopped thinking about them for like 10 years until I discovered Fatally Feminine on etsy who makes the CUTEST necklace modeled after the same cookies. I’ve wanted this necklace for years also, but I can’t bring myself to spend $100 on something that I would probably only wear twice a month.
These frosted copycat mother’s cookies are going to make their debut at my pastel and bunny themed vegan tea party tomorrow. I hope I can keep myself from eating them all before my guests arrive.
This recipe makes ~80 cookies. You can also freeze half the dough and only make 40 cookies. Or you can use the rest of the dough to make these unicorn cookies.
Vegan Mother’s Bunny Cookie Ingredients
Buy the cookie dough instead of making your own. Eat Pastry and Hampton Creek both sell vegan cookie dough.
- 1 cup organic whipped earth balance
- 1 cup organic sugar, blended
- 1 ener-g egg replacer
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 3 cups unbleached, all-purpose flour
- Parchment paper (I use unbleached)
- tiny bunny cookie cutter (mine was part of this set)
Vegan Mother’s Bunny Cookie Directions
Mix together the sugar and earth balance in a stand mixer using the paddle attachment.
Sift the flour and baking powder into a large bowl, whisk, and set aside.
Prepare the egg replacer according to the directions on the box and add it to the sugar and earth balance, mixing after the addition.
Add the vanilla extract to the mixing bowl and mix again.
Add the flour to the mixing bowl, half at a time, mixing in between additions. Scrape the sides (and bottom) with a spatula, and remix.
Preheat the oven to 350°. Cover 2 baking sheets with parchment paper.
Roll some of the dough on a floured surface, with a floured rolling pin to ¼” thickness.
Cut out tiny bunny shapes, dipping the cookie cutter into flour if the dough starts to cling to the cutter. Place the bunnies on the parchment-lined baking sheets.
Freeze each tray of cookies once they’re filled for 5-10 minutes (or the amount of time it takes you to fill the next tray).
Bake in a 350º oven for 9 minutes. You want them to barely brown on the bottom.
Remove tray from the oven and let sit until cookies have cooled.
Repeat until all the dough has been used up.
Vegan Mother’s Cookie Icing/Frosting/Coating Ingredients
- 1 bag vegan white chocolate chips
- pink food coloring (I used this one)
- 4 tablespoons melted coconut oil
- vegan nonpareils (see my list of vegan sprinkles)
Vegan Mother’s Cookie Icing/Frosting/Coating Directions
Cover part of your counter with parchment paper. If it tries to curl at the edges, you can tape it to your counter at the corners.
Melt half the white chocolate chips either in a double boiler or in the microwave. If you use the microwave, only set it for 30 seconds each time and stir in between each time. Once you stir it and see no more chunks, it’s ready. You’ll want to work quickly at this stage so that your chocolate doesn’t start to firm up before you finish.
Add color to the melted white chocolate, one drop at a time, until you get the perfect color.
Add some of the coconut oil to the bowl, little by little, stirring in between each addition. You want it thin enough to dip the cookies in.
Dip the cookies, one at a time, into the frosting and scrape all the excess off before setting onto the parchment paper.
Sprinkle the nonpareils onto each cookie individually (before the white chocolate starts to harden).
Repeat all the steps once the pink chocolate is all used up, starting with melting the remaining white chocolate chips, but this time, don’t add any color.
Leave iced cookies on the counter for a few hours to harden before trying to stack them. Or put them in the fridge to harden faster.