just a smidgen

Ribbons and Roses Vegan Cookies

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I know you’ve seen these pretty rose cookies before.. on the wonderful new magazine, VRAI,
but I wanted to add these frosted Vegan Cookies to my stash of recipes here as well.

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I think they’re so lovely for a spring celebration.. maybe for grad or for a bridal shower.. or

a special friend’s 50th birthday..

Honestly.. we had such an incredible luncheon that these ended up going home as little gifts instead.

It’s a challenge to eat a slice of birthday cake AND a cookie all in one sitting:D

I’ve seen roses on cupcakes, but I love how delicate they look on a cookie!

The blush pink { you know it’s my favorite color } reminded me of ballet pointe shoes..

so I tried to make ribbon-laced heart cookies as well.

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I think they’re both so delicate..

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These ballet pointe shoes were actually mine.. in University!

I have a habit of starting things a wee bit later than most..
but it was fun and I cherish my memories of those ballet classes and the barre.

I even kept a little notebook with a ballet glossary ~
battement frappé, changement, chassé, développé

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These cookies were an experiment.. I wanted to make them vegan and I was so nervous about the “buttercream” icing..
I wondered if the Earth Balance would have the same buttery flavor.

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My friends loved the icing and they looked so pretty on a dessert tray.

It’s my mom’s birthday in June.. if I could I’d make her a batch of these..

after all, she’s the one who led by example..

who taught me that it’s never too late to try something new!

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I love my mom..

As soon as work slows down I hope to get out to the lake to visit her and dad,
just a quick little trip to connect and garden, drink coffee and listen to the lake murmur,
make trips to the market and chat..

I’d love that..

I hope you love these..

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 Ribbons and Roses Vegan Cookies

Ribbons and Roses Cookies {vegan}
Cook time
Total time
Your guests will never know this light and airy frosted sugar cookie is Vegan!
Vegan Orange Cardamom Sugar Cookies
  • 2 small sticks vegan Earth Balance, room temperature
  • 7/8 cup sugar
  • 1/8 cup agave syrup (light)
  • Zest of 1/4 orange
  • 1/2 tsp pure vanilla extract
  • 1/4 vanilla bean (slice lengthwise and scrape out the seeds, discard the outer pod)
  • 1 1/2 tsp egg replacement powder + 2 tbsp water
  • 2 cups all-purpose, unbleached flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp ground cardamom
Vegan Frosting
  • 1 1/2 sticks vegan Earth Balance
  • 3 cups icing (confectioner’s) sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1-2 tbsp soy milk
  • Wilton Pink Food Coloring
  • Wilton 2D Piping Tip and Wilton Disposable Frosting Bags
  1. In a mixer fitted with a paddle attachment, whip the butter and sugar together until light and fluffy. Add the agave syrup and continue to mix until combined. Add the zest, vanilla extract and vanilla beans and mix on a low speed until incorporated. Whisk the powdered egg replacer into the 2 tablespoons of water and immediately add to the mixing bowl on low speed.
  2. In a large bowl, sift together the flour, salt, baking powder, and cardamom. With the mixer on low, add the dry ingredients gradually to the wet ingredients, scraping down the sides occasionally.
  3. Scoop the dough onto a large piece of plastic wrap, cover with another then flatten into a disk and refrigerate for at least 30 minutes. This makes the dough easier to roll out.
  4. Once chilled, remove the dough and let it warm at room temperature, just long enough so that it can be rolled out on a lightly floured surface. Roll to the desired thickness of cookie, 3/16” will make a thicker, “sturdier” cookie. Cut dough with a 2 1/2” to 3” round cookie cutter. Place on a cookie sheet lined with a silpat liner or parchment paper. Refrigerate for another 30 minutes to firm up the dough again. *Do not skip this step, it helps the cookies to hold their shape when baking.
  5. Preheat the oven to 350F. Bake for 8-10 minutes or until the edges are lightly browned. You may wish to rotate your cookie sheets half way through baking so all sides are evenly browned.
  1. With the mixer fitted with a paddle attachment, beat the Earth Balance until it is light and fluffy, pale in color. This should take anywhere from 3-5 minutes.
  2. Turn the mixer to low and gradually add 3 cups confectioner’s sugar. Beat on low until it is incorporated, then turn the mixer to medium speed and mix well to blend.
  3. Add vanilla extract and salt.
  4. The icing is quite stiff so add the soy milk, one tablespoon at a time until you get a firm but whipped consistency for piping. Add more soy milk by teaspoonfuls if necessary.
  5. Blend well on low for a few minutes, until frosting is light and fluffy. Mix in the tiniest smear (I use a toothpick) of Pink Gel food coloring, you can always add more if you want a darker pink. I found it took a bit more pink gel to cover up the yellow color of the Earth Balance.
  6. Insert the Wilton 2D Piping Tip into the Disposable Bag, cutting the tip of the bag to allow the piping tip to protrude.
  7. Scoop the icing into the bag, squeeze the top shut or wrap with an elastic band.
  1. Begin in the center of the cookie, with the bag at a straight 90 degrees above, then pipe round in circles, allowing the icing to fall onto the cookie, spiralling outward. Press the tip gently into the icing when finished.
Frosting Ribbons:
  1. Squeeze the icing bag with a fair bit of pressure and move the frosting bag in random directions and angles to make the ribbons without stopping. Press the tip gently into the icing when finished.

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