How to Make Mimosa Vegan Sugar Cookies

What better way to say GOODBYE 2020 and HELLO 2021 than with a homemade batch of MIMOSA vegan sugar cookies!? What? You’ve never heard of this kind of cookie before!? Me either, and that’s why I decided to create them. These mimosa vegan sugar cookies seriously taste just as the name suggests, are SO fun, and a perfect way to say hello to a new year!

What the heck are mimosa vegan sugar cookies!?

I’m a big fan of mimosas! If you don’t know what a mimosa is… it is a very simple cocktail consisting of typically champagne and orange juice. However, there are several other varieties and takes on it.

I also love sugar cookies, especially around the holidays. So, I combined the two to make a fun treat for the New Year! These mimosa vegan sugar cookies genuinely taste just as the name suggests.

The cookie dough base is perfectly sweet and flavored with real orange juice and zest. The dough also has a slight champagne flavor because I found this super fun sparkling wine extract! When creating this recipe, I tried adding real champagne into the cookie dough, and unfortunately, the flavor got lost entirely. That’s when I stumbled across that unique extract! It seriously tastes like sparkling wine, how cool! With this being said, DO NOT WORRY; there is REAL CHAMPAGNE in the icing still!

What kind of texture do these cookies have?

The texture of these cookies partially depends on how long you bake them for! I bake mine for 12 minutes, which creates softer cookies with a bit of chew and slightly crispy bottoms and outer edges. The less you bake them for, the softer they will be, and vice versus.

Love cookies!? ME TOO! That is why I have so many cookie recipes on my blog!

• The Most Perfectly Soft & Chewy Vegan Snickerdoodles
• Better Than Sex Vegan S’mores Chocolate Chip Cookies
• Easy & Chewy Vegan Ginger Molasses Cookies
• Vegan Snowball Cookies
• Single? Here’s a recipe to make just ONE vegan chocolate chip cookie!

If you make these mimosa vegan sugar cookies or any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

How to Make Mimosa Vegan Sugar Cookies

Author Chef Summer Storm – garden grub

These mimosa vegan sugar cookies taste exactly as the name suggests! This is a classic sugar cookie base with an addition of fresh orange and sparkling wine extract mixed in, and they are glazed with real champagne icing. These make for a perfect New Year's Eve cookie, or a fun get together with friends!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 25 cookies

Equipment

• Electric hand mixer or standing mixer

Ingredients

 

Sugar Cookies

• 1/2 cup vegan butter, cold (I use Earth Balance Original)
• 1 cup organic cane sugar
• 1/4 tsp sparkling wine extract (I use LORANN OILS super-strength sparkling wine extract. I found it at Michael's Craft Store and on Amazon!)
• 1/3 cup no-pulp orange juice, 100% pure
• Zest of two oranges
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cream of tartar
• 1/2 tsp kosher salt

Icing

• 2 3/4 cup organic powdered sugar
• 1/4 cup choice of champagne or prosecco
• *Optional: vegan food coloring of choice (I use Watkin's No Artificial Dyes Assorted Food Coloring)

Instructions

 

Sugar Cookies

• Into the bowl of a standing mixer, add the cold vegan butter, cane sugar, and sparkling wine extract. Using the paddle attachment, beat these ingredients at medium-low speed for three minutes. Scrape down the sides and the bottom of the bowl as needed. Alternatively, you can use a handheld mixer.
• While the mixture is beating, whisk together the flour, baking powder, cream of tartar, and salt in another mixing bowl. Set aside.
• Now, add the orange juice and zest into the standing mixer bowl with the creamed butter and sugar, and beat over medium-low speed for one minute. *The mixture will look broken and separated, but it will bind together again later on.
• Add about half of the dry mix into the standing mixer bowl and beat over low speed until everything is combined and has created what looks like a paste. Scrape down the sides and the bottom of the bowl as needed.
• Add the rest of the dry mix into the standing mixer and continue beating over low speed just until everything is combined.
• Gather the cookie dough into a ball and tightly wrap it in plastic wrap. Place it in the refrigerator to chill for one hour.
• Preheat the oven to 325 degrees Fahrenheit. Line a large sheet pan with a piece of parchment paper.
• Divide the dough in half. Re-wrap one half and place it back in the fridge to keep cold.
• Heavily flour your countertop. Form the chunk of dough into a disc. Flour the top of the dough, and using a rolling pin, roll the dough into 1/4th of an inch thick.
• Lightly flour the top of the cookie dough once more and cut out whatever cookie shapes you would like. Place the unbaked cookies onto the prepared baking sheet 1 inch apart from each other.
• Place the baking sheet on the middle oven rack and bake the cookies for 12-15 minutes. Bake them 12 minutes for a softer cookie and 15 minutes for a crunchier cookie. Remove the cookies from the pan and place them on a wire rack to cool completely before icing.
• While the cookies are baking, form the dough scraps back into a ball, re-wrap it in plastic wrap, and hold it in the fridge to keep it cold. When the cookies in the oven are finished baking, repeat the last 3 steps until you've used up all of the cookie dough.

Icing

• Sift the powdered sugar into a medium-sized mixing bowl.
• Add the champagne or prosecco into the mixing bowl as well and stir together until smooth. Add 1 to 2 teaspoons more champagne if the icing is too thick. However, the icing should be fairly thick; otherwise, it will run right off the cookies.
• If adding in food coloring, do so now. Stir well to combine.
• Using a rubber spatula, scrape the icing into a piping bag, with or without a piping tip, if so desired. Decorate the cookies however you would like! Alternatively, you can spoon the icing on top if you don't want to fuss with a piping bag. *If you don't use the icing immediately, place the piping bag(s) in the refrigerator. If you kept the icing in a bowl, lay a piece of plastic wrap on top to stop the icing from forming a layer of "skin."

Keyword vegan holiday cookies, vegan sugar cookies

Tried this recipe?Let me know how it was!

Tiparooskis

Welcome to the tip section of the vegan sugar cookie recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.

• If you want to make regular vegan sugar cookies instead of mimosa flavored sugar cookies, here is how to do so! For the cookie dough, cut out the orange juice, orange zest, and sparkling wine extract. Replace the orange juice with equal parts plain, unsweetened almond milk. Replace the 1/4th teaspoon sparkling wine extract with 1 tablespoon vanilla extract. For the icing, replace the champagne with equal parts plain, unsweetened almond milk. Ta-da!
• Special ingredients I used in this recipe:
  • LORANN OILS super-strength sparkling wine extract
  • Watkin’s No Artificial Dyes Assorted Food Coloring

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