Vegan Cracked Egg Cookies
Prep time
Total time
These sunny side up treats are easy to make, and taste delicious. Most glossy glazes use egg white, but I like the egg-free recipe from King Arthur. This is adapted from it.
Recipe type: Dessert
Cuisine: American
Serves: about 18 cookies
  • 2¼ cups powdered confectioners' sugar
  • 2 tablespoons non-GMO light corn syrup or honey
  • 1 to 2 tablespoons unsweetened dairy-free milk beverage, or as needed
  • 18 dairy-free sugar cookies (see post above for options)
  • 18 canned peach halves or apricot halves
  1. Sift the powdered sugar into a medium bowl, or pour it into the bowl and whisk to break up any lumps. Add the corn syrup or honey and 1 tablespoon milk beverage, and whisk until smooth. Whisk in more milk beverage as needed to get a thick, but pourable glaze.
  2. Place the cookies on a wire rack with a piece of parchment or wax paper under it.
  3. Pour the glaze onto one cookie to make sure it is the right consistency. It should be thick enough to just barely drizzle over the edge of the cookie as it settles. If needed, adjust the glaze thickness.
  4. Glaze the remaining cookies and place an apricot or peach half in the center of each cookie, cut side down.
Recipe by Go Dairy Free at