Successful Holiday Cookie Baking: Flavoring, Cutting, Icing


Iced Gingerbread CookiesCut out vegan sugar cookiesVanilla ExtractWhile many will argue that cooking is an art, we left-brained types find solace in the scientific side of baking. Though there is always some room for creativity, ingredient quantities aren’t very forgiving when getting a cookie to achieve the perfect sweetness and texture.

Yet, Hannah, author of My Sweet Vegan, never fails to beautifully merge both art and science in her baking, testing flavors and mastering techniques while always seeking to create something new. This holiday season, she shares some sweet secrets that she has discovered while experimenting in the kitchen.

Not Just “Plain Vanilla” takes you through the various types of vanilla (who knew there were so many?) and where they will work best in your baking.  Cut it Out is a step-by-step tutorial with tips and photos on how to successfully make cut out sugar cookies.  And once those are done, you will likely find Ice Ice Baby useful, Hannah’s top ten tips on icing cookies.  You say you need some dairy-free cookie recipes to use all of these great tips?  How about these:

Gluten-Free, Dairy-Free Cut-Out Sugar Cookies from Gluten-Free Mom

Vegan Gingerbread Cut-Out Cookies from the PPK

More Gingerbread Vegans from Shmooed Food

Vegan Sugar Cookies from VegFamily

Gluten-Free Gingerbread Cookies from Only Sometimes Clever

Just Dairy-Free Gingerbread Cookies from

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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