- Prep Time: 45m
- Cook Time: 10m
- Total Time: 1h
- Yield: 8 dozen small cookies
For the cookies:
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- Juice and zest of one orange
- 2 cups brown sugar
- 4 cups flour
- 1 cup vegetable shortening
- 6 tablespoons aquafaba (from one can of chickpeas)
For the icing:
- 1 25 oz package of powdered sugar
- 2 tablespoons orange zest
- 1/4 cup vegetable shortening
- Juice from 1-2 oranges
- Preheat oven to 400°F.
- Measure the apple cider vinegar and baking soda into a liquid measuring cup. Then fill to the 1 cup mark with soy milk. Whisk lightly and let set until the soy milk curdles and the baking soda is dissolved.
- Meanwhile, juice and zest the orange into a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour and brown sugar on the lowest speed to combine. Add the vegetable shorting in bits until you get a mealy mixture.
- Add the orange juice, grated zest, aquafaba, and soy milk mixture, continuing to mix on low speed until everything is well combined and you have a smooth very soft dough.
- Measure and “drop” teaspoons about 2 inches apart onto a cookie sheet lined with parchment (I actually, for once, don’t recommend a silpat because they’ll spread out a bit too thin).
- Bake for 10 mins or until the bottoms start to look golden brown. Remove to a cooling rack.
- While they’re baking, fit the stand mixer with a whisk attachment and combine the powdered sugar, shortening, and orange zest on low speed. Stream in the orange juice until you get a frosting that can be spread on with a butter knife. It shouldn’t be liquidy, but should be softer than say cupcake frosting. If it gets too thin add more sugar, or if too thick, add more juice.
- Once the cookies are mostly cool, frost each with about a teaspoon of frosting.
- Send half to your loved ones.
- Eat the rest.