In a mixing bowl, stir together sugar and vanilla almond milk until thoroughly combined
Add corn syrup and vanilla extract and mix again until the icing is completely smooth
Divide icing into bowls and add desired food colorings
Set colored icings in a piping bag or ziploc
Enjoy
Sugar Cookies
Preheat oven to 400 degrees F
In a large mixing bowl or Kitchen Aid, mix butter on medium-low speed until it is somewhat of a “whipped” consistency, about 3-5 minutes
Add white sugar and ¼ tsp Pink Himalayan Salt to the whipped butter and begin mixing or ‘creaming’ on medium-low, another 3-5 minutes
While you’re butter/sugar mix is creaming, make your egg replacer
In a separate bowl, make egg replacer with ½ water and set aside
In another large mixing bowl, add flour and baking powder. Stir thoroughly to combine
Add salted caramel extract and egg replacer to your butter/sugar mixture and mix on medium-low until all the ingredients are well incorporated, scraping the sides if needed, about 2-3 minutes
Add flour mixture ½ cup at a time to the butter/sugar mixture and mix on medium-low until a dough ball forms and all the flour is gone
Set dough ball in a large mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes
On a lightly floured surface, roll out dough and cut with heart cookie cutter
Place on a cookie sheet and bake for 8-10 minutes
When cookies are cooled, using a piping bag, fill in each cookie with pink and red icing.
Set aside and let the icing dry at least one hour
Once icing is set, you can begin writing your sayings on the cookies with white icing
Notes
1. If you want enough icing for ALL the cookies, you'll need to triple or quadruple the icing recipe 2. We used Follow Your Heart egg replaced, but any egg replacer you find will be fiine. You can find this at your local health food store such as Sprouts or Whole Foods.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-conversation-heart-cookies/