These sugary delights are great for dunking, or hanging on the side of a mug (for a moment- they won’t last long if you soak them in liquid).
i-am-an-adult-i-swear inspired this recipe after asking about sugar cookie recipes- because of Castiel’s Honey Cookies. I hope you enjoy these too! :)
Preheat oven to 350F
I like to use flaxseed “eggs” because then there’s a little extra nutrition (not like there’s a lot of nutrition in a sugar cookie- but I can dream right?). Also, with flaxseed there are no worries when snacking on raw dough…but if you’d rather use real eggs just use them when listed below.
In a small bowl mix 2 tablespoons milled flaxseed with 6 tablespoons of water, then set aside.
In a large bowl mix:
1 3/4 cup evaporated cane sugar (aka granulated sugar)
1/2 cup vegetable oil
1/2 cup almond milk (or any milk you choose)
3/4 teaspoon salt
1 1/2 teaspoon baking soda
(Now add in the flaxseed/water mixture- or 2 eggs of you prefer)
2 tablespoons vanilla
3 cups flour (I use whole wheat, but any all-purpose flour would work.)
You’ll need two circle cookie cutters. One large and one very small.
Do not dust your surface with flour when cutting the halos. I know you think you’re doing what you have to do, but the sugar crust won’t stick.
Cut a large circle, and then use the small cookie cutter to make the center hole.
Pour some granulated into a bowl that’s big enough for a halo to lay flat at the bottom. Toss sugar over the whole cooke.
Place cookies about an inch apart on greased baking sheet and top with a little more sugar.
Bake for 8 minutes at 350F.
Makes about 3 dozen halos
not quite enough for a garrison, you may need to make a few batches.
A few may come with cracks. And don’t worry if one falls, it tends to happen.