Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream together the vegan butter, granulated sugar, soft silken tofu, and vanilla on high speed until light and fluffy, around 2-3 minutes. Alternatively, use a large bowl and an electric hand mixer.

Step 2

Meanwhile, sift together the plain white flour, cream of tartar, bicarbonate of soda, and fine sea salt.

Step 3

Add the dry ingredients to the wet mixture in the stand mixer and beat on medium speed until the ingredients are just combined into a loose dough.

Step 4

Remove the dough from the stand mixer and weigh it. Divide the dough into three equal portions and place them in three separate bowls. To one portion of dough, add the ube powder (or blueberry powder) and mix until evenly colored. To another portion, add the matcha and mix until evenly colored. Add the cocoa to the third portion and mix until evenly colored.

Step 5

Wrap each bowl of dough in plastic wrap and place in the fridge to chill for at least 30 minutes. Meanwhile, preheat the oven to 170°C (340°F, fan). Line two large baking sheets with parchment paper.

Step 6

Once the dough is chilled, use a cookie scoop to divide the cocoa dough into 10 equal scoops (5 on each baking sheet). Repeat the process with the ube/blueberry dough, placing each scoop right next to or touching the cocoa dough. Repeat again with the matcha dough. You should now have 10 rough lumps of tri-color cookie dough (5 on each cookie sheet). Return the cookie sheets to the fridge for 10 minutes to chill.

Step 7

Meanwhile, place the extra 3 tbsp granulated sugar in a small bowl and set aside. Once chilled again, take one clump of dough and roll it gently in your hands to form a ball of tri-colored dough. Roll the ball in the granulated sugar and return it to the cookie sheet. Repeat with the remaining balls of cookie dough.

Step 8

Once all the dough is rolled and coated in sugar, place the cookie sheets in the oven to bake for 12 minutes. Alternatively, at this point, you can place the cookie sheets in the freezer for 30 minutes, then transfer the frozen balls of dough to a freezer-safe ziplock bag or airtight container. Freeze the dough for up to 3-4 months. Defrost on lined baking sheets for 30 minutes at room temperature before baking and decorating.

Step 9

While the cookies bake, transfer your edible eye decorations to a bowl. You’ll need to apply them quickly after the cookies are baked. Remove the cookies from the oven and, working quickly before they set, apply 7-8 eye decorations to each cookie, pushing them in gently and avoiding the seams between cookie dough flavors. The cookies will look better if you push the eyes in at wonky angles, so don’t try to be too perfect here.

Step 10

Transfer the cookies to a wire cooling rack and leave to cool completely to room temperature. While the cookies cool, make the icing. In a small bowl, whisk together the icing sugar and plant milk until smooth. Transfer to a piping bag and cut a very small hole at the tip.

Step 11

Once the cookies are cooled, pipe on the stitch marks across the seams. Leave to set fully before serving. If making in advance, store the cookies in an airtight container at room temperature for up to 3 days, though they’re better consumed on the day of baking.