The holidays are upon us, and if you don’t have the best vegan and gluten-free sugar cookie worked out yet, today is your lucky day. There aren’t many sugar cookie fans around our home – Jay finds them annoyingly sweet, especially with the frosting – but these cookies are amazing. Not too sugary nor too sweet, with a gentle hint of vanilla, and a buttercream-like frosting that goes on soft and smooth and stays put.
Even better, they take just minutes to put together in one bowl. You throw in the ingredients one after the other and mix them up into a dough that rolls out easily. You get an armload of cookies from this recipe: I used various size cookie cutters and got about 45 of all shapes and sizes, from 1 ½-inch rounds to one-inch hearts. And they were so good, they literally turned Jay into the Cookie Monster. Which, maybe, was not the funnest part.
Ingredients:
Almond flour Gluten-free all purpose flour Confectioners or powdered sugar Vanilla extract Aquafaba (chickpea brine) Vegan butter A couple of tablespoons of nondairy milk for frosting Sprinkles – of course!
Tips and tricks:
Make sure your dough holds together when you’ve mixed it up. If it is very crumbly, add a tiny bit more of aquafaba, a few drops at a time, until it does. Keep in mind that the dough will feel fairly supple but it will look a little dry and not as smooth as a dough made with regular flour that has gluten in it. When you roll it out, the edges will be a little rough, like pie dough, but the dough should roll out smooth in the center, making it easy to cut out pretty cookies. You can take those rough scraps, roll them back up in a ball, and roll ’em out again to cut out more cookies. Make sure you don’t overbake the cookies which could make them tough. You need no more than 7-8 minutes in the oven. The cookies should be a very light brown at the bottom and very slightly turning color on the sides. If you want to add color to your cookies, you can use some food coloring, or – better still – use a natural food coloring, like beet powder, which will add a pretty pink color to the frosting. A teeny pinch of turmeric could work for yellow, but be careful not to add too much because turmeric has a bitter flavor. Let your cookies cool thoroughly before frosting. Because the frosting tends to harden the longer it stands, frost your cookies as soon as you’ve made the frosting, and sprinkle on your sprinkles!
I think I’ve covered most of it, but if you have questions feel free to ask them in the comments below. Check to get new recipe updates by email.
Hope you’ll bake up these cookies for your holiday cookie platter, and if you do, come back and let me know how they turned out. Or post a photo on Instagram with the tag @holycowvegan.
More vegan cookie recipes:
The Best Vegan Sugar Cookies Vegan Gingersnap Cookies Vegan Amaretti Cookies Vegan Pecan Pie Bars, Gluten-Free and No Corn Syrup Vegan Coconut Almond Macaroons Best Vegan Chocolate Chip Cookies 16 Vegan Cookie Recipes
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