Gluten-Free & Vegan Frosted Sugar Cookies
Ingredients
Gluten-Free Vegan Sugar Cookie Dough
- 1/2 Cup Vegan Butter Earth Balance
- 1/4 Cup Brown Sugar
- 1/2 Cup Sugar or monk fruit replacement
- 1 Tsp Almond Extract
- 1 Tsp Vanilla Extract
- 1 3/4 Cups Gluten-Free Flour I used bob's red mill
- 2 1/2 Tbsps Tapioca Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 2 Tbsps Cashew Milk (start with one 2 tablespoons until desired consistency)
Vegan Royal Icing
- 3 Cups Powdered Sugar
- 1 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract
- 4 Tbsps Aquafaba (juice from the garbanzo bean can)
- 1/4 Tsp Cream of Tartar
Instructions
Gluten-Free Vegan Sugar Cookie Dough
- Preheat oven to 350-degrees
- In an electric mixer, add room temperature butter, sugar, brown sugar, vanilla, and almond extract and mix on high.
- Sift in the flour, tapioca flour, baking soda, and sea salt.
- The dough will be super dry, add in the cashew milk one tablespoon at a time until you get the perfect cookie dough consistency. If you accidentally add too much milk, add a tablespoon of gluten-free flour.
- Flour your linen for the workspace, and roll the dough out 1/4 inch thick. Cut out your desired shapes, and add them to a non-stick baking sheet. Make sure the cookies are all the same size to keep them evenly cooked.
- Bake about 5-7 minutes. They'll be slightly golden, but make sure you do not overbake!
Vegan Royal Icing
- In an electric mixer, whisk the aquafaba and the cream of tartar on high for about three minutes, or until the mixture is foamy.
- Stir in the powdered sugar, vanilla, and almond extract. If it's too dry, add a teaspoon of milk, and if it's too runny add in more powdered sugar.
Frosting The Cookies
- Add the frosting to a squeeze bottle.
- Make sure the cookies are completely cool before frosting!
- They take about ten minutes for the icing to harden
- Have fun!