Tuesday, February 18, 2014

gluten free vegan soft frosted sugar cookies


Soft, frosted sugar cookies. My weakness. I can't resist them nor do I want to. They are just so cute with their pink frosting (my favorite) and rainbow sprinkles. Who could deny such a simple, adorable cookie?

It was a no brainer that I needed to create a recipe for gluten, dairy and egg free version of my most favorite cookies. Once I created my cutout sugar cookies, I knew I had a good start. I changed the recipe a teeny-tiny bit and viola! They became soft, pillowy sugar cookie goodness. I frosted them with a simple vanilla frosting, topped with fun sprinkles and they were done. Complete. Perfection.

I try not to make these cookies too often because they are way too tempting. So tasty! That's why I make them for birthday parties or holiday celebrations, when there are lots of little taste testers. They are also really fun for the kids to decorate too. Mix and match the frosting and sprinkle colors. Everyone will love getting in on the soft sugar cookie frosting action!

gluten free vegan soft frosted sugar cookies

makes 20-22 cookies

sugar cookies
  • 2 cups Sarah's gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups organic powdered sugar
  • 1/3 cup coconut oil, soft
  • 1/2 cup So Delicious unsweetened coconut milk, room temperature
  • 1 1/2 teaspoons vanilla extract

vanilla frosting
  • 2 1/2 cups organic powdered sugar
  • 3-4 tablespoons So Delicious unsweetened coconut milk, room temperature
  • 2 tablespoons Earth Balance vegan butter, softened
  • 1 teaspoon pure vanilla extract
  • food coloring (optional)
  • colored sprinkles (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined. Dough will thicken as you stir. Roll 2-tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. Bake for 8-10 minutes. Do not over bake, as cookies won't turn golden brown. Remove cookies from oven and place on cooling rack to cool completely. 

To make vanilla frosting, mix together powdered sugar, 3 tablespoons coconut milk, vegan butter and vanilla. Beat until smooth and creamy. Add an additional 1-2 tablespoons of coconut, until desired consistency. Add a few drops of food coloring (if desired). Sprinkle with colored sprinkles. Allow frosting to set before storing cookies. 

*For this recipe, I used my lighter flour blend by replacing the sorghum flour with white rice flour.

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9 comments:

  1. You are my hero! I get mad cravings when I see these cookies (or donuts with sprinkles) and it seems like nothing can satisfy me until I eat one. So glad to have a recipe like this in my arsenal. Hey quick question/request/suggestion: It would be great if you had a 'print recipe' button because I print off all the recipes that are keepers and put them in a binder, and quite a few of yours are on my list :) Thanks!

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  2. Do you think it would work the same if I used butter and milk instead for the coconut butter and oil?

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    1. I have the same question. Thanks!

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  3. OH I can't wait to try these! Thanks for sharing, Sarah!

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  4. These are unbelievable Sarah! I am drooling over that pink frosting--I'm such a sucker for a thick icing ;) xo

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  5. Quick question--I want to make a pan of sugar cookie bars. Would you recommend using this recipe or your cut-out sugar cookie recipe? (P.S. I've made both--and they are winners!)

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    1. Michelle, I would recommend using the cut out sugar cookie recipe. I think it will be easier to work with and produce a better texture for the bars. Hope that is helpful!

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  6. This comment has been removed by the author.

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thanks for the love!