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!
- 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
- 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 cookies 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 milk to frosting, until desired consistency. Add a few drops of food coloring (if desired).
- Frost cookies and sprinkle with colored sprinkles. Allow frosting to set before storing cookies.
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!
Do you think it would work the same if I used butter and milk instead for the coconut butter and oil?
I have the same question. Thanks!
OH I can't wait to try these! Thanks for sharing, Sarah!
These are unbelievable Sarah! I am drooling over that pink frosting–I'm such a sucker for a thick icing 😉 xo
These are so gooooood!!
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!)
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!
I am making these for Esme's class Valentine party….first Gluten free from scratch attempt! Wish me luck friend!
I was not very happy with how these turned out. They were more like biscuits.
Hi Sarah,
These look unbelievably delicious! I have a quick question though. Even though this defeats the purpose of gluten-free cookies, can I just use typical all purpose white flour and get similar results? Thanks!
Thank you, Dana! All of my recipe testing is done with my gluten free flour blend so I cannot guarantee the same results with regular all purpose flour. My suggestion would be to use a few tablespoons less of the regular flour until you get the right constancy with the dough. Hope that is helpful!
I made these with King Arthur gluten free all purpose flour and they turned out great. Thank you! They taste very similar to the slice and bake cookies from the dairy aisle in the grocery store. They were perfect for my little girl to take to a birthday party as a treat to share- that she could also eat.
So glad to hear you enjoyed them!
These taste great but I can’t get them into discs, only balls, since the dough it so sticky – I use a cookie scoop but can’t flatten them out without making a mess. Any suggestions? Thanks!
You can try getting your fingers a bit wet with water before pressing them on the cookie sheet.
These are delicious! I could not get the dough to come together but that was my fault since I did not follow the instructions as written. I was able to salvage the ENTIRE batch by placing the dough in the refrigerator to chill for 30-45 mins. Once out of the frig, I was able to scoop and roll, then mash with a glass (with water and dipped in sugar). This dough makes excellent snicker doodles, as well (I used left over cinammon/sugar from your coffee cake). YUM X 100. 🙂
oh good, so glad you got it to work!
These are great – very sticky to make into balls but I used a little flour on my hands. I’ve made them a couple times but this time as black and white cookies. I bit of chocolate ganache makes the black side. The softness of the cookie is the right consistency for this NYC classic.