gluten free vegan frosted sugar cookies
RECIPE TYPE: cookies
SERVES: 24 cookies
sugar cookies
  • 1 1/2 cups powdered sugar
  • 1/3 cup refined coconut oil, softened
  • 1/3 cup almond milk or coconut milk, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/3 cups Sarah’s gluten free flour blend*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 1/2 cups powdered sugar
  • 2 tablespoons dairy free butter, softened
  • 2 tablespoons almond milk or coconut milk
  • 1/2 teaspoon pure vanilla extract
  • food coloring {optional}
  • sprinkles {optional}
  1. In bowl of stand mixer, beat together powdered sugar and coconut oil. Add coconut milk and vanilla. Mix until creamy.
  2. Add gluten free flour, baking powder and salt. Mix cookie dough until combined, about 1 minute.
  3. Form dough into patty and wrap in plastic wrap. Let dough chill in refridgerator for 20-30 minutes. If making dough in advance, store wrapped in refrigerator. Let rest on counter for 20 minutes before ready to use.
  4. When ready to make cookies, start by preheating oven to 350 degrees. Line baking sheets with parchment paper.
  5. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick.
  6. Using cookie cutters, cut dough into circles or desired shapes. Place cookies on prepared baking sheets.
  7. Bake cookies for 8-9 minutes. Do NOT over bake, as they won't turn much of a golden brown. Remove cookies from oven and place on cooling rack to cool completely.
  8. To make frosting, cream together powdered sugar, melted butter, almond milk and vanilla extract. Add more almond milk until desired consistency is reached. Stir in few drops of food coloring, if desired.
  9. Spread frosting onto cooled cookies and immediately top with sprinkles.
*If using Bob’s Red Mill 1-to-1 gluten free flour, decrease amount to 2 1/4 cups.
Recipe by Sarah Bakes Gluten Free at