Vegan Gluten Free Holiday Sugar Cookies
These soft chewy cookies have a hint of almondy flavor and can be rolled out and cut into any shape you want.
Ingredients
Cookie Dough
- 4 Tbsp Vegan Butter
- 6 Tbsp Granulated Sugar
- ½ Tsp Vanilla Extract
- Dash of Almond Extract
- 1 Cup Almond Flour
- ¼ Cup Coconut Flour
- 1 Tbsp Arrowroot Powder
- ½ Tsp Baking Soda
- Pinch of Salt
- 4 Tbsp Coconut Milk
Icing (Recipe adapted from Realhousemoms.com)
- 2 Cups Powdered Sugar
- 6-8 Tsp Coconut Milk or Water*
- 4 Tsp Corn Syrup
- ½ Tsp Vanilla Extract
- Food Coloring of your choice
Instructions
- In a large bowl, beat together the butter and sugar. Add in the vanilla and almond extracts and beat for another minute. Set aside.
- In a separate bowl, mix together the almond flour, coconut flour, arrowroot powder, baking soda, and salt. Mix the dry ingredients into the butter mixture. Then beat in the coconut milk last. Form the dough into a disc and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Roll out your dough on almond floured work surface until it's about ¼" to ½" thick. Using cookie cutters, cut out the shapes that you want. Then with the help of a spatula or bench scraper, pick out the extra pieces and gently lift your cookies and place onto a baking sheet with parchment paper.
- Bake for 8-10 minutes, until just barely golden. Do not let them brown or overbake or they will be dry! Let cool on a wire rack completely before decorating.
- Mix all the ingredients together for the icing. Lift your spoon and let some icing fall back into the bowl. If it takes 10 seconds for the icing to disappear into the rest, then it's the right consistency. You can add food coloring if you want, but you may need to add more powdered sugar to make it thicker again.
- You can spread your icing onto the cookies with a spoon or knife, but the easiest way is with a piping bag. If you don't have one you can use a ziploc. Give the cookies at least 12 hours for the icing to harden compeltely.
Notes
Storage: These can be left on the counter for a week, or the best way to store them that I recommend is freezing them. They are delicious straight out of the freezer. You don't need to let them defrost, they stay chewy in the freezer and they will last several months frozen.