Perfectly rolled and cutout sugar cookies, with a simple vanilla frosting and colored sprinkles. These gluten free vegan frosted sugar cookies would be exceptional for any occasion!
When life gets hard or overwhelming, sometimes you just need to bake a batch of homemade cookies. Whether it’s the the classic chocolate chip or peanut butter oatmeal cookies, it doesn’t really matter. Any type of cookie will do. It’s the process of mixing up the cookie dough, smelling them baking in the oven and then enjoying them while their still warm. There is truly something magical about homemade cookies and what they can do to our spirits.
Cookies can also be made to celebrate just about any occasion! My favorite celebration cookies are frosted sugar cookies. I especially like to make them for Easter, Christmas and birthdays. Cutout into all sorts of shapes, then topped with colored frosting and sprinkles {a total must}, sugar cookies are so festive and fun!
This gluten free vegan frosted sugar cookie recipe is a tried and true recipe that I’ve made countless times. The dough rolls beautifully and when baked, the cookies are oh so soft. My frosting recipe couldn’t be more simple. I like to add a little food coloring, but you could also leave it white. In my family, we can’t make sugar cookies without colored sprinkles. They just make the cookies so happy.
Frosted sugar cookies are not only fun to make and delicious to eat, they will also surely bring a smile to your face!
- 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}
- In bowl of stand mixer, beat together powdered sugar and coconut oil. Add coconut milk and vanilla. Mix until creamy.
- Add gluten free flour, baking powder and salt. Mix cookie dough until combined, about 1 minute.
- 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.
- When ready to make cookies, start by preheating oven to 350 degrees. Line baking sheets with parchment paper.
- 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.
- Using cookie cutters, cut dough into circles or desired shapes. Place cookies on prepared baking sheets.
- 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.
- 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.
- Spread frosting onto cooled cookies and immediately top with sprinkles.
Those cookies look amazing and I feel like they’re just what we need to liven things up right now. I think they’d make a great present to ship to love ones!
Delicious cookies! They were enjoyed by both those with and without food allergies. Thank you for sharing another great recipe!
Looks delish ! Will have to try it out!
DoEs the icing dry hard?