It’s time for those spooky treats to come out from hiding! Halloween is less than a month away and I’ve got lots of fun goodies in store for you in the next couple of weeks. I’m kicking off this “spooktacular” season with these adorable mummy cookies. Yes, mummies can be cute. Just look at those eyes.
I’m a firm believer that my gluten free vegan sugar cookies are pretty fantastic. Is it ok to say that? I’ve made them now about 1,000 times. Soft, rollable, sliceable and the perfect canvas for frosting and sprinkles. This time, I wrapped the cookie dough into a log, chilled and then sliced into 2-inch rounds. So simple. Slice and bake cookies make my life so much easier.
I picked up candy googly eyes at Target for my mummies, but you can always make your own vegan googly eyes (courtesy of the amazing Cara from Fork and Beans). Another option is just doing a little dollop of the frosting, topping it with a dairy free mini chocolate chip. Get creative! These would be super fun for kids to decorate themselves. No perfection needed when making mummy cookies. The messier, the better!
gluten free vegan mummy cookies
AUTHOR: Sarah Bakes Gluten Free
SERVES: 24
INGREDIENTS
sugar cookies
- 2 1/3 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3 cup coconut oil, soft
- 1/3 cup So Delicious unsweetened coconut milk, room temperature
- 2 teaspoons pure vanilla extract
frosting
- 2 1/2 cups powdered sugar
- 2 tablespoons vegan butter {Earth Balance}, softened or non-hydrogenated shortening
- 2-3 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
- candy googly eyes or dairy free mini chocolate chips
INSTRUCTIONS
- 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, 1-2 minutes {add an additional tablespoon of coconut milk if needed}.
- Form into 2-inch round log and wrap in plastic wrap. Place in refrigerator until firm enough to slice, 15-20 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Remove cookie dough from refrigerator and place on cutting board. Cut dough into 1/4-inch thick circles.
- Place cookies on prepared baking sheets. Bake for 7-8 minutes. Be careful to not over bake, as cookies won't turn golden brown. Place on cooling rack to cool completely.
- While cookies are cooling, make frosting. Mix together powdered sugar, softened vegan butter, 2 tablespoons coconut milk and vanilla. Whip until smooth. Add more coconut milk if needed.
- Scoop frosting into piping bag, fitted with flat tip. Place googly eyes on cookies, using small dot of frosting. Frost "bandage" lines onto cookies. Let set for 10-15 minutes.
NOTES
*If you would like to make this dough in advance, store wrapped in refrigerator. Let rest on counter for 1-2 hours before ready to use.
Super cute!!!
Wow, those are amazingly cute!!!!!! I want to just reach through and take one!
Oh I love these, so clever!
Does the frosting harden ?
These are super cute! I like the ingredients you used, and I love to give it a try. 🙂 Can you taste the coconut flavor of the oil? Are these cookies more soft or crispy?