Sugar Cookies with Vanilla Frosting


There aren’t many things better than waking up to the sweet smell of freshly baked sugar cookies. That comforting scent of vanilla and caramelized sugar coming to life as it fills up your home one room at a time… we all know how that goes. There’s something oddly comforting about being in a house that smells like someone has been baking all day. It’s simply irresistible.

This sugar cookie is a warm, slightly crisp on the outside, vanilla infused, caramelized, slightly crumbly, fresh-baked, homemade, heavenly, melt-in-your-mouth kind of cookie. What’s better than that? Topping them with frosting, that’s what. A thick, creamy and soft addition to a perfectly baked cookie sounds like a winner to me.

I won’t waste anymore time. Let’s get down to business.

Here's what you need: 

Sugar Cookies:
  • 1/2 cup vegan butter (I use Earth Balance)
  • 1/4 cup applesauce (this is your egg replacer - I use an organic plain applesauce)
  • 3/4 cup raw cane sugar
  • 2 tsp vanilla
  • 1 Tbsp arrowroot
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup gluten-free baking flour (I use Bob's Redmill)
  • 3/4 cup blanched almond flour
Frosting:
  • 2 cups cashews, unsalted, unroasted
  • 3/4 cup unsweetened almond milk
  • 1/4 cup agave or other liquid sweetener
  • 1 tsp vanilla

Here's how to make them: 

Sugar Cookies: 

  1. Add vegan butter (softened) to a mixing bowl.
  2. Add applesauce to the bowl and mix together by mashing with a fork.
  3. Add cane sugar to the bowl and mix well with your fork.
  4. Add vanilla and mix well.
  5. Add arrowroot, baking soda and salt and mix well.
  6. Add gluten-free flour (1/2 cup at a time) while continuing to mix.
  7. Add blanched almond flour and mix well until your cookie dough is thick and cookie-dough like.
  8. Store in fridge for an hour before baking.

Frosting:

  1. Add cashews, almond milk, agave, and vanilla to a high-speed blender and blend until creamy.
  2. Store in fridge until cookies are finished baking.
  3. After the hour finishes, scoop out cookie dough with a cookie dough scooper into even-sized balls.
  4. Transfer the cookie dough balls onto a cookie sheet (or aluminum foil), and using your fingers, gently flatten. 
  5. Bake on 350 F until golden brown. This happens very quickly. In my oven, it took 7 minutes. So, keep a close eye and don't go very far!
  6. As soon as you take them out, even though they are golden brown, they will be very soft to the touch, so allow them to cool for a few minutes before moving them. They will firm up during this time.
  7. When ready, top with frosting and DEVOUR.

Leave a comment