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Sugar Cookies with Icing Recipe: Vegan and Gluten-Free


I’ve turned our kitchen into a very messy bakery this past week. I’m testing out recipes I’ve developed for sweets like these sugar cookies. I wanted to create a super easy recipe for sugar cookies that I can whip up on Christmas Eve while my parents are traveling. I want to have a sugary treat waiting for them when they pull into the driveway, because my stepfather loooooooves sweets and Christmas is definitely the time to indulge.

This is going to sound really strange, but go with me. These sugar cookies are MUCH BETTER after sitting for about eight hours, and they are even more delicious the next day. I wasn’t thrilled with them when I pulled them out of the oven, but I couldn’t keep my hand out of the cookie jar the next day. So, if you want super yummy cookies for Christmas, I suggest making these on Christmas Eve. Your family won’t be able to tell that they are vegan and gluten-free. They’re that good.


Sugar Cookie Ingredients:

2 and 3/4 cups Bob’s Red Mill gluten-free all purpose baking flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup Earth Balance natural buttery spread

1 and 1/2 cups white sugar

1 Ener-G Egg Replacer “egg”  {the equivalent of one egg: 1 and 1/2 teaspoons egg replacer powder and 2 tablespoons warm water mixed thoroughly}

1 teaspoon vanilla extract



1. Preheat the oven to 375 degrees.

2. In a mixing bowl, mix together the flour, baking soda, and baking powder. Set aside.

3. In a mixer, beat the butter and sugar until smooth {see picture below}.

4. Add the egg replacer and vanilla. Mix thoroughly.

5. Gradually add the dry ingredients into the wet ingredients and mix together. You’ll want to add about a 1/2 cup of the dry ingredients at a time, mix it, and then add some more. Scrap down the sides of the mixing bowl as needed. {By the end, the mixture will be crumbly. It might look like it needs more wet ingredients, but it doesn’t.}

6. Using your hands, form the dough into tablespoon-sized balls and place onto an un-greased cookie sheet. They will spread as they bake, so make sure to leave at least an inch and a half of room on all sides. I needed two cookie sheets to fit them all in the oven together.

7. Bake for 13-16 minutes–until the sides are golden but not burnt.

8. Remove from the oven, let cool on the baking sheet for three minutes and then move them to cooling racks. Allow to cool completely before adding icing. The cookies will harden while cooling.


Icing Ingredients:

1 cup powdered sugar

2 tablespoons almond milk

2 teaspoons light corn syrup

1/4 teaspoon vanilla extract

Optional: sprinkles



1. In a medium-sized bowl, mix the powdered sugar and almond milk together. It will be thick.

2. Add the light corn syrup and vanilla extract and mix.

3. Dip the sugar cookies into the icing.

4. If you want to add sprinkles, do it right away because the icing hardens quickly.

Note: If you want thicker icing, add more powdered sugar and light corn syrup. If you want it thinner, add more almond milk.



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