Description
These gluten-Free, vegan Sugar Cookies with Marble Icing are the easiest cut-out sugar cookies. Dip the cookies in a powdered sugar marble icing for the most beautiful cookie design!
Ingredients
Units
Scale
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 3 cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan/plant butter
- 3/4 cup sugar**
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 tablespoons plant milk (I used almond milk)
Icing
- 1 cup powdered sugar
- 2 tablespoons plant milk
- red food coloring/beet juice/plant-based coloring of choice
Instructions
- Preheat the oven to 350 degrees F. Make the flax eggs first by combining the flaxseed meal and water in a small bowl and set it aside to “gel” up.
- Next, whisk together the 1 to 1 gluten free baking flour, salt and baking powder.
- Whip the butter and sugar together in your stand mixer or alternatively you can use a hand beater, add the flax eggs, vanilla and almond extracts. You’ll slowly add the flour mixture and then add the plant milk until the cookie dough forms and sticks together.
- I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/4-inch thick. I then used a 3-inch heart shaped cookie cutter to cut my cookies out.
- Place them on a parchment-lined baking sheet and bake for 10 minutes. You will likely need two baking sheets.
- Allow them to cool completely before icing.
- To make the marble icing, simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar to ensure there are no large clumps. Then add a few drops of food coloring/beet juice and using a toothpick, spread it around to create a marble-like pattern, but don’t mix it too much or you’ll completely turn your icing one color.
- Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced.
Notes
* Sponsored by Bob's Red Mill.
** May substitute cane sugar with coconut sugar, but note the cookies may come out darker in color
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American