Neat Sugar Cookies with Strawberry Icing - vegan cookies

Neat Sugar Cookies with Strawberry Icing

  

March 14, 2017

Treat yourself with these delicious and healthy vegan cookies, made with the neat egg.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 24
Neat Sugar Cookies with Strawberry Icing - vegan cookies

Directions

1Preheat oven to 350°. Line baking sheet with parchment paper.

2In a large bowl, whisk together flour, sugar, baking soda and salt.

3In a small bowl, stir neat egg and water together. Add butter, vanilla and milk and stir until combined.

4Add contents of small bowl to large bowl. Mix thoroughly by hand or with an electric mixer. Form batter into a ball, cover and place in freezer for 15 minutes (or in refrigerator overnight for next day use).

5Sprinkle flour on a clean surface. Use a rolling pin to roll batter out until it’s 1/4- 1/3″ thick. Use cookie cutter to cut shapes. Place cookies on baking sheet.

6Bake for 7-9 minutes (depending on thickness of cookies). Let cool completely before adding icing.

7To prepare icing, blend powdered sugar and butter together until smooth texture is reached. Add strawberries until icing is the desired shade of pink. Spread over cookies and sprinkle with coconut.

Ingredients

Cookies

1 tbsp neat egg

2 tbsp water

1 1/2 cups all-purpose gluten-free flour + extra for sprinkling (we used Bob’s Red Mill)

1/2 cup + 2 tbs sugar

1/4 tsp baking soda

dash of salt

1/2 cup vegan butter, softened (we used Earth Balance)

1 tbsp vanilla extract

1 tbsp non-dairy milk

Icing

1 1/2 cups powdered sugar

1/2 cup vegan butter, softened (we used Earth Balance)

5-8 frozen strawberries

2 tbsp shredded coconut (optional)

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