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These Soft Frosted Sugar Cookies are ultra light and fluffy with melt-in-your-mouth icing. Made both vegan and gluten free! Who didn’t love a Lofthouse Sugar Cookie? The absolute softest cookie around. Adorned with that sugary sweet and always colorful icing. There are times when only a pillowy soft, melt-in-your-mouth sugar cookie will do. They can solve...Read More


Servings

24 cookies

Total time

45 minutes


Ingredients

  • ½ cup coconut oil
  • ¾ cup organic sugar
  • ½ cup dairy-free vanilla yogurt (at room temperature)
  • ½ cup maple syrup (at room temperature)
  • 1 teaspoon vanilla extract
  • 3½ cups gluten free flour blend, (see notes)
  • 1½ teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 6 tablespoons coconut cream
  • 1½ cups powdered sugar
  • a few drops of green food coloring or 3/4 teaspoon matcha tea powder
  • sprinkles


Method

  1. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick avocado oil and set aside.
  2. In a medium bowl whisk together the flour, baking powder, xanthan gum, and salt. Set aside for later.
  3. In the bowl of a stand mixer (hand mixer should work well here too!), add in the coconut oil and sugar. Beat on medium-high speed until light and fluffy, about 2 minutes. Add in the yogurt, maple syrup, and vanilla extract and beat on medium to combine. Scrape down the sides and bottom of the bowl and mix again.
  4. Add in half of the flour mixture and mix on medium-low until combined. Add  the second half of the flour and repeat.
  5. Take a heaping tablespoon of the dough and roll it into a ball. Place it on the prepared cookie sheet and use your hand to press down on the ball until it is an even disk shape, about 2 inches in diameter. Repeat with the remaining cookies. Bake for 10 minutes. Remove from the oven and let the cookies cool on the cookie sheet for 2 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely.
  6. Once the cookies are cool, add the frosting ingredients into the mixer bowl fitted with the whisk attachment (a hand mixer would work well here too). Mix on low until the powdered sugar is incorporated, then increase the speed to medium-high. Beat until the frosting is light and fluffy, about 1 minute. Spread a dollop of the frosting on top of each cookie. Top with sprinkles and serve.

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