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These cookies are the perfect way to have delicious sugar cookies without missing the gluten! Yield: 2 dozen cookies
1 stick Earth Balance vegan butter
3/4 cup organic sugar (you can use coconut sugar, but it will darken the cookies)
1 large egg
2 teaspoons Gefen Pure Vanilla Extract
2 and 3/4 cups oat flour (certified gluten-free)
1/2 teaspoon Haddar Baking Powder
1/4 teaspoon fine sea salt
3 and 1/2 cups organic powdered sugar
2 sticks Earth Balance at room temperature
1 drop of natural blue food coloring (to whiten the buttercream cream)
1 teaspoon lemon juice
1 teaspoon Gefen Lemon Extract
1 to 2 tablespoons cashew milk (if needed, to make more liquidy)
Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar in the bowl of a stand mixer, then add the rest of the ingredients until a dough forms. Add some natural food coloring to the dough at this point if you wish.
Wrap in plastic wrap and chill in the fridge for 30 minutes. When time is up, take the dough out and roll it out on some parchment paper. Cut out the shapes you desire, make double cutouts with smaller cookie cutters if you wish. I used this flower cutter set and this teardrop set for the inner cuts.
Bake for 10 minutes or until golden brown, and allow cookies to rest for a few minutes.
Mix all ingredients in the bowl of a stand mixer. Add a touch of blue to balance out the yellow and make the cream white.
Divide into separate bowls and color with natural food coloring. We use this brand. The red is more of a purple and the blue is more greenish so you have to play around and experiment with them!
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