neat Sugar Cookies with Strawberry Icing

Add another vegan dessert to your retinue by trying these sugar cookies covered by a delicious fruity glaze, made with strawberries and coconut. These cookies are powered and made gluten-free by the neat egg, which is mixed with vegan milk and flour to create the dough. Share these cookies with others at a party, or send them to school with kids for a sweet and healthy snack.

Makes 24 Cookies

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Ingredients

  • 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
  • 1 1/2 cups all-purpose gluten-free flour, plus extra for sprinkling
  • 1/2 cup and 2 tbsp sugar
  • 1/4 tsp baking soda
  • Dash of salt
  • 1/2 cup vegan butter, softened
  • 1 tbsp vanilla extract
  • 1 tbsp non-dairy milk
  • 1 1/2 cups powdered sugar
  • 1/2 cup vegan butter, softened
  • 5-8 frozen strawberries
  • 2 tbsp shredded coconut (optional)

Directions

  1. Preheat oven to 350F. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a small bowl, stir neat egg and water together. Add butter, vanilla, and milk and stir until combined.
  4. Add contents of the small bowl to a 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 the refrigerator overnight for next day use).
  5. Sprinkle flour on a clean surface. Use a rolling pin to roll the batter out until it’s 1/4- 1/3″ thick. Use a cookie cutter to cut shapes. Place cookies on a baking sheet.
  6. Bake for 7-9 minutes (depending on the thickness of cookies). Let cool completely before adding icing.
  7. To prepare the icing, blend powdered sugar and butter together until a smooth texture is reached. Add strawberries until icing is the desired shade of pink. Spread over cookies and sprinkle with coconut.

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