Autumn Frosted Sugar Cookies (Gluten Free, Vegan).

These frosted sugar cookies are a delicious treat! The leaves and acorns are fun shapes for autumn.

Prep Time 2 30

Cook Time 9

Ingredients

For the cookies:

▢ 1 cup vegan buttery spread
▢ 1 cup organic cane sugar
▢ ¼ cup unsweetened apple sauce
▢ ½ teaspoon pure vanilla extract
▢ 3 cups gluten free flour blend
▢ ¼ teaspoon salt

For the frosting:

▢ 3 Tablespoons vegan buttery spread
▢ 3 cups confectioner’s sugar
▢ 1 Tablespoon non-dairy milk
▢ 1 Tablespoon unsweetened cocoa powder

For melted chocolate topping:

▢ ¾ cup dairy free chocolate chips

Instructions

To make the sugar cookies:

Cream the sugar and vegan buttery spread until light and fluffy. Add the unsweetened applesauce and vanilla extract and continue to mix.
Add the salt and half of the gluten free flour blend. Mix on low speed. Stop the mixer and add the rest of the gluten free flour blend. Mix until combined. The texture of the dough should resemble play-doh.
Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours. If you are in a hurry, you can chill the dough in the freezer for 45 minutes.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Spread waxed paper on the counter or tabletop and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well. Dust the rolling pin with flour.
Roll the dough to about ¼ of an inch thickness. If the dough is too crumbly, add a little water. If the dough is sticking to the rolling pin, add more flour to the rolling pin and the surface of the dough.
Cut out your cookies into your desired shapes. I used an acorn cookie cutter and a leaf cookie cutter. Place them on the cookie sheet.
Bake at 350 degrees F for about 9 minutes. The cookies should be just slightly golden on the edges. Baking time will vary depending on the size of your cookie cutters.
Allow cookies to cool for a couple of minutes on the pan, then move to wire racks to cool completely.
Repeat steps 5-9 with the remaining dough.

To make the frosting:

Place the vegan buttery spread in a mixing bowl and mix on medium speed.
Add the cocoa powder. Add the confectioner’s sugar a little bit at a time, alternating with a little bit of non-dairy milk.
If the frosting is too thick, add more non-dairy milk. If it gets too thin, add more confectioner's sugar. The consistency should be easy to spread.

For the chocolate topping:

Melt the dairy free chocolate chips in a microwave safe bowl for 60 seconds, then stir. If they are not fully melted, microwave in 10 second intervals until smooth and melted.
Set melted chocolate aside to cool for at least 15 minutes.

To decorate the cookies:

Use a frosting spatula to frost the cooled cookies with the buttercream frosting.
Pour the melted chocolate chips in a small ziploc bag, and snip off a tiny corner. Use the melted chocolate to add details to the cookies. I piped on the veins in the leaves as well as the acorn caps.
To set the melted chocolate, place the cookies in the refrigerator for 15-20 minutes.

Notes

Serving size is for one frosted cookie.

Store cookies in an airtight container - they should stay fresh for 3-4 days. If you want them to last longer, you can store them in the refrigerator.

You can freeze the cookie dough - just wrap the discs well in plastic wrap and then store in a freezer bag. When you are ready to use the dough, thaw in the refrigerator overnight, then bake as usual.

Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!