For the Cookies:
- 1 cup vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/2 cup powdered sugar or substitute (I use “Swerve” brand sweetener)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cup Gluten free all purpose flour ( I use “Better Batter“)
- Dash of salt
For the Frosting:
- 2 cups powdered sugar or substitute ( I use “Swerve” brand sweetener)
- 5–6 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- Food coloring
- Preheat the oven to 350°F.
- In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
- Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10 minutes.
- Unwrap the dough and transfer it to a piece of parchment paper.
- Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
- Use your favorite 4th of July cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
- Bake for 15-18 minutes or until the edges are lightly browned.
- To make the frosting, combine the powdered sugar and 5 tbsp of milk, in a wide bowl (so you have room to dip the cookies*) and stir to combine. Add more milk a tsp at a time until you have reached your desired frosting consistency.
- Add 4-5 tbsp of the frosting into two different bowls (one for each color). Add the red food coloring to one bowl, and blue to another. Mix until the icing is a solid color.
- If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the white frosting and set on the cooling wrack.
- Drizzle the red and blue food coloring over the cookies in the desired patterns using a spoon. Otherwise, pipe the frosting onto the cookies.
- Optionally add sprinkles while the frosting is still wet.
The thinner you make the cookies, the crispier they will be. You may need to adjust your cooking time depending on the thickness of the dough.
You can make the frosting as thick or thin as you would like. If you want to pipe it on, just add less milk or add more powdered sugar until you reach the desired consistency.