neat Sugar Cookies with Strawberry Icing

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.

Serving Size: 24 Cookies

  • 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)

Preheat oven to 350F. Line baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda and salt.

In a small bowl, stir neat egg and water together. Add butter, vanilla and milk and stir until combined.

Add contents of small bowl to 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 refrigerator overnight for next day use).

Sprinkle flour on a clean surface. Use a rolling pin to roll batter out until it’s 1/4- 1/3″ thick. Use cookie cutter to cut shapes. Place cookies on baking sheet.

Bake for 7-9 minutes (depending on thickness of cookies). Let cool completely before adding icing.

To prepare icing, blend powdered sugar and butter together until smooth texture is reached. Add strawberries until icing is the desired shade of pink. Spread over cookies and sprinkle with coconut.

Click here to shop the neat egg on Amazon.

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