Vegan Lofthouse Cookies
Pillowy soft vegan lofthouse style cookies with naturally colored frosting are perfect for Valentine's Day.
Servings: 12 cookies
Equipment
- Mixer
Ingredients
- 1/2 cup vegan butter room temperature
- 1/2 cup organic cane sugar
- 1/4 cup organic brown sugar packed
- 1 tsp vanilla extract
- 2 cups all purpose gluten free baking flour or all purpose flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- 3-5 tbsp almond milk
frosting
- 1/2 cup vegan butter room temperature
- 1/2 cup freeze dried strawberries crushed or blended
- 3-4 cups organic powdered sugar
- 4 tbsp almond milk
- vegan sprinkles for topping
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a large bowl, cream the room temperature butter and sugars using a handheld mixer on high until light and fluffy.
- Add in the extract and continue mixing until combined. In another bowl, stir together the gluten free baking flour (or regular all purpose), tapioca flour and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tablespoon at a time until the dough comes together.
- Roll the dough out between two pieces of parchment paper until it's 1/2 inch in thickness. Use cookie cutters to cut out shapes. Bake for 8-10 minutes. Try not to over bake.
- Using a clean bowl and a handheld mixer, cream the butter until light and fluffy. Add in the freeze dried strawberries and 1/2 of the powdered sugar and mix until combined. Add in the almond milk and mix until the frosting comes together. Add in the remaining powdered sugar and mix until you reach a pliable frosting consistency.
- Once the cookies have cooled, frost each cookie and top with your favorite vegan sprinkles.
Notes
These cookies are best if stored in an airtight container for up to 3 days at room temperature and 5 days in the refrigerator.