Neat Sugar Cookies with Strawberry Icing
Treat yourself with these delicious and healthy vegan cookies, made with the neat egg.
24
1 tbsp neat egg
2 tbsp water
1 1/2 cups all-purpose gluten-free flour + extra for sprinkling (we used Bob’s Red Mill)
1/2 cup + 2 tbs sugar
1/4 tsp baking soda
dash of salt
1/2 cup vegan butter, softened (we used Earth Balance)
1 tbsp vanilla extract
1 tbsp non-dairy milk
1 1/2 cups powdered sugar
1/2 cup vegan butter, softened (we used Earth Balance)
5-8 frozen strawberries
2 tbsp shredded coconut (optional)
Preheat oven to 350°. 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.