You know those grocery store cookies- the big cakey sugary cookies that are decorated differently for each season? Here is how to make them gluten free and vegan! These still tasted good when they were several days old!
1 1/2 c. powdered sugar
1 c. vegan butter (SmartBalance or EarthBalance work)
1/4 c. non-dairy milk (I used original cashew milk)
1 tsp vanilla
2 1/2 c. Bob’s Red Mill 1-to-1 Baking Flour
2 T. cornstarch
1 tsp baking soda
1 tsp cream of tartar
4 c. powdered sugar
4 T. non-dairy milk (I used unsweetened flax milk)
1/2 to 1 tsp vanilla
Combine 1 1/2 cups powdered sugar with butter, 1/4 c. non-dairy milk and vanilla. Mix on low in a stand mixer. Add flour, cornstarch, baking soda, and cream of tartar. Give it a little stir so the flour won’t poof, and then mix with a stand mixer until combined. Cover and let sit in the fridge for at least 2 hours. The dough will be wetter than normal cookie dough.
After two hours, preheat the oven to 375 degrees. You have at least two options with the dough. The quick version is to take it out by Tablespoons and press onto a piece of parchment paper to about 1/4 inch thick in the shape of a cookie. If you want shaped cookies, it will require a fair amount more of effort since the dough is wetter. I managed to get some hearts out and then decided to go back to circles. See below for details.* Always put remaining dough back in the fridge until you are ready to shape it so it will be less sticky.
Bake the cookies on a parchment paper lined cookie sheet for 7-8 minutes at 375 degrees until edges just start to brown. Cool on a cooling rack (I just pull the whole sheet of parchment paper onto the cooling rack.)
Mix powdered sugar, salt, vanilla, and non-dairy milk. Stir well and then spoon onto cooled cookies. I found that it spread by itself, so I just needed to put a big spoonful in the middle of the cookie.
*To make the hearts, I grabbed a handful of dough and put it on parchment paper dusted with white rice flour. Then I dusted the top of the dough and put a piece of wax paper on top to help me press it down. I then stuck it in the fridge for about 10 minutes. After 10 minutes, take it out and remove the wax paper. Use a cookie cutter to cut out the shape you want, but instead of scooping up the cookie and putting it onto a pan, remove the excess dough and leave the cookie where it is. This would be a fairly tedious process to cut them all into shapes which is why most of mine became circles. I will experiment another time with ways to make cookie cutter cookies.