When I decided to try to make sugar cookies for Christmas, I got a little nervous the first time I gave it a try.
Thankfully, I have one trick up my sleeve that I pull out every year….
My Nana’s Christmas sugar cookie recipe!
My Nana’s recipes are famous for being easy. Since I’ve had almost two years to play around with gluten-free and dairy-free alternatives, that’s given me a little knowledge about swapping out ingredients to accommodate almost any needs, and these cookies were no exception.
Year before last, I decided to add another challenge to the cookie making mix. I was confident enough to try and source all of my ingredients package-free and zero-waste. Now, I wasn’t 100% successful, since I couldn’t find spirulina for the icing package free (is that even possible?) that one for sure came in packaging. The good news is that I was able to find a really large size that has lasted a long, long time.
So, about the cookies? Last year I made only sugar cookies without any decorations so this year, I tried to step it with some festive frosting. They may not be making the pages of Martha Stewart Living anytime soon, but these cookies are a breakthrough.
Nay, a triumph.
Psst, try them with one of my favorite homemade latte recipes here.
Gluten-free Vegan Sugar Cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1large banana peeled
- 2tbsp coconut oil
- 1tsp vanilla extract
- 1/4 cupground sugar cane or sugar
- 2tbsp coconut flour I made mine by pulsing coconut flakes in a food processor.
- 1/2cup cashew flour I used leftover cashew meal from making cashew milk after it dried, I pulsed it in a food processor until fine.
- 1/2 cuparrow root powder
- 1/4tsp baking soda
- Preheat oven to 350 degrees.
- Pulse banana a few times in food processor being sure not to over puree.
- Add coconut oil and pulse once more.
- Transfer to mixing bowl and add remaining ingredients.
- Mix until well combined and the batter is soft and sticky.
- Roll out dough onto a floured surface (any flour or arrowroot powder will do) until it is about 1/2 inch thick.
- Use cookie cutters to cut out shapes. I used a mason jar lid and a smaller bottle cap to create a wreath shape.
- Grease baking sheet with coconut oil or use a baking stone.
- Bake for 15-20 min until golden.
- Let cool on counter completely before icing.
Prep Time 5 minutes
Total Time 5 minutes
- 1 cup powdered sugar
- 3-4tbsp liquid I used cashew milk but any milk or water will work
- 2 tbsp coconut oil
- 1tsp vanilla extract
- 1/4tsp spirulina
- 1 tbspcocoa powder
- 1/2capsule activated charcoal or you can add a few pinches until you get the right color
- fresh and dried cranberries
- chocolate chips
- toothpicks, silicone spatula or butter knife for decorating
- Mix powdered sugar, vanilla, and liquid together until it becomes the consistency of Elmer’s school glue. Add more powdered sugar or liquid as needed.
- For green icing:
Mix about 3 tbsp of white icing with 1/4 tsp of spirulina. Be sure to mix really well.
- For brown icing:
Mix 4 tbsp of white icing with 1 tbsp of cocoa powder.
- For black icing:
Mix 1 1/2 tbsp of white icing with 1/2 a capsule of activated charcoal.
** Matcha green tea makes a pretty vibrant green.
*** Let the icing set in the fridge if it’s too runny.