Allergy Friendly + Gluten Free + Vegan - Sugar Cookies with Fondant and Vanilla Icing

You've never had a sugar cookie better than this!
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 30 2" sugar cookies


For the Cookie:
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
For the Fondant:
4 oz allergy friendly rolling fondant
gel food coloring
For the Icing:
1/4 cup milk of choice
1 3/4 cups powdered sugar
1/4 teaspoon vanilla extract

How To

Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown. Cool before icing.

For the icing, whisk together all ingredients until smooth, and drizzle over the cooled cookies. (If using fondant, don't do this step until the fondant is ready, as the icing will dry quickly, and we need it to stick the fondant on.)

For the fondant, separate your fondant into as many pieces as you'd like colors. For each piece, add a very small amount of food coloring, and a large pinch of powdered sugar. Knead the color into the fondant until the fondant is colored evenly. Sprinkle a clean work surface heavily with more powdered sugar, flatten the fondant with your palm, and top it with more powdered sugar. Roll thinly, and cut into desired designs - we like using the end of a small round pastry tip for polka dots. Stick the fondant onto the cookies, using the icing as glue.