Description

These gluten-free, vegan Spiced Pecan Sugar Cookies are the easiest cut-out sugar cookies and look so beautiful as we head into Autumn. The batter is infused with allspice and real pecans to take these sugar cookies from summer to Fall. Dip the cookies in a powdered sugar icing for the most beautiful leaf marble cookie design!

Ingredients

Units Scale

2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
3 cups gluten-free 1 to 1 baking flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegan/plant butter
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 teaspoon allspice
3 tablespoons plant milk (I used almond milk)
1/2 cup chopped pecans

Icing

1 cup powdered sugar
2 tablespoons plant milk
brown and orange food coloring (preferably plant-based)

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Instructions

Preheat the oven to 350 degrees F. Make the flax eggs first by combining the flaxseed meal and water in a small bowl and set it aside to “gel” up. Next, whisk together the 1 to 1 gluten free baking flour, salt and baking powder.
Whip the butter and sugar together in your stand mixer or alternatively you can use a hand beater, add the flax eggs, vanilla and almond extracts and allspice. You'll slowly add the flour mixture and then add the plant milk until the cookie dough forms and sticks together. On low speed beat in the pecans.
I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/2-inch thick. I then used maple leaf cookie cutters to cut my cookies out. Place them on a parchment-lined baking sheet and bake for 10 minutes. You will likely need two baking sheets. Allow them to cool completely before icing.
To make the marble icing, simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar to ensure there are no large clumps. Then add a few drops of food coloring and using a toothpick, spread it around to create a marble-like pattern, but don't mix it too much or you'll completely turn your icing one color.
Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced.

Notes

NOTE: May substitute cane sugar in the cookies with coconut sugar, but note the cookies may come out darker in color.

Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 10 minutes
Category: Dessert
Cuisine: American