Grocery Store Iced Sugar Cookie Dupe (GF/DF)

I find in my experience that most people dislike Valentine's Day. Those in relationships feel pressure to 'celebrate' or get one another gifts, and singles are often construed as especially bitter and lonely on this day. I'm sure most of y'all think Valentine's Day was created by Hallmark, but that's not the case at all. It is believed that the main origin of this holiday was the ancient Roman feast of Lupercalia, which took place between February 13th to 15th back in 6th century BC. The tradition was men sacrificed a goat and a dog, then they physically beat women with the skins of the animals they killed - to, well, 'hit' on them. Women would line up to get smacked down because they thought it would make them fertile (men really out here making women believe anything). Afterward, men would essentially pick a woman's name from a hat (or maybe a Corinthian helmet?) and they would be matched up for the rest of the festival. It sounds WILD.

You're probably thinking, doesn't this confirm why we shouldn't celebrate Valentine's Day? Yes, that's rather logical. BUT, we cannot overlook the best part of any holiday - THEMED TREATS. It is scientific fact that a cupcake with pink icing is more appealing and delicious than one with white icing (please shut your piehole about the dangers of food dye, I am very aware and if you're really triggered then get yourself some beet powder based food coloring). I LOVE COLORFUL TREATS. And while this recipe isn't necessarily a 'Valentine's Day' dessert, it easily fits the occasion and can be adapted for St. Patrick's Day, Halloween, Leif Erikson Day, et cetera, et cetera, et cetera.

For those of you reading this intro and thinking WHERE ARE THE COOKIES YOU PROMISED WOMAN, I promise that's next. I just like weird history, especially when it's dark. This recipe is a gluten and dairy free version of a highly contentious cookie - the infamous grocery store soft sugar cookie with icing. Personally, I've always LOVED these cookies and was sad to give the cult classic up when I had to go gluten-free. Some argue they're disgusting, to which my reaction is '???' and 'do you hate joy?' 

It's been a few years since I've had the traditional grocery store cookie, but I'm confident these are pretty spot on. I've spent countless hours in my test laboratory force feeding my gluten and dairy consuming friends these cookies, and have had positive feedback from fellow sugar cookie lovers. So let's have at it.

Ingredients:

• 2 1/2 cup gluten-free all purpose flour 
• 1/2 cup almond flour
• 1 cup cane sugar
• 1/2 cup vegan butter (room temperature)
• 1/3 cup coconut yogurt (plain or vanilla)
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• Simple Mills Vanilla Frosting (DF store bought icing, can use non-DF or make your own)
• gel food coloring and sprinkles (optional)

Instructions:

1. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add coconut yogurt, eggs, and vanilla extract and mix well.
2. Add gluten-free flour, almond flour, baking powder, baking soda, and salt. Mix/knead until thoroughly combined. 
3. Once mixed, put the dough in the refrigerator to chill for 30 minutes. 
4. After cookie dough is chilled, preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
5. Roll the dough into ~1.5" balls, then flatten into ~1 cm thickness. Dough will be pretty sticky, so either wet or flour your hands before rolling. 
6. Bake for about 10-12 minutes, or until done. Cookies are ready once they lose their shine on top. You can also lightly tap the top of the cookie and if it slowly bounces back, they're good to go. 
7. Wait for cookies to cool completely before icing them, or else the frosting will start melting. Mix your food coloring into your frosting of choice, spread the icing (like chocolate chips and garlic, you measure with your heart), and top with sprinkles.

Recipe Notes:

* Makes about 24 cookies.
* Recipe can also be made with dairy using unsalted butter, Greek yogurt, and regular frosting or buttercream. 
* These cookies rise only slightly, and do not grow much while baking. The shape and size you've prepped the cookie dough will essentially be the same once baked. 
* You can make these cookies giant if desired, though baking time will be slightly longer. 

Joyous Lupercalia,