CINNAMON GLAZED VEGAN PUMPKIN SUGAR COOKIES

directions

1. Preheat oven to 350°F.
2. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
3. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
4. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
5. Mix until incorporated, being careful not to over mix. Then add coconutmilk and mix until a soft dough is formed.
6. Freeze dough for 15 minutes, or refrigerate for 30 minutes.
7. Scoop about 1 Tbsp. of dough and roll into balls. Gently press the cookie ball to flatten and sprinkle with cane sugar. Be sure to place on a clean baking sheet 2 in. apart to allow for spreading.
8. Bake on the center rack for 10-12 mins. or until cookies are slightly golden brown.
9. Let rest on pan for a few minutes. Then transfer cookies to a cooling rack to cool completely. Prepare frosting in the meantime.

FOR FROSTING:

10. Combine coconutmilk, cinnamon and powdered sugar in a bowl, adding 2 tbsps. at a time.
11. Whisk until you reach a smooth consistency.
12. Drizzle frosting on to cooled cookies.