For the cookies:
1 cup vegan buttery spread (I use earth balance soy free)
1 cup granulated sugar
¼ cup unsweetened apple sauce
3 cups gluten free flour blend (I used Trader Joe’s Gluten Free Flour Blend this time)
¼ teaspoon of salt
½ teaspoon of vanilla
For the frosting:
To make the cookies: Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).
Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
Roll the dough to about ¼ of an inch thickness. Cut out your hearts, and place them on the cookie sheet. Bake at 350 degrees for about 10-12 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. The hearts I used were about three inches across. Cool on wire racks.
For the frosting: Press the raspberries against a fine mesh sieve over a large bowl. Discard the seeds.
Add the vegan buttery spread and mix on medium speed.
Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the almond milk.
Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more almond milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency.
Frost the cooled sugar cookies and top with sprinkles if desired.