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Vegan Cardamom Sugar Cookies with Mango Icing - holycowvegan.net
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5 from 3 votes

Vegan Cardamom Sugar Cookies with Mango Icing

Delectable vegan cardamom sugar cookies slathered with a delicious mango icing for natural color and amazing flavor. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cookies
Servings: 4 dozen cookies


  • 2 ¾ cups unbleached all purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup vegan butter or margarine or transfat-free shortening or coconut oil. The coconut oil is a healthier option but it will add some flavor to the cookies, which I don't love in this recipe, but if you don't mind it, go for it.
  • 1 ½ cups cane or turbinado sugar
  • ¼ cup applesauce
  • ¼ cup non-dairy milk
  • ½ tsp apple cider vinegar
  • 1 tsp cardamom powder
  • 1 tsp pure vanilla extract
  • 1 cup raw cashew pieces
  • ½ cup mango puree
  • 1 cup powdered sugar
  • ½ tsp pure vanilla extract


  • Make the cookies:
    Mix the non-dairy milk and vinegar and set aside.
    In a bowl, mix the all purpose flour, baking soda, baking powder, and salt.
    Preheat the oven to 375 degrees.
    In a stand mixer or in a large bowl, place the softened butter or margarine or coconut oil and beat with the sugar until everything is soft and well-mixed.
    Add the applesauce, vanilla extract, and cardamom powder and mix well.
    Add the flour mixture in two batches, mixing with a spatula after each addition until everything is incorporated. Add the milk and mix. The dough should not be wet but moist enough to come together in a ball.
    Using your fingers, pinch off a small portion of the dough and roll into a smooth ball. Flatten it slightly and place on an ungreased baking sheet. Leave at least an inch between the cookies because they will spread.
    Bake in the preheated oven for 10 minutes or until the cookies are lightly brown.
    Remove, and after two minutes, slide off the cookies with a spatula to a rack to let them cool.
    Make the icing:
    Soak the cashews in water for at least six hours
    Drain the cashews and blend them in a very smooth paste. You might need to add some water-- if you do, add no more than a tablespoon at a time to make the blender blades move. I needed about ¼ cup of water.
    Place the cashew paste in a colander covered with a double layer of cheesecloth and leave alone for a couple of hours. This will help remove some of the liquid and thicken the paste.
    In a bowl, mix the cashew paste, mango puree, sugar, vanilla extract and mix well with a whisk. Refrigerate for 30 minutes before frosting the cookies (make sure the cookies are thoroughly cooled first).