Vegan Cardamom Sugar Cookies with Mango Icing

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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

Cook Time45

Total Time1

Course: Cookies

Cuisine: American fusion

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 110kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

2 ¾ cups unbleached all purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 cup vegan butter (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 sugar
¼ cup applesauce
¼ cup nondairy milk
½ teaspoon apple cider vinegar
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
1 cup raw cashews (pieces or chopped)
½ cup mango puree
1 cup powdered sugar
½ teaspoon pure vanilla extract

Instructions

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).

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