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Tiny Frosted Gem Butter Cookies (Vegan)

Sometimes the best things come in the smallest packages and these little bites of sweet goodness certainly prove it! These are perfect for birthdays and tea parties all year long!

Prep Time 35 minutes
Cook Time 15 minutes
Servings 12 servings (about)



  • 1/2 cup coconut oil or vegan butter, softened
  • 1/2 cup full-fat coconut cream *see note
  • 1 cup organic cane sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all purpose flour


  • 1/3 cup aquafaba liquid from a can of garbanzo beans
  • 3 tablespoons coconut oil melted
  • 3 3/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract use clear vanilla if you want a pure white icing
  • dash of salt
  • 1/4 teaspoon almond extract optional
  • A few drops of natural food coloring


  1. Cookies:
  2. Preheat oven to 350 degrees F (180 C) and line a baking tray with parchment paper or silpads. Combine oil, coconut cream, and sugar in a large mixing bowl and beat until creamed. Add the almond, vanilla, and salt and beat until mixed. Add in the flour a cup at a time until evenly combined but don't overmix.
  3. Roll out dough on a lightly floured surface and use a 1-inch round cookie cutter or any tool you have for making tiny circles (about 3/4 inch). For example, I used the back of an extra large pastry tip.) Place them about 1/4 to 1/2 inch apart on tray and bake for 6 - 8 minutes, watching carefully until edges start to brown. Remove from oven and cool completely before adding icing.
  4. Icing:
  5. Add the aquafaba to the bowl of a stand mixer. Turn mixer to high speed and whip until stiff peaks form. Turn speed to lowest setting and add vanilla, salt, and almond until incorporated, then slowly start adding the powdered sugar. Mix until evenly combined then add the coconut oil (or shorteninand turn speed back up to high and whip for at least 3 minutes until it's light and fluffy. Divide the frosting into as many bowls as the colors you want and mix in food coloring last.
  6. Fill a pastry bag fitted with a small star tip, or desired tip, with the icing and pipe little stars on each cookie. Allow them to sit out until the frosting hardens or you'll squish it. Once dry, store in an air-tight container.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.