These gluten-free, vegan Spiced Pecan Sugar Cookies are the easiest cut-out sugar cookies and look so beautiful as we head into Autumn. The batter is infused with allspice and real pecans to take these sugar cookies from summer to Fall. Dip the cookies in a powdered sugar icing for the most beautiful leaf marble cookie design!
Let me first start by saying that I’m a huge fan of the marble icing look. For one, it looks super cool! This is the kind of cookie decorating people are wowed by all the time you spent decorating each cookie when really it couldn’t be simpler. You may have seen my GRAIN-FREE MARBLED SNOWFLAKE SUGAR COOKIES or GLUTEN-FREE VEGAN HEART SUGAR COOKIES WITH MARBLE ICING so it’s nothing new really, but that doesn’t make it any less fun to see how unique and different each cookie comes out! Any of these marble iced sugar cookies are perfect for parties, but these Spiced Pecan Sugar Cookies are especially exquisite for all your Fall get togethers.
Overall, this sugar cookie recipe is so easy to make. The Spiced Pecan Sugar Cookies only need to bake for 10-12 minutes. The gluten-free vegan cookie batter is made with gluten-free 1-to-1 baking flour, baking powder, flax eggs, vegan butter, sugar, allspice, chopped pecans, pure vanilla and almond extract, and plant milk. Let the cookies cool, ice and done! You can make these cookies a day ahead of time, or the same day you’re planning to enjoy them, but just be sure to allow yourself enough time to let the icing set completely- about an hour.
How to Make the Marble Icing
Be sure to watch the video in this post for an example of how to make the icing to have the marble effect. I promise it’s so easy! All you need to do is combine 1 cup of powdered sugar with 2 tablespoons of plant milk. Whisk until smooth and no lumps of powdered sugar remain. I like to sift my powdered sugar to ensure there are no large clumps.
Next, add a few drops of food coloring and using a toothpick, spread it around to create a marble-like pattern, but don’t mix it too much or you’ll completely turn your icing one color. I like to use plant-based food coloring that I find at Whole Foods or on Amazon. Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced.
To make these Spiced Pecan Sugar Cookies extra fall-ish I used a variety of leaf cookie cutters. You don’t have to do that if you want to use all one size, so the amount of cookies might vary. I hope these pecan sugar cookies are a hit in your home this Fall! Leave a comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this gluten-free, vegan sugar cookie recipe! Tag me on Instagram, Facebook, or Pinterest!
- 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
- 3 cups gluten-free 1 to 1 baking flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan/plant butter
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 teaspoon allspice
- 3 tablespoons plant milk (I used almond milk)
- ½ cup chopped pecans
- 1 cup powdered sugar
- 2 tablespoons plant milk
- brown and orange food coloring (preferably plant-based)
- Preheat the oven to 350 degrees F. Make the flax eggs first by combining the flaxseed meal and water in a small bowl and set it aside to "gel" up. Next, whisk together the 1 to 1 gluten free baking flour, salt and baking powder.
- Whip the butter and sugar together in your stand mixer or alternatively you can use a hand beater, add the flax eggs, vanilla and almond extracts and allspice. You'll slowly add the flour mixture and then add the plant milk until the cookie dough forms and sticks together. On low speed beat in the pecans.
- I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/2-inch thick. I then used maple leaf cookie cutters to cut my cookies out. Place them on a parchment-lined baking sheet and bake for 10 minutes. You will likely need two baking sheets. Allow them to cool completely before icing.
- To make the marble icing, simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar to ensure there are no large clumps. Then add a few drops of food coloring and using a toothpick, spread it around to create a marble-like pattern, but don't mix it too much or you'll completely turn your icing one color.
- Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced.
NOTE: May substitute cane sugar in the cookies with coconut sugar, but note the cookies may come out darker in color.