Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper, then set aside for later.

Step 2

In a large bowl, use an electric hand mixer to beat together the vegan butter, cane sugar, plant milk, and vanilla extract until smooth and creamy.

Step 3

At low speed, mix in the gluten-free flour and salt until a thick, sticky dough forms.

Step 4

Chill the dough in the fridge for 30 minutes to allow the moisture to fully incorporate into the dough. This makes it easier to work with and prevents the cookies from spreading too much while baking.

Step 5

Use a small 1-inch cookie scoop to scoop the cookie dough into evenly-sized balls. Place them on the cookie sheet 1-2 inches apart. Use your thumb to create an indent in the center of each cookie.

Step 6

Bake the cookies for 12-14 minutes or until the edges have set up and become slightly golden (not brown). Remove from the oven and let them cool on the pan for 5-10 minutes before transferring to a cooling rack.

Step 7

To make the icing, whisk together the vegan powdered sugar and plant milk until a smooth and creamy mixture forms. It should be just thin enough to spoon into the cookies, but not runny.

Step 8

If coloring the icing, evenly divide the icing in separate bowls. Stir natural food coloring into each bowl to color the icing as desired.

Step 9

Use a piping bag or small spoon to add icing into the center of each thumbprint cookie. Be sure they are completely cool before adding the icing so it does not melt and run off. If desired, add your favorite sprinkles while the frosting is still wet.

Step 10

Allow the icing to set completely (12+ hours) before stacking them on top of each other. Then store them in an airtight container at room temperature to keep for 5-7 days.