Ingredients
Scale
EQUIPMENT
- 1.5 inch Christmas cookie cutters
INGREDIENTS
- (113g g) 1/2 cup soy free vegan butter, room temperature
- 2 cups (240 g) powdered sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups (313 g) gf all purpose flour, we like Namaste or Bobs Red Mill
- 6 TB dairy free milk
Instructions
- Mix all ingredients together in a kitchen aid till a thick dough forms.
- Divide dough into 3 equal balls and then divide one of those balls in half to make two smaller balls.
- Place your two larger dough balls in a bag in the fridge for later. (This dough will be used to border the colored shapes later).
- Add in 10-20 drops of food coloring to each of the smaller dough balls. We like doing red and green OR red and blue.
- Pick any cookie cutter shape you’d like to use that is no bigger than 1.5 inches in diameter. Some suggestions are: ornaments and snowflakes, or gingerbread men & trees, snowmen and candy canes, or any combination of the above.
- Roll out the two colored dough balls to 1/4 inch thick and cut out your shapes.
- Place your colored shapes individually on a baking sheet lined with parchment. Freeze them for 15 mins.
- Preheat oven to 350.
- To avoid having the dough thaw too quickly, take out half of your colored shapes from the freezer and individually pack white dough around each shape until you have a circle-shaped cookie. When finished, repeat this step with the second half of the colored dough in the freezer.
- Place each cookie 1 inch apart on a baking sheet lined with parchment.
- Bake for 10-12 mins (10 for soft, 12 for crispy), or till cookies look firm.