Yield: 10-15 cookies depending on size
Total Time: less than 1 ½ hours (not including decorating time)
Cookie Ingredients:
1/2 cup butter - softened
1/2 cup sugar
1 tablespoon vegan milk - I used hazelnut milk
3 teaspoons cornstarch
1/2 teaspoon vanilla
1 1/2 cups gluten-free/vegan flour - I used Bob's 1 to 1 Baking Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Steps:
Beat the butter, sugar, and vanilla together and then slowly add the milk
Mix together the remaining ingredients and then thoroughly mix with the butter mixture
Cover and place in fridge for one hour
10 minutes before the dough is ready, preheat the oven to 350 degrees
Grease or line a cookie sheet with parchment paper and lightly flour your work surface
Roll out the cookie dough, cut into shapes, and transfer onto the cookie sheet
Bake for 8-10 minutes and remove from oven just before you think the cookies are ready
Frosting Recipe:
1 ½ cups powdered sugar
½ teaspoon vanilla
3-4 tablespoons vegan milk or water
These cookies are so soft and so moist. The key to keeping them soft is to remove them from the oven before you think they're ready. If you feel slightly uncomfortable when pulling the tray out, you're probably good. I love this flour! It's Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. It's never let me down and it's in every grocery store. I had three baking projects going on when I decorated these cookies so I picked my favorite 70s colors and quickly drizzled the frosting all over the place and I'm not mad about it! It took about 3 minutes. How did you decorate your cookies!?