- 20
- 75 mins
- 90 mins
Ingredients
- 1 cup sugar
- 1 Earth Balance vegan Buttery stick (1/2 cup), softened
- 1 large egg
- 1 tablespoon water
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum (omit if your all-purpose flour has it)
- 2 cups gluten-free all-purpose flour + more for rolling/dusting (I used King Arthur flour)
- Colored sugar for decorating.
Preparation
Step 1
In a large bowl, cream the sugar and butter stick at medium speed.
Add the egg, water, vanilla and salt. Blend until mixed well.
Add the xanthan gum (if using) and flour. Mix at a low speed until well combined.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
Roll out the dough onto a lightly floured surface, about ¼-inch thick.
Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching. Reform and roll out the scrap dough, then continue cutting more cookies. Decorate with the colored sugar.
Bake for 10 to 12 minutes (I used a convection oven and it took 14-15 minutes). Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack.
Store in an airtight container for up to 5 days.