1/2cuproom temperature vegan butterI use country crock olive oil
1/2cuproom temperature vegan cream cheeseI like Violife brand
3/4cupWhite sugar
1egg replacementI use Bobs Redmill
1tspvanilla
1/2tspbaking powder
1/2 tspsalt
2cupsgluten free 1to1 flourplus extra for rolling
Instructions
In a large bowl cream together the vegan butter, vegan cream cheese, and sugar until fluffy.
Follow instructions on the package for mixing together one egg replacement.
Add the egg replacement, vanilla, baking powder, and salt to the butter and sugar mixture and cream together again.
Finally add the gluten free flour and mix well.
The dough will still be sticky and may look too loose to be a cutout cookie but trust the process. Refrigerate for 3 hrs. or overnight.
Preheat oven to 325F.
Pull the dough from the fridge, divide into two balls and roll out 1/4" thick on a lightly (gluten free) floured surface. If you prefer your cookies crispier roll them a little thinner.
Use a cookie cutter or glass to cut out your desired shapes. Place them on a parchment lined or non-stick baking pan 1" apart.
Depending on the size and thickness of your cookies bake for 7-10 minutes. The cookies will not get golden brown on the edges and if they do, they're way too overbaked.
Let cool on the baking sheet 2 minutes before transferring to a cooling rack.
Cool completely before adding frosting of your choice. Store in an airtight container up to 3 days.