2 Dozen

Ingredients:

1/2 cup vegan butter

1/2 cup shortening

1 cup white sugar

1 large egg

1 tsp gluten-free vanilla

3 cups gluten-free flour

(I used 1 cup of Kinnikinnick GF Pancake and Waffle Mix and 2 cups white rice flour)

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp baking powder (unless in flour)

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1) Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. 

 

2) Blend butter, shortening and sugar in a bowl.  Mix in the egg and vanilla. Then flour, xanthan gum, baking soda and powder. Add a sprinkle more flour if the dough seems sticky. Set dough in the fridge for a couple of minutes. 

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3) Using a tablespoon scoop 1-inch dough balls or use a cookie dough scoop. Do not flatten dough balls. The cookie sheet needs to be room temperature. If it is hot the cookies will go flat. 

 

Optional: Put a couple of sprinkles on the dough before putting them in the oven. 

 

This recipe didn't work well for shaped cookies because the cookies expanded and flattened. 

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4) Bake at 350 degrees for 10-12 minutes. Let cool. 

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Once cookies have cooled to room temperature decorate with icing and sprinkles.

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Creamy Vanilla Icing

Ingredients:

Makes about 1 cup

4 tbsp Becel vegan butter

2 tsp gluten-free vanilla

2 1/4 cups Icing sugar

2 tbsp unsweetened coconut milk or dairy-free milk of your choice.

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1. Blend vegan butter until smooth, then add vanilla, and slowly add icing sugar. Then blend in coconut milk. 

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2. Keep blending until the icing is smooth and creamy. 

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Keep in a sealed container, in the fridge. 

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