These are a simple cookie that keep their shape really well and are great for decorating. The kids really enjoy it.
This original recipe was from Betty Crocker but I found the dough to be much too liquidy so I needed an extra cup of flour, so adjust for yourself. I also made this recipe with regular wheat flour so I'm not sure how a gluten free version would turn out. Here's a recipe for royal icing.
Vegan Sugar Cookies
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1/4 cup vanilla soymilk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine.
Stir in flour, cornstarch, baking soda and cream of tartar until blended.
Cover and refrigerate at least 2 hours.
Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray.
Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface.
Cut into desired shapes with 2- to 2 1/2-inch cookie cutters.
On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown.
Remove from cookie sheet to cooling rack.
Decorate with icing if desired.