• 2 sticks of margarine (226 g)
  • 1 1/3 cups sugar
  • ¼ cup Tofutti or non dairy cream cheese or sour cream
  • 1 tbsp orange extract
  • 2 tsp vanilla extract
  • 3 cups of All Purpose Gluten free flour with xanthan gum
  • 1/2 – 3/4 tsp salt
  • 2 tsp baking powder

Instructions:

Combine all dry ingredients together (Flour, salt and baking powder)
Beat the margarine and sugar together until light and fluffy with a paddle attachment.
add tofutti and extracts and mix for another minute. Slowly add the dry mix.
Gather all of the dough and flour your hands and a working surface. You will be able to manipulate the dough so it is not sticky.
Roll out dough to 1/4 inch thickness and use cookie cutters to cut out shapes. Place on baking sheet covered with parchment paper.
You can freeze or refrigerate if you want at this point or just bake off the cookie.
Bake at 350 degrees for 8 minutes or until edges slightly turn a bit brown. (Colour happens fast, so be ready to take out cookies the moment they turn color)

Let cool. Eat. Decorate if you like.

Royal Icing using Aquafaba (Chickpea)

  • 1/3 cup of chickpea juice – the reserve form the can of chickpeas
  • 4 cups of icing sugar
  • 2 tsp orange extract
  • 1 tsp vanilla extract

Instructions:

Mix altogether for 4 minutes using paddle or beater.

It will look white in color like buttercream. Use for outlines and add water to flood.

Royal Icing using Flax gel 

  • 3 tbsp of flax
  • 4 cups of water

Boil for 8 minutes and strain

Let cool

  • Use 2/3 cup of flax gel
  • Add 5 cups of icing sugar
  • 2 tsp orange extract
  • 1 tsp vanilla extract

Instructions:

Mix altogether for 5 minutes using paddle or beater.

It will look white in color like buttercream. Use for outlines and add water to flood.