Vegan and Gluten Free Sugar Cookies

My daughter and I made these sugar cookies while listening to holiday music by Dean Martin and Frank Sinatra, just like I used to do with my mom when I was young.

Not only were we making cookies, we were also making memories and continuing a family tradition.

Ingredients for dough:

1 cup vegan butter 

1 cup organic pure cane sugar 

1 1/2 cups sorghum flour

1 1/2 cups organic tapioca starch 

1/2 t xanthan gum

3/4 t non-aluminum non-GMO baking powder

1/2 t sea salt 

1/4 cup organic vegan plain yogurt

Method: 

Line 2 large baking sheets with unbleached parchment paper; set-aside.

In a large bowl, whisk together all of the dry ingredients.  Set-aside.

Using a stand mixer beat butter, yogurt, and sugar until light and fluffy.

Gradually add the dry mixture into the butter mixture and beat until thoroughly combined.

Divide the dough in half, form into discs and wrap in saran.  Refrigerate for 2 hours.

Pre-heat oven to 375 degrees.

Remove one disc from the refrigerator, keep the second one chilled until needed.  Roll out dough on a lightly floured cutting board.  

Cut out your cookies and place on the baking sheet.  Bake for 8-10 minutes, or until the edges start to brown.

Transfer cookies to a cooling rack.  Let all cookies cool completely before decorating.

Ingredients for frosting:

4 cups organic powdered sugar

1/2 cup vegan shortening 

1/4 cup water

1 t organic pure vanilla extract 

Food coloring, opitional 

In a large bowl, beat all ingredients together until smooth.

Frost and decorate cookies!