Ingredients

• 1 cup vegetable shortening
• 1 cup Granulated Sugar
• 2 large Eggs room temperature
• 1 Tbsp Vanilla Extract
• 3-1/2 cup Gluten Free 1-to-1 Baking Flour plus more for rolling out the dough
• 1 tsp Fine Sea Salt
• 1 tsp Baking Powder

• 1/2 cup vegetable shortening
• 1/2 cup vegan butter
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract
• 2 Tbsp unsweetened coconut milk
• Food coloring optional
• gluten free sprinkles

Instructions

1. To make the Cookies: Preheat oven to 350 degrees and line baking sheets with silicon mats or parchment paper.
2. In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1-2 minutes. Mix in the eggs one at a time, beating after each addition then mix in the vanilla extract.
4. Slowly mix in the dry ingredients and mix until completely incorporated. The dough should be slightly firm but still soft, not sticky, and not stiff. (Do not add additional flour to the 3.5 cups because you will be rolling the dough on flour and sprinkling it with flour each time you roll it.)
5. Turn the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it's about 1/4-1/2 inch thick. Sprinkle the dough with a little more flour and rub evenly over the dough. Use desired cookie cutters to cut into shapes.
6. Transfer the cookies (carefully) to the prepared baking pans and bake 8-10 minutes (mine were done in 8 but it will depend on the size of your cookie cutters). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
7. **Important: when re-rolling the dough to cut additional cookies, sprinkle the parchment paper and then dust the rolled dough with a little flour EACH TIME you re-roll the dough. This is why you don't want to add more than the 3.5 cups of flour to start with.
8. Bake cookies in batches if necessary. Cool completely before frosting.
9. To make the Frosting: Add the shortening, vegan butter, and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using.
10. Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.