Vegan Christmas Sugar Cookies ((Gluten Free)) Recipe (with Video)

Preparation of Cookie Dough
1. Preheat the oven to 350 degrees.
2. Using your stand mixer with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth.
3. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
4. Add in the almond milk, cornstarch, almond extract, and vanilla.
5. Beat on low until mixed and then high until it is all fully combined, about 1 minute.
6. Scrape the sides of the bowl.
7. Add 1 cup of the gluten free flour and pink Himalayan salt on top of the wet mixture.
8. Mix on low until just combined.
9. Add 1 1/2 more cups of the gluten free flour and continue to mix on low until just combined. Do not over mix.
10. When the dough looks crumbly in the bowl, stop mixing.
11. On a flat surface, place parchment paper and sprinkle gluten free flour on top.
12. Remove the dough from the mixing bowl and roll it out until it is 1/4" thick.
13. Chill rolled out dough in the refrigerator for at least 1 hour or overnight.
Baking the Cookies
1. Place parchment paper on a cookie sheet.
2. When the dough is ready, use cookie cutters to create desired shapes.
3. Continue re-rolling the dough until it is all used.
4. Bake for 8-10 minutes until cookies are very lightly colored on top and around the edges.
5. Do not overcook, they will appear underdone.
6. Let them cool on the cookie sheet.
Preparing the Frosting
1. In a small bowl, whisk together powdered sugar, almond milk, and corn syrup.
2. Add more powdered sugar or milk until icing reaches desired consistency.
3. Add food coloring and mix until desired color.
4. If you'd like to use sprinkles, apply them before the icing dries.
Finishing Touches
1. When cookies are fully cooled, top with frosting.