Step 1

Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.

Step 2

Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).

Step 3

Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours.

Step 4

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 5

Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.

Step 6

Roll the dough to about 1/4 of an inch thickness. If the dough is too crumbly, add a little water. If the dough is sticking to the rolling pin, add more flour to the pin and the dough.

Step 7

Cut out your cookies, and place them on the cookie sheet.

Step 8

Bake at 350 degrees for about 9-11 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. Cool on wire racks.

Step 9

Place the vegan buttery spread in a mixing bowl and mix on medium speed.

Step 10

Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the non-dairy milk.

Step 11

Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency.

Step 12

Frost the cooled sugar cookies and top with sprinkles and candy if desired.