Directions

• Preheat the oven to 350 degrees 
• Using a stand mixer or hand mixer, cream the butter and sugar together. I have the easiest time when the butter is room temperature or melted for about 15 seconds in the microwave. 
• Blend in the egg replacer and vanilla until smooth. 
• In a separate bowl, sift the flour, baking powder, and salt, and mix. 
• Slowly incorporate the dry mix into the wet mix, blending along the way. Chill dough before using (generally, I wait at least an hour for this. Overnight works, too). 
• The dough can be sticky, so roll it out on a floured surface. I also usually use wax paper. Depending on how you want your cookies to come out, you could roll them thinner or thicker – if you go around ¼” thick, they’ll spend less time in the oven. I think my cookies came out to be ½” thick this year, so I kept them in for 2 minutes longer. 
• Cut with cookie cutters in whatever shapes you like. I find that I can re-roll the dough a few times before it gets too tough. 
• Bake for 6-8 minutes. These can overbake quickly, so keep an eye out if you see even a tinge of light brown. 
• Once the cookies have completely cooled, mix up icing with your choice of food coloring and spread in a thin layer on top.  Add sprinkles and enjoy your dairy-free sugar cookies!