MAKE THE COOKIES

1. Preheat your oven to 375°F / 190°C. Line 2 baking sheets with parchment paper.
2. Make the vegan egg- Whisk the vegan egg replacer with water and set aside to thicken.
3. Combine the dry ingredients- In a medium mixing bowl, whisk the flour salt and baking powder.
4. Cream the butter and sugar- In the bowl of a stand mixer, cream the butter on medium speed until soft and smooth.
5. Add the powdered sugar, vanilla, and almond extract.
6. Continue to mix starting at low speed and working your way up to medium speed, scraping down the sides of the bowl as needed.
7. Mix in the egg replacer- Add the egg replacer and mix until well incorporated.
8. The creamed butter and sugar will “break” after you add the egg replacer and look curdled. This is totally normal. Don’t worry, the dough will come together beautifully as you add the flour.
9. Work in the flour- Add the flour in 3 parts, mixing in between, starting at low speed and working your way up to medium. Scrap down the sides of the bowl as you go.

Roll and Cut (or Freeze)

1. Divide the dough in half.
2. Form two tidy rounds and then press them into disks. If you don't have time to finish the cookies today, tightly wrap the discs in saran wrap, then place in a Ziploc bag or airtight container to refrigerate (for use within 24 hours) or freeze until ready to use.
3. Lightly sprinkle your work surface with flour, place the disk on top, and then use a rolling pin to roll out the dough to 3/8” thickness.
4. Cut out the cookies- Use cookie cutters to shape the cookies. Then place them on your prepared baking sheets.
5. Press the scraps into a tidy disk and reroll the dough to make more cookies. You can re-roll this dough up to three times.
6. Bake the cookies- Bake at 375°F / 190°C for 12 minutes. They will look soft and slightly underdone at first but will cool to the perfect texture.
7. Let them cool directly on the baking sheets and frost when completely cool.

MAKE THE FROSTING

1. Cream the butter in the bowl of a stand mixer, using the paddle attachment, at medium speed.
2. Gradually add the powdered sugar at low speed. Finish by mixing in the vanilla.
3. Divide the frosting into small bowls, one for each color. Add a few drops of food coloring, mixing as you go. Once you’re satisfied with the color, move on to the next bowl.
4. The frosting stays soft, after you spread it on the cookies, creating the perfect palate for decorating.