Instructions

Prep

• Line 2 large baking sheets with parchment; set aside.
• Preheat oven to 350-degrees F.

Steps

1. For the cookies, in a small bowl, whisk together flaxseed meal and water. Set aside for 5-10 minutes.
2. In a medium bowl, whisk together the flour, baking powder, and xanthan gum. If the baking powder contains lumps, sift into the flour. Set aside.
3. Return to the flax eggs and whisk vigorously.
4. In a large bowl, cream together the butter and sugar with a hand mixer. Mix until the sugar is slightly dissolved into the butter, about 1-1/2 minutes. Add the flax eggs and vanilla. Beat until incorporated.
5. Add the flour mixture and beat on low speed just until the dough starts to come together. Turn off hand mixer and finish combining the dough by hand.
6. Once the dough is made, form the dough into a flat disk and wrap with plastic wrap. Let the dough chill in the refrigerator for at least 30 minutes. If making the dough in advance, store wrapped in refrigerator. Let rest on counter for 15 minutes before ready to use.
7. When ready to make cookies, lightly flour a clean rolling surface and a rolling pin. Take half of the dough and knead briefly. Shape into a flat disk and roll with a rolling pin until dough is about 1/4-inch thick. It’s easiest to roll between 2 sheets of parchment paper or plastic wrap.
8. Using cookie cutters, cut dough into desired shapes. Decorate with nonpareils or sanding sugar. If you're going to decorate with royal icing, leave plain. Place cookies on prepared baking sheets.
9. Repeat with remaining dough.
10. Bake cookies for 10-12 minutes or until the edges are just beginning to turn lightly golden. Do not over bake, as they won’t turn much of a golden brown. Remove cookies from oven and place on cooling rack to cool. Enjoy plain or decorated with nonpareils or sanding sugar. The royal icing instructions follow if you will be decorating plain cookies with royal icing.
11. For the royal icing, open a can of garbanzo beans (also known as chickpeas). Drain and strain the aquafaba (brine) through a fine mesh sieve. Reserve garbanzo beans for another use such as Chickpea Melts.
12. Measure 6 tablespoons of aquafaba (brine) into a bowl. Add cream of tartar. Mix on medium to high speed using a hand mixer with a whisk attachment or in a stand mixer until mixture is frothy/foamy. Gradually add 4 cups of powdered sugar and continue beating on low speed until thick and everything is incorporated.
13. Turn the mixer off and lift the whisk to check the consistency of your icing. It should be thick with a glue-like consistency. If it’s not there yet, add another cup of powdered sugar (or more) until a thick consistency is achieved. Add vanilla extract. Turn the mixer up to medium-high and beat for about 8 minutes.
14. After 8 minutes or so, turn the mixer off. You should have a nice, stiff royal icing. Store in an airtight container, covered with plastic wrap and closed with a lid in the fridge up to 7 days. Let come to room temperature before decorating cookies. You may need to thin icing with a little water.
15. Royal icing can be colored with gel food colors. Adding too much food coloring can result in excessive drying times.