Combine sifted gluten free flour, salt and baking powder in a medium size bowl. Set aside.
3 ½ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ½ teaspoon Salt
In the bowl of an electric mixer, combine butter, shortening, and sugar. Beat on medium speed about 3-5 minutes until light and fluffy. Scrape down bowl.
2 Cup Sugar, ½ Cup Vegan Butter, ½ Cup Shortening
Add in the eggs and vanilla. Beat on medium speed for about 90 seconds until combined. Scrape down the bowl.
2 Eggs, 2 teaspoon Vanilla
Turn mixer to lowest speed. Slowly add the flour mixture. Stir until just combined. If the mixture seems too stiff, add the 1 tablespoon of water.
1 Tablespoon Water
Divide dough in half. Cover each half with plastic wrap and flatten to 1 inch thick. Place wrapped dough in refrigerator for 2 hours or overnight.
Remove chilled dough from refrigerator and roll out to ¼” thickness. Place on cookie sheet and return to the freezer for 15 minutes.
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
Remove chilled dough from freezer and cut into shapes. Place cut shapes on cookie sheet and return to freezer for 15 minutes. The extra chilling helps the shapes stay crisp/defined when baking.
Bake in preheated oven for 11-13 minutes. Ideally the cookies should be very light in color on the top and sides and the bottoms should be lightly browned. If you notice browning around the edges it usually means the dough wasn't rolled to an even thickness or you've baked too long.
Continue the process until all the dough has been used.
For the Royal Icing
Combine all of the ingredients in a stand mixer with paddle attachment. Start out on slow speed until the ingredients are incorporated. Then turn mixer to high setting and beat for 6-8 minutes until very fluffy. If the icing is too thick, stir in a little more water 1 tablespoon at a time.
4 Cup Powdered Sugar, ½ Cup Water, 2 Egg Whites, 1 teaspoon Vanilla
Notes
For King Arthurs Measure for Measure flour, use 4 cups.STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.