Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour (296 g)
• ¼ cup Cane Sugar (54 g)
• 1 tsp Baking Powder
• ¼ tsp Salt
• ¼ tsp Nutmeg
• ¼ tsp Mace or Nutmeg
• 4 Tbsp Dairy Free Butter substitute (or real Butter), cold (56 g)
• ¼ cup Egg Whites (60mL)
• 6 Tbsp Water (30mL), plus more if needed

• 1 cup Powdered Sugar (125 g)
• 1 Tbsp Water, divided
• Sprinkles

Instructions

1. In a food processor, combine flour, sugar, baking powder, salt and spices. Pulse three times to combine. Next add cold butter and pulse to form a coarse meal.
2. Add egg whites and 2 tablespoons of water to the flour mixture. Blend to combine. Add 1 tablespoon water at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
3. Place dough on plastic wrap, form it into a square and wrap it tightly. Place in the freezer for 15 minutes.
4. Once chilled, removed dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut dough with animal shaped cookie cutters. Place on a parchment-lined cookie sheet. Place in the freezer for 15–45 minutes.
5. Preheat oven to 350°F. Bake for 15–20 minutes, or until golden brown, rotating the pan halfway through baking. Allow the cookies to cool on the pan for 5 minutes, then place on a cooling rack to cool completely.

1. In a small bowl, combine powdered sugar and 1 teaspoon water. Mix well, adding ¼ teaspoon water at a time to form a thick icing. Dip the cookies face down one at a time in the icing, then add sprinkles. Allow to dry fully. Can be stored in an airtight container.