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1
Preheat the oven to 325F.
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2
Line 2 rimmed baking sheets with parchment paper and set aside.
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3
In a medium bowl, whisk together the 2 1/4 cups rice flour, the sugar, arrowroot, baking soda, xanthan gum, and salt.
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4
Add the coconut oil, applesauce, and vanilla and lemon extracts and stir with a rubber spatula until a very thick dough is formed.
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5
Gradually add the cold water and stir until the dough is slightly tacky.
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6
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
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7
Dust a clean work surface with some rice flour.
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8
Remove half of the dough from the refrigerator, place it in the center, and roll the dough around until the surface is entirely coated in flour.
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9
Dust a rolling pin with rice flour.
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10
Roll out the dough to 1/4-inch thickness.
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11
Cut out the cookies with your desired cutters and transfer from the work surface to one of the prepared baking sheets with a spatula, placing them about 1 inch apart.
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12
Repeat with the remaining dough.
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13
Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more, or until slightly golden.
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14
Let stand on the baking sheets for 10 minutes.
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15
Fill a pastry bag fitted with your desired tip with the sugar glaze and decorate as desired.
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16
Add 1/2 cup of flour to your batter and reduce the vegan sugar by 1/4 cup.
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17
The flour will add height and the result will veer cake-ward, obviously, but its the reduced sugar that protects against chewiness.
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18
As it cooks, sugar melts, spreads, and caramelizes, creating a compressed and tightly wound cookie.
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19
Add an extra 1/4 teaspoon xanthan gum and remove the cookies from the oven 4 minutes before the specified cooking time.
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20
You should allow the cookies to become somewhat cool before eating or they may break.
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21
Youre left just this side of straight- from-the-fridge cookie dough!
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22
Add 1/4 cup vegan sugar plus 2 tablespoons melted coconut oil, and prepare for extreme decadence.
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23
This is not for the faint of heart, people.
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24
Adding these ingredients will leave you with a candy-like cookie the likes of which your oven has never seen.
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25
Reduce the flour by 1/4 cup.
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26
Make sure to bake until cooked through in the centerin general just a tad more than you would with your other batches.
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27
The really thin variety tends to get too delicate and tender if under-baked.
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28
Youll know theyre done when you tap your finger in the center and it doesnt leave a dent.
