1cupbutterslightly softened (options include Soy Free Earth Balance "butter" sticks, or grass-fed butter. May use half palm shortening for the vegan version.
1cuporganic powdered sugarsee my corn free powdered sugar post for options
1/2teaspoonvanilla
1tablespoonnon-dairy milk 1 teaspoon at a time, it thins quickly
Instructions
In a large bowl, cream the butter and sugar until creamy and well mixed. Scrape down sides if necessary.
Add the egg (or applesauce), vanilla and lemon extracts and beat until everything is combined.
With the mixer running on low, add in your dry ingredients. Start with the sea salt, baking powder, and guar gum first, then follow with the flours. Blend well to form a stiff dough. Do not beat long term, it will warm the dough and then you'll need to chill, which we are trying to avoid!
Preheat oven to 350 degrees.
Divide the dough into two equal balls. Wrap one and put it in the fridge (or set aside) while you work with the first half. Dust your surface with any flour, and dust your 1st ball of dough.
Roll out to desired thickness, I do about 1/4 inch.
Cut out your cookies, using a sturdy spatula to help you transfer the shapes. Gather the remaining pieces of dough and continue with rolling out and cutting. (If the dough seems overly soft, throw the whole cookie sheet with the cut out cookies into the freezer to firm up while you preheat the oven). Cookies do not need much space to spread on the sheet, so go ahead and fill er up!
Bake in 350-degree oven for about 8 minutes until lightly golden around the edges (end time will depend on the thickness and size of your masterpieces).
Let rest for 5 minutes before transferring to a cooling rack. When cooled completely, frost if desired.
Repeat the process with the second ball of dough!
TO MAKE THE FROSTING:
Melt the butter in a dish. Add the powdered sugar and mix with the vanilla and 1-2 teaspoons of milk to start. A thick and stiff frosting will become dry and firm when dry and is easier to decorate with and store, and a little bit of milk goes a LONG way!
Notes
I always like to test one cookie out in the oven first to make sure it stands and add more flour or chill if it spreads too much.