Vegan pudding is the secret to making these soft sugar cookies that are vegan and gluten free - the dough is easy to work with and they just melt in your mouth!
1/3 cup gluten free and vegan shortening or butter substitute, room temp (I've used Spectrum shortening and Earth Balance sticks)
1/2 cup sugar
1 tsp vanilla
1/2 cup prepared Vivian's Live Again Vanilla Pudding
1 3/4 cup high quality gluten free flour (I used Thrive and would also recommend Gluten Free Mama's Almond Blend)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Make Vivian's Live Again Vanilla Pudding according to package directions. Cover with plastic wrap and keep in the fridge while you start the recipe.
Cream shortening or vegan butter substitute with sugar for 1 minute.
Add vanilla and 1/2 cup of prepared Vivian's Live Again Pudding and mix another 30 seconds.
Add remaining ingredients and mix for 1 minute. Dough should be slightly sticky. If it seems to dry, you can add additional pudding or dairy free milk 1/2 Tablespoon at a time until it is the right consistency.
At this point, you can refrigerate the dough up to 4 days, or continue:
Preheat oven to 350 degrees F.
On a lightly floured surface, roll dough out about 1/4" thick and cut into desired shapes.
Place cookies on a Silpat or parchment paper lined baking sheet about 2 inches apart and bake for 8-10 minutes. They are done when they appear set and are just beginning to turn a light golden brown on the bottom edges.
Remove from oven and cool a few minutes on the cookie sheet before removing to a cooling rack. Frost and decorate!
Use a high quality flour that I've recommended, or one that you know yields good results in cookies.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2016/12/gluten-free-vegan-sugar-cookies/