These classic cut-out cookies roll and cut beautifully, holding crisp, clean edges through every shape you press into the dough. Vanilla and a touch of salt round out the flavor, while a quick chill keeps the dough firm and easy to work with instead of sticky or soft. Once baked, the edges set just enough while the centers stay tender, giving you that perfect bite between crisp and soft. The icing whisks up smooth and glossy, thick enough to hold its shape but pourable enough to spread or pipe into clean lines and swirls of color. Let it firm up at room temperature and you've got a sturdy, stackable cookie that's ready for decorating, gifting, or piling onto a holiday platter. It's a dependable go-to for an egg free baking rotation, especially when you want cookies that look as good as they taste.
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Whisk together the flour, baking powder, and salt in a medium bowl until combined. Set aside.
Beat the softened dairy free butter and granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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