These delicate little butter cookies get their signature shape from a cookie press, so you can turn out classic rosettes, stars, or wreaths with almost no effort. The dough comes together fast in a stand mixer, with powdered sugar beaten in until pale and fluffy and a touch of almond extract layered in alongside vanilla for that bakery-style flavor. A short chill keeps the dough firm enough to hold crisp, defined edges when pressed, and a quick bake leaves the tops pale while the edges just barely set. Finish with sprinkles or colored sugar before they go in the oven for a festive, holiday-ready finish. Light, buttery, and endlessly shape-able, they're a great pick for a gluten free cookie tray.
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Beat the softened vegan butter and sifted powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
Add the aquafaba, vanilla extract, and almond extract and beat on medium speed until fully incorporated and smooth, about 1 minute.
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