In a stand mixer beat the vegan “butter” with the sugar for a minute.
Scrape sides of bowl when needed.
Add the baking powder and salt and mix for a second.
Add in the egg, goat milk and vanilla and beat again until smooth.
Scrape sides of bowl as needed.
Slowly add the gluten free flour on low speed.
Increase speed to medium and beat until you have a smooth batter.
Place batter into the refrigerator for a couple of hours to chill.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Lightly flour you countertop with the tapioca starch.
Cut dough in 1/2 and roll out dough with a rolling pin.
Dust top of dough when you are rolling it out.
Use cookie cutters and cut-out shapes in the rolled dough.
Place cut-outs on lined cookie sheets and bake for 8-10 minutes.
Let cool completely before icing them.
I like to use a small paintbrush when I icing my cookies.
I mix icing sugar with a small amount of goat milk and then food coloring.
This technique is great for kids too.
They love to PAINT cookies! I find when the icing dries it looks a lot like stained glass too.