step 1

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together on medium speed until combined. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla bean paste and mix on low speed until well combined. With mixer on low speed, gradually add the flour mixture and mix until incorporated.

step 3

Place two sheets of parchment paper on your work surface and lightly dust with gluten free flour. Divide the dough in half. Place each portion of dough on prepared parchment paper. Place a second sheet of parchment paper on top of each pile of dough. Using a rolling pin, roll out the dough to an even 1/4 inch thickness. Transfer one rolled out sheet of dough, with parchment paper attached, to a large baking sheet. Stack the second sheet of dough, with parchment paper attached, on top. Wrap the baking sheet in plastic wrap and refrigerate for at least 8 hours or overnight.

step 4

After the dough has chilled, preheat the oven to 350 degrees.

step 5

Take out one sheet of chilled dough from the refrigerator and remove top sheet of parchment paper. Use your favorite cookie cutters to cut dough into shapes. Remove all of the dough surrounding the cut out shapes and set aside. Slide a baking sheet under the parchment paper with the cut out shapes on it and place both in the freezer for 20 minutes. While cookies are in the freezer, repeat with the remaining sheet of dough. Re-roll all dough scraps until all the dough has been used, refrigerating for a few minutes if needed between rollings.

step 6

Once cookies have chilled for 20 minutes, remove the baking sheet from the freezer. Cut out shapes will now be hard and you will be able to pick them up without losing their shape. Place cut out shapes onto the baking sheet lined with a sheet of parchment paper, spacing them about 1 1/2 inches apart. Bake cookies for 7 to 9 minutes, or until the edges are set and they just start to brown around the bottoms. Be careful not to over bake, they will be very pale. Allow cookies to cool on baking sheet for 10 minutes then transfer to a cooling rack to cool completely.

step 7

To make the buttercream frosting – In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat the butter on medium speed until smooth. Add the powdered sugar, salt, almond milk, and vanilla extract and mix until smooth and creamy. If the buttercream is too thick, add a little more almond milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar, 1 tablespoon at a time. If you would like to color your buttercream, divide frosting into bowls and color each as desired.

step 8

Use a butter knife to frost each cookie and decorate with sparkling sugar or sprinkles, if desired.