Directions

Sugar Cookies

1. In a medium sized bowl mix the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-two minutes right up until the mixture is wonderful and light. Include the water and vanilla and beat until finally the mixture is well combined.
3. Progressively include the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough tightly in plastic wrap and freeze for one hour. 
5. Prior to rolling, let the dough sit at room temperature for thirty minutes to 1 hour.
6. Preheat oven to 325F.
7. Roll the dough right onto parchment paper. The dough ought to be ¼" thick. Use cookie cutters to lower out the dough, use a flat spatula to gently remove the extra dough. Hold re-rolling and cutting out the dough till it is all utilised up.
8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" area amongst cookies.
9. Pop the unbaked cookies into the freezer to chill for ten minutes prior to baking.
10. Bake for eight-ten minutes, till the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a couple of minutes before transferring to a wire cooling rack.
11. Let them great entirely before decorating. (Pop 'em in the freezer if you are impatient.)

Royal Icing

1. In a little bowl, beat together the powdered sugar and soy milk till smooth.
2. Include the corn syrup and proceed beating till thick and glossy.
3. Separate into bowls and include food colouring as desired.
4. Right away transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to avert the icing from drying out.