Preheat oven to 350 degrees. In a stand mixer cream the eggs, sugar, dairy free butter and vanilla on medium speed for 5 minutes.

Turn the mixer off and the GF AP flour and tapioca starch.

Turn stand mixer on low speed, add the baking soda, xanthan gum and salt.

Mix on low for one minute.

Remove the dough from the stand mixer, wrap with plastic wrap and refrigerate for a half hour. Once refrigerated, remove dough and cut into 4 sections. Take one section and put the rest back in the fridge.

Lightly grease your baking sheet. With parchment paper or plastic wrap on the bottom and another piece over the top of the dough, roll the dough to be ¼ inch thick.

Use cookie cutters to create your shapes and bake for 10 minutes.

Remove after 10 minutes and allow cookies to sit on a cookie sheet for 3 minutes.

Remove and place on parchment paper to cool. Frost once completely cooled.

Icing

Sift the powder sugar into a bowl. Add the vanilla and dairy free milk. Stir until you have a medium thick consistency. Separate the icing into individual bowls if you are coloring it and add the food coloring. Transfer to piping bag to decorate.