|"More is more" when it comes to sugar |
glitter according to my kids.
1 box Betty Crocker Gluten-free cake mix
1/4 tsp xanthan gum
1/2 c vegan buttery spread (I used Earth Balance)
1 tsp gluten-free vanilla extract (I used Kirklands)
Heat oven to 350 degrees. In a large bowl whisk xanthan gum into cake mix. Mix in buttery spread, vanilla extract and eggs with spoon until dough forms.
Roll dough flat and cut using cookie cutters. Place two inches apart on ungreased cookie sheets.
Bake 9-11 minutes. Cool 2 minutes. Carefully remove from cookie sheets and place on cooling rack. Frost and decorate.