Easter Bunny Cut Out Sugar Cookies (Gluten Free and Vegan).

Cream together the vegan buttery spread and the sugar until light and fluffy. Add the applesauce and vanilla extract and mix until smooth.
Add the salt and the gluten free flour blend a cup at a time, mixing between each addition. The dough will be fairly thick.
Divide the dough into two portions and flatten into discs. Wrap each disc with plastic wrap and refrigerate for two hours.
Preheat the oven to 350 degrees. Coat a rolling pin and surface with gluten free flour. Place one disc of dough on the surface and sprinkle with more flour. (Using lots of flour is important - it keeps the dough from sticking!)
Roll the dough until it is about ¼ inch thick. Cut out shapes (I used this cookie cutter) and place on the prepared cookie sheet. Bake at 350 degrees for 9-11 minutes, or until just barely golden on the edges of the cookies. Let cookies cool on the pan for a few minutes before moving to a wire rack.
Repeat with remaining dough.
Make the frosting: Cream the ¼ vegan buttery spread until fluffy. Sift in the powdered sugar a little at a time alternating with drizzling in a little bit of non-dairy milk or water until the frosting is thick.
Spoon the frosting into a piping bag fitted with a round tip.
Dust the bunny bodies with powdered sugar. Pipe the frosting onto the tail shapes, and pipe some frosting on the back as well, then place the tail on the bunny, pressing gently to adhere.
Enjoy!