Sugar Cookie Cut Outs with Strawberry Icing (Gluten Free, Vegan).

Place the buttery spread and sugar in a mixing bowl. Mix on high speed until light and fluffy. Add the applesauce and and continue to mix.
Add the gluten free flour blend and salt and mix until combined. If the dough seems too dry, add a bit more applesauce.
Pat the dough into two discs. You don't really need to chill this dough, but if you want to, you can do that at this point.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
Roll the dough to about ¼ of an inch thickness. Don't roll it too thin, or it will be really tough to cut these out. Thicker is a better!
Cut out your cookies, and place them on the cookie sheets, leaving a little space between cookies.
Bake at 350 degrees F for about 11-13 minutes. Switch the two cookie sheets between the top and bottom oven racks halfway through baking time. The cookies should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters.
Allow the cookies to cool on the cookie sheets for about 15 minutes before moving them to cooling racks.

Put the freeze dried strawberries in a mini food processor, and pulse until they are finely ground. Use a sifter to sift the powder into a mixing bowl, leaving the larger pieces behind.
Place the vegan buttery spread into a mixing bowl and mix on medium speed.
Add the confectioner’s sugar a little bit at a time, alternating with the water.
Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. Make sure the frosting is a nice, spreadable consistency.
Frost the cooled sugar cookies and enjoy!