Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

In a medium bowl whisk your flour, cinnamon, pumpkin pie spice, xanthan, baking powder and salt together and set aside.

In bowl of stand mixer cream shortening and sugar together.

In small bowl add 2 tbsp of warm water to 1 tbsp of egg replacer. Stir and let sit one minute to thicken.

Add egg replacer and vanilla to sugar/shortening mixture. Mix 1-2 minutes until combined.

Add dry ingredients to wet ingredients and mix to form a crumb like mixture.

Remove bowl from stand mixer, add 1/4 cup of cold water, and begin forming the dough by hand.

The additional 2 tsp of cold water is optional. I always need it, but the message is this, keep mixing the dough by hand. Your hands will naturally soften the shortening. You should not need more than an additional tsp of cold water.

Divide dough into 4 balls.

Chill cookie dough for 30 minutes.

After chilling, place one cookie dough ball in between 2 pieces of parchment paper and flatten it with a rolling pin 1/4 inch thick.

Cut shapes and place on cookie sheet 3 across 4 down.

Bake for 11-12 minutes.

Remove from oven and let cool 10 minutes on cookie sheet. Transfer to wire rack.

When cookies are completely cooled add your favorite icing.

Once icing is dry, serve and enjoy!

Line 2 cookie sheets with parchment paper.

In stand mixer bowl cream butter and cream cheese together,

Add vanilla, water and sifted powdered sugar.

Mix until a smooth, thick, creamy icing is formed.

Spread icing over cooled cookies with a spatula.

Decorate as desired.

Serve and enjoy!