Sugar Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the vegan butter and granulated sugar until light and fluffy (about 2-3 minutes).
Mix in the vanilla extract and non-dairy milk until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
Divide the dough in half and shape it into two discs. Wrap each disc in plastic wrap or parchment paper and chill in the refrigerator for at least 30 minutes. This step is crucial for clean cut-outs and to prevent spreading.
Remove one disc of dough from the refrigerator at a time. Lightly flour your work surface and rolling pin, then roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut shapes, then transfer them carefully to the prepared baking sheets using a spatula. Re-roll the scraps as needed.
Bake for 8-10 minutes, depending on the size of your cookies. The edges should look set but not browned.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Decorating Tips: These cookies hold their shape well and are perfect for decorating with vegan royal icing or powdered sugar glaze.
To add color, sprinkle sugar or vegan sprinkles on the cookies before baking.

Icing

Vegan Cinnamon Rolls