Vegan Sugar Cookies Recipe for 24 Cookies

Instructions:

1. Beat the cold cubed vegan butter and cane sugar together. Use your hand mixer until the mixture looks pale and fluffy. Note: Don't let the butter melt; it should stay slightly grainy but light.
2. Stir in the almond milk and vanilla extract. Mix until fully incorporated and smooth.
3. Sift together the flour, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet base, mixing on low speed until a soft dough forms.
4. Shape the dough into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. Note: This is non negotiable if you want no spread vegan sugar cookies.
5. Preheat your oven to 350°F (175°C). Roll the chilled dough out on a floured surface to about 1/4 inch (6mm) thickness.
6. Use cookie cutters to create shapes and place them on a parchment lined baking sheet. Bake for 8-10 minutes until the edges are just barely set.
7. Remove from the oven. They should look pale, not browned. Let them cool completely on the pan before moving them.
8. Prepare the frosting by beating softened vegan butter until smooth. Slowly add powdered sugar, vanilla, and almond milk one tablespoon at a time.
9. Whip the frosting until it's glossy and holds a stiff peak. Note: If it's too soft, add another tablespoon of powdered sugar.
10. Pipe the frosting onto completely cooled cookies.