• Mix vegan butter, sugar, vanilla and almond extract until creamy (2-3 minutes) in a bowl using a stand or hand mixer.
• Whisk the flour, baking powder, and salt in a bowl. Add it to the wet ingredients and mix for another minute until you have a smooth dough.
• Form it into a ball or disc, cover with plastic wrap, and refrigerate for 30 minutes. → The dough can be refrigerated for up to two days. If so, let it sit for 15 minutes at room temperature before rolling it out.
• Preheat your oven to 355°F (180°C).
• Place the dough on a floured surface and roll it out, using a rolling pin, to about ¼-inch (½ cm) thickness.
• Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.
• Transfer the cookies to a parchment paper-lined baking sheet.
• Bake for 10-12 minutes in the preheated oven. → You know they are done when the edges start turning into a light golden brown.
• Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely before decorating.

Icing

• Whisk powdered sugar, dairy-free milk, and vanilla extract in a small bowl. → It should be quite thick! Add more powdered sugar if it’s too thin or more dairy-free milk if it’s too thick.
• Transfer in a piping bag and decorate the cookies to your liking.
• Let the icing dry for a few hours before storing the cookies in a cookie tin.