Step 1

Preheat oven to 350°F (180°C).

Step 2

In a large bowl or stand mixer, cream together vegan butter and sugar until light and fluffy.

Step 3

Add vanilla, salt, and aquafaba to the creamed butter mixture and beat for 5 minutes.

Step 4

Mixing by hand, gradually add the flour. Mix until the dough is just blended. Avoid overmixing. The dough should be just firm but not stiff.

Step 5

Fill a large piping bag fitted with a large star tip (or a cookie press), with the cookie dough. Pipe or press the cookies onto a cool cookie sheet, leaving a little space for the cookies to spread.

Step 6

If desired, sprinkle cookies with coloured sanding sugar or top with a glacé cherry.

Step 7

Bake until the cookies are just golden-brown around the edges, about 10-13 minutes.

Step 8

Transfer cookies to a cooling rack and allow to cool completely.

Step 9

For best texture, store vegan butter cookies lightly wrapped for 1 day before transferring to an airtight container. Freezer-friendly.