Step 1

In a large bowl using a handheld or stand mixer, beat the vegan butter on medium high and sugar until fluffy and light, 4 minutes. Scrape down the sides of the bowl as needed to ensure it's well combined.

Step 2

Add the vanilla, almond extract and almond milk. Beat on high until fully combined, about 1 minute. Again, scrape the sides of the bowl as needed.

Step 3

In a separate small mixing bowl, whisk together 1 cup of flour, the arrowroot starch, baking powder, the baking soda and the salt until well combined.

Step 4

Add the dry ingredients to the butter mixture and mix together on low speed, until just combined. Add the remaining 1/2 cup of flour gradually and mix on low until just combined (about 2 minutes), scrape down the sides as needed. (The dough should start to come together but not be wet. The thick dough should be slightly crumbly in the mixing bowl, but stop adding flour if the dough starts to look dry, add a little more if the dough seems too wet - I found 1 1/2 cups total flour to be the perfect amount. See notes below for more information about cookie dough).

Step 5

Turn the cookie mixture onto work surface and form a dough ball with your hands. Once it's all together, flatten it into a disc, about 1-inch thick. Cover in plastic or reusable wrap and cool in the fridge for 1 hour or preferably overnight.

Step 6

Take the dough out and leave it on the counter to thaw for 10 minutes.  Preheat the oven to 350F/180C and line two baking sheets with parchment paper.

Step 7

Liberally flour work surface and the dough ball. Roll out the dough to be 1/4 inch thick. (If the dough crumbles off the sides as you roll, press it firmly into the dough and roll again. See notes below for more tips about this cookie dough). Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used. (Remember to keep it floured as it warms up so it doesn't stick to the rolling pin.)

Step 8

Bake in the middle rack of the oven, rotating halfway through, until lightly browned on edges and bottom, 8-10 minutes. Let the cookies cool for 5 minutes, and then transfer to a wire rack to completely cool and harden before icing.

Step 9

With a handheld or stand mixer, beat the vegan butter and sugar until fluffy and light, about 4 minutes.  Add the almond milk gradually while mixing until you reach the desired texture. Spoon into a piping bag and decorate as desired.