Beat the vegan butter & sugar on medium high until fluffy & light.

Add vanilla, almond extract & almond milk. Beat on high until fully .

In a separate bowl, whisk together the dry ingredients. 

Add the dry ingredients to the wet. Mix together on low.

Form a dough ball, flatten into a disc & cover in wrap. Place in the fridge for 1 hour or overnight. 

Remove dough from fridge & let rest 10 mins. Roll out dough  (1/4 inch thick).

Cut into desired shapes using a cookie cutter.

Place cutouts on the prepared baking sheets. Bake at 350F/180C for  8-10 mins. 

Make the icing sugar:  beat the butter, sugar & almond milk until fluffy & light.

Spoon the icing into a piping bag.

 Once cookies have fully cooled, decorate as desired.