Vegan Halloween Sugar Cookies

Whisk the dry ingredients together in a medium mixing bowl, then set aside.

In a large mixing bowl fitted with a paddle attachment or using an electric mixer, cream the butter and sugar together until smooth and fluffy. 

Add the milk and vanilla extract. Beat on high for another minute, until well combined, scraping down the sides as needed.

Add the dry ingredients, 1 cup at a time, to the wet mixture, mixing just until combined.

Turn the dough out onto a flat surface and divide it in half. Shape each half into a ball. Lightly flour the work surface and roll each ball to 1/4-inch thickness. Place the dough between two pieces of parchment paper and refrigerate for of least 1 hour.

Once the dough has chilled, place it on a flat surface. Preheat the oven to 350° F.

Cut the desired shapes using a cookie cutter and place the cutouts on parchment-lined cookie sheets. Reroll the excess dough and keep cutting shapes until you use it all.

Bake for 8 to 10 minutes, until very lightly golden on top and around the edges. Transfer the cookies to a cooling rack and allow them to cool for 10 to 15 minutes. The cookies will firm up as they cool.

Whisk all of the ingredients into a bowl. The icing should be smooth and spreadable, not runny. If it's too thin, add a little more powdered sugar. If it is too thick, add a little more non-dairy milk.

Separate the icing into smaller ramekins and color each one as desired with gel food coloring.

Leave the icing a little thicker and outline the cookies with a decorating tip before thinning it and filling them in for cleaner edges. Fill in the center as desired with icing or use sprinkles.