Ingredients:

• 1 1/2 cups (340 gr)unsalted vegan butter (at room temperature) I use earth balance.
• 1 1/2 cups (300 gr) cane sugar
• 6 tbsp vegan strained flax egg or aquafaba egg substitute
• 2 tbsp Vanilla *you can add vanilla bean seeds for extra vanilla flavour
• 5.5 cups (580 gr) organic unbleached all purpose or a blend of all purpose, whole wheat white, spelt, and whole wheat flours. 
• 1/4 cup cornstarch *Optional (can be replaced with flour)
• (1/4 cup of extra flour for rolling out the dough if you don’t have parchment paper)
• 1 tsp sea salt
• 1 tsp Baking powder *OPTIONAL for flatter cookies omit.

Materials needed:

• Parchment paper
• Baking sheets
• cookie cutters
• large mixing bowl or stand mixer with paddle attachment 
• spatula or wooden spoon
• measuring cups and spoons
• rolling pin

1. Preheat oven to 350°
2. Using the paddle attachment cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.
3. Sift all dry ingredients together in a separate bowl
4. Scrape down sides and add the egg substitute mixing again to incorporate.
5. Add the vanilla, stir in ( I use my own homemade vanilla click this link to see how I do this)
6. Add all the dry ingredients to the butter mixture mix on low for about 45 sec to 1 minute just until it sticks together. Over-mixing is not your friend.
7. Divide the dough in half and place in between two sheets of parchment. Roll the dough with a rolling-pin to the desired thickness leave the parchment attached
8. Refrigerate to chill the dough for at least 1 hour.
9. Roll the dough further if you need to, remove the top sheet of parchment and replace it.  Flip it over and remove the parchment from the other side. ( this make the cookies easier to remove from the parchment once cut).  Now cut out cookie shapes with cutters. Place on parchment paper-lined baking sheet.
10. Re-roll scrap dough and repeat
11. I chill the cookies again before baking on the cookie sheets for 10-15 minutes, as this helps keep the cookies from spreading and they will be more uniform.
12. Bake cookies for 8-9 min or until the edges just start to become turn a slight golden color. (Baking time can vary) 
13. Remove the cookies from the oven.  Leave on cookie sheet to continue cooking for 5 minutes
14. Remove from sheets and let cookies cool on a rack until room temperature.
15. Now the fun part. Decorating!  To decorate with Royal Icing.