Vegan Halloween Sugar Cookies

Directions

1. In a large bowl, use an electric mixer (or beat by hand) to cream together the butter, sugar, and vanilla until light and fluffy.
2. Add the flour and salt, stir to combine, then add the soy milk and stir until a dough forms.
3. Lightly flour your work surface and turn the dough out; it may be crumbly, but don't add extra milk.
4. Knead the dough on the floured surface until it comes together into a smooth ball, being careful not to overwork it.
5. Wrap the dough in plastic wrap or place in a ziplock bag and refrigerate for at least 30 minutes. Meanwhile, line two baking sheets with parchment paper.
6. After chilling, roll the dough out on a floured surface to about 5mm (¼ inch) thick, lifting and rotating it occasionally to prevent sticking.
7. Cut out cookies and transfer them to the lined baking sheets, then refrigerate the trays for 30 minutes.
8. Gather dough scraps, re-roll, and cut more cookies, repeating until all dough is used. Be sure to chill each batch before baking.
9. While cookies chill, preheat the oven to 180°C (350°F or gas mark 4).
10. Bake the cookies for 12-15 minutes until just golden brown.
11. Transfer baked cookies to a wire rack and let cool completely before decorating.
12. Sift the icing sugar into a large bowl, then add warm water 1 tablespoon at a time until the icing is smooth and thick enough to hold its shape when piped. Add water gradually, as thinning is easier than thickening.
13. Divide the thick icing into small bowls and tint each with gel food coloring.
14. Transfer some of each colored icing to piping bags and pipe outlines on the cooled cookies. Let the outlines set slightly.
15. Return the remaining icing to the bowls and add ½ teaspoon of water to each, stirring until a thinner, spreadable consistency is reached (add a few more drops if needed).
16. Carefully spoon or pipe the thinner icing into the center of each cookie; the outlines will act as dams.
17. Add sprinkles before the icing sets.
18. Let the icing dry for 1-2 hours before serving.