In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened vegan butter and granulated sugar on medium speed for 2–3 minutes, until pale and slightly fluffy.

Add 2 tablespoons plant-based milk, 2 teaspoons vanilla extract, and the almond extract (if using). Beat again until the mixture is smooth and creamy, scraping down the bowl as needed.

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt until evenly combined.

Add the dry ingredients to the butter mixture in two additions, mixing on low just until the dough comes together. If a few dry streaks remain, finish mixing gently with a spatula. The dough should be soft but not sticky, similar to play-dough.

Divide the dough in half, shape each half into a 1-inch-thick disc, wrap tightly in plastic wrap or parchment, and chill for at least 1 hour and up to 48 hours.

About 10–15 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

On a lightly floured surface, roll one disc of dough to about 1/4 inch (6 mm) thick. Lightly flour your rolling pin as needed and press any cracked edges back together.

Use cookie cutters to cut out desired shapes (stars, trees, hearts, circles, etc.). Transfer cookies to the prepared baking sheets, leaving 1–2 inches between them. Gather and re-roll scraps as needed. If the dough becomes soft or sticky, chill it for 10 minutes before continuing.

Bake one sheet at a time for 8–11 minutes, depending on cookie size. The edges should look set and only very lightly golden while the centers remain pale. Do not overbake if you prefer soft cookies.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

In a medium bowl, whisk together powdered sugar, 2 tablespoons plant-based milk, melted vegan butter, vanilla extract, and a pinch of salt. Add more milk a teaspoon at a time until you reach your desired consistency—thicker for piping, thinner for glazing. Divide into bowls and tint with natural food coloring if desired.

Spread or pipe frosting onto cooled cookies and decorate with vegan sprinkles. Allow the frosting to set for 30–60 minutes before stacking or storing.

Serve cookies at room temperature. Store in an airtight container at room temperature for 4–5 days, or refrigerate up to 7 days. Baked, unfrosted cookies and wrapped dough discs can be frozen for up to 2 months.