Vegan No Spread Sugar Cookies (No Chill, Easy to Make)

Preheat oven to 350℉ (180℃). Line baking pans with parchment paper. Butter should be slightly cool, milk at room temp.
In a stand mixer with paddle attachment, cream 220 grams Plant Based Butter (unsalted) and 200 grams White Sugar on low speed for ~30 seconds. Do not overmix as this can cause spreading.
Add 2 tbsp Plant Based Milk and 2 tsp Vanilla Bean Paste; mix until just combined.
Gradually add 0.5 tsp Salt and 375 grams All Purpose Flour in thirds, scraping the bowl each time. Dough is ready when it forms a ball and pulls cleanly from the sides.
Check consistency: roll a small piece of dough into a ball. If it’s too crumbly, add a tiny bit of milk or water; if too sticky, add a bit more flour.
Place dough between two sheets of parchment (use paint stirrers under the bottom sheet if needed as a guide). Roll to ¼ inch thick.
Use cookie cutters to cut out shapes and place on prepared baking pans.
Bake at 350℉ (180℃) for 8-10 minutes until edges are lightly golden, and the cookies have a matte appearance.
Allow cookies to cool completely before decorating with royal icing, fondant, or buttercream.