1-First, preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. This sets the stage for perfectly baked cookies that don’t stick.

2-Next, in a bowl, mix your dry ingredients like the flour (remember to sift half first), baking powder, and a dash of salt until they’re well combined.

3-In another bowl, cream the 1 cup of vegan butter at room temperature until it’s smooth, then stir in the vanilla extract and the 1-2 tablespoons of water with dissolved cornstarch. Gradually add the powdered sugar to the mix for that sweet touch. Now, combine the wet and dry mixtures, stirring in the remaining flour until you get a nice dough.

4-Scoop and Bake: Scoop out tablespoon-sized portions of dough onto your prepared sheet, spacing them evenly to avoid crowding. Bake for 10-12 minutes until the edges turn golden. Let them cool on a wire rack before moving on.

5-For the frosting, mix 1/2 cup of vegan butter at room temperature with vanilla extract, then slowly add about 1 1/2 cups of powdered sugar until it’s spreadable. Once the cookies are cool, spread the frosting between two cookies to make your sandwiches. For a fun twist, check out this recipe for funfetti muffins if you’re in the mood for more baking ideas.