You’ll preheat oven later, after the dough has chilled, so go ahead and make the cookie dough.

Using a mixer, mix together the room temperature vegan butter and sugar in a large mixing bowl and cream together until fluffy, about 2 minutes. Then add the milk and vanilla to the mixing bowl and mix together for another 30 seconds.

Next, add the flour, followed by the cornstarch, baking powder, and salt to the mixing bowl. Then, mix together until a smooth and thick cookie batter forms.

Add the bowl of cookie dough to the fridge, cover, and let chill for 30 minutes- 1 hour.

Line 2 baking sheets with parchment paper and preheat the oven to 350F. Remove the cookie dough from the fridge and use a large cookie scoop to form 14 large cookies. You can either roll into balls or you can do it the easy way and place the scoops of dough on the cookie sheet as you scoop them onto your cookie sheet.

Place the sugar cookie dough balls onto the baking sheet and lightly press the dough down with your palm to flatten. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.

Bake for 12-15 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, not glossy or raw, when they are removed from the oven. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to continue cooling.

To make the decorated cookies: spread frosting on the cooled cookies and then add sprinkles, eyeballs or anything else you want to decorate and celebrate your spooky & fun Halloween with!