• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the vegan butter and granulated sugar until light and fluffy.
• Add the unsweetened applesauce and vanilla extract to the butter-sugar mixture. Mix until well combined.
• Gradually add the dry flour mixture to the wet mixture, mixing until a dough forms. The dough will be crumbly, but it should hold together when you knead it gently with your hand.
• Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
• Place the cut-out cookies on the prepared baking sheets, leaving a bit of space between them.
• Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

To Decorate Your Vegan Sugar Cookies

• Once the cookies are completely cool, prepare the vegan royal icing according to the instructions.
• Transfer the icing to piping bags fitted with small round tips or your desired decorating tips.
• Outline the cookies with the icing, and then fill in the outlines with more icing.
• Use toothpicks or a small, clean paintbrush to help spread and smooth the icing into the desired areas.
• Decorate with additional sprinkles, edible glitter, or other decorations as desired.
• Allow the icing to set and harden before serving or packaging the cookies.