1 1/2 cups powdered sugar
1/8 teaspoon salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk, soymilk, or almond milk
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups powdered sugar
2 tablespoons coconut, soy, or almond milk
sprinkles or sanding sugar (optional)
In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, conrstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until the dough comes together. Cover and refrigerate at least 2 hours.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half. Dough may need to warm up a little before it's easy to roll. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Place on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack.
To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.