In the bowl of a stand mixer combine the Earth Balance Spread and sugar. Beat until light and fluffy.

Add in the baking soda and mix until blended.

Mix in the almond milk and vanilla.

Stir in the flour until just blended.

Roll the dough into a ball and lift it out of the bowl. Gently roll it into a log. Wrap the log with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Remove the dough from the refrigerator and place on parchment paper. Roll the dough until it is 1/4 inch thick. Use cookie cutters to cut out shapes. Place on the parchment paper covered cookie sheets.

Bake for 10-12 minutes or until the edges juts begin to turn brown. Remove from oven and let rest for 2 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling combine the icing ingredients in a medium mixing bowl. The mixture should be fairly thick.

Tint the icing the desired colors and pipe onto the cooled cookies.

Store cookies in an air tight container for 1 week.