Sugar Cookies

1. In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough tightly in plastic wrap and freeze for 1 hour. 
5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
6. Preheat oven to 325F.
7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
9. Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
10. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
11. Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)

Royal Icing

1. In a small bowl, beat together the powdered sugar and soy milk until smooth.
2. Add the corn syrup and continue beating until thick and glossy.
3. Separate into bowls and add food colouring as desired.
4. Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.