Using either an electric mixer or stand mixer cream together the vegan butter and powdered sugar. You can also do this by hand by using a fork.

Then add in the vanilla extract, vanilla bean paste, and all purpose flour. Using the electric mixer or stand mixer, mix together until a dough has formed. If doing by hand you will knead by hand.

Empty the dough out onto parchment paper and wrap. Place in the fridge to chill for at least 1 hour.

Preheat your oven to 350F.

Using two sheets of parchment paper roll the dough in between them, if you need to you can flour the dough a bit as well. Roll it to about ½ inch thickness. I prefer these cookies to be on the thicker side.

Cut out your cookies and place them on a baking sheet lined with parchment paper or a silicone mat. Take the scraps of dough, work back into a ball and repeat.

Bake the cookies for 10 to 12 minutes. They should be lightly golden on the bottom. Allow to cool on the pan for 5 minutes before eating.