• 225g vegan butter or margarine
• 220g white sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp cinnamon 
• 50ml of Neggst
• 450g flour for all purpose
• 3/4 tsp baking powder
• 3/4 tsp salt

Take a large bowl and beat the butter together with the sugar until creamy. Now add Neggst, vanilla and cinnamon, beat again until completely combined. Add the remaining ingredients as flour, baking powder, and salt. Start mixing slowly, then beat until the flour is incorporated - it will be a bit lumpy but don't worry it's normal.

And now the fun part begins: dust the work surface with flour, pour the dough from the bowl and knead. Cut the dough into 4/5 pieces and roll out the dough to 0.3 cm (for thinner, crispier biscuits) or 0.6 cm (for thicker, softer biscuits), sprinkling flour under and on top of the dough to prevent sticking. Cut out shapes with biscuit cutters and transfer the shapes onto the baking trays (using baking paper on it) with a knife or spatula. Bake for 10 minutes, flipping the baking trays halfway through baking, until the surface is pale golden and the edges begin to turn slightly golden. Leave the cookies to cool completely on the baking trays (they will finish baking on the trays).

You can now decorate them with some powdered sugar (as little snowflakes) and they are ready to serve.