1. In a large bowl using an electric or stand mixer*, cream together plant butter and brown sugar until smooth. Add vanilla and maple extract. Mix for 2 minutes.
2. Meanwhile, to a medium size bowl, sift in flour, baking powder, cinnamon and salt. Stir to combine.
3. Add flour mixture to creamed butter. Beat on low speed until just combined. If the dough feels too crumby add plant milk 1 tsp at time until smooth. If the dough is too sticky add flour 1 tbsp at time until smooth.
4. Cover the dough with cling film and refrigerate for 30 minutes. 
5. When dough is chilled preheat your oven to 350F (170C). Line 2 baking trays with parchment paper.
6. Roll out the dough to 1/2 inch thick. Use a cookie cutter to cut into snowflake or desired shape.
7. Transfer to baking tray. Bake for 10 minutes rotating halfway to ensure even cooking. Remove and let cool completely before icing.

For The Icing:

1. Mix together icing sugar and plant milk until desired consistency is reached adding more milk if you would like the icing thinner or more icing sugar to make it thicker. Ice your cookies using a piping bag and decorate with sugar balls.