Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a bowl, whisk together all-purpose flour, baking powder, and salt until blended.

Using a mixer, beat vegan butter and granulated sugar until pale and fluffy, about 2–3 minutes.

Stir in plant-based milk, vanilla extract, and apple cider vinegar until smooth.

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms; chill for 15 minutes if too sticky.

Roll dough to 1/4-inch thickness, cut with cookie cutters, and transfer shapes to lined sheets.

Sprinkle coarse sugar over cookies, then bake for 10–12 minutes until edges are lightly golden.

Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.