In a large mixing bowl, cream together the vegan butter alternative and granulated sugar until the mixture is light and aerated.

Add the egg and vanilla extract, beating until the mixture is fully emulsified.

Sift together the all-purpose flour, baking powder, and salt in a separate container.

Gradually incorporate the dry ingredients into the wet mixture at low speed until a cohesive dough forms.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for 60 minutes to stabilize the fats.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

On a lightly floured surface, roll the chilled dough to a consistent 1/4-inch thickness.

Use holiday-themed cookie cutters to stamp out shapes and transfer them to the prepared baking sheets spaced 1 inch apart.

Bake for 8 to 10 minutes, or until the edges are firm but not browned.

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.