Line 2 baking sheets with parchment paper; set aside.
In a mixer bowl combine flour, sugar and baking soda – blend on low just to combine. Add butter, vanilla and 1 T. water to the mixture – blend on low till just combined (add an additional 1 T. water if dough seems dry).
Divide the dough into two even pieces; roll each half between two pieces of parchment paper to 1/4”³ thick. Cut dough into desired shapes (dipping your cutter in flour between cuts), and freeze for at least 30 minutes.
Pre-heat oven to 350.
Place one sheet of dough onto a cutting board remove both pieces of parchment paper. Using a thin spatula, carefully transfer cookies to your prepared baking sheets. Bake for 7-10 minutes, till lightly browned around the edges. Transfer cookies to wire racks to cool completely.
Re-roll scraps until you have used up all of the dough.
When cookies are completely cooled, ice and decorate.
To make the icing, whisk ingredients in a large bowl until smooth. Add soy milk, a teaspoon at a time, if icing is too thick.