In a large bowl, mix together the flour, baking powder, baking soda, and salt.
In a separate mixing bowl, cream the vegan margarine and sugar together. It should be a light and fluffy consistency when complete.
Mix the almond milk and vanilla extract into the creamed sugar, and whisk until well combined. You can do this by hand or in an electric mixer.
Slowly combine the dry and wet ingredients, mixing continuously, until a cohesive dough is formed.
Wrap the ball of dough tightly in wax paper, and set it in the freezer for 30 minutes to chill. Remove it from the freezer and allow it to warm up until it’s just pliable enough to roll out.
Preheat oven to 325 degrees Fahrenheit.
Roll the dough out into a sheet approximately ¼” thick. You may need to flour your surface or roll the dough on a sheet of baking paper to avoid sticking.
Use cookie cutters to cut out the dough into heart-shaped cookies. Transfer the cookies to a parchment lined baking sheet, and bake for approximately 10 minutes. Watch them closely and take them out of the oven when lightly golden.
Allow to cool completely on a wire rack before proceeding to the decorating process.
TO DECORATE THE STRAWBERRY SUGAR COOKIES:
Roll out your red fondant so that it’s about ¼ of an inch thick. Using the same cookie heart-shaped cutter, cut out 12 hearts.
Press the red-hearted fondant onto each cookie.
Roll out your green fondant so that it’s about ¼ of an inch thick. Using the top portion of your heart-shaped cookie cutter, cut around the circumference of your green fondant. You will need 12 of these pieces. Re-roll the fondant if needed.
Press the green fondant pieces onto the top of your cookie.
Roll out 12 small ovals from your green fondant and place at the center top of each cookie. These will act as your strawberry’s “stem.”
Using Wilton tip #4, frost dots onto each cookie using your white decorating frosting. These will act as your strawberry “seeds.”