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In a mixing bowl, add flour, maple syrup, dairy free butter or coconut oil, almond milk, vanilla extract, and salt - if used.
Use the paddle attachment of your stand mixer, or stir with a rubber spatula, or use your fingers to rub the dairy-free butter or firm coconut oil with the flour.
Knead until it forms a smooth cookie dough.
Divide it in two pieces of the same size, wrap each in plastic wrapping, and press them into a circular shape.
Refrigerate the dough for 30 minutes, or until the dough firms up a bit.
Preheat the oven to 350 °F (180 °C).
Cover a baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray.
Remove the plastic wrapping and knead the dough again.
Place the cookie dough on a lightly floured surface and roll it with a rolling pin into a thin sheet of about 0.2 inch (½cm) in thickness.
Use a cookie cutter to cut out the shapes and place each cookie on the prepared baking sheet.
Bake the cookies for 8-10 minutes at 350 °F (180 °C) until lightly golden-brown on the edge.
Let the cookies cool down for 5 minutes on the cookie sheet, then on a cooling rack.
Serve the sugar cookies plain or decorate them with royal icing.