Cream together the butter substitute and sugar on medium high speed for 2-3 minutes or until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix well.
In a separate mixing bowl whisk together all the dry ingredients.
Slowly add the dry ingredients to the creamed mixture. Mix until just blended. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment or Silpats.
Roll the dough between two sheets of plastic wrap until about ¼ inch thick.
Cut out dough with a cookie cutter. Carefully transfer cookies to prepared sheets. Bake for 8-10 minutes. Let cool completely.
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