In a large bowl, mix the dry ingredients. Add the vanilla and the cold cubed butter and combine using a dough scraper (or two butter knives). Once the butter is distributed and coated with the flour, process with your hands. If the mix is too dry, add up to 2 tablespoons of plant milk. Work with your hands until you're able to form a rough ball. Try not to overwork it.
Divide into two and shape two rolls. Pleace them at the opposite ends of a parchment paper a wrap each one towards the center where they'll meet. Fold the ends of the paper underneath and refrigerate at least 30 minutes to an hour.
Once the dough cold and hard, take one roll out at a time. Cut into 12 to 15 equal pieces, roll each between your ends to form a smaller roll with smaller ends and form a crescent. Place on a prepared baking sheet. Refrigerate at least 30 minutes.
Meanwhile, preheat the oven to 350F (180C), it must be fully preheated before baking the cookies 12 to 15 minutes, depending on their size, until their ends are a bit golden.
Let cool 1 minute before dusting generously with powdered sugar.