1. For consistent size and bake, stencil 2-inch circles nine times across a sheet of baking paper. Lay this under a fresh sheet of parchment paper on a baking tray. Set aside
2. Preheat the oven to 350° F
3. Using a stand mixer with the paddle attachment, add the butter, sugar, baking powder, and salt to the bowl.
4. Beat the ingredients on medium speed for 5 minutes, until you have a thick, light, airy mixture.
5. In a separate bowl, mix together the aquafaba, coconut cream, and vanilla extract. Wait until step 3 is complete before completing this step to avoid losing air in the batter.
6. Keeping the mixer on medium speed, slowly drizzle in the liquid. This will take up to 30 seconds.
7. Reduce the speed, then sprinkle in the flour and all to combine.
8. Turn off the mixer and use a rubber spatula to finish mixing the ingredients together.
9. Transfer the mixture to a piping bag. On the prepared baking sheet, pipe 2" circles, starting in the center cookie area and lifting straight up, rather than piping in a spiral. Leave 3" of space between each cookie. If you have a small peak in the batter, lightly dampen your finger and press down to remove the peak for a smooth top. Bake immediately after piping to avoid losing air in the batter.
10. Bake for 12 - 14 minutes, turning the tray halfway through to ensure even baking. The cookies are done when they are lightly golden around the edges.
11. Allow to cool completely while you make the frosting using the whisk attachment of the electric mixer. Whisk the powdered sugar and heavy cream together until fully combined.
12. Add the optional food coloring and whisk until the desired color is achieved. Use immediately, or refrigerate in an airtight container and use within a week.
13. To decorate, dollop the frosting onto a cooled cookie and spread to 1/4-inch thickness with a knife or small offset spatula. Add sprinkles and serve. Allow the frosting to set before stacking or covering.