Prepare the flax egg by whisking the ground flax seeds with water and set aside for about 5 minutes.

In the bowl of a stand mixer, add the vegan butter and cream it until it's soft and fluffy (2-3 minutes). Add the flax egg, then the sugar, vanilla, salt, and baking powder. Finally, start adding in the flour slowly until you add all of it and you have formed a soft dough.

Note: if you don't have a stand mixer, you can use an electric mixer instead. You can also combine the ingredients by hand using a whisk, but using an electric or stand mixer works better.

Line a baking tray with parchment paper. Using a cookie scoop, scoop out the cookie dough and then roll it into a ball in your hands. Place the cookie on the baking sheet and gently flatten out the top with your fingers, just a little bit.

Repeat this for every cookie. This recipe makes about nine 2-inch cookies.

Note: I used a cookie scoop to ensure that each cookie is the same size. This is optional, however, and you can just eyeball how much dough you use for each cookie.

Bake the cookies at 350*F/ 175*C for 12-15 minutes.

While the cookies are baking, begin making the vegan buttercream frosting.

In a clean bowl of a stand mixer, beat the vegan butter and cream cheese until they are fluffy (2-3 minutes on high speed).

Add in the vanilla extract and dash of salt, then slowly start to add in the powdered sugar, a little at a time while still whisking constantly.

Once all of the powdered sugar has been added and you have a smooth and creamy buttercream, add in a drop of red into the buttercream and mix it in until it's incorporated into the buttercream and makes a slight pink color.

You can continue to add in a single drop of red dye until you reach the desired color.

Once the buttercream is ready, refrigerate it until it's ready to use.

When the cookies are done baking, place them on a wire rack to cool off at room temperature. Make sure they have fully cooled off before frosting them, or the buttercream will melt.

Once the cookies have chilled (at least 30-45 minutes), place the vegan buttercream frosting in a large piping bag and pipe the frosting onto each cookie.

I also used a jumbo round tip in my piping bag to make piping the frosting smoother, but that's optional. If you don't want to use a piping bag to pipe on the frosting, you can spread the frosting on top of each cookie using a butterknife or spoon.

Top the cookies with some sprinkles, and enjoy!

Store the cookies in an airtight container in the fridge. I wouldn't recommend storing them at room temperature because sometimes vegan butter melts easily at room temperature. This can vary depending on the brand you use, but it's usually the case.