COOKIE

1. Preheat oven to 350°F. Grease a 9-inch round cake pan; line bottom with parchment paper.
2. Beat Country Crock Plant Butter granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.
3. Add egg, vanilla, and almond extract; beat on medium speed until combined, about 30 seconds.
4. Add flour, baking powder, and baking soda; beat on low speed until just combined, 1 to 2 minutes.
5. Fold in sprinkles until evenly distributed.
6. Press dough evenly in prepared pan; top with more sprinkles if desired.
7. Bake until golden brown, edges are set, and top looks dry, 25 to 30 minutes.
8. Let cool in pan 15 minutes. Remove from pan; let cool completely, parchment side down, on a wire rack, about 1 1/2 hours. (Cookie may deflate slightly while cooling)

FROSTING

1. Beat powdered sugar, Country Crock Plant Butter, vanilla extract, almond extract, and food coloring (if using) in a large bowl with an electric mixer on low speed until just combined.
2. Increase speed to medium and beat until fluffy, about 2 minutes, adding up to remaining 1 tablespoon Country Crock Plant Cream, if needed, until desired consistency is reached.
3. Pipe or spread over cooled cookie. Garnish with sprinkles.