(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, or a mixing bowl with a hand mixer, cream the Country Crock® Plant Butter and sugar together on medium high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla and mix until combined, scraping down the sides and bottom as needed.
With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.
Form the dough into two disks. Roll out each disk on a well-floured sheet of parchment paper to ⅛-¼ inch thickness, dusting with more flour as needed. Transfer the dough on the parchment paper to a baking sheet and chill for at least 1 hour in the fridge or 15 minutes in the freezer.
Working with one half if the dough at a time, use cookie cutters to cut out shapes. Gather the dough scraps and roll again, with more flour dusted on the table. Cut out cookies again, chilling the dough for 5-10 minutes as needed as the dough gets softer. Transfer your cut cookies to a parchment-lined baking sheet, 1.5 inches apart.
Chill the cookies on the baking sheet in the fridge for 30 minutes or in the freezer for 15 minutes.
Meanwhile, preheat the oven to 350°F. Bake the cookies for 10-12 minutes, until just set and the bottom edges begin to turn golden.
Let the cookies cool on the baking sheet for 5 minutes before using a thin metal spatula to transfer them to a wire rack to cool completely before icing. Repeat with the remaining cookies.
While the cookies cool, make the icing. In a medium bowl, whisk the powdered sugar with 3 tablespoons of oat milk, the plant butter, vanilla, and salt until smooth. Add 1 teaspoon of milk at a time until the icing is the proper consistency. When you lift the whisk up and drizzle icing back into the bowl, the stream should sit on top for a few seconds before incorporating back into the rest of the icing. Divide icing between cups and color with gel food coloring as desired.
To pipe the icing, fill a small pastry bag, fitted with a small round tip, with icing. Pipe an outline around the outside of the cookie with icing. Begin to flood the outline with more icing using the tip or a toothpick to move the icing to the edges. Let sit for 10 minutes until the icing sets.
Enjoy immediately or, if you prefer softer cookies, store them in an airtight container overnight and enjoy them perfectly soft the next day.
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