(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees.
In a stand mixer bowl or a large mixing bowl, beat together Country Crock Plant Butter and sugar, until light and fluffy.
Add in the oat milk and vanilla and mix until combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Mix the dry ingredients into the wet ingredients and combine.
Using a cookie dough scoop, create dough balls.
Cover a plate in nonpareil sprinkles and roll each dough ball until it is covered in sprinkles.
Line up each sprinkled ball onto a baking sheet lined with parchment paper.
Bake for 15 minutes, until the edges of the cookies are just turning golden brown.
Let the cookies cool on the baking sheet for 7-10 minutes, and then transfer them on to a wire rack to cool completely.
Buttercream Style Frosting
In the bowl of a stand mixer or a large mixing bowl with an electric mixer, cream the Country Crock Plant Butter until smooth. With the mixer on low, slowly add the powdered sugar, mixing until combined.
Add the vanilla and a tablespoon of oat milk at a time, mixing until smooth and spreadable. Fold in a few drops of gel food coloring, as desired.
Spread buttercream on the bottom of one cookie, and top with another cookie to create a sandwich!