1cupsprinklesI used homemade but if using store-bought I recommend naturally colored ones
Preheat oven to 325 degrees F (160 C) and line a few cookie sheets with parchment or silicone mats. Cream "butter" and sugar in a large bowl, then scrape sides and beat in coconut cream, vanilla, baking powder, and salt. Add flour a cup at a time and beat until dough is well mixed.
Divide dough into halves and roll out each portion, one at time, on a lightly floured surface in a layer about 1/4 inch thick. Use cookie cutters to cut desired shapes or just a sharp knife to cut squares. Place cookies side by side about 1/4 inch apart (no need for much spacing because these don't spread) and bake for 7 to 9 minutes until edges are lightly golden. Remove and cool completely before frosting.
Beat "butter" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Fold in sprinkles with a rubber spatula and spoon mixture into individual little cups to serves with cookies!