Allow butter to reach room temperature. In a mixer, cream Butter & add Sugar, Vegan Yogurt, Non-Dairy Milk, & Extracts. In a separate bowl, whisk the Flour, Baking Powder, & Salt together. Add to the wet ingredients & mix until smooth. If needed, kneed the dough to make smooth. Wrap the dough in plastic wrap & put in the refrigerator for 1 hour.
Pre-Heat oven to 350°. Place parchment paper on baking sheet.
Roll out dough 1/4 inch thick & use desired cookie cutter to make shapes. Baking for 8-10 minutes. Allow cookies to completely cool & ice cookies.
Whisk the Coconut Cream, Vanilla Extract, & Powdered Sugar. Feel free to add food coloring for desired appearance. Allow the frosting to dry overnight.