These have to refrigerate overnight, so whip 'em up at least a day in advance.
1/2 cup vegan butter
1/2 cup coconut oil
2 cups granulated sugar
3 egg replacements, prepared
1 tsp vanilla
1 tub (12 oz) Tofutti vegan cream cheese, or equivalent
5 cups flour plus another cup as needed
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup nonhydrogenated shortening or coconut oil
1/2 cup Earth Balance butter
3 1/2 cups powdered sugar, sifted if clumpy
1/4 cup plain soy milk, almond milk, or soy creamer
1/2 tsp vanilla extract
2 Tbs cocoa powder
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp strawberry flavoring
several drops of red food coloring to desired color
To make the cookies:
In a stand mixer or in a large bowl with a hand mixer, cream together the butter, oil and sugar until fluffy, about 3 minutes. Add in the vanilla, egg replacers, and the cream cheese and beat until combined. Add in the baking soda, baking powder and salt and beat again. Then add in 5 cups of flour and beat until well-combined and it is a ball of dough that you can roll out. If it's too sticky, add in more flour, 1/4 cup at a time, until a pliable consistency.
Split the dough in half. Pull 4 sheets of aluminum foil about 16" each. On the shiny side, place half of your dough. Put another piece of foil, shiny side in, on top. Begin pressing and working the dough to flatten to about 1". Lift the top sheet of foil once done, to loosen, then replace the foil. Do the same to the other ball. Stack the flat sheets of cookie together then refrigerate overnight.
The next day, preheat the oven to 425 degrees.
On a well-floured surface, roll out the slab of cookie to about 1/4 inch thickness. Punch into round cookies, and place onto a cookie sheet. Bake for 7-8 minutes, until golden brown and puffed up. Remove from cookie sheet and place on cooling racks to cool. Frost with the buttercream of your choice, and add vegan sprinkles if you feel so inclined.
Allow to sit out to harden the icing, then stack in an airtight container.
To make the buttercream:
Beat the shortening or coconut oil and vegan butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add in the vegan milk and the desired flavorings as mentioned above. You can also divide the base if you'd like several different flavors.